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Why are restaurant websites so awful? Because of restaurant culture.

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Re: Why are restaurant websites so awful? Because of restaurant culture.

#21

My next startup is targeting this problem. I'm pitching it as "About.me for restaurants" ... a single-page, instant setup site that has location/hours/menu/contact info. I'm planning on posting it to HN for review in a few days. If anyone wants a peak now, drop me an email.

This sounds like such a great idea. I travel in two circles that would love to check this out. Please do post it.

Re: Why are restaurant websites so awful? Because of restaurant culture.

#22

My next startup is targeting this problem. I'm pitching it as "About.me for restaurants" ... a single-page, instant setup site that has location/hours/menu/contact info. I'm planning on posting it to HN for review in a few days. If anyone wants a peak now, drop me an email.

[deleted]

Re: Why are restaurant websites so awful? Because of restaurant culture.

#23
post #2

As someone who has built a fair few restaurant sites, there are lots of reasons. If a web design agency builds a site that doesn't work on the iPhone or iPad, which are both now considered critical to restaurant marketing, they get to charge extra for creating an iOS specific version, or an app, or whatever. If you create one site that works great on everything, you make less money. Restaurants are also sometimes run…

> My question on this issue is: Is a PDF download really so bad?

It's getting better, but it's still a hassle to download and open a pdf. Well-designed html is much preferred for me. That said, a well-designed PDF that downloads quickly is better than a poorly-designed menu section that loads slowly or worse, is inaccurate.

Re: Why are restaurant websites so awful? Because of restaurant culture.

#24
While I agree with some of the analysis, I'm not sure I can agree with all of it without some perspective from the customers. The author makes it quite obvious they would not pay for a $72 or $400 meal. However, what do the people who would pay those prices think of the site? Perhaps, they don't want to be reminded of the price on the website, but rather of the good experience.

Re: Why are restaurant websites so awful? Because of restaurant culture.

#25
post #2

As someone who has built a fair few restaurant sites, there are lots of reasons. If a web design agency builds a site that doesn't work on the iPhone or iPad, which are both now considered critical to restaurant marketing, they get to charge extra for creating an iOS specific version, or an app, or whatever. If you create one site that works great on everything, you make less money. Restaurants are also sometimes run…

Yes PDF menus are terrible, especially if you are making a decision on a mobile device.

Re: Why are restaurant websites so awful? Because of restaurant culture.

#27

My next startup is targeting this problem. I'm pitching it as "About.me for restaurants" ... a single-page, instant setup site that has location/hours/menu/contact info. I'm planning on posting it to HN for review in a few days. If anyone wants a peak now, drop me an email.

Don't pitch it as "about.me for restaurants". I had no idea what about.me is and I'm in the startup community, read HN, TechCrunch, etc... The people you're selling to will have no idea what you're talking about.

What about "Facebook for restaurants"?

Re: Why are restaurant websites so awful? Because of restaurant culture.

#28

Shake Shack ( http://shakeshack.com on mobile device or http://shakeshack.com/mobile/ ) is an example of a beautifully designed, minimal, useful mobile web site. Mobile websites are more than putting a mobile template on. Contrast Shake Shack with Walmart's http://walmart.com (on a mobile device) > However, the design firm pitches to the owner, not to the customers. And thus the website is designed to please them, ra…

As a restaurant point of sale developer myself (Ambur, an iOS app), one thing: OpenTable isn't a POS, it's a reservation system. I didn't see the conflation between sites and POS systems in the article, but I see it throughout your comment. Everything else rings true. We have to invest a lot of time into each prospect because they're used to buggy systems that have feature overload and as a result are hard to use and…

My limited understanding is that some (many, now?) POS systems integrate with reservation systems, but only one at a time, meaning if it's tied with opentable, it's not able to accept reservations from any other service.

It's been over a year since I was looking at POS systems, but that's what I remembered (might be bad memory tho!)

Re: Why are restaurant websites so awful? Because of restaurant culture.

#29
post #13

> The rest of the Web long ago did away with auto-playing music, Flash buttons and menus, and elaborate intro pages, but restaurant sites seem stuck in 1999. I noticed medium sized bands tended to have the same godawful outdated website style, especially European metal bands. No idea if it is still like that -- I just started avoiding any such "official" pages.

professional (especially wedding) photographers are also common culprits.

Re: Why are restaurant websites so awful? Because of restaurant culture.

#30
post #29
post #13

> The rest of the Web long ago did away with auto-playing music, Flash buttons and menus, and elaborate intro pages, but restaurant sites seem stuck in 1999. I noticed medium sized bands tended to have the same godawful outdated website style, especially European metal bands. No idea if it is still like that -- I just started avoiding any such "official" pages.

professional (especially wedding) photographers are also common culprits.

Yes there seem to be fields where this problem is just rampant. Liquor websites are the worst of any I've seen (milagro, 1800, avion, grey goose, appleton, smirnoff, etc). Some are pretty good: Bacardi offers an HTML version, St. Germain is largely non-flash, Jose Cuervo (while really slow for whatever the reason) is non-flash.

With liquor I always thought that it was that 1) some brands have trouble differentiating themselves 2) the desire to create a 'culture' around their beverage--and that seems to fit the OP's description of the restaurant industry

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