Website for a Restaurant or Café in Giurgiu, with the Menu Laid Out by Day
In Giurgiu, plenty of people don’t eat at the town’s usual lunch hour; they eat when their shift allows. Port workers, people in the free-zone warehouses, drivers for the transport firms, shift workers and those who travel to Bucharest and back every day each keep a different timetable, yet all of them know days ahead when they’ll have an hour free. What they don’t know is what will be on the plate, and whether, by the end of their shift, there’s anything left of the sarmale or the tripe soup.
MPO Web Studio builds websites for restaurants, bistros and cafés in Giurgiu that put that calendar in plain view: what you cook each day, what runs out first, and how someone can have a portion held, with the request reaching you directly.
Professional website from €290 · delivered in 3–7 days
How it works
- 1We build you a free demo of your site
- 2You tell us what to change
- 3You pay only if you love it
The lunch break follows the shift, not the town clock
A port town doesn’t have one lunch hour. At the port, work follows the ships and the cargo; shift workers hand over on a fixed schedule; and the lorry driver eats when his run is done. Each of these people knows their week in advance: Tuesday they’re free at one, Thursday not until evening. If they also know what you’re cooking on Tuesday, they fit their break around your kitchen instead of walking into whatever is nearest. For a Giurgiu venue, that changes how the room fills: instead of waiting to see who drops in around one, you learn from the portions held on the site who’s coming on Thursday evening, off the second shift.
The commuter gets back from Bucharest just as the pots run low
Some people from Giurgiu work in Bucharest and make the trip daily, by train or minibus. They leave before you open and return in the evening, hungry, just when little is left in the lunchtime pots. For them the question isn’t where to eat but whether there’s still something hot to take home. On the way back, phone in hand, they have time enough to find out what was cooked today and ask for a portion, but nobody to ask. If they can’t find the answer, they buy something along the way and forget about you. For the venue that thinks of them, the evening becomes one more service: portions requested from the train wait on a shelf, each with a name on it, and their owners collect them on the way home without queuing at the counter.
The kitchen’s week, day by day, with portions counted in plain sight
The site starts from your Monday plan. You write it once, day by day, and the whole week stays on the site, with today open and the following days one tap away, so someone who knows his Thursday shift can already see what’s cooking that day. Next to dishes cooked in a single batch, like a pot of sarmale that won’t come round again until next week, you add a “sells out fast” mark and, if you like, a “hold me a portion” button with the time you’ll keep it until. Requests reach you on WhatsApp and, week by week, tell you how many portions to make next time. We make the mockup for free, built on your venue, starting from the demo at /demo/horeca. Prices start at €290, the site is ready in a few days, and you get one round of revisions and a 7-day guarantee after launch. We work remotely, from Cluj-Napoca.
Frequently asked questions
I write the week’s plan on Sunday, but sometimes the supplier doesn’t bring what I ordered. What happens to the dish announced on the site?+
You replace it from your phone, in the admin page, with whatever you’re cooking instead, and that day updates instantly. Anyone who already asked for a portion of the dropped dish gets a message from you in the same WhatsApp thread, so they don’t make the trip for nothing. The plan stays a plan, not a promise set in stone, and regulars accept that more easily when they hear in time.
My regulars already know what I cook every day. Why would they need a page with the plan?+
Because they know what you cook, but not what’s left. A regular who comes off his shift at seven on Thursday can’t know from habit whether his Thursday dish is still there at that hour. The site tells him, and a held portion keeps his dish safe even if he finishes late. And you can see from the morning how many portions have already been requested, so you know how many to set aside.
Commuters coming back from Bucharest in the evening want to pick up dinner on the way home. Until what time do I hold their portion?+
Until the time you choose and write next to the button, say closing time or the arrival of the last train. The customer sees it the moment they ask for the portion, so they know straight away whether they’ll make it. If they don’t arrive by then, the portion is available again to anyone who walks in, and the rule is written where everyone can see it, so there’s no argument.
Some dishes we cook only once a month, not every week. Do they fit in the plan too?+
Yes. We put them on a separate line of the calendar with the exact date they appear, so whoever is waiting for them finds out weeks ahead and can ask for a portion in good time. Often the rare dishes are exactly the ones that sell out fastest, and the customers watching for them are the happiest to learn the day without having to call.
Want to see what your business's website could look like?
Message us on WhatsApp and we'll build you a free demo website with your business name on it. See it first, then decide — no strings attached.