A site that sets a tasting menu the way the kitchen means it read

A tasting menu restaurant sells a sequence, not a list, so the site has to hold that sequence in order, with room for the line of description under each course, rather than compressing it into a scannable price list built for a diner ordering a la carte.

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What usually goes wrong for tasting menu restaurants

The current site drops the tasting menu into a PDF, so it is invisible to search and unreadable on a phone without pinching to zoom.
Course descriptions get cut down to fit a template card, losing the specific detail that makes a dish sound like this kitchen and not any other.
There is no way to show the wine pairing menu alongside the food menu without a second confusing PDF.
A menu that changes every few weeks means someone on staff is manually re-exporting and re-uploading a file each time.

The typeset menu builder

A structured menu page where each course is its own entry with its own line of description, so updating a dish is a text edit rather than a redesign, and the whole sequence still reads correctly on a phone.

Three ways to run it

The FolioThe website, fully managed, live in 7 days
The BroadsideEverything, plus the AI Engine, live in 10 days
The Standing OrderEverything, plus the Content Engine, live in 15 days

Compare the plans →

Questions from tasting menu restaurants

Can the tasting menu change every week without us waiting on you?

Yes. The menu lives as structured content, not a PDF, so a change to a course, a price or a wine pairing is a revision request through your client portal and is turned around within 2 to 5 working days, not a redesign.

Do you show the wine pairing alongside the food menu?

Yes. The tasting menu page carries an optional pairing column next to each course, set at a smaller size so the food sequence still reads as the primary line, which is how it should read on the page as well as on the table.

Can we run a vegetarian or shorter tasting menu alongside the main one?

Yes. The page supports more than one active sequence at a time, shown as tabs or a simple toggle, so a vegetarian tasting or a shorter weeknight menu sits next to the full one without a second page to maintain.

What happens to old menus once we change them?

We archive the previous version rather than deleting it, so you have a record of what you served and when, useful for a chef looking back at a season or a guest asking what they ate the last time they visited.

See it built for tasting menu

A live walk-through, on your screen, of the site you would get.

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