Onzième — a neighbourhood bistro 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.

Do not read this bit. Touch it.

Onzième is bright paper with a green that reads as a wine label rather than a leaf. Yours might be white tile and morning light, or brass and candles, or something nobody has built yet.

Skip the description. The panel is lifted straight out of the builder and the frame is the real renderer, so what happens when you press an accent here is exactly what happens in your account. Nothing you do is saved or asked about. Go on.

Open it properly

6 pages, and every one of them is here. Not screenshots. The frame is running the publishing renderer, so the navigation inside it works and every tab is a real page. Switch to Phone to see how it behaves on a handset.

The room this design is for

A neighbourhood bistro with a short daily menu has the simplest brief on this list and the easiest one to get wrong: say what is on today, say when you are open, and take a booking. Anything more is decoration. The design opens with exactly those three things.

The palette is bright paper with a natural green, the type is a geometric display face over a plain sans, and the whole page is shorter than most in the library. That brevity is the point.

The home page, section by section

Nine blocks, and none of them wasted:

• Hero — Big opening image, name & buttons, in the Today's Pitch treatment: Accent strip with the pitch and hours, name over the van, board along the base.
• Signature dish — One dish, full screen — name, story, price.
• Marquee strip — Scrolling awards or words.
• Announcement — Slim notice bar at the top.
• Gallery — Grid, masonry or moving strip.
• Numbers — Headline stats.
• Reviews — Guest quotes with stars.
• 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 carte suits a menu of nine dishes that changes most days: the whole thing visible at once, edited in two minutes, with no photographs to go stale.

The wine list is the other half of a bistro like this and gets its own structure — producers, regions, whether it is by the glass — rather than being a line at the bottom 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.

Ordering, on your own terms

This is the part worth pressing. Onzième uses the Delivery app ordering layout — sections run down a rail on the left, the dish list swaps beside them without losing your place, and the basket follows the scroll. The full delivery-app layout is here because bistros of this kind do a serious lunch takeaway and sell wine to take away too. A section rail, a dish list, a basket that follows the scroll.

It is on your own domain and in your own inbox, with the guest record yours to keep and TableSpark taking 0% — which is the whole argument against routing that trade through a marketplace.

Dine-in wants a table number and nothing else; collection wants a number to ring; delivery wants somewhere to go. No mode asks for the others’ fields.

The rest of the site

The story page carries the room, the growers and the wine — narrative, sourcing, interview and gallery — and the reservations page handles bookings for a room that seats thirty and turns twice.

The typing is already done

Start with the job everyone puts off. Photograph your menu — the printed card, the chalkboard, the laminated takeaway sheet — and upload it. It comes back as a real menu — sections in order, dishes, descriptions, prices, dietary marks and spice levels, all filled in. It lands in front of you for approval first, with every value editable.

The important part: this is structured data, not an image of a menu. The same structured menu drives 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.

Every page carries a Write with AI button for the search title and description — it reads the page you are on and writes the first draft. Read it, sharpen it, publish it. The order matters.

Ten minutes, then you are open

There is no kick-off call and no staging link to approve. Everything is designed and wired — you are changing the words and the photographs. Ten minutes, give or take, and it is live — with the reservation form answering immediately. Both sides get told at once — the booking in your inbox, the confirmation in theirs.

Money is one connection away. Link your Stripe account and the site can take deposits on bookings and payment on orders, paid directly to you. No per-order fee, no revenue share, 0% commission on any plan. Stripe’s standard card-processing fees apply to online payments.

1. Pick OnzièmeEverything 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

The address on your napkins should be the address that loads. Start on a TableSpark address, then bring your own domain across — the site does not change, only the name it answers to.

The certificate, its renewal, the secure connection and the redirects are managed here, along with the canonical and sitemap signals that make a domain move safe. Bring your own, and the setup screen tells you the one value to paste and where.

The confirmation email, in your own branding

A confirmation email is the only piece of your restaurant a guest keeps in their pocket for a week. The guest is emailed straight away with the particulars — date, time, party size, address, phone — and a link to release the table themselves. Service reminders, deposit receipts and cancellations all travel on the same design.

You are not stuck with our house style. Choose from six styles and make the rest yours: accent colour, logo, cover photograph, header layout, sign-off, links and social accounts. Connect the domain and the sender address becomes yours, which is what makes it read as genuinely from you.

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.

Where the template ends and you begin

• Yours from the first minute: all copy, all imagery, the entire menu with its prices, hours, address, and the colour and type choices underneath.
• Kept for you: the engineering underneath: long menus, small screens, reflowing sections, and contrast that survives your colour choices.
• Never locked: rearrange every page, drop blocks you dislike, pull in new ones, and add or delete pages entirely. The structure is a suggestion.

What it takes to actually be found

Publishing a page and being present in search are separate achievements. A site can be live at a working link and still be missing from Google: a stray noindex, conflicting canonicals, orphaned pages, a menu locked inside a PDF, missing structured restaurant data or unfinished search verification will each do it. That gap gets filled by directories and marketplaces, which are delighted to charge you for guests who were already looking for you by name.

That groundwork is already laid here. Neither rankings nor indexing can be guaranteed by anyone — but the setup that so often prevents them is complete here.

What restaurants ask us