Restaurants
Bookings owned by commission-charging portals, menus that change faster than the website, an international clientele to serve in several languages.
Sector projects.
A restaurant doesn't need a brochure site. It needs direct bookings, a menu that's never out of date, and an online presence that matches the dining room. We know Sardinian hospitality first-hand: a gourmet restaurant in Olbia, a wine business across three venues between Olbia and Porto Cervo, a platform that runs a venue's entire flow. Here's what we built, and why.
The problem
Bookings flow through portals that take a commission and own the customer relationship: the venue pays to talk to guests it already won over at the table. The paper menu changes every season; the online one runs months behind. Guests — in Sardinia more than anywhere — speak four languages, but the website speaks one. Reviews sit scattered across Google, TheFork and Tripadvisor. And no-shows stay a silent cost: tables confirmed by phone, never honoured, never tracked.
What actually works
A multilingual digital menu the kitchen updates on its own, without calling anyone. Booking on a direct channel — phone or WhatsApp — with no middlemen and no commission. Real photography of the dishes, not stock images. Reviews pulled together in one place, where customers actually look for them. And when the business grows — more venues, takeaway, delivery — tools that keep customer data with the venue, not with a third-party platform.
How we built it
For La Sartoria del Gusto, a gourmet restaurant in Olbia, we built an editorial site with dish photography as the main narrative material: an interactive multilingual menu the kitchen manages on its own, a wine list with recommended pairings, Google, TheFork and Tripadvisor reviews aggregated into a single section, and direct booking via WhatsApp. Today direct bookings sit alongside the portals, commission-free.
With hoopit we went beyond the website: an operating system for restaurants and hospitality. Eight modules activated on demand — QR menus, bookings running 24/7 with automatic confirmations that cut no-shows by 80%, zero-commission takeaway, WhatsApp automation, a proprietary CRM. One principle throughout: customer data belongs to the venue, forever.
In Vino Veritas is the most layered case: a wine shop, wine & cocktail bar and à la carte restaurant across three venues in Olbia, Porto Rotondo and Porto Cervo. Over 650 labels to make readable, tastings, and delivery for Costa Smeralda villas and yachts. We turned it into a multi-location editorial story: each venue has its own page and its own imagery, and the services — labels, tastings, delivery — read as chapters of one story, not service pages.
Three different projects, one thread: websites that bring bookings back in-house and, when there's a whole venue to run, applications that cut the commissions and hand the data back to the people working the floor.
If you run a restaurant and every booking still comes through a portal, the right time to change is before the season, not during it. Tell us about your venue with the online quote: a few questions, a clear estimate, no commitment.
Frequently asked.
Yes — that's the starting point. The digital menu is managed by the kitchen, in several languages, without going through us for every new dish. That's how La Sartoria del Gusto in Olbia works, for example.
By moving the booking to a direct channel: phone, WhatsApp or your own booking system. Portals stay useful as a shop window, but the customer relationship — and the margin — return to the venue.
In Sardinia, yes. The clientele is international, and a menu that only reads in Italian makes the floor staff work harder and sells the dishes worse. A multilingual digital menu keeps every version in sync without reprinting anything.
No. You need a structure that gives each venue its own space inside a single site. For In Vino Veritas we held three venues together across Olbia, Porto Rotondo and Porto Cervo without flattening them into a list of addresses.
It depends on what you need: multilingual menu, bookings, multiple venues, takeaway. Answer a few questions in the online quote and you get a clear estimate, no commitment.
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