Someone standing on a pavement wants three things: are you open, what do you serve, and can they get a table. If your menu is a PDF that takes ten seconds to open, they are already looking at the next place.
Menus that load instantly, hours that are always right
It downloads slowly, opens in a separate viewer, and pinch-zooms on a phone. Search engines also cannot read a word of it.
Different hours on the site, on Google and on the door. Once a customer has driven to a closed restaurant, they stop believing any of them.
Plenty of people will not ring, especially outside service hours. That is a table you never hear about.
Built for a phone, in a hurry, often with one hand.
Proper web pages that load instantly, work on any screen and can be read by search engines, so your dishes turn up in searches for them.
Table reservations and online ordering connected to whatever system you already use, taking bookings while the kitchen is closed.
Google Business Profile, hours, photos and reviews handled properly, since for hospitality the map result often is the front door.
Your food and room shown properly and compressed to load fast, because appetite is visual and patience on a phone is short.
Menu and hours built so you or a manager can change them in a minute, from a phone, without calling me.
Site and Google kept consistent, so seasonal changes and holidays do not leave three different answers out there.
Bookings and ordering integrated with your existing provider rather than adding another screen for staff to watch.
A closure or a menu change usually cannot wait a week. You contact me directly and it gets done.
Yes. That is a requirement, not an extra. Menus change too often for it to depend on your developer being free.
Usually, yes. Tell me what you use and I will confirm what integrates cleanly and what would need working around.
I can link them from the site. They are separate businesses with their own rules, but the site should make ordering direct as easy as possible, since that is the order you keep the margin on.
I can work with what you have and tell you honestly which shots are letting the place down. Good food photography is usually worth commissioning.
Tell me about the venue and how people find you now. The consultation is free and you will talk to me directly.