A website built around a menu that moves with the season, not a static PDF

A seasonal kitchen changes its menu when the produce changes, which means the website has to be built for frequent, small updates rather than a one-time launch, or the site quietly falls a season behind what is actually on the table.

Book a demo Plans from $117 a month

What usually goes wrong for seasonal and farm-led kitchens

The site still lists a spring menu in October because nobody has time to touch the website every time the walk-in changes.
There is no page telling the story of where the produce comes from, which is often the actual reason a guest chooses this kitchen over the one next door.
Search engines have nothing current to index, so the restaurant does not show up for "what is open tonight" searches during its busiest season.
A change as small as swapping one ingredient on one dish means opening a page builder and hoping nothing else breaks.

The seasonal update flow

A revision request built specifically for a menu swap: send the new dishes and prices, we set them in the existing structure, and the change goes live within your plan's turnaround, not the next time someone has a free afternoon.

Three ways to run it

The FolioThe website, fully managed, live in 7 days
The BroadsideEverything, plus the AI Engine, live in 10 days
The Standing OrderEverything, plus the Content Engine, live in 15 days

Compare the plans →

Questions from seasonal and farm-led kitchens

How often can we realistically update the menu?

As often as the kitchen changes it. Every plan includes 5 revisions a month, and a full seasonal swap of the entire menu counts as one revision, not one per dish, so a real seasonal changeover does not use up the month.

Can the site show which farms or producers we work with?

Yes. A sourcing page is a common request from seasonal kitchens and we build it as a standard page, with room for a producer name next to the dish it supplies if you want that level of detail.

Do you write the menu copy for us?

No. The words on your menu are yours, since nobody else can describe a dish the way the person who built it can. We handle the typesetting, structure and speed of the page the copy sits on.

What happens if a dish sells out mid service?

That is a floor decision, not a website one, since the printed and spoken menu in the room is what a seated guest actually orders from. The website menu is for the guest deciding whether to book, so it reflects the current standing menu rather than real-time availability.

See it built for seasonal kitchens

A live walk-through, on your screen, of the site you would get.

Book a demo