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:
Built for small hospitality. No buzzwords. And nothing goes out without your OK: you approve before anything is posted or answered.
"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.
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.
Not yet. Today Kompa answers your messages and runs your content; syncing with your booking system to confirm tables automatically is on the way. For now, you close the booking yourself, as always.
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 answered none of 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 have no hands left to tell the story.
It shouldn’t be this way. A good local shouldn’t need an expensive agency that posts stock photos and never answers a message. Your craft is on the plate. That it gets seen is the only thing we ask for you.
Hey Kompa isn’t another tool to learn. It’s who stays with your DMs and your Instagram while you’re in the kitchen. You teach it how you talk with two or three examples, you check the first replies until they sound like you, and from there it answers in your voice. It puts out the day’s dish in the morning, leaves your month of content planned, and preps the big dates ahead. Nothing gets posted or answered without your yes.
You, to the kitchen. The outside — the messages, the photos, the Instagram — I’ve got it.
14 days free, no card. Costs less than dinner for two — and far less than an agency. Cancel whenever you want.
14 days free · no card