Sample result
Post Scheduler for Restaurants
The owner asked this:«We're Sazón de Origen, contemporary Colombian cooking in Medellín: 2 sites, 6 years in business, 24 people and a 48,000 COP average check. This month's calendar is approved. My peak is Tuesday-to-Friday lunch, 12:00 to 2:30 p.m., plus Sunday midday; I post on Instagram and WhatsApp, and I sell dine-in, own delivery and one delivery platform. I want this week's grid, and nothing going out at 10 p.m. ever again.»
① The week's grid (5 slots)
| Day | Hour | Network | Format | Post | Owner | Commercial objective | 7-day metric |
|---|---|---|---|---|---|---|---|
| Tuesday | 10:40 a.m. | Instagram feed | Photo | The house Bandeja plated at 10:30, the chicharrón straight off the fire | Main-site manager | Same-day lunch covers | Messages with the word BANDEJA (target: 20) |
| Wednesday | 10:30 a.m. | WhatsApp status | Text + photo | «Three-meat Sancocho today. Yesterday it ran out at 1:35 p.m.» | Cashier | Own-delivery orders before 12:00 | Orders written on WhatsApp before 12:00 (target: 12) |
| Thursday | 10:45 a.m. | Instagram stories | 15 s video | The garlic trout hitting the pan, the garlic just before it browns | Head chef | Same-day lunch visits at the second site | Story replies (target: 25) |
| Saturday | 7:10 p.m. | Instagram feed | Reel already approved in the calendar | The long table set for eight, the sancocho at the center | Main-site manager | Sunday midday family tables | Comments asking to book (target: 10) |
| Sunday | 11:00 a.m. | WhatsApp status | Photo | The sancocho pot uncovered at 10:50 | Cashier | Social proof for that day's peak | Status replies (target: 8) |
Why those hours: the declared peak is Tuesday-to-Friday lunch, 12:00 to 2:30 p.m., plus Sunday midday, so everything feeding lunch goes out between 10:30 and 10:45 a.m. — 75 to 90 minutes ahead, while the 30-to-45-year-old professional still hasn't picked a place. The single evening slot (Saturday 7:10 p.m.) doesn't try to sell dinner: it seeds Sunday's family table. And none of the five pushes the 28,000 COP dish: with a 48,000 COP average check, a 28,000-72,000 COP menu range and the goal of lifting operating margin from 8% to 14% in 12 months without touching prices, what the grid has to move is the sales mix toward the three star dishes. Figures are illustrative; targets get calibrated with Sazón de Origen's real numbers in week two.
② The upload routine (one session, not seven scares)
Monday 3:30 p.m., 45 minutes, in the main site's office, the manager. Session checklist: 1) read the 5 texts aloud — anything that sounds like a brochure gets rewritten on the spot; this week «traditional flavors with a modern twist» became «the sancocho spends three hours on low heat; yesterday by 12:40 there was no free table» —; 2) load the 5 pieces into the scheduling tool at their exact hour, with both sites tagged; 3) cross-check the week against the holiday calendar — Colombia lands them on Mondays, so if one falls the session moves to Tuesday 3:30 p.m., it doesn't get canceled —; 4) assign reply duty: the cashier answers comments and messages live between 11:00 a.m. and 3:00 p.m. and routes incoming orders to own delivery. The post gets scheduled; the conversation, never.
The full example has 1 more part(s): you see them inside the library, with your account.