Our clients often ask us why they should sign up for WebDiner’s monthly service plan, rather than just hire someone to build a site for a one-time fee. As a business owner, I understand budgetary concerns, but a once-and-done website just doesn’t offer the level of service, security, and support you get with a WebDiner subscription.

The best restaurant websites are the ones that give you a taste of the atmosphere, food, and service you’ll experience when you visit. Marina 84 is building their brand as a fun sports bar with delicious pub style food and toast worthy craft brews. We featured their big juicy burger, fun party atmosphere, and appealing servers on the home page to give potential patrons an idea of what they’ll experience when they step through the doors.

WebDiner had the pleasure of working with our clients We Cook Pizza and Pasta and Temple Street Eatery to create and launch their new restaurant web designs. We launched them this week and we’re so proud of the results that we just had to share them with you!

We’re constantly surprised by how hard it is to convince some restaurateurs that they must have a website! The internet isn’t just a passing fancy; it’s definitely here to stay. So why is it that less than half of independent restaurants (IR) in the US don’t have a website?

I recently read an article on NRN (Nation’s Restaurant News) of Chef predictions for the top menu trends of 2014. As I scanned the list, it occurred to me that although they list ten separate trends, all of the trends roll up into three main categories. So here’s my “Cliff’s Notes” version of the top ten menu trends for 2014.

I like to believe that we’re all looking for ways to reduce our impact on our planet. So today I thought we’d explore ways that restaurants can reduce their effect on our environment, and possibly put some money back in their pocket.

We’re totally pumped about an article featuring our very own Matt Harper, a Principal Partner at WebDiner. The piece was just published in Think magazine’s August edition and feature’s five of South Florida’s young entrepreneurs. I recently caught up with Matt to discuss his thoughts on being featured in an article about young, entrepreneurial movers and shakers.

We recently met with the owner of one of our fav restaurant clients—Sweet Nectar–to chat about marketing. They were looking to attract a young, hip crowd to their eatery, and we were excited to help them achieve their goal.

I recently read an article about an NYC restaurant that compared video footage of diner behavior from 2004 to how guests behaved in the same restaurant in 2014. They found that patrons spend almost an hour longer in their restaurant today than they did 10 years ago! However, the reason for the increase isn’t because it takes longer to cook and serve the food. It is because patron behavior has changed. This started me thinking about how the evolution of the “foodie” has impacted restaurants, and whether the impact is mostly good or mostly bad.