People decide with a phone in their hand and in about two minutes: what you serve, opening hours, photos, and whether they can book or order. Hiding the menu inside a PDF loses you exactly those two minutes.
The occasion matters more than the cuisine: weekday lunch, a birthday, the terrace, gluten free, a family Sunday. Each one is a separate search and deserves its own paragraph on the site.
A menu from two years ago costs more than no menu at all: the prices are wrong, half the dishes are gone and the impression is of a place that has closed. What is on the page has to be what is on the pass tonight.
Allergens and dietary options deserve a page, not a footnote. The person who has to check is usually the one choosing for the whole table, and a clear answer wins the whole group rather than one order.
Explain the minimums plainly. Which dishes require two people, what a single diner can order and how a mixed table works prevents the awkward conversation at the table.
Describe the difference between the dishes. Fondue, raclette and the variants are confused constantly, and a short explanation of what arrives on the table settles most bookings.
Be honest about the season. Menus that change, a lighter summer offer and the months when this is at its best are worth publishing rather than leaving a visitor to guess.
Cover the practical warnings. Whether children can share, what somebody who does not eat cheese can have and how hot the equipment gets are the questions that arrive at the table if they are not answered first.
This is a winter product and the summer is the problem. Saying openly what changes between January and July — the menu, the terrace, whether the fondue runs at all — is more useful than pretending the year is flat.
The meal is slow by design. Two hours of dipping and talking is the point, and a table planning to be somewhere at nine should be told before they book, not after.
Written for a table that has not done this: the minimums explained, the dishes distinguished, the season stated honestly and the practical warnings answered.
The sentence that saves an awkward evening: this dish is for two, and here is what the third person eats.
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