For restaurants ยท Websites & funnels
Websites for restaurants.
A restaurant site has three jobs: show the menu, show the hours, get someone to book or order. Most fail the first one by uploading a PDF.
Or text (508) 546-9942
Slide it
You vs. Joe & Mama's Kitchen.
Left is your website today. Right is the one Joe & Mama's Kitchen has. Drag the line, then hit the button.
Crickets on the left. That is the problem.
Welcome To Our Web Site
Visitors: 000417
Copyright 2014 · call 508-555-0123 · best viewed in a browser
Illustration. Joe is made up. Your competitor is not.
The restaurant version
Why it matters.
Picture a couple choosing between two places from a parking lot. One site loads a menu PDF that crawls on cell data and then needs pinching to read. The other shows the menu as plain text with prices, a photo or two and a Reserve button. The second restaurant gets the table, and the first one never learns it was even in the running.
Google's web.dev guidance treats a Largest Contentful Paint under 2.5 seconds as good. Restaurant sites blow past that all the time with an autoplay video, an uncompressed hero photo and a menu file nobody shrank. A slow site loses diners before they read a single dish.
What I would build
For a restaurant.
Every dish as text, with prices and the dietary markers you choose, on a mobile-first page that loads fast on a phone. Easy for you to edit when prices change, easy for Google to read.
If you take reservations, the button goes to your reservation system or a booking calendar wired to your real availability. If you are walk-in only, the site says so near the top.
A form for private events and catering that creates a contact and fires a reply immediately, so the person planning a rehearsal dinner hears from you before they email the next place.
When the phone rings during the Friday rush and nobody can grab it, the caller gets a text with the menu link, hours and booking link. Question answered, nobody leaves the line.
The mistake I see
Building the site around the best food photos
Gorgeous full-screen photography that takes ages to load and pushes the hours, address and menu three screens down. A diner on a phone wants the practical facts first. The photos should help them choose, not stand between them and the information they came for.
What you get
Websites & funnels.
Built in GoHighLevel so your site, forms, calendar, texts and follow-up are one system instead of five tools taped together.
- Mobile-first pages, because that is where your customer is standing
- Booking calendar wired to your real availability
- Forms that create a contact and fire a reply immediately
- Missed-call text back
- Tracking so you know which page produced the inquiry
How it goes
For a restaurant, step by step.
→ Keep scrolling. It moves sideways.
Map the path
What somebody does between finding you and booking. Usually shorter than people expect.
Build the pages
One page per service, one per town you serve. Not one page trying to do everything.
Wire the follow-up
Auto-acknowledgement, reminders, and the sequence that runs when nobody replies.
Test it on a phone
On mobile data, not office wifi. That is the real condition.
Step five is you.
The free Receipt shows what your restaurant should fix first. About half a minute, no card.
Print my Receipt →
Questions
What restaurants ask.
Do we need online ordering on the site itself?
Only if you want to own that relationship. If ordering lives in your point-of-sale system or a delivery app, the site links to it clearly. I do not rebuild an ordering system that works. What I fix is the path to it, so people find your direct option before a third-party one.
We already use a reservation platform. Does that still work?
Yes. I link to it from every page that matters and make sure the same link sits on Google and social. Where a restaurant has no booking system at all, the calendar I build can handle simple bookings, private event inquiries and special nights like a wine dinner, all in one place.
How do we keep the menu current without calling you?
The menu page is built so you can edit dishes and prices yourself, the same way you would edit a document. Seasonal menus can be swapped in whole. If your menu changes weekly, I set it up so the update happens before service, not after a reprint.
What comes after
Pairs well with.
Everything else
Other services for restaurants.
Where I work
Southeastern Massachusetts and Rhode Island.
Start here
See what your customers see.
The Receipt looks your restaurant up the way a customer would and itemizes what is costing you calls. It is free. Or skip it and book fifteen minutes with me.
Or text (508) 546-9942