Web design for restaurants in Mallorca

Two kinds of diner, two ways of choosing

A restaurant in Mallorca lives off two audiences who search in very different ways. Visitors decide on the spot, on their phone, hungry and a couple of streets away: they want to see the menu, a rough price and whether they can get a table today. Locals choose more calmly, come back if you treat them well and are the ones who keep you going from November to March. Your website has to serve both without making either of them hunt: the urgent stuff at the top for the person standing in the street, and reasons to return (seasonal menus, events, winter opening hours) for the regulars.

What people check before booking

Before booking, nearly everyone checks the same things: whether you're open that day, what's on the menu and at what price, whether there's a terrace, how to get there and where to park, and whether you take groups, children or dogs. If any of those answers isn't easy to find on a phone, the doubt gets settled by going somewhere else. That's why the menu needs to be real text, with allergens clearly marked and in every language, not a photo or a PDF nobody zooms into.

The same goes at the table: an NFC digital menu saves you reprinting every time a dish changes, and in QR vs NFC we explain the differences.

Where tables slip away

Bookings get lost in places you don't notice: the phone nobody answers mid-service, the Instagram message replied to the next day, or the button that sends people to an external platform where they end up browsing other restaurants. On top of that, those platforms keep your guest's contact details, which matters when you want to fill the dining room in the low season.

With online booking on your own website the data is yours, and you can ask for a deposit only where it makes sense: large groups, summer evenings or special dates, which is exactly where a no-show really hurts.

Your Google profile decides before your website does

Lots of people find you on Google Maps before they ever open your website, so both need to say the same thing: opening hours, phone number, a link to the menu and a direct link to book. Winter hours left up in August or a profile with no recent photos cost you visits that even the best website won't win back. Go through the common Google Business Profile mistakes and reply to reviews in the language they were written in; if you're short of them, here's how to get more reviews.

How we work and what to avoid

We start by getting to know your place: the type of cooking, how many sittings you run, who your customers are in each part of the year and how you take bookings today. From there we decide what must be one tap away on a phone, prepare the menu and the copy for each language, and set it up so you can change dishes and hours yourself. Ideally it goes live before the season kicks off, not in the middle of opening week.

The mistakes we see most: background video or music that slows the site down, photos of dishes you no longer serve, a menu only in Spanish, and Instagram as the only website. If you want to know how yours is doing, analyse it for free.