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RESTAURANTS · CAFES

A restaurant site that answers the question people are asking

Someone searching for a restaurant is about to eat. They want four things — what you serve, what it costs, where you are, when you close — before they scroll on to somebody else.

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Why a restaurant template usually falls short

Most restaurant templates are built around atmosphere: a full-screen photograph, a scrolling gallery, a paragraph about the chef. That is the right emphasis for a destination restaurant somebody is planning a month ahead, and the wrong one for the far more common case, which is somebody deciding where to eat tonight.

The practical failure is the menu. Templates treat it as a document to attach rather than a page to build, so it arrives as a PDF or a photograph. That cannot be read comfortably on a phone, cannot be updated when a price moves without redoing the file, and cannot be read at all by a search engine — which means the dishes you are known for are invisible to the people searching for them.

The second failure is branches. A template gives you one address, one map, one set of hours. A restaurant with three locations then has three sets of details fighting for space on one page, and none of the three can be found by its own neighbourhood.

What goes wrong with a generic site

The five that come up most often, in the order they cost you money.

  • 01

    The menu is a file, not a page

    A PDF that has to be pinched and zoomed, and that nobody can update without going back to whoever made it. Search engines read none of it.

  • 02

    Prices go stale

    When changing a price means asking somebody, it does not get changed. The site ends up quoting last year, and customers notice at the table.

  • 03

    Hours are wrong on holidays

    A single line of opening hours cannot express a weekly closing day or a festival schedule, so people arrive at a closed door and do not come back.

  • 04

    Bookings go nowhere

    A contact form that lands in an inbox nobody watches, when the request needed to reach the person holding the reservations book within minutes.

  • 05

    One page for every branch

    Three locations sharing one address block means no branch is findable by its own area, and customers cannot tell which one is nearest.

How the site should move somebody from a search to a table

Step one, they find you. That happens on a search for a cuisine and an area, or a link somebody shared. What decides whether you are in that result is whether the dishes and the neighbourhood exist as text on your pages, and whether the structured details a search engine can read are present.

Step two, they scan. They give the first screen a few seconds to answer what, roughly how much, where, and open now. If a full-screen photograph is using that space, the seconds run out before the answers arrive.

Step three, they compare. They have two other restaurants open in other tabs. This is where the menu and the prices do the work, and where being easier to read than the other two is worth more than being more beautiful than them.

Step four, they act. Tap to call, tap to navigate, or a booking form short enough to finish standing up. Every extra field here loses a share of the people who had already decided to come.

What a restaurant site needs

These four are what a visitor looks for first. Without them they go and look at somebody else.

  • 01

    The menu, with prices, on a phone

    Not a PDF to pinch and zoom. A page that scrolls, with prices you can change when your costs do.

  • 02

    Map, hours and phone number

    One tap opens Maps or dials. Nobody copies an address out of a paragraph.

  • 03

    A booking or pre-order button

    Wired to LINE or email, so a request arrives while the customer is still deciding.

  • 04

    Food photography that loads

    Pictures decide it, and heavy pictures lose the visitor before they appear. Sized properly.

What usually goes wrong

Most restaurants have a page on social media, which works for people who already know them. Someone who does not searches for the food and the neighbourhood, and finds the places with a site and a map.

The other two: a menu published as an image nobody can read on a phone, and opening hours that were last correct in a post from two years ago.

Which package fits

One location and a short menu: the one-page site at THB 3,000. Several branches, regular promotions, or a menu you want to edit yourself every month: the five-page company site at THB 10,000, which comes with an admin.

Planning one yourself?

There is a longer guide covering the full checklist, a page structure that works, and what to have ready before a build starts.

Frequently asked

How is a site different from a social page?

A page serves people who already follow you. A site is what Google shows when somebody searches for food in your area, and it is where the menu and the hours stay put instead of sinking under new posts.

Can I change prices myself?

With the company-site package, yes — the admin covers it. On the one-page package, send the changes and they go in within the agreed rounds.

Can customers order online?

That is the online-store package: it needs a cart, payment and an admin for orders. From THB 20,000.

Want a site like this for your restaurant?

Send the menu and a few photographs and I will lay a page out for you to look at.

Get in touch