A restaurant site that fills the tables tonight

The whole plan in one read: the six things your site actually needs, how to build them in an afternoon between services, and how to be the house someone picks while standing on your street.

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Six things people check while deciding where to eat.

The decision happens on a phone, either in the ten minutes before everyone leaves the house or right outside your window with the group already hungry. They want four answers: what you cook, what it costs, whether you are open now, and how to get a table. Every section below answers one of them, and the mock page shows where each one lives.

  1. The menu, in text, with prices

    This is the reason the page gets opened at all. People are checking whether there is something they want, whether the group can afford it, and whether the vegetarian in the group will eat. A menu that only exists as a photo of a chalkboard cannot be read on a small screen, cannot be found by search, and cannot be quoted by an AI assistant when someone asks what to eat nearby.

    Do this

    Type the menu as real text, not a PDF and not a photo: starters, mains, desserts, a price on every line, and a short note where it matters (for two, vegetarian, grilled to order). If the daily special changes, that is one line to edit before service.

  2. Photos of the food and of the room

    People are not only choosing a dish, they are choosing an evening. The room tells them whether this is a Tuesday lunch with a supplier, a birthday with fourteen people, or a first date. Stock photos of generic pasta do the opposite: regulars notice instantly, and so does anyone comparing you with the place next door that shot its own plates.

    Do this

    Eight to twelve real photos beat forty. Shoot the plates by the window at lunch while the light is free, and the room before service with the tables set and nobody in them. Reshoot three or four dishes when the menu turns with the season.

  3. Hours by service, and when the kitchen closes

    The "open now" filter and "restaurant near me" searches are how you catch the group already out on the street. Restaurants also have the nuance no generic template gets right: lunch and dinner are two different windows, the weekly rest day matters, and the kitchen stops before the door does. A guest who arrives at 22:15 to a closed kitchen writes a bad review about you, not about the template.

    Do this

    Write lunch and dinner as separate lines (12:00 to 15:00, 19:00 to 22:30), say when the kitchen takes its last orders, and name the rest day out loud. Put the annual closure up before you leave, and mirror all of it on your Google Business Profile.

  4. One obvious way to get a table

    Dinner gets decided in a group chat, and whoever is holding the phone books in that same minute or moves on to the next house. You do not need an online reservation engine for that. You need one button that lands where somebody actually looks between plates during service.

    Do this

    Pick the single channel you answer while the room is full (WhatsApp, the restaurant phone, or the reservation platform you already pay for) and make it the main button. Put it at the top of the page and again right under the menu, and write the party size and time you need in the message so the reply takes one line.

  5. The trail to and from Instagram

    The feed and the site do different jobs. The feed shows today's plate and the room full at 21:00; the site answers prices, hours, and location, and it is the version Google and AI assistants can actually read. When they point at each other, someone who found you on the map can confirm in ten seconds that you are real and busy.

    Do this

    Link Instagram and Facebook in the footer, and put the site link in your bio the day you publish. Then post the daily special once a day from the kitchen, and let the site carry the prices and the hours so the feed does not have to repeat them.

  6. Who is in the kitchen

    For a family house or a chef-led kitchen, the name is the reason people come. Diners looking for cooking that tastes of somewhere specific want to know a person is behind it, not a category on a map. It is also what separates you from the twelve identical listings around you.

    Do this

    A first name, a photo taken in the kitchen, and one line each is plenty: who cooks, who runs the room. If the chef changes, the update is a one-minute text edit, so nobody stays on the page after they leave.

From a description of the house to a live page.

You do not design anything and you never start from a blank page. You describe the restaurant, the AI writes and lays out a first version, you correct it until it sounds like your house, and you publish.

  1. Describe the restaurant

    Answer a short set of questions: what you cook, the kind of house it is (a neighbourhood tasca and a tasting-menu place are different pages), your prices, your hours by service, who is in the kitchen, and who sits at the tables at lunch versus at dinner. This becomes your business profile, and everything else is generated from it, so these few minutes are the highest-leverage part of the whole job.

  2. Read what the AI wrote

    Brandeet generates the full page: sections, text, and layout, written around your answers instead of a template with your name swapped in. First drafts are usually most of the way there. For a restaurant, the two things to read hardest are the register (a first draft will describe a tasca as if it were a bistro) and the dish names, because to your regulars those are proper nouns.

  3. Fix it like a document

    Click a price and type over it: that is free and unlimited, which is what you want for a menu. For bigger changes, describe them ("shorter intro, we are a tasca, not a bistro, and lead with the grilled fish") and the AI redoes that block. That costs one AI credit, and you get 20 a month on Free and 50 on Pro. Before publishing, open the phone preview and read the menu at arm's length: that is how it will be read outside your door.

  4. Publish and point people at it

    One click puts the site live on yourname.brandeet.com, which is already a real link for your Instagram bio and your Google listing. On the paid plans you connect your own domain, and the SSL certificate is provisioned and renewed for you. Either way the published page is fast static HTML, which matters when someone is loading it on mobile data on the pavement outside.

Where Brandeet does the heavy lifting.

The parts of a good restaurant site nobody wants to do by hand between services, already handled. And, honestly, the part it deliberately does not do.

  • Local search groundwork, by default

    Your address, hours, and the kind of food you serve go into structured data, the machine-readable layer search engines and AI assistants read. Sitemap, meta tags, and one clean H1 per page are generated too. It is the technical checklist from every SEO guide, done without you knowing it exists.

    Every plan

  • Tomorrow's menu is a text edit

    A price change, a dish that came off, the daily special: click, type, publish, at any hour, as often as you like. AI credits are only spent when you ask the AI to write or redo something for you, so keeping the menu true costs nothing.

    Every plan

  • A page built for phones

    The same content laid out properly on a small screen, with tap-to-call and tap-to-WhatsApp, plus desktop, tablet, and phone previews before you publish anything. Most of your visitors are standing up when they read it.

    Every plan

  • Your own domain, zero server admin

    Point your domain at Brandeet and forget it exists: hosting, SSL, and renewals are handled. Free stays on a yourname.brandeet.com subdomain, which is enough to put on a card and in your Google listing.

    Pro and up

  • A marketing plan for the empty weeks

    Pro adds a written marketing strategy with a weekly task calendar: what to post, when to ask for reviews, what to refresh on the site. Useful in the weeks after the holidays, when the room is quiet and you want moves rather than theory.

    Pro and up

  • What it deliberately does not do

    No reservation system and no table calendar, no online ordering or payments, and no integration with the delivery apps. The site links out instead: WhatsApp, a phone call, the reservation platform you already pay for, or your page on the delivery app you are already on. A second booking book that nobody checks during service is worse than none.

    By design

The site is half the job. Google is the other half.

For a restaurant, showing up on the map with photos and a menu is worth more than any blue link. These four moves cost nothing but attention, they compound for years, and they work no matter who built your website.

Claim your Google Business Profile

The free listing that puts you on the map and in the "restaurants near me" carousel. For most restaurants it gets more visits than the website does.

  1. Go to google.com/business and claim (or create) the listing for your address. Verification is usually a postcard or a short video walkthrough of the room and the kitchen.
  2. Set the primary category to "Restaurant" and add a second one that matches the kitchen (Portuguese restaurant, seafood restaurant, pizzeria), then paste your new site into both the website and the menu link fields.
  3. Fill in the attributes people filter by: outdoor seating, takeaway, vegetarian options, whether you take reservations, card payments, accessibility.
  4. Mirror the hours exactly, lunch and dinner as separate periods, and add special hours for holidays and the annual closure. "Closed when Google said open" is the fastest way to lose a table of six.

Make reviews a habit, not a campaign

Reviews decide who gets the group when three restaurants sit on the same square. A steady trickle of real ones beats everything else.

  1. Ask at the table, while you are bringing the bill and they are still saying it was good. One sentence is enough: "if you enjoyed it, a Google review helps us a lot".
  2. Your Business Profile gives you a direct review link. Turn it into a QR code, print it small, and leave it in the bill folder or by the till.
  3. Reply to every review in two lines, including the bad ones. A calm reply to a complaint about a slow Saturday sells the house to everyone reading afterwards.
  4. Never buy reviews. A suspicious burst can get the listing flagged, and it reads fake to a human in seconds.

Keep name, address, and phone identical everywhere

Google cross-checks your details across the web. Consistency is a trust signal for the map pack, the three businesses shown under the map.

  1. Pick one exact spelling of the name, address, and phone number, and use it on the site, on Google, on Instagram and Facebook, and on the reservation or delivery platforms you are listed on.
  2. When something changes (a new number, new hours, a new rest day), update all of them in the same sitting. Split it across weeks and it never finishes.
  3. Search your own name and check the old listings you forgot: a dead phone number in a directory from 2019 quietly costs you calls every week.

Keep the menu and the photos current where people look

A menu that is six months old is worse than no menu: guests arrive wanting a dish you stopped cooking. Ten minutes a month keeps every copy of it honest.

  1. The day the menu changes on the wall, change it on the site. Same week, update the menu on your Google Business Profile so the two agree.
  2. Add two or three new photos a month straight from your phone, and delete the ones of dishes you no longer serve, on the site and on Google.
  3. If tourists are part of your trade, claim your TripAdvisor page too, check the address and hours there, and link it to the site.
  4. Once a season, read your own page as a stranger on a phone: prices, hours, rest day, dishes. Fix whatever is no longer true before you close the tab.

The launch checklist.

Keep the tab open, or copy it somewhere. If every box is ticked, your restaurant is easier to choose than most houses on your street.

Before you publish

  • Every dish has a price, spelled the way you say it out loud
  • A note where it matters: for two, vegetarian, grilled to order
  • Lunch and dinner hours separate, plus the last orders time
  • Eight or more real photos of the food and the room, none of them stock
  • The main button opens the channel you answer during service
  • You read the menu on the phone preview, not just on the desktop one

The week after

  • Site link is in your Instagram bio and in your Google listing
  • Google Business Profile claimed, category "Restaurant", menu link set
  • Direct review link turned into a QR code and left in the bill folder
  • Hours updated in both places for the next holiday or closure
  • The daily special changed on the site the day it changed in the kitchen

What people ask before they start.

Anything else about your industry, your pages, or your domain: ask us directly.

  • Can I put the whole menu on the site?

    Yes. A menu is normal page content: starters, mains, and desserts, with prices and descriptions you edit like any other text. The page limit is 1 on Free, 5 on Pro, and 15 on Business, so a one-page site with the menu on it fits the free plan. There is no automatic translation, so an English menu for tourists is a second page you write yourself: count it against the page limit.

  • Can customers book a table or order online?

    Not inside Brandeet, and we would rather say so than sell you a form. There is no reservation system, no table calendar, no online ordering or payments, and no integration with the delivery apps. The site links out to how orders and bookings actually reach you: a WhatsApp message, a phone call, the reservation platform you already pay for, or your page on the delivery app you are already on. If you work mostly with walk-ins, the page leads with your hours and your map instead.

  • How long does it take to change a price or drop a dish?

    Click it, type, publish, before service if you want. Editing text yourself costs nothing and is unlimited. AI credits are only spent when you ask the AI to write or redo something: 20 a month on Free, 50 on Pro, 200 on Business, and the cost is always shown before you confirm.

  • Can I use the restaurant's own domain?

    On any paid plan, yes: point the domain at Brandeet and the SSL certificate is provisioned and renewed for you. Free costs 0€ and stays on a yourname.brandeet.com subdomain, which is already enough to link from Instagram and from your Google listing.

  • What does it cost?

    Free is 0€ and does not expire. Pro is 30€ a month or 300€ a year, VAT included, and adds your own domain, up to 5 pages, and a marketing strategy with a weekly task calendar. You can cancel from your billing settings whenever you want.

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