Food businesses
Websites for restaurants and food businesses in Kolkata.
People decide where to eat in under a minute, usually on a phone, often standing up. A menu they can actually read on that phone matters more than anything else you could put on the page.
A food business website has to answer four questions fast: what do you serve, what does it cost, where are you, and how do I order. It also has to carry your FSSAI licence number and keep its health claims inside what the law allows, which rules out most of the words food marketing likes.
The brief
What a food business site actually needs.
A menu as text, never as a photograph
A menu saved as a JPEG or a PDF cannot be read aloud, cannot be searched, cannot be zoomed comfortably, and is invisible to Google and to every AI assistant. It is the single most common mistake on restaurant websites, and it is the one that costs the most.
Prices that match the counter
If the site says one number and the bill says another, you have created an argument. Prices go on the site only if you will keep them current, and the care plan exists so that updating them is a message rather than a project.
Your FSSAI number, displayed
Required, and useful. It is a verifiable fact about your business at a moment when a stranger is deciding whether to trust your kitchen.
Health claims kept inside the rules
India’s food labelling and advertising rules limit what may be claimed about food. No curing anything, no medical benefit, no "healthiest". We write the appetising version that stays legal, which is usually the better copy anyway.
Ordering, pointed wherever you actually take orders
Phone, WhatsApp, Swiggy, Zomato, your own counter. The site should send people to whichever you actually answer, and say plainly which ones you use, rather than pretending to a system you do not run.
Photographs of your food, not a stock library
A stock photograph of a curry is recognisable as a stock photograph and it makes a real kitchen look fake. One honest picture of what you actually serve is worth ten polished ones of somebody else’s.
Built, not promised
Open one and scroll it.
- Copperpot Namkeen House — A snack shop site with product ranges, the story and a counter, built the way described above.
- Amberlight Court Banquets — The events end of the same trade: capacities, packages and enquiry.
These are concept sites: complete, real designs carrying a fictional business name and no real address, phone number or customer. They are ours to show. Work built for actual clients is not named here, because nobody has agreed to be named yet.
Questions
Questions people ask
I am already on Swiggy and Zomato. Do I need a website?
They own the customer, take a cut of every order, and can change their terms whenever they like. A website is the address nobody can take away, and it is where people go when they search your name rather than browse a category. It also feeds your Google listing, which is what shows on the map. Keep the aggregators; they are good at what they do. Just do not let them be the only place you exist.
Should the menu be a PDF? It is easier to update.
It is easier for you and worse for everyone else. A PDF menu is slow on a phone, awkward to zoom, unreadable to a screen reader, and effectively invisible to Google and to AI assistants answering "what does this place serve". We build the menu as ordinary text so it can be read, searched and quoted, and updating it is a message to us under the care plan.
Can you handle online payments for orders?
It can be quoted, but for most kitchens it is not the win it sounds like. Payments bring fees, refunds, chargebacks and a reconciliation job somebody has to do every week. Most places in Kolkata do better sending orders to WhatsApp or the phone and taking payment the way they already do. If you want payments, we will say honestly what it adds in work as well as in cost.
Next
Tell us the business and we will tell you what it needs.
No form, on purpose. We work in English, Bengali and Hindi, and we will say plainly if something you are asking for would not earn its cost.