Web design

Websites for restaurants, beach clubs and gastro bars

A restaurant website has three jobs: show the food, take the booking, take the order. Everything else is decoration, and decoration that gets in the way of those three is costing you covers every week. In this market there is a fourth — being the thing a guest reads in the ten minutes before they leave the hotel.

1

Your site and the delivery apps are not enemies

The delivery platforms reach people you would never have found, and the commission is painful precisely because the orders are real. The answer is to run both and be deliberate about it. Use the apps for reach, push your own site for repeat custom, and take direct orders where the food travels — a €34 order that comes to you with no commission is a different business from a €34 order that arrives through a marketplace.

2

The menu is a working document, not a PDF

Allergens, dietary flags, IVA-inclusive prices, a dish that changes because the fish came in differently this morning. A PDF menu cannot do any of that. We build the menu so it loads instantly on a phone, reads cleanly one-handed, shows allergens prominently, and can be changed by a sentence — 'remove the swordfish, add the daily catch' — without a phone call to a web designer.

3

The terrace changes what the website has to be

A beach club is not a restaurant with a summer. The opening month, the closing date, the shaded terrace versus the sun terrace, the fact that you only take bookings for eight tables on Saturdays in August, and the winter menu that runs from November — all of that needs to be on the site, accurate, and dated. A site that still says the same thing in October is worse than no site, because people assume you are closed.

4

What people expect when Google sends them

The last click before someone walks in is usually from a search result, a map, a review, or Booking.com. They expect to see today's opening hours, a map that lands on the right door, a phone number that gets answered, a menu, and recent photographs of the room as it is now. If any of those is missing or wrong, you lose the table before anyone speaks to you.

5

Reservations without a phone call at 19:30

A group of six looking for Saturday at 21:00 is not going to ring a busy restaurant and hold on. Give them a reservation request that reaches the floor manager directly, a WhatsApp line for the things people actually want to ask, and a deposit option for larger bookings and for the summer nights where the no-show cost is real.

6

Photographs taken in real service

We shoot at the actual table times — 13:40 on a Tuesday, 21:15 on a Friday — with real dishes, real light and real people. A stock photograph of a perfect steak tells a guest nothing about your room, and comparing your terrace with a sunlit stock image is a poor way to start a booking.

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Common questions

Do I have to throw away the website I already have?
Often, yes, and we will say so after looking at it. Most restaurant sites we are asked to fix were built to show off rather than to be used, or they carry a menu that stopped being true two seasons ago. If the existing one genuinely works, we will happily say so and leave it alone.
Can you connect to our reservation system?
Yes. We integrate with the booking tools restaurants here use, so reservations land in the diary your floor staff already work from rather than in a separate inbox nobody opens. If your current tool is doing its job, we connect to that rather than replacing it.
How do you handle allergens?
They are treated as a first-class part of the menu rather than a footnote — clearly flagged, easy to find, and editable by you in seconds when a supplier changes something. We also make sure the wording is consistent everywhere the menu appears, which is where mistakes usually happen.
My customers already book through Booking.com. Should I care?
Keep it — it is real demand and it feeds your Google results. The point is to make sure the reservation on Booking.com is the start of a relationship rather than the end of one, and that the booking you get direct is easier for the guest and cheaper for you.
Can you take photographs without disrupting service?
Yes, we work around a service rather than through it. Early or late slots, or a full session during a quiet weekday, are normal. The best images come from a room that is actually working, and we will never ask you to close for a shoot.
Do you handle the delivery platform commissions too?
We can set up your online shop so that direct orders land with you without commission, and give you a way to nudge customers towards it — a discount for ordering direct, or a note that the kitchen will thank you. A small prompt converts a surprising number of marketplace customers.

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