Should we advertise our menu prices?
Yes. Price uncertainty makes people choose somewhere else rather than ask. A visible, current menu with prices removes a real barrier.
FAQ
Everything clients ask us, answered.
Pricing, timelines, ownership, reporting, international engagements, and how the work actually runs day to day.
How do we fill quiet weekdays?
Time-limited offers to people who already visited, targeted specifically at the slow period rather than as a general discount. Discounting when you are already full simply reduces margin.
What about hotels and banquet venues?
Longer decision cycle and higher value, so the mix shifts towards search visibility, detailed venue pages with real photographs, virtual tours, and prompt handling of enquiries that arrive months before the event.
Do we need a website if we are on delivery apps and Instagram?
Yes. The platforms own that relationship and can change terms, ranking, or commission whenever they choose. Your own site is the only channel you control.
How do we compete with a chain opening nearby?
On the things a chain cannot replicate: local identity, individual service, menu flexibility, and community presence. Competing on price and standardisation against a chain is a fight you will lose.
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