High-end gastronomy, high-spending tourism and regional brands that expect a level of finish rarely reached.
Working with demanding restaurants
Seven rules to respect.
Arrive before service and leave before the next one.
Set the light on a stand-in plate.
Never touch a dish without permission.
Do not stand in the working paths.
Film the gesture without slowing the person down.
Get the chef's approval before release.
And respect the mandatory notices, to be confirmed with the client.
The rhythm of the year
Six periods that change demand.
The high tourist season, when nobody has time for you.
The shoulder months, when kitchens finally open their doors.
The gastronomy events, booked months ahead.
The seasonal menu changes, which trigger new shoots.
The end-of-year period, for gift and hamper content.
And the quiet weeks, ideal for building your own portfolio.
The client base
Six client categories.
Restaurants and tapas bars.
High-end hotels and accommodation.
Food producers and brands.
Town-centre shops.
Tourism operators.
And schools and training centres.
What they order
Six frequent formats.
A dish or menu video.
A venue presentation.
Seasonal content.
A producer testimonial.
Event coverage.
And a series of short formats.
The expected level of finish
Seven checks before recording.
A frame cleared of stray objects.
An impeccable cloth or worktop.
A background that does not compete with the plate.
A colour faithful to what is served.
Clean sound, with no stray kitchen noise.
A white balance fixed for the series.
And a sharp macro shot on the cut.
High-spending tourism
Six possible clients.
Hotels and guest houses.
Guides and private tours.
Shops and galleries.
Activity operators.
High-end travel agencies.
And private event organisers.
What separates a good file from a rejected one
Six recurring reasons a delivery gets sent back.
A colour that does not match the dish actually served.
A cut that hides the very texture the chef is proud of.
Background noise that makes a spoken sentence unusable.
A frame that shows a competing brand by accident.
A shot missing the detail explicitly named in the brief.
And a format that does not match the platform announced.
The multilingual advantage
Six uses that can be invoiced.
A subtitled version for a foreign audience.
A take filmed in a second language.
Proofreading by a native speaker.
Content for an international fair.
Communication toward a foreign buyer.
And a menu filmed in two languages.
How to build a price here
Six lines to show.
Preparation and location scouting.
The booked shooting window.
The number of dishes or shots delivered.
The number of revisions included.
The rights line, with duration and territory.
And the option of a second language.
What a shooting window costs
The price does not follow the editing time, it follows the access constraint: the shorter the window and the deeper into service it falls, the more the preparation weighs.
| Slot obtained | What can be filmed | Preparation required |
|---|---|---|
| Before opening, 2 h | Venue, room, product shots, interview | Light set on site, no dish waiting |
| Between services, 45 min | Two or three dishes, kitchen gestures | Everything tested empty, dishes called with the camera rolling |
| During service, 3 min | One dish, one gesture | Frame set the day before, no second take |
What can be filmed without tying up the kitchen
The empty room, the tableware, the cellar, the façade, the street and the interviews: those shots happen while the brigade works, and they fill half a video.
What must be approved before release
The names of the dishes, the origin claimed, the mandatory notices and the appearance of any member of the team.
What the platform brings
On UGC MATCH, joining is free and there is no subscription: you declare your languages, you are visible by category and country, and the order keeps a record of the brief and the delivery. The brand pays at ordering, the funds are not released straight away, and payment goes out on approval. The platform retains 10% of the price on the creator side, who therefore keeps 90%, and charges the brand a 6% service fee, with a minimum of 1.50 EUR.
One last marker: here, your reliability is measured in minutes. Whoever never keeps a kitchen waiting becomes the provider for the whole street.
Sources
- Agencia Tributaria, Spanish tax authority
- Spanish Social Security, self-employed registration (RETA)
Checked on 26 August 2026. Thresholds and rates change: where this guide and the official source disagree, the official source is right.
