A digital menu you can manage
Menu split into sections, with prices and notes. Updated from a simple panel: changing one dish should not require a phone call to us.
Industries · 02
Restaurant websites: an up-to-date menu and fewer misunderstandings
Almost nobody finds a restaurant through the restaurant's own website. They find it on Maps, on Instagram, or because a friend mentioned it. The website steps in immediately after that, at the moment the person checks whether you are open tonight and what is on the menu.
Where people actually find you
For nearly every restaurant the Google Business Profile is the channel that brings the most contact. Updated photographs, correct hours, the right category, a menu reachable in two taps: without that, a brand-new website achieves very little.
The website does a different and complementary job. It holds the information that does not fit on the profile: the full menu with prices, holiday closures, the private room, parking, the children's menu, directions for getting here. And above all it is the only place where you decide what the person arriving sees.
That is why, for years, we have seen restaurants with a beautiful website and a Google profile with the wrong hours: the result is a customer standing in front of a closed door.
The six pieces of information almost always missing
If the site solves only these, it has already done its job.
- A menu with prices, kept updatedA PDF two years old is worse than no menu at all: the customer arrives with the wrong expectations and says so in the reviews.
- Allergens and alternativesThe fourteen allergens required by European regulation have to be declared. Online it is useful to show them legibly, not in tiny type on top of a photograph.
- Real hours, closures includedHolidays, the weekly closing day, whether you open at lunch. The information that changes most often is the information nobody updates.
- How you bookTelephone, form or external platform: as long as it is clear within one second. Two channels competing with each other confuse people.
- Where you are and where to parkA clickable address, a map, and the sentence that settles every customer's doubt: where do I leave the car.
- Photographs that look like the dishReal plates, real light, real room. Stock photographs are recognised immediately and do the opposite of what they are supposed to do.
What we build
Bookings
A form connected to your own diary or to an external platform, or a clearly visible call button. The choice depends on who actually answers the phone.
Alignment with Google
A looked-after Business Profile, data consistent between site and profile, menu reachable from the results. This is the part that brings phone calls more than the website itself.
Pages for events and the room
Weddings, group dinners, private room, tasting menu. Pages that answer requests that are already qualified, instead of one generic enquiry form.
What we advise against
A twenty-page website for a fifty-cover restaurant: nobody reads them, and each one becomes a page to keep updated. Five pages in good order beat twenty left half-done.
A recipe blog if there is nobody who really writes it. Three posts in 2023 and then silence tell the visitor that the place has stopped moving, even when it is full on Saturday.
An e-commerce for takeaway without volume: platform commissions are paid as a percentage, your own system is paid upfront. Below a certain number of orders a month, staying on the existing platforms is better.
An automatic English version that translates "coperto" into "covered". If you have foreign customers, you make a real translation of the two pages that matter: the menu and the contacts.
Questions restaurants ask
I already have Instagram: do I need a website?
Yes, but for different reasons. Instagram is excellent for making people hungry and showing your work; it is not a place where you search for "hours", "menu" or "parking", and it does not get indexed like a page. You need both, with separate jobs.
Is a booking platform better, or bookings on the site?
The platform brings visibility but takes a commission and manages the data in your place. The form on your site brings no visibility but costs nothing per booking. For many restaurants the sensible answer is: Google profile and telephone as the main channel, the platform for new customers, the site for customers who already know you.
Who updates the menu when it changes?
You do, from a panel we make simple, with a recorded training session. Alternatively we can handle it with a small retainer, but for a menu that changes every week it is faster to do it in house.
Do I need an English version?
If you have regular foreign customers, yes: but only for the menu and the contacts, translated by hand. An automatic translation of the whole site produces sentences no native speaker would write, and in a menu the mistakes show immediately.
Close to this sector
SEO consulting
The local part: Google profile, consistent data, reviews and pages that catch the people searching in your area.
Website design
The full service if you also need structure, copywriting, photography and build timings.
Professionals and practices
If you also run a catering or consulting side, the trust requirements change.
What do people ask on the phone before booking?
If it is always the same three questions, those three answers belong on the home page. Tell us how the floor answers them today and we start from there.