Your DMs answered in your voice and your best dish posted, from the WhatsApp you already have open during service. No agency, no new app.
This happened in your place this week. You didn't see it until closing:
Someone asked on Instagram if you were open Sunday. You saw it at 11pm, at closing. By then they'd eaten somewhere else.
Today's rice came out cover-worthy and nobody saw it, because at 4pm you've got no hands left to post.
You want to post more, but you open Instagram, go blank, and leave it for tomorrow. Again.
If you've paid an agency, you know how it stings: the invoice on time every month for stock photos of dishes you don't serve, and not one message answered.
Father's Day, communions, the first sunny weekend… they always catch you with nothing ready, right when you should be packed.
Built for small hospitality. No buzzwords. And you choose how much rope it gets: either Kompa drafts and you approve, or it answers and posts on its own. Switch whenever you like.
"Are you open Sunday? Any gluten-free options?" Kompa answers in seconds with your info — hours, menu, what you offer — and in the way you talk. You approve, and it passes you the tricky ones. So you don't lose whoever asks while you're plating.
You snap a photo of the dish or the chalkboard and Kompa posts it to Instagram and Stories, with copy that makes people hungry, right when they decide where to eat. Your kitchen gets seen, without you letting go of the pan.
Kompa brings you the month's plan in your voice: product, news and the dates that move hospitality — Father's Day, communions, the first sunny weekend — prepped ahead. You approve with a yes.
Kompa prepares and posts them. You approve with a yes. They fit a small venue's day, no photo shoot required. Each is here because it moves something: getting seen, getting remembered, getting talked about.
Photo, price, and service hours. Goes out between 10:30 and 11:30, when people decide where to eat.
DailyThursday at 11am: what's cooking on Saturday, so it's on their radar.
WeeklyA short cooking video, the fresh product of the day. Your craft shows, not a stock image.
WeeklyFather's Day, communions, first sunny weekend. Kompa flags it 14 days out and preps the special menu. You arrive with everything ready.
Key datesThe new menu, the ingredient that returns. Builds appetite and gives people something to talk about.
QuarterlyYes: the DMs and comments from your networks. It drafts the reply with your info and the way you talk, and you approve. The tricky ones it passes to you to decide.
Whichever you prefer. In suggest mode, Kompa writes the reply and nothing goes out until you say yes. In auto mode, it answers on its own and you read the summary. Most people start in suggest mode, watch how it writes, and let go once they trust it.
Not yet. Today Kompa answers on your networks: DMs and comments on Instagram and Facebook. The WhatsApps your customers send you, you still handle. WhatsApp is where you talk to Kompa and approve — not where it answers your customers.
Yes, 24/7. You switch on "service mode" (silent for you) and Kompa leaves the replies ready; you glance over them in the morning summary.
You upload your menu once, photo or PDF, and Kompa uses it to answer customer questions. If you change it, you send the new photo over WhatsApp and that's it.
Kompa does NOT make up food photos with AI: they look fake and it shows. It improves yours with light and framing. Best is still a quick phone shot as you plate.
No. Kompa handles the conversation and passes the booking to you to confirm, as always. It does not sync with any booking system and never confirms tables automatically.
Each venue is its own brand under one login. You can run them in the same voice or keep them separate.
You opened at 7am for breakfast. You close at 1am with the last gin and tonics. In those eighteen hours someone asked on Instagram if you were open Sunday, someone commented on a photo, and the rice you nailed at lunch went nowhere because you had no hands left to post it.
You served forty covers and seven coffees, and you did it well. That's the problem: you do it well and nobody finds out, because at 11pm, slammed, you've got nothing left in you to tell it.
Your craft is on the plate. That it gets seen is the only thing we ask for you.
Without paying an expensive agency that posts stock photos and never answers a message.
What I run
Your messages The DMs and comments from Instagram and Facebook, answered in your voice and with your info: hours, menu, what you offer. You approve; you make the tricky calls.
Your content The month plan, the copy in your voice, and your photos improved and posted at the right time. The big dates, prepped ahead.
What I don't do (yet)
Bookings & tables It answers the message and passes you the booking, but you close it. I don't sync with any booking system.
Your customers' WhatsApps I answer on Instagram and Facebook. The messages that reach you on WhatsApp, you read and answer yourself.
Invent customers It doesn't fill your tables with customers who don't exist. It gets you seen; people come for your cooking.
Pour drinks Or argue with whoever ordered the steak well-done and then found it dry.
Try it with your menu and your photos, and see how it writes before you decide. Cancel whenever you want, no awkward calls.
From $49 a month. No lock-in, no three-month minimum, and none of the agency that billed every month and never answered a message.
14 days free · no card · DM replies start on Pro, $99/mo. See the plans