I would say it’s more likely the case that restaurants outsource their website design and have to pay for additional updates

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So I’ll take that as a “none.”

Okay, Robert. You can take it however you want; I really don’t have anything to prove to you. Have a nice evening!

That’ quite true. Getting a head start is good.

Next line item on receipt:

5% Daily Menu Updating Charge


Personally, this is why I’m a fan of posting menus and prices online (though not a deal breaker for me, I still think the pros outweigh the “cons” of this practice): once I’m seated, I only want to hear about the daily specials, as I pretty much already know what I’m ordering. Maybe I have a question or two to help me determine which main I end up ordering, or want to inquire about the feasibility of a preferred dietary substitution. I honestly spend more time looking at the cocktail menu than I do the dinner menu once I’m at the restaurant, and all I do is make a quick skim to find all the gin-based ones + anything else that sounds particularly inventive.

I like to get my ticket in quickly so we can get down to business.

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I ‘feel’ like it’s a pretentious thing. Like ‘we’re so wonderful you shouldn’t want to ask.’ I find it off-putting. And if they have an ingredient or two that may fluctuate wildly either build in a cushion or make it “MP.”

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When you’re running a restaurant, there’s not enough time to do everything that needs to be done.

Updating the menu online whenever you update the printed menu is ideal, but many people in the business don’t have a clue how to set that up to automate the process, and a lot of web designers don’t want to automate themselves out of the continuing work.


I can’t believe we let @catholiver’s thread drift take us away from our very important Popcorn Chicken Schnitzel debate. (/s)

This is not about “we’re so wonderful you shouldn’t want to ask” AT ALL.
I believe that has ZERO influence in the decision not to post prices.

I agree that it is a business decision.
Updating menus is not a simple task.
Mistakes lead to guest dissatisfaction.

Would it be best for Nightshade to post menu prices online? Yes. I think the restaurant would agree.
Are they able to prioritize posting menu prices online at this time? Apparently not.
Is this a reason not to eat at Nightshade? For me, no. For you, I hope not.

I think a lot of the torches burning here are due to gourmet “foodie” culture and high expectations of service bumping up against the realities of operating a restaurant as a business.


Honestly it depends on how your website is set up, if it’s as simple as uploading a pdf it’s easy. However many places I’ve worked the menu is not a pdf (to my chagrin) and requires you to send updates to the website team which is a pain and also they charge you every time you do it.

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And I totally respect how you feel. I just don’t.

Personally I would rather eat and try this Popcorn Schnitzel (which at least is a logical blend of two styles) if anything to judge for myself if it is delicious and if the cooking techniques and seasoning all made sense, than Robin San Francisco’s potato chip nigiri with creme fraiche and caviar on top… (and yes I have tried this since some friends were really curious about the place when they opened…and even now I feel rather ashamed)

If Nightshade tastes better than Mister Jiu’s then I’m all for it.

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Uploading menu via pdf is more convenient but leads to poorer SEO than updating the text.


Interesting, never thought about that. Thanks!

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I’ve had some really good food at Mister Jiu’s.

Guessing someone’s motivation is really difficult and leads to more misunderstanding than anything else. I personally try to assume best intentions until it is very obvious to me otherwise.
Or if you prefer an Occam’s Razor approach then try this. What is the simplest explanation: we don’t want to deal with the task/cost of updating our website frequently and we want to avoid problems that inaccurate prices can create OR we want to seem fancy.

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Absolutely! This is where the whole “work smarter, not harder” thing comes into play. I’m sure this mindset is also why so many brilliant chefs with delicious food fail as restaurateurs: the food might be on-point, but the customer service and/or business management may not be strong enough. Creating delicious food is only part of the equation; history is littered with superior products that ultimately fail to catch-on and generate a sustainable profit due to reasons unrelated to the product itself. Since a restaurant is ultimately a business (an entity providing a product or service with the goal of making profit and deriving value for shareholders), a savvy restaurateur will consider these customer service aspects in selecting a website vendor.

Of course, in the age of social media, there’s always uploading to facebook and instagram, which costs nothing.

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or they can just not give a shit, upload a sample menu with no prices, and move on with their lives.

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Thank you for mentioning this, as this is also a very important point.

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