Almost everyone who opens a restaurant's website wants one of three things: the menu, the hours, or a table.
Nobody reads the chef's story. A restaurant site is good if it answers those three in ten seconds.
What a restaurant site actually needs
The menu as a page, not a PDF. This is the main point. A PDF does not read on a phone without zooming, does not appear in search, and cannot be updated by anyone on the floor. A menu written into the page appears for "carbonara Chișinău" — the PDF does not.
Prices in the menu. A menu without prices produces exactly zero extra bookings and a lot of phone calls.
Online reservations. With party size, date, time and a note. Someone who wants a table on Saturday at 20:00 does not want to call on Thursday morning.
Hours, correct everywhere. On the site and in the Google listing, identical. Wrong hours is the number one source of one-star reviews.
Allergens and options. Vegetarian, vegan, gluten-free, fasting. These are real filters by which groups decide where to go.
Photos of your own dishes. Not stock. A client who sees the actual plate orders that dish.
Delivery: yes or no, and through which channel.
Parking and access. A small thing people ask about constantly and almost nobody writes down.
The integrations that matter
Reservations wired to the real rooms and tables. A form that lands in an inbox is not a reservation — nobody confirms anything on a Sunday evening.
A menu editable from the admin. Prices change. If a change needs a developer, the menu on the site will always trail the one on the floor.
Google Business Profile with menu and photos. For restaurants, the map brings more traffic than the site. The site supports it.
Common mistakes
The menu as a PDF. The most expensive mistake in the field, and the most widespread.
No online reservations. It loses exactly the groups who plan ahead.
Hours on the site differing from Google. People arriving at a closed door.
Stock photos. The dish that arrives does not match, and the review says so.
What we build
A prerendered site with the menu as indexable, editable pages, reservations wired to the real rooms, synchronised hours, allergen filters and your own gallery. Romanian and Russian. Restaurant structured data with the menu and hours declared.
Questions
Why is a PDF menu a problem?
Because it does not read on a phone without zooming, does not appear in search, and cannot be updated by anyone on the team. Three problems in one file.
Are online reservations worth it if I have a phone?
Yes. The phone catches today's bookings; online booking catches the groups planning Saturday on Wednesday, which are the most valuable tables.
Do I need prices in the menu?
Yes. A menu without prices convinces nobody to come and makes everybody call, which occupies exactly the person who should be greeting guests.
Which matters more, the site or the Google profile?
The profile brings more traffic immediately. The site supports it with the menu, the booking and everything that does not fit in a listing. They work together, not instead of each other.