Changing the menu is the work. Showing that it changed is the marketing, and it takes one line.
Most kitchens that cook to the season publish the menu once and leave it there, which tells every returning customer that nothing has moved since spring.
So the page carries what is on now, the month it belongs to, and one line about what is coming. That turns a menu into a reason to look again, which is the only thing that brings somebody back to a website they have already read.
A menu with October at the top of it is a different object from the same menu with no date. One is current and the other might be four years old.
It also does the work when you have not changed anything yet. September still says September, and nobody is wondering.
Game in November, asparagus in April. A line about what is coming is the cheapest booking you will ever take, because somebody puts it in a diary.
And it makes the change visible. A customer who reads what is coming notices when it arrives, which is the whole point of cooking this way.
A dated menu is current. An undated one might be from any year, and readers assume the worst.
Taking last month's dishes off is what makes the page trustworthy, and it takes a minute.
Game in November puts a date in somebody's diary, which is a booking you did not have to ask for.
Clay reads the pictures on your Google listing, grades them, crops them for the shape each band needs and puts the best one at the top. Nothing to upload, nothing to resize.
Drawn rather than described, the page, the address, and what it can switch on.
Type your name, Clay pulls your photos, hours, reviews and contact details straight from your Google listing.
Choose a look and Clay builds a full site around your content. Change anything with a tap, no code, no templates to wrestle.
Publish to your own name.clay.site in minutes. Add a custom domain and connect your own tools whenever you're ready.
Open one. It is the live site in a frame, not a screenshot, so what you see is what it looks like right now.
The same day it changes in the kitchen. A menu that lags by a fortnight is worse than one that never claimed to be seasonal.
Yes, and a seasonal price that moves is fine said out loud: market price, today, is a real answer and an empty column is not.
Say while it lasts next to it. That is honest, it creates a reason to come this week, and nobody is disappointed at the table.
Most kitchens do. The fixed half is the one people order from anyway, and the seasonal half is why they came back to look.
No: put the menu on the page itself. A PDF cannot be read on a phone, cannot be found by Google and has no date anybody trusts.
Yes. A greengrocer, a fishmonger or a farm shop has exactly the same story and almost never tells it.
Yes: how table booking works sits under the menu, which is where somebody has just decided.
Search your business and see your site in seconds, free, no signup.