Restaurant websites that fill the table, not just the feed.

Yes — the code, the content, the domain, and the analytics. Leave anytime and take everything with you. Most restaurant website providers — especially the free sites bundled with a POS system — build on platforms you can't export, so the site disappears the day you switch systems or stop paying. Ours is an asset you keep.

No. Projects are quoted fixed-price before work begins, and ongoing SEO or content work is optional and month to month. No 12-month marketing contracts — each month has to earn the next one.

Yes. Toast, Square, Clover, ChowNow, OpenTable, Resy, Tock — whatever runs the front of house integrates with the site. The website feeds your existing ordering and reservation workflow; you don't change tools for us.

Run the free 60-second grade on it first. Sometimes it's three fixable problems — a PDF menu, no schema, a Google profile that doesn't match the site. Sometimes the POS-bundled platform itself is the ceiling. Either way you'll know before spending anything, and we'll tell you honestly if a fix beats a rebuild.

Industry-wide, professionally built restaurant sites run $799–$1,199, sometimes more for larger multi-location projects. We charge one flat price — $499, no separate starter-vs-custom tiers — with $25–$100/month hosting and $100/hour (1-hour minimum) for changes after launch. Beware of two extremes: free POS-bundled templates that can't rank or be customized, and retainer agencies selling monthly reports instead of results.

A focused local site: 3–5 weeks including content. The variable is rarely design — it's gathering the real material (photos, current menu, hours, reservation and ordering system access) that makes the site convert. Sites built without that material launch faster and perform worse.

For cuisine-plus-city searches in a market like Roseburg or Grants Pass: typically 2–4 months to meaningful movement, often faster than trades like HVAC because restaurant search terms usually carry less commercial competition. Anyone promising first-page rankings in two weeks is selling something other than SEO.

If you want to rank for it, yes. Google matches specific searches to specific pages. 'Happy hour near me' and 'catering for a company lunch' are different searches by different people in different moods — one page can't be a strong answer to both.

For every town with a real, meaningful customer base, yes — written individually, not cloned. A handful of genuinely local pages will outperform a dozen duplicates every time; Google's duplicate detection quietly ignores clone pages no matter how many you publish.

Yes, for the orders it can capture without a commission and for the customer data it lets you keep. DoorDash and similar platforms commonly charge commissions in the 15–30% range — a direct ordering path on your own site costs a flat platform fee instead and lets you build a repeat-customer list the delivery app never shares with you.

They're inseparable. Reviews largely decide who gets tried; the website decides whether Google shows the restaurant at all and whether the visitor follows through. A great profile with a broken menu page leaks customers; a great website with six reviews never gets found. Build both — the site should actively display and encourage reviews.

Cuisine, neighborhood, and status: 'Wood-fired Italian in downtown Medford — open now.' The visitor should know they're in the right place before they scroll. A slogan can come later on the page, if at all.

Yes, always. Hiding prices doesn't make a restaurant seem upscale — it makes visitors assume the worst and click away rather than call to ask. Clear pricing helps the right customer self-select and removes the single biggest hesitation before a first visit.

Prominently, with real numbers. A page stating minimum guest count, lead time, and deposit policy captures the highest-ticket customer a restaurant gets and saves the front-of-house staff dozens of repetitive phone calls.

The actual dishes this kitchen sends out, shot within the last year, plus the dining room, the bar, and the patio if there is one. One honest photo of the dish a customer will actually be served outperforms any stock photography ever licensed.

Rarely, in our experience — most bundled sites trade real customization and speed for convenience, and they cap what's possible with schema, page structure, and content depth. We build custom sites (React/Next.js) because performance and structure are the ranking levers. What matters is measurable: sub-2-second loads, passing Core Web Vitals, clean schema — however the site is built.

It's structured data — a machine-readable block declaring cuisine type, price range, hours, menu items, and reviews. Google uses it to display rich results; AI assistants use it to verify the restaurant exists and what it serves. Almost no independent restaurant in the region has it configured correctly, which makes it a cheap, rare advantage.

Be verifiable: consistent hours and contact info everywhere, structured data, plain-language pages stating cuisine and location, real reviews, and no robots.txt blocks on AI crawlers. AI assistants recommend restaurants they can confirm from multiple sources — the same fundamentals as local SEO, applied more literally.

Same site, separate pages. Each location needs its own hours, its own menu if they differ, and its own map and reviews — one page trying to represent two kitchens under-serves both and confuses which hours apply to which address.

The conversion path splits four ways instead of one. An HVAC site drives every visitor toward a single phone call; a restaurant site has to make ordering, reserving, getting directions, and calling all equally easy, because different occasions and different diners genuinely prefer different paths — a site built around just one of them loses the other three.

The clearest signal is a booking widget on the homepage — OpenTable, Resy, Tock, or a direct form. If a site only lists a phone number, reservations likely mean calling during business hours; this is exactly the gap a restaurant's own site should close by adding a widget.

The better ones do, on a dedicated dietary and allergen page or clearly tagged on the menu itself. If a site doesn't mention it at all, that's a real gap — dietary information is one of the most-searched, most safety-relevant questions a restaurant website can answer.

Usually because the website and the Google Business Profile were updated separately, or a holiday closure never made it to one of them. This is the single most common trust-breaking mistake restaurant sites make, and it's the first thing worth checking before a special-occasion drive across town.

Increasingly, yes — many independent restaurants now offer direct online ordering through their own site, which usually costs the restaurant less in commission than a delivery app and sometimes comes with a small discount passed to the customer for ordering direct.

For Valentine's Day and the December holiday season — the two highest-demand stretches of the year for most restaurants — a week or more ahead is safest; popular spots fill their prime slots faster than any other night of the year.

The Google Business Profile's live 'open now / closes at' status is usually the most current source, since it's meant to sync with the restaurant's actual posted hours — though it's only as accurate as the last time the owner updated it.

Many do, though it's worth checking for a dedicated events or catering page with real minimums and lead times — a restaurant that only offers a vague 'contact us' for group bookings may not have a formal process, which is worth confirming before committing a large party.

A restaurant's photo gallery or Google Business Profile photos are the most reliable way to check, since seasonal seating — and smoke-season closures in some parts of Oregon — doesn't always make it into written site copy in real time.

Treat recent reviews as more reliable than old ones — kitchens change chefs, menus, and quality over time, so a handful of reviews from the last month tells you more about tonight's experience than a three-year-old five-star average.

Many do, either directly through their own site or through a third-party gift-card marketplace — checking the restaurant's own website first is usually the more direct and often better-value option.

Look for a kids' menu mentioned on the site or clear language about the dining atmosphere — a restaurant that welcomes families usually says so plainly rather than leaving it to guesswork.

Menus change seasonally and websites don't always keep up — it's worth checking how recently a site's specials or seasonal menu section was updated before counting on a specific dish being available.