A website builder for quick-service restaurants

The menu is a page, not a picture of a menu

A photograph of a printed menu is unreadable on a phone and invisible to search. Yours becomes real text, in categories, with your prices where you publish them.

That also means the assistant can change a price or pull an item in a minute. Every publish keeps a version you can roll back to.

Photos are yours, taken of your food. A stock burger helps nobody decide, and your regulars spot one at a glance.

Big items earn their own words. A signature sandwich that people come for should not be one line in a list of twenty.

Ordering happens where you already take orders

Today your site has no online store checkout of its own. The menu page sends people to the ordering service you already use, and says which one it is.

That is worth being plain about. A customer who taps an order button and lands somewhere unexpected does not come back to the site.

Pickup, drive-thru, curbside and delivery each get a line that says how it actually works at your counter.

If you use more than one ordering service, say which is which. Nobody should have to guess at that point.

Every location needs its own hours, address and directions

Hours are the single most-read thing on a restaurant site, and the most often wrong. Each location carries its own, including holidays.

Say which locations have a drive-thru, a dining room, a patio or late hours, because those are not the same store to a customer.

Directions beat an address. Say which side of the road you are on, and where the entrance is from the parking lot.

Where a location has its own manager, menu and market, it can run as its own site. The Census counts 270,088 Limited-service restaurants establishments in the United States, and plenty of them are one owner with three very different rooms.

Catering is the order worth a form

A tray for an office lunch is a different sale from a burrito at noon. The catering page says what you offer, the notice you need, and the area you cover.

The form asks the date, the head count, the food, and whether the order needs delivery or setup.

Every catering request goes to your CRM, to Slack, by SMS or by email. A Send test lead button proves the route before a real order rides on it, and every lead carries a status and a note on the Leads screen.

Hiring is half the traffic on a quick-service site

People look for jobs at the same hour they look for lunch. A careers page with a real form beats a sign taped to the door.

Say the shifts, the roles, what you pay where you publish it, and who to ask for. Applications route to the manager who is actually hiring.

A Text us link can sit beside your phone number, which is how most applicants would rather start.

Say what happens after someone applies. A person who hears nothing for a week takes the job across the street.

Careful wording about allergens, freshness and speed

Allergen information comes from you and points people to ask staff, because a shared fryer is a real thing and a website cannot see your kitchen.

Words like fresh, local and made from scratch appear only where you can say what they mean in your kitchen.

Nutrition figures, where you publish them, come from you and are labelled as yours.

No page promises how quickly food arrives. Every page clears the check that runs before anything publishes, validated against Google Search Essentials and modern web standards.

What the assistant asks before it writes a menu site

The in-app assistant asks your menu, your hours, your locations, how people order, and what you are known for.

It asks whether you cater, whether you are hiring, and who your regulars are at breakfast versus at midnight.

The planned pages and their cost are yours to approve before a build starts. The site is genuinely useful because it was written from a conversation with the people behind the counter.

• What time do you close tonight
• Do you have a drive-thru at this location
• Can I order for pickup
• Do you do office catering
• Are you hiring right now

The limited-service restaurants trade, in Census numbers

• 270,088 Limited-service restaurants establishments in the United States (NAICS 722513, County Business Patterns 2023) U.S. Census County Business Patterns 2023
• 4,965,080 people employed in Limited-service restaurants in the United States (NAICS 722513, County Business Patterns 2023) U.S. Census County Business Patterns 2023

Figures are from the source named beside each one, as published. They describe the area or the trade, not this product.