Branże
SEO for restaurants
Guests look up what you serve, how to book, and whether you can feed the table they are bringing. The blog should make those facts easier to find, not invent a menu.
A restaurant site is often a homepage, a PDF menu, and an Instagram feed. People still search for "private dining," "gluten free," "late kitchen," and "restaurant near the station with a high chair." A short article can answer one of those better than a story on the homepage.
Menus change on Tuesday. An AI writer does not know that. If you let it describe dishes, it will name plates you took off in March and call a dish vegetarian when the stock is not. Write about how to visit. Point at the current menu for what is on the pass.
Separate the visit from the dish list
Publish how to book, how long a table is held, whether you take walk-ins, where to wait, and what a private room actually includes. Those facts change less often than the specials, and they are what a host answers on the phone.
When you do write about food, describe the style and the kitchen's approach, then link to the live menu. Name a signature only if it has survived more than one season and the chef is willing to see it in print.
Allergens and diets are not a place to guess
Do not let a model decide that a sauce is gluten free. Say how a guest should tell you about an allergy, when they should say it, and that the kitchen will confirm. If you have a standard you can keep, such as a separate fryer, a person in the kitchen has to confirm the sentence.
The same goes for "we can do vegan for the whole table." If that is true on 48 hours' notice and false on a Saturday walk-in, write the notice period. Flexibility that is not real becomes a complaint.
Hours, holidays, and the group booking
Holiday hours belong on one page you update, not buried in a blog post from last year that still ranks. If an article mentions a closing day, give it an owner. Group menus, deposits, and cakes you allow from outside are worth a stable article because the inbox repeats those questions.
Do not invent awards, critic quotes, or "best of" labels. If a guide listed you, link the guide. If they did not, your regulars already know what the room is like.
One restaurant, or say how the others differ
A group with three sites should not publish one article and swap the neighborhood. Kitchens, hours, and whether children are welcome may differ. Write the differences or write once and say it applies to all of them only if that is true.
Events and residencies need end dates in the calendar, not in a post that ranks for "dinner with a dj" two years later. Take the post down or rewrite the tense when the night is over.
Photos and voice
Use photographs from the room. Generated food is obvious and it is not what will arrive. The writing can be warm without the fake intimacy of "we loved welcoming you last night" on a page that was scheduled in advance.
A monthly note from the kitchen about what is in season is enough publishing for most restaurants. Daily blogging is a second job. You already have one.
Topics worth writing
- How to book a table, including deposits and how long you hold it
- How to tell the kitchen about an allergy, and when
- What a group booking includes and what it does not
- How private dining works in your room, with the real capacity
- What to know about children, high chairs, and early sittings
- How the current menu is published, so people stop asking for last year's PDF
Before you publish
- No dish is described unless it is on the current menu or clearly seasonal and approved.
- Allergen and diet sentences were confirmed by the kitchen.
- Hours and holiday notes are not the only place those facts exist.
- There are no invented awards or critic lines.
- The booking instruction matches what the host stand does tonight.
Questions
Can we turn each dish into an article?
You can explain a technique or a supplier relationship. A post per plate usually duplicates the menu and goes stale first.
Should we publish recipes?
Only if you are happy to give them away and the quantities are real. A vague "chef's version" that cannot be cooked is filler.
What about neighborhood guides?
Useful when they help a guest arrive: station, buses, where to wait if they are early. Not a list of other restaurants you do not want to send them to, unless you mean it.
How do we handle a menu change that breaks an old post?
Edit the post or take it down the same week. Leaving it up because it has traffic is how you get a table that ordered something you cannot make.
