Online menu page design means real text a phone and a search engine can both read

Sections ordered the way guests actually read a menu

Starters, mains, desserts and drinks appear in the order a guest expects, with clear section headings that make the page easy to scan rather than read top to bottom like a document. Longer menus get an in-page way to jump between sections, so a guest looking specifically for the drinks list is not stuck scrolling past every appetizer first.

Dietary marks as a small, consistent system

Rather than a paragraph of disclaimers at the bottom of the page, dietary marks appear as a small, consistent symbol or footnote next to each affected dish, linking to a fuller notice if you want one. You decide what marks you use and what they mean; we build the placement and the visual system so it is clear and never buried.

• A small, consistent mark next to affected dishes
• A link to a fuller notice, where you want one
• You define the marks and what they mean, we build the layout

Availability shown inline, not on a separate PDF

Daypart availability, a lunch-only special or a dish only served on weekends, is shown directly on the menu page rather than requiring a separate document. Seasonal items and sold-out dishes can be flagged the same way, so the page a guest is looking at always matches what the kitchen can actually serve.

Prices aligned in a real column, not floated in a sentence

Prices sit in a consistent, aligned position next to each dish rather than embedded in a sentence, which makes the page far faster to scan when someone is comparing options. Figures are set in a tabular font so the numbers line up cleanly, the same detail a printed menu gets right.

• Prices aligned in a scannable column
• Tabular figures so numbers line up cleanly