Waylla — a Peruvian 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.

Do not read this bit. Touch it.

Waylla is a dark ground with a lime-green that comes off an Andean market awning. Yours might be white tile and morning light, or brass and candles, or something nobody has built yet.

The controls beside the frame are not an illustration of the Theme tab — they are the Theme tab, driving the same engine that publishes real restaurants. Press whatever you like; nothing is stored and nothing is signed up for. Go on.

Go through it like a guest would

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

Peruvian cooking spans more geography than almost any other cuisine, and the usual restaurant website flattens it into “ceviche and pisco”. This design opens with a nine-image grid instead of a single hero, so a kitchen working from three ecosystems can show three ecosystems on the first screen.

The palette is dark ground and one acid green — the colour of produce rather than of a national flag — and the type is a wide geometric face that gives short Quechua and Spanish dish names room to be read as names rather than decoration.

The home page, section by section

Eight blocks, built to show range:

• Hero — Big opening image, name & buttons, in the Nine Grid treatment: Nine cells of dishes with the name plated in the centre.
• Marquee strip — Scrolling awards or words.
• Intro statement — Big opening statement line.
• Menu preview — A few dishes on a sliding rail.
• Offer banner — Time-bounded offer that hides itself when it ends.
• Numbers — Headline stats.
• Gallery — Grid, masonry or moving strip.
• Reviews — Guest quotes with stars.
• Call to action — Headline + button band.

The statement block currently reads The Pacific on one side, the Andes on the other, and lime on everything. — one line you will rewrite in about four seconds.

A menu that reads like a card and indexes like a page

This template uses the Accordion layout — sections sit collapsed on one screen and open in place, so a long menu never becomes a long scroll. The accordion menu suits a kitchen organised by altitude or region rather than by course. Six or eight short sections sit collapsed on one screen — coast, valley, high plains, the grill — and the guest opens the one they want without scrolling past the others.

Ingredient names are the point of a menu like this, and the description field is where they live: the potato variety, the chilli, the corn, the lake. Those specifics are also what a search engine has to work with, which is why they belong in real text and not inside a photograph.

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. Waylla uses the Classic list ordering layout — the printed-menu look, with dotted leaders running from each dish to its price. Ordering runs as a classic priced list with dotted leaders — the printed-menu look — which is the right register for a kitchen selling composed plates rather than fast food. It is quick to scan and it does not pretend to be an app when it does not need to be.

The basket still behaves like one: pinned to the bottom of a phone with a running total, becoming a panel beside the list on a laptop. Modes ask only for what they need, and everything is paid into your own Stripe account with 0% taken by TableSpark. Stripe’s standard card-processing fees apply to online payments.

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.

Where the restaurant explains itself

The story page carries the ecosystems argument properly — a narrative, a sourcing block for the communities and growers a kitchen like this works with, a timeline and a gallery. The events page handles the tasting dinners and collaborations that come with a restaurant of this profile.

Photograph the menu. That is the whole job.

Nobody starts a website looking forward to retyping ninety dishes. Point a phone at whatever your menu currently lives on and send it over. The AI turns it into sections, dishes, descriptions and prices, and picks up the dietary marks and heat levels it can see. Read it back, adjust anything the photograph fumbled, and that is the menu built.

A photograph of a menu is decoration; a structured menu is infrastructure. 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.

And the fields nobody enjoys writing — the search title and description — are drafted by a Write with AI button that reads the page first. The AI writes the first version; you decide whether it is the last.

Live in ten minutes, booking in eleven

You are not commissioning a website; you are moving into one. The site works from the first second — it simply has the wrong name on the door. Ten minutes covers it for most kitchens — and the second it is live, the booking form is taking reservations. It lands in the inbox with the party size and the time, and the guest is confirmed by email at once.

Attach your own Stripe account and the site can charge for orders and hold deposits on tables — the funds are yours from the start. We take 0%. Not on the first order, not on the thousandth. Stripe’s standard card-processing fees apply to online payments.

1. Pick WayllaThe whole site copies into your account, menu and all.
   1 min
2. Change the name and the wordsClick any block and type. The restaurant name propagates everywhere.
   4 min
3. Upload your menuPhotograph it and let the AI build the sections, dishes and prices.
   3 min
4. PublishYou are live on your address. Bookings work 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 web address is something guests read aloud, so it should sound like you. You can be live before lunch on a TableSpark address and on your own domain by the weekend, with no rebuild in between.

Everything fiddly about a domain — SSL, renewals, bare-domain redirects, canonical URLs surviving the move — is managed on your behalf. Already own the name? Keep it — you get the exact record to update, in plain English.

The email nobody thinks about, designed properly

The email that follows a booking is read more carefully than any page on the site. As soon as a table is confirmed, the guest gets an email in your name carrying the date, the time, the number of covers, your address, your phone number and a way to cancel cleanly. Reminders, receipts and cancellations follow the same treatment, so nothing looks bolted on.

It carries your restaurant, not our branding. Pick one of six templates, then set the accent, the logo, a cover image, how the header sits, the sign-off line, your links and your social marks. When your domain is connected the mail is sent from your own address, which is also what keeps it out of a promotions tab.

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: every word and every image, the menu and what it costs, the hours you keep, where you are, and the colours and fonts the site is built from.
• Kept for you: the difficult engineering — long-menu behaviour, the basket on a small screen, how blocks stack when the window narrows, and legibility surviving a palette change.
• Never locked: reorder, remove or add any block on any page, add whole pages, and throw away anything you do not need. This is a starting point, not a cage.

Being on the internet is not being in search

Being published and being findable are two different things, and only one of them happens automatically. The usual culprits are mundane: a robots rule nobody removed, two canonicals pointing different ways, orphaned pages, the menu published as a PDF, no structured restaurant data, search verification half done. The cost lands on the restaurant — guests searching your name, your menu or your street reach directories and commission-charging marketplaces first, and you end up paying for the traffic you should already own.

All of that is finished before you arrive. Search results are not something anyone can promise you. A correctly configured site is, and that is what this is.

The questions we get asked