In Marrakech, tourists pick restaurants on their phones, often 30 minutes before heading out. Your site must convince in 10 seconds — or they pick the neighbour. Here are the ingredients of an effective restaurant site.
1. Photos that make mouths water. It's the #1 element. Professional photos of your dishes, the setting and the terrace. Marrakech's Google Maps is full of restaurants with blurred photos — that's your opportunity.
2. Clear, up-to-date menu. Customers want to know your prices BEFORE coming. An online menu with photos and prices eliminates bad surprises and attracts the right customers.
3. Frictionless booking. WhatsApp “Book” button with date, time and party size pre-filled, or a simple booking form. Direct booking, with no intermediary commission, protects your margin.
4. Hours, address and directions. It's the basics: exact hours (including breaks if any), precise address, Google Maps link and phone number prominently displayed. Don't make customers hunt for them.
5. Google reviews as fuel. A banner with your Google rating and a direct “Leave us a review” link turns every satisfied customer into free advertising.
From Marrakech, we build premium restaurant sites with interactive menus, WhatsApp booking and Google Maps optimization. Enjoy the promo: showcase site from 2,499 MAD.
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Get a free quote → ← Back to blogThe menu, the site's most-read document
Someone looking for a restaurant isn't looking for a story: they want to know what they'll eat and at what price. So the menu must be published in HTML, readable on phones, with up-to-date prices. A PDF dated two years ago produces the opposite of the desired effect.
Plan for simple updates: whoever changes the in-room menu must edit the page without calling anyone. A design requirement, not a detail.
Book without tying up the phone
A slot-booking module reduces calls during service — precisely when nobody can pick up. It also prevents double bookings when diary and phone don't talk.
This module doesn't need to be complex: a time slot choice, the number of covers, a contact method, and a confirmation.
Three customer types, three entry points
Our showcase plan, suited to a restaurant presenting its menu, starts at 2,499 MAD with a 7-day lead time. The business plan, with interactive menu and booking, starts at 5,400 MAD and takes 14 days.
Make the menu editable without calling anyone
A menu changes for good reasons: a seasonal product, a dish that doesn't sell, a purchase price that moves. If every change requires a provider, the menu freezes and becomes false within a few months. An outdated menu has a direct effect: the customer arrives in the dining room asking for a dish that no longer exists.
The technical solution is simple: a page whose content the team can edit, with a repeated structure — starter, main, dessert, price. The difficulty isn't development, it's deciding from the start who updates it, and how often.
Photos and videos: what makes people hungry
- Natural light before any setting: a photo taken near a window beats a retouched flash photo.
- A tightly-framed dish, served, not mid-preparation.
- A dining-room photo during service, with customers, rather than a perfectly clean empty room.
- An overview of the place so customers recognize the facade at night.
Ten well-chosen photos do more than sixty shots from the same afternoon.
Information that avoids phone questions
| Question du client | Where to address it on the site | Why it matters |
|---|---|---|
| Are you open tonight? | Hours in a table, on every page via the footer | Service is the moment nobody can pick up the phone |
| Should I book? | On the booking page, with the group policy | A customer who doesn't know doesn't book |
| Are there gluten-free, vegetarian dishes? | On the menu, marked dish by dish | A frequent search, and a reason to choose or rule out |
| Do you take groups? | Dedicated page with capacities and privatization terms | A high-value request, often lost for lack of information |
| Where to park? | Contact page, with the nearest parking | A real barrier in the medina and around the squares |
These five written answers represent most calls received during service. Addressing them once on the site lightens the dining-room team's load, every evening.
Takeaway orders, without depending on platforms
A simple order module on the site — the menu, a light cart, a pickup slot choice — is enough for takeaway orders. It avoids paying commission on each order, and above all it keeps the customer contact.
This module doesn't need online payment at first. The order is confirmed, payment happens on site at pickup. Simpler to set up, and risk-free for the restaurateur and the customer alike.