The example: LA FLAMA, a taquería group in Mexico City
LA FLAMA is a taquería group in Mexico City we invented to show what we build for this trade — every page above works. Tactile maximalism · one huge headline, one loud colour, things you can squash.
What a restaurant website has to do
Most people open a restaurant’s website to do one of three things: look at the menu, check whether it is open, or order. Most restaurant sites hide all three behind a slideshow and a PDF, and send the people who want to order to a delivery app that keeps a large slice of every order and the customer’s details with it.
A restaurant website has a few jobs: put the menu up front, with photos, kept current by you; say which location is open right now; take pickup and delivery orders directly, at the prices you charge at the counter; book the catering and events that bring in the big tickets, with a deposit; and give every location its own hours and map.
That is what we build for restaurants, taquerías and groups with more than one location. LA FLAMA, above, is the example: a Mexico City taquería group whose first page says what is on today and which counters are open now, whose menu lets you build a plate, and whose taquiza page quotes a party by the number of guests and holds the date with a deposit.
80% of diners visit a restaurant’s website mainly to see the menu, and 84% look for photos of the dishes.
Source: Owner.com survey of 1,300 US diners, 2024Delivery marketplaces in Mexico charge around 18–30% commission per order, plus 16% VAT on the commission.
Source: PoloTab, 2026
- 01
Today, open now
Today’s special and every location that is open right now, with how busy it is, on the first screen, because that is what most visitors came to check.
- 02
A photo menu you change yourself
Every dish with a photo and a price, updated by you in a minute when the menu changes, not a PDF from last spring.
- 03
Ordering without the commission
Pickup and delivery ordered on your own site at counter prices, so the margin and the customer stay with you.
- 04
Catering that books itself
Events and catering quoted by the number of guests, with a deposit to hold the date, instead of a phone call and a back-and-forth by message.
- 05
Every location, properly
Each location with its own hours, address and map, so the search for “near me” lands on the right door.
- 06
Built for the phone in the queue
Most visitors arrive on a phone, often standing outside. Every page is designed for that first, with big targets and nothing to pinch.
The example, page by page
01Today
Today’s special and which locations are open now, with how busy each one is.
02Menu
A photo menu where you build a plate: the tacos, the tortilla and up to three salsas, priced as you go.
03Order
Pickup and delivery at counter prices, with no app fee added.
04Taquizas
A taquiza quoted by the number of guests, with a deposit link to hold the date.
05Locations
All four locations with their hours, addresses and maps.
Orders off the apps
Built to move orders off the delivery apps and onto the taquería’s own counter. Every order placed direct keeps its commission, and catering that quotes itself books the parties a phone line would miss.
How we build it
- Days 1–2
Your menu
Dishes, prices, photographs, locations and opening hours.
- Days 3–7
The pages
The type, the colour and every page designed, phone first.
- Days 8–12
Live
Ordering, payments and catering deposits connected, tested in the kitchen, and launched.
What a restaurant website costs
$3,200–$4,600
9–12 days to live · fixed price, agreed before we start · branding included
What moves the price
- How many locations and menus
- Online ordering connected to your kitchen
- Catering and event deposits
- Menu photography prepared
After launch, hosting, uptime, security and monthly reporting run from $250 a month: a monthly retainer, never a contract term.
Questions we get asked
How much does a restaurant website cost?+
Ours run from $3,200 to $4,600, fixed and agreed before we start. The range is set by how many locations and menus there are, and whether the site takes orders and catering deposits.
How long does it take?+
Nine to twelve days from the first call to live, including a test service where real orders go through to the kitchen before launch.
Can we take orders without a delivery app?+
Yes. Pickup orders come straight to you. For delivery, we connect your own drivers or a delivery service that charges per trip rather than a cut of the order. You keep the customer’s details either way.
Can we update the menu ourselves?+
Yes. Dishes, prices, photos and sold-out items are yours to change from your phone, and the change is live in a minute.
Will it work for more than one location?+
Yes. Each location gets its own hours, menu differences, ordering and map page, so local searches find the right one.
Is LA FLAMA a real restaurant?+
No. LA FLAMA is a Mexico City taquería group we invented to show what we build for restaurants. Every page works as a design you can try; ordering, payments and deposits are what we connect to your kitchen at build.
