Don Severo — a steakhouse restaurant website template

Starter is £19/mo excl. VAT and includes a complete restaurant website, a live structured menu, enquiry and newsletter forms, and managed search readiness. Growth is £39/mo excl. VAT and adds direct live bookings, a custom domain with managed SSL, and table and floor-plan operations. Full is £69/mo excl. VAT and adds online ordering and multi-site management for up to five restaurant sites. TableSpark commission is 0%. Stripe's standard card-processing fees apply to online payments.

Go on — change something.

Don Severo is a near-black dining room with one blood-red accent, lit like a grill at nine o’clock. Yours might be white tile and morning light, or brass and candles, or something nobody has built yet.

There is no demo video and no sales call. What you see on the right is the actual Theme panel from the builder, wired to the actual site renderer on the left. Press a colour. It will not ask you to register and it will not remember what you did. Go on.

Go through it like a guest would

6 pages, and every one of them is here. None of this is an image. The frame runs the real renderer — the one that publishes live restaurants — so each tab is the actual page and the links go where they say. Press Phone and watch it reflow.

The room this design is for

A steakhouse sells confidence. The website has to look like a room that has been doing this for forty years, even if it opened last spring, and that means restraint rather than flourish — dark walls, warm light, one red, and photographs that show the meat and the fire without styling either.

The opening is a butcher’s board: the cuts, the weights, tonight’s special, the hours. It is the only hero format that tells a hungry visitor something useful in the first two seconds, and it is the closest a web page gets to the chalkboard behind the pass.

The home page, section by section

Nine blocks, all editable, all reorderable:

• Hero — Big opening image, name & buttons, in the Butcher’s Board treatment: Cuts with their ageing and price beside the fire.
• Marquee strip — Scrolling awards or words.
• Signature dish — One dish, full screen — name, story, price.
• Pull quote — A large standout quotation.
• Gallery — Grid, masonry or moving strip.
• Sourcing — The growers and makers behind the menu.
• Reviews — Guest quotes with stars.
• Reservation form — Live availability slot picker, saved to your Inbox.
• Call to action — Headline + button band.

The menu page: a printed menu a search engine can read

This template uses the Compact layout — a tight priced list with no photography — the density a menu of composed plates actually wants. A compact list is the correct layout for a steakhouse: guests are not browsing, they are choosing between a rib-eye and a bife de chorizo, and a photograph of each does nothing to help. The menu reads as a tight priced list with the cuts grouped and the sides listed beneath.

The portion-group field carries the weights, so a cut carries 300g and 500g as chips, each priced, and the price updates in every place the dish appears. Wine is the second half of a steakhouse’s revenue and gets its own list structure rather than being buried at the end of the food menu.

The layout can change; what does not is that each dish, its description and its price are text on the page, wrapped in Restaurant schema — rather than a PDF or a picture of a card.

The ordering page, and who keeps the money

This is the part worth pressing. Don Severo uses the Minimal ordering layout — a clean typographic list with nothing between the guest and the order. Ordering is minimal here by design — a clean typographic list rather than photo tiles. A steakhouse doing takeaway is usually selling a handful of items rather than a full menu, and a stripped list makes that fast.

Sizes and cooking preference are inline choices on the row, so rare or medium is a tap rather than a phone call. Collection asks for a name and number only; the basket stays on screen throughout; payment goes to your own Stripe account with no commission taken by us. Stripe’s standard card-processing fees apply to online payments.

Each mode collects only what it must: a table number for dine-in, a telephone number for collection, an address for delivery.

The story and visit pages

The story page suits a room with provenance: the grill, the ageing room, the ranch, the family. There is a narrative block, a timeline, an interview and a gallery, and the reservations page handles the bookings that a room of this kind lives on.

The typing is already done

This is where most restaurant websites stall — and where this one does not. A phone photograph of the real menu is the whole input. Out the other side is a structured menu: your sections, your dishes, your wording, your prices, with the marks read from the card itself. You get the last word: the review screen shows every field before anything is written.

A menu locked in a PDF is a dead end. This is not that. From there the same data runs the menu page, the ordering page, the highlights on the home page and the Restaurant structured data a search engine reads. Change a price once afterwards and all of them follow.

Each page also has a Write with AI button that drafts the search title and description from what is actually on that page, so the fields that decide whether Google shows you are never left empty. The wording arrives in the field, not on the live site — review it first.

Publish today, take bookings tonight

What usually takes a project plan takes a coffee break. It is a complete restaurant site that happens to be about somebody else. Fixing that is the job. A ten-minute job for most restaurants, and there is no separate switch to flick for bookings — they work on publish. Every reservation arrives in your inbox and the guest is emailed a confirmation immediately.

Connect Stripe — it takes about a minute — and the site starts taking deposits on bookings and payment on orders, into your account. You keep the order. TableSpark charges 0% commission at every level. Stripe’s standard card-processing fees apply to online payments.

1. Pick Don SeveroEverything copies across — pages, blocks, menu, the lot.
   1 min
2. Change the name and the wordsEvery block is edited in place. Change the name once.
   4 min
3. Upload your menuA photograph of the menu becomes a structured menu.
   3 min
4. PublishLive. The reservation form starts working immediately.
   1 min
5. Connect StripeNow you can take deposits on tables and payment on orders — direct to your account.
   1 min

Your name over the door

Your address is the last piece of the name, and it belongs to you. Publish today on a TableSpark address, then point your own domain at it whenever it suits: the one already printed on your windows and listed on Google.

We handle what usually needs a technician — the SSL certificate and its renewals, the bare-domain redirect, and the canonical signals that stop a move from costing you visibility. Domains you already hold are welcome, and the change is one line in your registrar.

What lands in the guest’s inbox

The booking is not the last thing a guest hears from you — it is the first. Each booking triggers an email in your name: the date and time they chose, how many are coming, where to find you, and a link to hand the table back if plans move. Reminders before service, deposit receipts and cancellation notices come from the same place.

It belongs to your restaurant visually, not to the software. The choices are six base designs, an accent colour, a logo, a cover photograph, three header treatments, a personal sign-off, links and social marks. With your domain connected it also sends from your address, so the email is from the restaurant in every sense a guest can check.

Below is the actual renderer, the one that sends after a confirmed booking. Press any of the styles or colours and it rebuilds in front of you.

The line between the design and your restaurant

• Yours from the first minute: text, photographs, menu, prices, hours, address, colours, typefaces — everything a guest can see.
• Kept for you: the invisible work — menus that scale, baskets that behave, layouts that reflow, and type that stays readable on every ground.
• Never locked: add, remove and reorder blocks anywhere, and do the same with pages. What ships is a first draft of your site, not a contract.

Live is not the same as findable

A working address is the beginning of search visibility, not the end of it. The failure modes are boring and fatal: a noindex tag, canonicals that contradict each other, pages nothing points at, a menu only a human can read, no restaurant structured data, unverified search accounts. The consequence is paid discovery. Someone types your restaurant’s name and meets a listings site, a marketplace, or the place across the road.

The whole checklist is done for you. Nobody can guarantee a ranking or that Google will index a given page; what can be guaranteed is that the technical groundwork is not your problem.

The questions we get asked