In food delivery, the product a customer sees in the video and the one that reaches their door are almost two different products. The whole content strategy is about shrinking that gap, because one star reviews are born exactly there.

Film what will actually arrive

The temptation is to shoot the plate fresh out of the kitchen, steam rising, side lit. The honest and effective option is filming it as it comes out of the courier bag: in its packaging, opened on the customer's table. It sells less in the first second and generates far fewer complaints.

Filming time decides the campaign

A food video published at eleven in the morning or seven in the evening catches the decision before it is made. At four in the afternoon there is no hunger and no order. In Spain, with late lunches and later dinners, the useful window shifts compared with other markets and needs adjusting.

Packaging, temperature and transport

The best performing content in this category is not the most appetising, it is the one that answers the transport doubt: sauce packed separately, a lid that stays shut, a pizza that is still crisp. Showing that is showing competence, and competence gets paid for.

Dark kitchens and trust

A brand with no visible premises carries a trust problem. Showing the kitchen, with the people cooking and their names, turns an invisible brand into a real business. It is the video that matters most and the one that keeps getting postponed.

Local creator, not generic

In this category the creator must live in the delivery city. Recognisable streets, the neighbourhood name and a local reference do more for orders than image quality. A beautiful video shot a thousand kilometres away does not sell a lunch menu in Valencia.

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Frequently asked questions

Film in the kitchen or on the table?

On the table, exactly as it arrives.

When should I publish?

Before meals, not mid afternoon.

Which doubt does video solve best?

Transport and packaging.

Must the creator be local?

Yes, it is decisive in delivery.