We work inside the kitchen, not outside it.
Pomodoro exists because food businesses at human scale deserve an agency that knows what a Tuesday morning service looks like.
Generalist agencies miss the whole point.
A 20-seat restaurant can't post on a schedule that ignores prep day, a sold-out special, or a supplier who didn't show. We built Pomodoro to work around those realities, not past them.
We keep the agency small on purpose. Every client has a team that has been inside their space, knows their menu, and doesn't need a briefing document to write a caption.
On the ground, not on a call.
Our team spends real hours in client kitchens, at market stalls, and in farm fields. We shoot what's actually happening, not what we wished had happened.
Staying small means we take fewer clients each quarter. It also means the person who wrote your first post still writes your posts six months later.
Your product is worth the drive.
We take on a handful of new clients each quarter. If your season is coming and your story isn't out there yet, let's talk.