Tables booked in advance
A booking is a commitment. Walk-ins are a hope. The more of the week that's on the books, the better you roster and the less you throw away.
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Websites for Hospitality
Consistent bookings through the week, a few more dollars on the average table, and first-time customers who come back a third and fourth time.
From $300 + GST · fixed quote before any work starts
Your rent and your roster don't care how quiet it was. Smoothing the week out is worth more than one more busy weekend.
A booking is a commitment. Walk-ins are a hope. The more of the week that's on the books, the better you roster and the less you throw away.
The second visit is where the money is. Functions, events, a loyalty offer and a list you can email are what prompt it.
People who've read the menu before arriving order more confidently. Showing the specials, the wine list and the dessert menu does real work before anyone sits down.
Nothing here is clever for its own sake. Each one exists because it moves the number you care about.
Either connected to the booking system you already use, or a simple request form if you don't have one. Either way, it has to work on a phone in about ten seconds.
A PDF menu is the single most common mistake in hospitality websites. They're slow, unreadable on a phone and always out of date. Real text, updated when you change it.
That decision happens on a phone, minutes before booking, usually on Google Maps. Photos, hours, menu and reviews in order is what wins it.
Functions, private dining, set menus, midweek offers and events — given their own pages, because that's the revenue that evens out the week.
One fixed quote, agreed before anything starts. No retainer, no lock-in, no surprises on the invoice.
Two sites we built and still run. Have a look at how they load on your phone — that's the standard we're describing.
The ones cafe, restaurant and bar owners actually ask, answered straight.
They're useful, and they take a cut of every cover and own the customer relationship. Your own site is where you take a booking without commission and keep the customer's details. Use the platforms, but don't let them be your only door.
Yes. If you already use a booking system we connect to it so it stays your single source of truth. If you don't, a simple request form works fine for a smaller venue.
We set it up so you can change prices and dishes yourself in a few minutes, or send it to us. What we won't do is put a PDF on the site — it's slow, it's unreadable on a phone and it's always the last thing anyone remembers to update.
Worth investing in properly. Food photography is the one place where paying a professional for a few hours changes the result more than anything else on the site.
No sales call, no pitch deck. Tell us what you do and where you're losing work, and we'll come back with a fixed price and an honest opinion — including if the answer is that you don't need us.
Monday to Friday, 8.30am – 5.30pm.
Wellington based, serving all of New Zealand and Australia.
We build for these too. Same approach, same fixed-quote pricing.