// Service · Specialist
Restaurant, café and bar websites: readable HTML menus, live table booking, honest food photography and Restaurant schema. Custom builds from £2,500.
// The brief
The ONS counted 89,600 businesses in restaurants and mobile food service across the UK, in its ad-hoc release Restaurants in the UK 2020 to 2022 (SIC 561, figures for 2022). Your own competition is a far shorter list: whatever else appears when somebody near your door goes looking for dinner tonight.
That visit is short and it has a shape. Are you open tonight, what is on, does it look any good, and can I hold a table. Our view is that everything else on a restaurant website is secondary to answering those four things without a pinch-zoom or a download.
So the build starts at the menu and works outwards. If you want the wider picture of how we design and code sites, that lives on our web design service page, and the same conversion thinking runs through web design for trades where the enquiry is a phone call instead of a table.
// What we deliver
Every section becomes real HTML with headings, prices and allergen notes in text. Google can read it, a screen reader can read it, and your manager can change a price on a Tuesday without emailing a designer for a new file.
We wire in whichever system already takes your covers, or build a request form where you would rather answer by hand. Either way the party size, the date and the phone number arrive in one place, and the diner gets a confirmation screen.
Cuisine, price band, service hours and the kitchen's last orders all go into Restaurant markup, which is what lets Google build a panel around your name. Directions, the nearest station and where to park are written as text a phone can read aloud.
Stock plates are obvious and they set the wrong expectation. We plan a shoot list around what you actually serve, then resize and compress each frame so a gallery still opens quickly on mobile data outside the restaurant.
// Where it breaks
The PDF menu is the most common one. It was made for print, so on a phone it arrives as a pinch-zoom document with tiny type, and search engines get almost nothing usable out of it. A diner who has to fight the menu tends to go and read someone else's.
Second is phone-only contact. Plenty of bookings still come by phone and always will, but a request made at eleven at night has nowhere to land if the only route is a number nobody is answering. An online booking or ordering step catches the demand that arrives after service.
Third is missing structured data. Without it, your hours, your price band and your menu items are invisible to the panels Google builds around a restaurant name, so a search that should end at your door ends somewhere else instead.
// Selected work
A halal importer that had traded since 1998 on word of mouth alone and had never been online. Over six months three teams built the shop, the identity and the marketing around it, so a migrant shopper anywhere in Japan could find a product and place an order without ringing anyone.
The site listed Celtic pieces and never told anyone what they meant. Cultural research turned into a content hub, a designers directory and rewritten product pages, so the range read as something with a story attached.
// Pricing
£2,500 is where a restaurant build starts. At that level you get the menu architecture, a design drawn around your own room, the coded front end, Restaurant markup, and the crawl and redirect work a launch day needs.
Four things move it upwards, and each is itemised so you can drop any of them: a booking engine with card-held deposits, online ordering, a second site or a second venue with its own menu, and a photography day. A single-venue restaurant with one menu and a booking widget usually sits near the floor.
Put three questions to every quote you receive. Who can change a menu price after launch, which inbox does a booking actually reach, and does the number include the search work or does that arrive as a second invoice. Send us your brief on a call and we will answer all three for ours, or start with the pricing page.
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The other questions are answered on the brief. Fill it in or book a call.
The floor is £2,500 and the exact number comes out of one call. We ask how many dishes the menu runs to, whether you take deposits, who will keep the site current, and whether the room has been photographed properly. Those four answers are usually enough. You get the figure in writing before design begins, and the closing invoice matches it.
Yes, and we assume you will. The menu goes into a CMS as structured items, so changing a price, marking a dish off or adding a specials section takes a couple of minutes in a browser. We record a short screen capture of the process during handover so any manager on shift can do it.
We would advise against it as the only version. A PDF is built for A4, so on a phone it opens as a document you have to zoom into, and search engines struggle to pull dish names or prices out of it. We publish the menu as web pages first. If you also want a printable PDF for a mailing list, we can generate one from the same content.
Yes. Tell us which platform holds your diary and we drop it into the page and restyle it in your own colours, so you are not paying twice for the same function. Where the diary is still a paper book, we build a request form covering the date, the sitting, party size, contact details and dietary notes, and send it to whichever inbox your floor team opens during service.
That is what the Restaurant structured data is for. We mark up hours, address, cuisine, price band and menu so Google has a machine-readable version, and we check it against your Google Business Profile so the two never contradict each other. Google decides what it displays and we cannot promise a particular panel, but without the markup there is nothing for it to use.
Usually yes, at least for the dishes you want to sell. Stock images are recognisable and they promise a plate you do not serve, which is a poor start to an evening. If budget is tight we will work with good phone photography and light it properly rather than buy a library shot. We can also book a food photographer and art-direct the shoot list.
Four to eight weeks in almost every case. One venue with one menu and an embedded booking widget is close to four. A group running three restaurants with separate menus, a private dining section and a photo shoot in the middle of it runs to eight. Dates are agreed at the start and each stage needs your approval before the next opens, so nothing drifts quietly.