A restaurant is chosen on a phone, in thirty seconds, between the menu, the photos and the reviews. We build what happens in those thirty seconds: a site that follows the menu, a booking that stays with you, local search that gets you found on “restaurant + neighbourhood”. We do not have a restaurant among our references yet, and we will not invent one. What we bring comes from three years with late-night venues that share most of your problems, and from NightBook, our software, which already handles table booking and the online menu.
Five situations we find at almost every venue that contacts us.
The menu changes with the seasons, the market, the chef’s mood. The site still shows the opening menu, or a scanned PDF, unreadable on a phone and unreadable by Google too. A customer who sees a dish that no longer exists is disappointed before being seated. The menu must be text, editable by the floor staff in two minutes, and the site must serve it as a page, not as a file.
The “book” button on the site and on the Google listing points to a platform that takes a commission per cover and keeps the customer’s email address. You pay to be shown next to your competitors and you cannot write to your own regulars. Booking built into the site, with SMS confirmation, costs once and pays back every service.
A rating, a few customer photos taken under a neon light, no reply to the negative review from three months ago: that is what someone comparing two addresses sees. The Google listing is a page of your site — the most consulted one — and it should be kept as such: exact hours, your own photos, a reply to every review.
Food photography is a craft. A plate shot on a phone under the dining-room lighting makes a €28 dish look like a €9 one. This is not a communication expense; it is what makes the price on the menu credible.
“Italian restaurant Bastille”, “brunch Batignolles”, “cocktail bar Pigalle”: those searches go to guides and aggregators. A site with a page per intent (brunch, the terrace, groups, private hire), an up-to-date Google listing and consistent hours everywhere wins back part of that traffic directly, with no commission.
Four workstreams, together or separately depending on what is missing.
The menu is text, editable by the floor staff from a phone. One page per intent: the menu, brunch, private hire, directions. Booking built in, no commission. Fast on mobile, outside the door.
Website designA form on the site and a link from the Google listing, SMS confirmation, the service list shared by the team. The customer file belongs to you. NightBook, our software, already handles table booking with a card hold and the online menu for late-night venues.
Custom softwareLogo, typefaces, templates for the menu, the wine list, the blackboard and posts. What does not move, so the menu can change every week.
Brand identityA photo session at every menu change, scheduled posts and stories, replies to reviews. The editorial calendar follows the kitchen.
Content and social mediaWe would rather say so than fill this page with logos. What we know about table booking, no-shows, Google reviews and a menu that changes comes from the clubs and late-night bars we work for, and from NightBook, which handles their bookings, their card holds and their online bottle list every night. They are the same problems, at different hours.
See also what we do for clubs and nightlife.
Yes. The site can point to it. We show you what the commission costs over a year and you decide.
Your team, from a phone, in two minutes. The site is delivered with a publishing interface and a one-hour handover.
Yes, in the Paris area, at every menu change or as a single session. We can also work with your photographer.
We bring it in line with the site (hours, photos, categories) and we can reply to reviews as part of the monthly content work.
Send the address of the current site and the link to the Google listing. We reply within two working days.