A restaurant homepage has about three seconds to tell a stranger three things: what you do, where you do it and how to reach you. Most homepages spend those seconds on a slogan and a stock photo. Here is what to put there instead, row by row.
Row 1: the first screen
One headline in plain words — the service, the customer and the area, such as "Restaurant services for diners planning a night out across [your area]". One line of reassurance under it (a booking system that confirms instantly or years trading). Then the primary action: for restaurants that is 'book a table' in the header on every page, with the phone number for same-day bookings. All three visible on a phone without scrolling. No slider, no video, no welcome message.
Row 2: what you do, in the customer's words
Three to six services, named the way people search for them — dinner service and set menus, online bookings, functions and private dining and takeaway and delivery — each with one sentence and a link to its page. Someone who typed [cuisine] restaurant [your suburb] should see that phrase, or something close to it, within one scroll.
Row 3: proof where the decision is made
Three recent Google reviews with first names and dates, and the specific trust details customers look for: a menu with prices and the date it was updated, photos of the dining room, not only the food and clear policies for large groups. Put this row directly under the services, not on a separate page.
Row 4: photos that could only be yours
Four to six images: the room full and lit as it looks at 7pm, plus four signature dishes. Each with a short caption naming the suburb or the job. This row replaces the stock imagery that most restaurant homepages open with.
Row 5: the money question
Show menu prices and minimum spends for functions. Groups need to budget before they enquire. Even a single line — "typical jobs from $X" — on the homepage keeps people from leaving to find a competitor who says a number.
Row 6: where you work
Name the suburbs or the radius you genuinely cover, with a small map if customers come to you. It answers the second question every visitor has and it is what local search reads.
Row 7: the same next step, again
Repeat the primary action at the bottom, with the phone number written out. People who scrolled this far are ready; do not make them scroll back up.
What to leave off
- A booking button that opens a third-party page with a different look and no confirmation.
- A home page that autoplays music or video and slows the phone experience.
- Your business history in the first screen. It belongs on the about page.
- Sliders, autoplay video and pop-ups in the first ten seconds.
- Four competing buttons. One primary, one secondary in text.
The homepage in eight rows
- Headline: service + customer + area.
- One-line reassurance and the primary button.
- Three to six services with links.
- Reviews and trust details.
- Your own photos with captions.
- A price line or range.
- Service area.
- Primary action repeated with the phone number.
Common questions
How often should the menu be updated online?
Whenever it changes in the kitchen. A mismatch between the printed and online menu is a common complaint in reviews.
Do restaurants need more than a booking widget?
Yes. The widget converts people who already chose you; the menu, photos and functions page are what make them choose you.
How long does a small business website take to build?
A focused one-page site can be live in about 3 business days once the content is ready; a site with service pages usually takes around 7 business days. The part that slows most projects is gathering photos and deciding on prices, not the build itself.
If you would like a second opinion on your current site, send the URL through the contact page and we will reply with three practical fixes. New builds start at $499 for a one-page site and $999 for a site with service pages — see pricing.
