Bookings, menus, online ordering, search. Written by the people building the product, between services.
When locals pay at the bar and never book, they are missing from a guest list that fills with occasional parties. An opt-in sign-up is the route that brings them onto it.
One party limit, one notice period and one table time cannot suit both a quiet weekday lunch and a full Sunday roast. The cost lands on the busiest service of the week.
A children's page typed online without a plan ends up scattered or copied. Parents scroll past everything, and a duplicated row risks an outdated allergen line.
Two payment accounts mean two statements, two payouts and two places to look for a refund. The reader for the till can settle into the same balance as online orders.
On the order page, delivery is paid by card, while dine-in and collection can go either way. That choice decides which orders carry a card fee and which wait to be marked paid.
A fast first draft still puts the restaurant's name on every line. Reading the facts, money, claims and voice before going live stops an unread sentence becoming a complaint.
A walk-in restaurant can lose guests it never sees when its hours or menu online are stale. Its website exists to answer three questions before anyone sets off.
A gift card's card fee is paid on the day of sale and is not returned if the sale is refunded. Work out the cost per card before setting the amounts and any bonus offer.
Adding the next nine towns to a footer looks like a free way to be found further afield. Google's spam policy lists that block as keyword stuffing, a risk to the page it sits on.
A retyped menu row can show sea bass under a lamb photograph with the lamb's stale allergen ticks. A new row for a new dish means every field was set for the plate being served.
A verbal yes on the phone holds a table but protects nothing. Until money or a card hold arrives, the risk sits in the diary as a booking that can still end as an empty table.
When the large size, the paid topping and the choice of base sit only in the description, guests cannot pick them. The extra goes unsold and the kitchen chases a missing choice.
