Better Restaurant Websites: 3 Dos, 3 Don’ts

For those of us who sit in front of a computer all day it can be hard to remember than much of the world does not. They stand in front of customers or pace around work sites. The computer is secondary to how they work.

Mobile is changing this. People who previously engaged tech briefly (if ever) at the end of the day are now consuming content and information continuously via their phone. We’ve blogged about this before. But while restaurants are learning to consume information via technology, creating engaging, helpful content is another story.

A study by Restaurant Science, a restaurant data provider, reports that only 5% of restaurants have a mobile-optimized website, and only 40% have their menu online.  TechCrunch has a good synopsis.  Get with it, people! Such a loss to not have quality restaurant marketing for such a vital channel.

A good restaurant website can be built in a day by following a few simple rules. Some quick Dos and Don’ts:

Dos

  • Contact info: It ain’t sexy but many site visitors just want to know where you are or ask a simple question - an address, map and phone number should be prominent. 
  • Menu: You should have a menu on your website and it should be up to date. If you have the holiday specials listed in February, you fail.  And no PDFs! Downloading a PDF is an iffy proposition. The menu should be regular text.
  • Content management: You should be able to update and change the content on your site easily. If it isn’t easy, you won’t do it.  And definitely make it readable on a phone.

Don’ts

  • Music. Many people search for restaurant info from their job. When your carefully chosen playlist launches automatically, they’ll get annoyed, close the browser window in half a second, and never come back. 
  • Flash: Flash was sexy in the 90s but is slow to load and unsupported by some technologies. Unsupported means visitors can’t see flash elements. It is like putting a big, expensive blank h*** in the middle of your site. Bad.
  • Text: Be to the point and stop. You wouldn’t camp out at a table and chat up a customer throughout their whole meal. You’d make quick, warm contact and leave them alone. Same online.

These Dos and Don’ts should simplify your restaurant website, making it easier, faster and less expensive to build and maintain. It is easy to do online restaurant marketing right. So do it right.

Views: 294

Comment

You need to be a member of FohBoh to add comments!

Join FohBoh


Non-Operator
Comment by MenuDrive on May 21, 2012 at 5:20pm

This are really good tips for restaurants, and website desingers, to consider.  If people are using mobile phones to view websites they are not going to have the same ability to see everything like they would on a computer.  Restaurants should keep it simple because that's all their customers really want.  I'm with MenuDrive [ www.menudrive.com ] and we do online ordering websites for restaurants.  What we see is that most of them want us to do it for them because they don't want to sit down and do it themselves.  This is understandable as they are busy people being in the restaurant industry.  In the end we try and keep it simple, easy to update, and mobile friendly so once they learn how to do it, they can do it fast and effectively.

Comment by David Bloom on May 16, 2012 at 7:46am

A great point- mobile and desktop are different. What content you provide and how you provide it needs to be tailored or at least carefully organized. 

Comment by Tina R Wells on May 16, 2012 at 7:42am

Excellent simple do's and dont's that every restaurant should follow!  We do free mobile sites for restaurants and one key thing we always try to tell our customers is that a good restaurant website is an exercise in restraint--especially mobile versions!  It is a challenge to get restaurants to understand this concept.  Many of them don't understand that a mobile user does not want to view an entire 300 + bottle wine list from their phones.

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Fast-casual growth comes from new openings as market matures

Sales at fast-casual eateries are growing at a pace similar to that of quickservice and sit-down restaurants as young, high-i -More

Taylor® Grills. Cooking made Easier, Faster, and Smarter.
With efficiency and food safety top of mind, the Taylor® L810 two-sided grill is a foodservice industry favorite. Optimize profits and cooking efficiency with three separately controlled cooking zones, programmable cook times, pre-set temperature and automatic gap settings. To learn more click here.

In the swim: Gulf state seafood catch safe for now

Businesses fighting to preserve commercial access to seafood fished in the Gulf states scored a big win this month when the G -More

Ruby Tuesday revitalization prompts sales growth

Maryville, Tenn.-based Ruby Tuesday posted gains in same-store sales in the fourth quarter, with a 5% rise at franchised rest -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

Main Event Entertainment to Open First Center in the Rio Grande Valley

Main Event Entertainment, the fastest-growing family entertainment center in America, is celebrating its new center opening in Pharr, Texas, a suburb near McAllen in the Rio Grande Valley. Doors will open to the public at 9 a.m. on August 6.

Darden Announces Leadership Succession Plan

Darden Restaurants, Inc. (NYSE: DRI) announced that Clarence Otis is stepping down as Chairman and Chief Executive Officer of the Company. Darden's Board of Directors has appointed the Company's current Independent Lead Director, Charles A. Ledsinger, Jr., as Independent Non-Executive Chairman of the Board, effective immediately. The Company also announced that it has amended its corporate governance policies to provide for the separation of the Chairman and Chief Executive Officer roles.

National Restaurant Association Statement on NLRB Joint Employer Decision

Today the National Restaurant Association issued the following statement regarding the National Labor Relations Board’s (NLRB) decision asserting McDonald’s Corporation is a joint employer of its franchisees:

National Restaurant Association Issues Support for Clearer ACA Definition of Seasonal Employment

The bipartisan legislation will align the definitions of seasonal employment in the Affordable Care Act and streamline the applicable large employer determination process.

Rising India, Inc. Announces Acquisition Strategy Toward a Sizable Slice of the QSR Pizza Pie

Rising India, Inc. (OTC: RSII), announces today it will immediately begin work toward the acquisition of up to 5 profitable stores in the popular Quick Serve Pizza Restaurant segment. Current targets are currently earning about $450,000 in revenues per year, per store. Acquisition of targets would provide immediate cash flow identified from profitable longstanding, absentee owner operations with proven model success.

CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service