Journal

Notes from the studio.

Craft notes, industry reads and process essays from the team. New posts every other Friday.

Why the overhead shot still wins menus

After ten thousand restaurant photos, the boring answer turns out to be the right one. A study of why eye-level lost.

Filters fade. Tables don't. Why we save spaces instead of looks, and how it changes consistency.

Service comes first. Here's the workflow we built around the chef de partie, not the agency producer.

A frank breakdown of what hospitality brands actually pay for traditional photography — and where the cost goes.

Why every bar shoot fights the same battle with mixed sources — and how to win it without changing the room.

Counter-intuitive lessons from photographing 240 suites in 18 months.