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.
Ask about the kitchen up front. Oven, hob, fridge space and a work surface decide what menu is even possible in a particular home, and a caterer who checks avoids arriving to a domestic oven and a menu for sixteen.
Price per head with the extras named. Staff hours, hire of glassware, corkage arrangements and who clears up afterwards are what turns a headline figure into a real budget.
Handle dietary requirements formally. A written list collected from the host a week beforehand is the only reliable method, because guests tell the host and the host remembers three of five.
Separate the occasions. A dinner for eight, a christening for forty and a corporate lunch have different formats, different staffing and different prices, and one menu page serves none of them properly.
Cover the legal side plainly. Where food is prepared, the hygiene qualification held, public liability cover and whether you invoice a company with tax itemised sounds dull and is exactly what a firm checks before booking its Christmas dinner.
Price per head is what the host is trying to work out. A figure that covers staff, equipment hire and the washing up, with whatever sits outside it named, is what turns a browse into a message.
Allergies at a private dinner are more delicate than in a restaurant. Guests tell the host, the host forgets to pass it on, and a caterer who asks directly and in writing avoids the only mistake that really matters.
The site asks what a caterer needs to know: the kitchen, the number of guests, the occasion and the dietary requirements. Price per head with the extras named, occasions separated.
The question that prevents a disaster is asked at enquiry, not on the day: what oven do you actually have.
We work with the technology that best fits your home catering service: WordPress, WooCommerce or bespoke development, always with a fast, secure and easy-to-manage website. We hand it over ready and, if you want, train you to run it yourself.
We position you where your customers are: on the first page of Google and on the map, for searches for your home catering service in your area. Local SEO done well today is what fills your calendar tomorrow.
