What your website can do

🚚Food trucks and stands

Your spot changes, the weather changes, and something sells out by two. All of it from your phone, standing at the truck.

• Set a different spot for every day of the week, each with a map link, so nobody drives to yesterday's lot.
• Mark today closed with one tap and an optional reason — rain day, sold out early — and the site is back to your normal hours tomorrow by itself.
• Mark a dish sold out for today and it's back tomorrow on its own; or switch it off for longer if you've stopped making it for a while.
• Put a one-line announcement at the top of the site until a date you pick: "Cash only today", "Find us at the night market Oct 3".
• Add events and pop-ups with a date, time and place. One that happens every week, every two weeks or monthly on the same weekday is entered once; you can pause it for a holiday week, and it skips any day you've marked closed.
• Say "instead of our usual hours" on a festival day, and the hours table shows that day closed with the event named next to it.
• Link to Instagram, TikTok, Facebook, DoorDash or an order-ahead page, as buttons people actually see.
• Take catering requests through the site: the contact form asks for the date, the headcount and a budget, and every request lands in the portal for you and your crew — marked answered when it is — as well as in your email.

See it on the food-truck demo site — a different spot each day, a sold-out dish, a pop-up on the calendar, a catering option on the contact form.

🍽️Restaurants

A menu that stays right, hours that stay right, and the buttons your regulars are looking for — without a call to anyone.

• Put a Reserve button (OpenTable, Resy) and Order buttons (DoorDash, Uber Eats, Grubhub, Toast, Square) on the site, pointing at the accounts you already have.
• Set holiday hours and multi-day closures weeks ahead. They take over on the day and drop off by themselves afterwards.
• Build the menu in categories with photos, and put one dish in two places at once — "Bestsellers" and "Mains" — without entering it twice.
• Give a dish sizes and options — "Regular $15 / Large $19" — and the menu shows it as "from $15".
• Tag a dish vegetarian, vegan, gluten-free, dairy-free, nut-free, spicy, local favorite or new, and the tags are translated on every language page.
• Give a menu its own hours — breakfast until 11, dinner from 5 — and it's only shown during that window.
• Publish Spanish and Japanese pages with the menu itself translated, not just the headings.
• Print the menu from the same data, and let Google read your hours and dishes straight off the page in the structured format it asks for.
• Take private-dining and event requests with a date, a headcount and a budget, and see them in the portal with an answered / closed status — not only in whoever's inbox got the email.
• Put a few words from real guests on the site, with a name, edited in the portal like everything else. The section exists only once you have a quote to show.
• A second location? Each branch gets its own hours and phone number on the site, its own holiday closures, and its own "closed today" — and Google reads every address as its own listing.

See it on the restaurant demo site — two dining rooms with their own hours, including its Spanish and Japanese pages.

🍸Bars and lounges

Everything under Restaurants applies here too. What a bar needs on top of that is mostly about time of day and day of the week.

• Make happy hour its own menu section that's only shown from 3 to 6, so the prices on the site are the prices at the bar.
• Enter live music every Friday once, as a repeating event, and it's on the site every week without you touching it.
• Give Taco Tuesday and other day-specific specials the day they belong to, and they only show that day.
• Put tonight's game in the announcement bar at the top of the site, and let it disappear on its own afterwards.
• Hours past midnight are just hours — 6 pm to 1 am reads as one night, on the page and in what Google reads off it.

🥐Market stands and bakeries

Different markets on different days, a batch that's gone by ten, and things that only exist in mango season.

• Say which market you're at on which day, with a map link for each, and the site shows today's.
• Make an item weekday-only — the Saturday loaf, the Thursday pie — and it's shown only on those days.
• Keep seasonal items in their own category — "Mango season" — and hide the whole category when the fruit's gone. Nothing is deleted; show it again next year.
• Mark something sold out per batch — sold out for today, back tomorrow by itself.
• Link to a Square pre-order page so people can reserve a box before you sell out.

🏝️Everyone

The parts that aren't about food at all, and matter just as much.

• Give each of your staff their own login, free. Every change is recorded with the name of the person who made it, and you can turn a login off the day someone leaves.
• Look back at a history of every change — what it was before, who changed it, when.
• Send me a support message from inside the portal, with a screenshot pasted straight in, and get the reply in the same place.
• Print a QR code for your table tent or truck window that opens your live menu, and switch the site's "Print menu" button on or off yourself.
• Every message from the site's contact form reaches your email as before and lands in the portal too, so everyone with a login sees what came in and what has been answered.
• See your invoices in the same portal, pay by card there, or save a card so the monthly takes care of itself.
• Use all of it on a phone. The portal was built for a phone first, because that's what you have behind the counter.
• Own the site outright once the setup is paid and the first year is up — the files, the domain, all of it — and take it anywhere.

Features you don't use are switched off and never show up — not in the portal, not on the site. You switch the free ones on and off yourself, on one Features page in the portal: locations, branches, events, menu times, dietary tags, sizes, weekday specials, menu photos, testimonials, inquiries, printed menus, social posts, the print button. A restaurant with one address never sees a "today's spot" field, and a food truck without a Japanese menu never sees a translation box.

🖨️Printed menus and social posts

Your menu already lives in the portal. These two use it again, so nothing is kept in two places.

• Print your own menu from the same dishes your website shows — pick the categories (a drinks-only card, say), a title, one to three columns, Letter or A4, and one of four designs. Choose what goes on it: prices, descriptions, photos, sizes, dietary labels, your logo, your address, your hours, a QR code to the live menu. Change a price once and the website and the next printout are both right.
• Print two languages on one sheet, if you publish in more than one.
• Save the layouts you use — “Lunch board”, “Catering flyer” — and print the same thing next week in two clicks.
• Make a post for Instagram or Facebook from a dish, an event, a closed day or today’s hours: the portal draws the picture in your colours and writes the caption, and your phone hands both to the app. You press Post — nothing is published without you.
• Your colours and fonts are taken from your own website, so what you print and what you post look like your site rather than like a form.