Restaurant sites that get the reservation in three taps. In Vancouver.

1. 01.

   Menu is a PDF

   PDFs do not load fast on mobile, do not work for screen readers, and Google cannot read them. A real HTML menu with sections, prices, and dietary tags ranks for dish-name searches and saves the customer a download on their phone.

2. 02.

   Hours are an image

   If your hours are baked into a graphic, Google cannot pull them, voice assistants cannot read them, and the customer searching 'is X open right now' does not get an answer. Plain text hours, with a structured-data block, fix it.

3. 03.

   Reservations behind an account wall

   Some reservation systems push the customer through account creation before they pick a time. A reservation flow that takes name, phone, party size, and time without a signup converts roughly three times as well.

• Should the menu be HTML or PDF?

  HTML, always. PDF as a downloadable backup if some of your guests prefer it. The HTML menu is what Google ranks, what voice assistants read, and what loads in under a second on a phone in a parking lot.
• What reservation system do you recommend?

  OpenTable for volume, Resy for editorial-leaning rooms, Tock for tasting-menu and ticketing, or a clean direct-book form with a phone-call fallback for small operations. The right answer depends on what your front-of-house team already knows.
• What about a separate page for delivery and takeout?

  If delivery and takeout are more than ten percent of revenue, yes. A focused page with the takeout menu, the in-house ordering flow if you have one, and a clear note about which third-party platforms you also use, keeps the search traffic on your site instead of pushing it into a marketplace that takes a cut.
• Do we need an online ordering flow on the site?

  If takeout and delivery are a real revenue line, yes. We integrate with the ordering platform you already use, rather than building a new one, so commissions stay where they are and the kitchen does not have to learn a third tablet. If dine-in is the whole business, a clean menu page and a reservation link beat a complicated ordering build every time.
• How do we keep the menu page current without rebuilding the site every season?

  A simple CMS for the menu so a manager can update prices, swap dishes for the seasonal menu, and toggle items off when the kitchen runs out. We scope this honestly. Some restaurants want full content control, others want us to do the updates as part of an ongoing arrangement. Either is fine. The site has to be maintainable by a non-technical owner, full stop.

Working restaurants elsewhere? See the main restaurants rebuild page or the Vancouver hub.