Payment protectionDetails
- Revisions within the package are free.
- If you do not respond within 3 days of delivery, the work is accepted automatically.
The money is reserved when you pay and released only once you accept the work.
Example result
Email sequence: 3-email welcome series for a sourdough baking course
Sending plan
| When | Job | |
|---|---|---|
| 1 | Right after sign-up | Deliver the guide, set expectations |
| 2 | Day 3 | Solve the most common starter problem, build trust |
| 3 | Day 6 | Offer the course with a 48-hour welcome price |
Email 1: Your starter guide is here
Subject A: Your 7-day starter guide (and one tip before you begin) Subject B: {first_name}, day 1 starts with flour and water Preview: The one thing most beginners get wrong on day one.
Hi {first_name},
Here is your guide: Starter in 7 days. Print it or keep it on your phone next to the jar.
One tip before you begin: use a jar with straight sides and put a rubber band at the level of the starter after each feeding. In a few hours you will see exactly how much it rose, with no guessing.
Over the next week I will send you two short emails: one to fix the problem almost everyone hits on day 3, and one about baking your first loaf.
[Button] Download the guide
Happy feeding, Maya, Rise & Crumb
Email 2: Why your starter went quiet on day 3
Subject A: Day 3 and nothing is happening? Good. Subject B: The day-3 slump, explained in 2 minutes Preview: It is not dead. Here is what is going on.
Hi {first_name},
If your starter bubbled like mad on day 2 and then went flat, you are not doing anything wrong. The first bacteria to wake up are not the ones that make bread rise; they fade, and the yeast takes over around day 4 or 5.
What to do:
- Keep feeding at the same time each day.
- Move the jar somewhere around 24–26 °C (the top of the fridge works).
- Swap 20% of the flour for whole wheat to give it more to eat.
[Button] Watch the 3-minute feeding demo
Email 3: Your first loaf, with a welcome price
Subject A: Ready to bake? Your welcome price ends Thursday Subject B: From a jar of starter to a crusty loaf Preview: 12 lessons, $69 for the next 48 hours.
Hi {first_name},
Your starter should be lively by now. The next step is the part the guide cannot show you: shaping, scoring and the bake itself.
The full course has 12 video lessons, a printable baking schedule and a troubleshooting section for flat, dense or sour loaves. For the next 48 hours it is $69 instead of $89.
[Button] Join the course for $69
Personalization fields: {first_name}, {signup_date}, {offer_deadline}.
Client: Rise & Crumb, an online sourdough course for home bakers ($89, lifetime access) Audience: people who downloaded the free "Starter in 7 days" guide Goal: turn new subscribers into course buyers within 6 days
The client and all details are made up.
About this service
We write email newsletters for restaurants and cafes that bring guests back: new menu items and seasonal specials described so readers can almost taste them, events such as wine nights or live music, and offers timed for quiet weekdays. Each issue is short, built around one reason to book and one clear button, whether that is reserving a table or ordering for delivery.
What is included
- What you getNewsletter issues with subject lines and a preview line each, menu and event copy, one call to action per issue and a sending calendar. You get them as text to paste into your email service.
- Menu that sellsDishes described with appetite
- Events and specialsWine nights, brunches, holidays
- Quiet-day offersReasons to come on a Tuesday
- One button per issueBook a table or order now
- Sending calendarBest days and times to send
How it works
- 1BriefYou share news, events and quiet days
- 2WritingWe write short, tasty issues
- 3DeliveryYou get the issues and the calendar
What we need from you
Your restaurant and cuisine, what is new or coming (dishes, events, holidays), quiet days you want to fill, how guests book or order and your brand voice.
We will ask you:
- What kind of restaurant or cafe is it?
- What news do you want to share?
- Which days are quiet?
- How do guests book or order?
Compare packages
| Packages | Basic1 newsletter issue$12 | Standard3 newsletter issues$25 | Premium7 newsletter issues$45 |
|---|---|---|---|
| Deadline | 1 day | 2 days | 4 days |
| Revisions | 1 | 2 | 3 |
| Issues | 1 | 3 | 7 |
| Subject lines per issue | 2 | 2 | 2 |
| Sending calendar | No | Yes | Yes |
| Order Basic | Order Standard | Order Premium |
Payment protection
You pay when you order, but the money is released only for accepted work.
- Fixed priceThe package price does not change after you pay.
- The money is reservedWhen you pay, the amount is only reserved. It is released to the service once you accept the work.
- Checked before deliveryEvery result goes through a quality check before it reaches you, and you see it on the order page before accepting it.
- Free revisionsAsk for changes within your brief as many times as the package allows.
- Acceptance after 3 daysIf within 3 days of delivery you neither accept the work nor ask for changes, it is accepted automatically. If you write in the order chat after delivery, the order waits; once we answer, we may start the 3 days again and will say so in the chat.
- Redo or a full refundIf the result does not match your brief and the revisions did not fix it, or the work takes more than twice its deadline, write in the order chat: we will redo the work or refund the payment in full.
Questions and answers
How often should a restaurant send newsletters?
Usually two to four times a month. The sending calendar suggests a rhythm that keeps you visible without tiring readers.
Can you write captions for food photos?
Yes. Tell us which photos you will use and we write short captions for them in the issue.
Do you collect subscribers for me?
No. On request we write a short sign-up line for your site, menu QR card or receipt.