Bookings, menus, online ordering, search. Written by the people building the product, between services.
A dated rise in the statutory wage floor landed in April; the menu did not move with it. Whatever that cost on this owner's payroll has been foregone on covers already served.
A guest who cannot see the booking bar until the banner is dealt with, or who taps the wrong control because the two overlap, is a booking the restaurant never hears about.
Bank details read aloud or emailed travel through channels a criminal can spoof, and a redirected deposit turns a no-show safeguard into a dispute at the door on a Saturday night.
When a bot works a list of stolen cards, the payments are tiny, almost all declined, and none is an order. What can be left is an authorisation-fee bill and a queue of chargebacks.
A free template refresh can quietly reset custom styling, footers and per-page headers. No URL changes, so nothing in a coverage report flags what will disappear.
A module switched on during onboarding costs the same every month whether it runs at every service or has never been opened, and the invoice never says which.
A guest asking an assistant what a restaurant serves may never reach its own website, and the prices they are shown can be stale, wrong, or somebody else's.
The hold guarding a December ten-top expires on the card network's clock weeks before the night; the money goes back to the guest, and the guarantee is lost with it.
A marketplace pays once a week, after commission, refunds and credits are netted off one invoice. The bills it has to cover are not on that cycle.
Two reservation platforms publish different answers about who controls guest data from a booking on a restaurant's own site, and the wrong one surfaces under pressure.
Autoplay overrules the page's own preload hint, so the download starts before the guest has asked. The lost booking never announces itself.
A booking page inherits a fourteen-day refund promise from a checkout template, and every deposit taken through it is argued on the guest's terms rather than the restaurant's.
