Your regulars shouldn’t have to order through DoorDash.
Menus change. Hours shift around holidays. The special you ran Tuesday is gone by Friday. None of that should require emailing somebody and waiting three days, and none of it should cost you thirty percent to a delivery app that charged you for a customer who already knew your name.
Things I hear from owners in your line of work.
You get a real menu you update from your phone. Items, prices, sold-out flags, seasonal sections. Takes about fifteen seconds. And because it’s a real menu instead of a picture of one, Google can read your dishes and prices and show them in search results.
So put ordering on your own site, wired into whatever you already run. Keep the delivery apps for discovery if you want them. The people who searched your name by name will order straight from you, and that order is worth about fifty percent more to you than the same order through an app.
Live open and closed status, driven by hours you control. Holiday closing, a slow Tuesday, shutting early for a private event. Change it once and every page on the site tells the truth.
Local SEO from the first page I build. Your town, your food, the neighborhoods you actually pull from. Google Business Profile connected properly, menus marked up so search engines and AI assistants can read them.
Built around how your business actually runs.
These are the pieces that matter specifically for restaurants, bars & bbq, rather than a template with your photos dropped into it.
A menu that behaves like a menu
Structured and searchable, marked up so Google can show your dishes and prices right in the results. Not a photo. Definitely not a PDF somebody has to pinch to read.
Ordering that comes to you first
Direct ordering wired into your POS or your provider, sitting above the delivery apps on the page so the customer who wanted you gets you.
Catering that arrives ready to quote
A proper inquiry flow asking headcount, date and budget, so the first email tells you whether the job is worth pricing instead of starting a week of back and forth.
Every location on its own footing
Separate pages, separate hours, separate Google profiles. Each one ranks in its own town instead of quietly competing with your other location.
Photography doing the selling
Full-bleed, warm, close. Your food is the product, so the design gets out of its way.
Reviews where they change minds
Your Google and Facebook reviews pulled onto the page automatically and placed next to the order button, which is the moment somebody is deciding.
One month of delivery-app commissions usually costs more than a year of the website that takes those orders directly.
Sites like this, running right now.
Go and click around. Real businesses, currently trading, and I still work with every one of them.
Live · ongoing A Texas Monthly top-50 BBQ joint, rebuilt from the coals up.
Post-oak pitmaster, Texas Monthly top fifty, and a website that couldn’t keep up with him. Now the menu changes when he changes it, catering inquiries arrive priced-out, and nobody has to call me because the brisket sold out at one.
Live · ongoing Brought a Texas barbecue name up to date without sanding off the smoke.
An established multi-location BBQ name whose website had quietly stopped keeping up. Rebuilt for speed and local search. Catering quotes, online ordering, and store info that behaves the way customers already expect it to.
Live · ongoing A North Texas seafood boil brand, online and on the road.
A local boil operation running entirely on phone calls and Facebook posts. Now there is a real site, a catering inquiry flow, order tracking, and an admin the owners genuinely log into, which is rarer than anybody in this business admits.
Two ways to change something, and both are easy.
In your line of work the details change constantly. You should never be waiting on somebody else to update them, and nobody should be billing you for a two-minute edit.
Text me. It’s usually done before you set the phone down.
New price, new photo, closing early on Christmas Eve. Send it however you like: call, text, email, Facebook message. I’m usually on it right away, and I’m not going to nickel and dime you over the small stuff that comes up week to week.
Most of my clients work this way and it’s a big part of why they stay. No support ticket. No portal login you’ve forgotten the password to. No waiting three days on a web company that stopped caring about your account in 2023.
972-853-1626Or do it yourself from your phone in about fifteen seconds.
On the packages that include it you get a plain editor for the parts that move. It looks like filling out a form rather than building a page, so there’s nothing to learn. You can’t break the layout and you can’t accidentally take the site down.
Some owners are in there daily. Others have never once opened it and just text me instead. Both are fine. It’s there if you want it.
The moving parts are yours. Everything underneath is mine. Hosting, security, updates, backups, speed, and anything that goes properly wrong at two in the morning stays with me on every plan. You never have to think about it.
It should connect to what you already use.
Tell me what you run on the first call. If it connects cleanly, I’ll connect it. If it doesn’t, you’ll hear that instead of a promise about something that only half works.
Want to see what I’d do with yours?
Send me your current website and you’ll get a short video back walking through what’s working, what’s costing you calls, and what I’d change first. Free, no obligation, and the list is yours to take elsewhere.
Restaurants, bars & BBQ: common questions
Yes, and that’s the point. You get a simple editor for the parts that move: items, prices, specials, hours, photos. It works on your phone. If you’d rather not bother with it, text me the change and I’ll do it, usually within the hour.
No. Keep them. What changes is the mix. Somebody who already knows your name and searched for you shouldn’t be handed to a middleman on the way in. Most restaurants I work with keep the apps running and just claw back the direct orders.
Usually. Toast, Square, Clover and most of the common systems have a way in. Tell me what you run on the first call and I’ll give you a straight answer about whether it connects cleanly, connects with a workaround, or doesn’t connect at all.
Two to three weeks for most. What actually controls the timeline is how fast I can get menu content and photos out of you. If you already have good photos of your food, it moves quickly.
Not quite your business?
These four pages exist because I have live clients in them. Most of my work sits in trades with no page here at all. Tell me what you do and you’ll get an honest answer about whether I’m the right fit.