Who it's forMarisqueríasLeer en español
Fry the pargo. The fish of the day goes out anyway.
Social media for marisquerías and Latin seafood restaurants, done by asking.
The fish comes in whole and leaves fried, in a sandwich or in a cup of ceviche. Say what came in this morning and it's posted before the lunch line.
The request: Fresh pargo came in this morning. Post it before lunch.
- Tue · 11:00 amPargo frito with tostones, today's fishInstagramFacebook PagesGoogle Business ProfileScheduled
- Thu · 12:00 pmPan con minuta, hot from the fryerInstagramFacebook PagesGoogle Business ProfileScheduled
- Fri · 10:00 amSopón marinero today, ready at noonInstagramFacebook PagesGoogle Business ProfileScheduled
Less admin for marisquerías and Latin seafood restaurants.
Before: Fresh pargo this morning and only the counter knows
Now: Say it once. It's on every account before lunch.
Before: A Friday sopón marinero nobody knew you were making
Now: Posted on Thursday night, with the hour it's ready.
Before: A Google profile with photos from another owner's time
Now: This week's platter, your own photo, every week.
Get an hour a week back at the fish fryer.
Your numbers, your sum. Move them and the figures follow.
52 hoursback at the fish fryer, every year
$3,120of your working time, at $60 an hour
Spica Post does it from $29 a month.Or $99 once, if three accounts are all you need.
Get my hours back→Fry the pargo. The week is already scheduled.
- Mon
- Tue11:00 amPargo frito with tostones, today's fishInstagram, Facebook, Google
- Wed
- Thu12:00 pmPan con minuta, hot from the fryerInstagram, Facebook
- Fri10:00 amSopón marinero today, ready at noonFacebook, Instagram, Google
- Sat11:00 amCeviche mixto and fresh shrimp by the poundInstagram, Facebook, Google
- Sun
An illustration. The business and its posts are made up.
Social media post ideas for marisquerías and Latin seafood restaurants.
Tell your assistant any of these in a sentence and it becomes a post for each account. For example: “Fresh pargo came in this morning. Post it before lunch.”
- Start with
- Google Business Profile, then Instagram
- Post most
- Today's fish and the fried platter
- Best photo
- Pargo frito, whole, from above
- Never skip
- The day the sopón is made
Today's fish
What came in whole this morning, on ice or out of the fryer.
The fried platter
Pargo frito with tostones and lime, shot from above.
Pan con minuta
The sandwich with the tail showing. People know it on sight.
Ceviche
Pescado, mixto, camarón. By the cup or by the pound.
Soups
Sopón marinero and sopa de pescado, and the day they are made.
By the pound
Shrimp, fillets and whole fish to take home, with today's price.
Marisquerías: why your Google profile matters.
People search for fried fish and ceviche nearby when they are already hungry. A Google Business Profile with this week's photos, your hours and what came in today sends them to your counter.
Asked by marisquerías and Latin seafood restaurants.
What should a marisquería post on social media?
What came in today, the pargo frito platter, pan con minuta, ceviche, the soup of the day and what you sell by the pound, with prices where you can. Late morning works best, before people decide on lunch.
Which social media is best for a seafood restaurant?
Instagram and Facebook for the platters, and Google Business Profile so people searching for seafood nearby find you open with fresh photos.
Can the posts be in Spanish?
Yes. Your assistant drafts in the language you write to it in, so you can ask for Spanish, English or both, and approve the version you want. For example, “Pargo frito with tostones, today's fish” can go out in Spanish, English or both.
Can I schedule the whole week's specials at once?
Yes. Say the specials and the days, and each post is drafted and scheduled for its time on each account. You can change or cancel any of them later by asking. For example: “Pan con minuta, hot from the fryer”.
Fry the pargo. We'll handle the posting.
