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On call · Food service

Your menu changed.
The website didn’t.

Restaurant, bar, and catering website design across New Jersey and New York. Built in seven business days. After that, you send me the change and I make the change.

$750 to launch · $49/month

Book a call See the food work →

01

It’s 11pm and the website is still on the list.

If the lunch menu on there is from last spring, you’re not unusual. You changed those prices in March.

If the hours say you’re open Monday and you haven’t opened on a Monday in two years, that’s the same problem wearing a different hat.

And if the last catering inquiry you got said “Hi, do you do parties?” with no date, no headcount, and no phone number, you already know how that goes. You write back that night. They write back Thursday. By the time you find out it’s sixty people on a Saturday, you’ve got two days to order.

You have a web guy somewhere. You emailed him about the menu in April.

The site didn’t break. It stopped being true.

02 / The Care plan

You text me. It changes.

No login. No CMS. No plugin waiting on an update. Nothing to learn and nothing for a new hire to break.

Send it however it occurs to you. Text, email, a photo with three words under it.

  • “86 the branzino, put the pork chop back on, $34.”
  • “Closed Thanksgiving. Open the Friday after, normal hours.”
  • “Happy hour is 3 to 6 now, not 4 to 7.”
  • “New photos from Saturday’s wedding, use the one with the raw bar.”
  • “Pull the patio menu until March.”

Two in the afternoon, midnight, doesn’t matter. It’s live within one business day.

That’s included. Not per change, not per hour, not a ticket you file and then follow up on. Unlimited content updates are what the $49 a month buys. A price on the menu is text, so prices count too.

That’s the whole pitch. A restaurant site isn’t a brochure you print once. It has to change most weeks, and it only stays true if changing it is easy enough that you actually bother.

03 / The food work

Two food builds, and what’s actually in them.

Both are on the board on my homepage. I’ll describe them exactly as they are.

Game Time Catering.

Long Valley, New Jersey. Nineteen years of tailgates and corporate events. Eight pages: home, menu, tailgates, corporate, barbecue, gallery, about, contact.

The Game Time Catering home page: a catering website for a New Jersey tailgate and corporate caterer

Eight instead of four for one reason. A guy feeding thirty people in a parking lot before kickoff and an office manager ordering lunch for a Tuesday meeting are not the same customer. Put them on one services page and each of them reads half a page that isn’t for them.

A caterer’s bottleneck isn’t traffic. It’s quoting.

Most catering sites end at a box labeled “Message.” That box is how you end up with “do you do parties?” and three days of phone tag.

This one puts the menu in front of the box. Appetizers, mains, pasta. You tap what you want and it keeps count as you go. When you hit the quote button your picks ride along into the contact page and show up there as a recap of your spread, already attached to the request. The form asks for the event type, the date, and the headcount on top of that.

That’s a different email than “do you do parties?”

The tailgate page carries the real 2026 MetLife home schedule. Tap an open date and the quote form opens with that date already filled in and the game named in the recap.

Package pricing sits on the same page in plain numbers. The minimum is printed. The per-guest rate is printed, including how it steps down as the headcount goes up. Kids’ pricing is printed. So is the deposit policy, and so is the fact that tax, travel, and gratuity are extra. Nobody has to email to find out what it costs.

The menu lives in one file and gets printed onto the pages that need it, so the menu page and the tailgate page can’t drift into a price on one and a different price on the other.

The quote form is spam-protected and goes to a real inbox. I tested it end to end with a real submission before it went anywhere near a customer.

The site is built. It hasn’t gone live yet.

Hangar 36.

Hazlet, New Jersey. An aviation-themed BYOB diner in a plaza off Route 36, named after a little airfield that used to run along that highway. Almost every plate on the menu earns an aviation name. Seven pages. Still in build.

The Hangar 36 home page: a restaurant website for an aviation-themed diner in Hazlet, New Jersey

A diner named after an airfield shouldn’t have a menu that looks like a PDF.

So the menu is a split-flap departures board. The kind at an airport where the letters clack over. Dish names flap into place, with gates and fares instead of a price column. Three boards: breakfast, lunch, dinner. The hours board flips the same way.

There’s a catering page, because a diner like that feeds schools, businesses, firehouses, and family repasts, and that’s a different sale than a booth on a Saturday morning. And there’s a specials page built as a running stream, so an event goes up as its own post with its own page instead of getting buried in a paragraph nobody scrolls to.

On both of those builds the menu is real text on the page, not a PDF you have to pinch and zoom on a phone. It reads right on a phone, and Google can read it too.

Neither one is a template with a different logo dropped in the corner. And neither one has launched.

04

Nobody in here runs a restaurant.

Straight with you: I don’t have a restaurant testimonial yet. Both food builds are still in progress. So here’s what the clients I do have say, and you can decide what carries over.

  • “TJ’s been our guy from the start. Built our first site, rebuilt it cleaner a while back, and keeps it running. When something needs changing I text him and it changes, same day. That’s not normal.”

    Ron Marrone

    Marrone Pest Management

  • “TJ rebuilt my site to actually look like the films I make. He asked questions I hadn’t thought to ask. Site’s been live a few months now and I don’t have to babysit it. That’s worth the price by itself.”

    Rob Hobson

    Hobson Films

  • “We’re a small practice and the website had been an afterthought for years. TJ built us something that actually represents the work we do with families. Parents who land on the site call us. That didn’t happen before.”

    Lori Napolitano

    Fresh Start Behavioral

Pest control. Film production. A behavioral practice. Different work than yours.

Those three are live right now and you can go look at them: marronepestmanagement.com (opens in new tab), hobsonfilms.com (opens in new tab), freshstartbehavior.com (opens in new tab).

The part that transfers is the part about texting somebody and it getting done, and the part about not having to babysit it.

05

What goes on the site.

  • Up to six pages, custom designed. For a restaurant that’s usually home, menu, about, private events or catering, gallery, and contact. Past six it’s $75 each. No tiers, no upsells.

  • The menu page is the one that matters, so it gets built to read on a phone in a parking lot with one bar of service.

  • Hours, address, and phone go where people look for them, and they get updated the way everything else does.

  • Catering and private party inquiries land in your business email, spam-protected, so you’re not digging through junk to find the person who wants the back room for forty.

  • Photos of the food, sized properly, loading fast. Send more whenever you shoot more. Stock food photography reads as a lie to anybody who has eaten out twice, so use your own.

  • Hand-coded and hosted on Cloudflare. Up 24/7, fast from anywhere.

  • Domain and security handled. No domain yet, I help you register one. Already have one, I move it onto Cloudflare and deal with the technical side. You never log into a registrar.

  • Two rounds of revisions, in the price.

  • The technical SEO foundation is baked in at no extra cost: fast loading, clean code, and the tags Google reads. That’s what Google needs to rank you. Keyword work, content, backlinks, and monthly reporting are a separate Care tier that’s still coming. If you need that now, I’ll point you to someone good instead of pretending it’s included.

06 / Pricing

$750 to launch.
$49 a month.

$750 to build it. Half up front, $375. Half at launch, $375. That’s the whole build cost. No other line items.

$49 a month after that, or $539 for the year, which is one month free. It starts once the site is live.

The $49 covers your site up 24/7 and fast from anywhere, the domain and security and technical setup managed for you, unlimited content updates to text, photos, hours, and phone numbers, new photos added as you shoot them, form monitoring and lead routing, security patches and bug fixes, small design refinements over time, and email or phone support for anything site-related.

Cancel whenever. No early-cancel fees, no contracts to break. Your site stays up through the end of the billing month, and if you’d rather host it somewhere else I send you the files.

The build is how you start. The $49 is why the menu on there in November is the menu you’re actually serving.

Book a call See the work first →

07 / The process

Seven business days, and most of it isn’t your work.

  1. Day 1.

    We talk. Twenty minutes, no sales pitch. I want to know what you actually sell the most of and who’s walking in the door.

  2. Day 2.

    You fill out one sheet. What you serve, your photos, what makes you different from the place four minutes down the road.

  3. Days 3 to 5.

    I design and build it. Updates as I go, so you’re not wondering.

  4. Day 6.

    We refine. Two rounds of revisions, baked in.

  5. Day 7.

    Launch. I take over the hosting. You get back to running the place.

What I need from you is the menu, the photos, and twenty minutes. Bring the menu in whatever form it exists. A PDF, a photo of the printed one, a document somebody typed four years ago. I’ll work with it. If the photos are a problem, say so on the call so we’re not finding out on day five.

08 / About

Who you’re actually calling.

I’m TJ. I’ve been building for the web for over ten years and I run this alone, one client at a time. I design it, build it, host it, and answer when you call.

Most website companies hand you the keys and disappear. The whole point of this one is that I stick around, which is the part this page is actually about.

TJ Borriello

TJ Borriello · NJ + NY

09

What food owners ask me first.

  • My menu changes every few weeks. Is unlimited really unlimited?
    Weekly is normal for a restaurant and it’s what the plan is built for. Content updates are unlimited on the $49. No counter, no overage, no per-change fee. Text me the change, it’s live within one business day.
  • Do you do online ordering?
    I don’t custom-build storefronts from scratch. If you already take orders somewhere, the site sends people to it. If what you need is a deposit that locks an event date, tickets to a wine dinner, or a scheduled tasting, I wire up Stripe, Square, a Shopify embed, or a ticketing platform so it works without another platform for you to maintain. For a full product catalog with inventory and shipping, Shopify is the right tool and I’ll connect a storefront to your site. That’s an honest limit, and it’s cheaper for you to hear it now than in month three.
  • What about reservations?
    Same answer. If you take reservations through a platform, the site sends people there. If you’d rather people call or send a request, contact and booking forms are part of the build and they go straight to your business email.
  • Where do the catering inquiries actually go?
    Straight to your business email. Spam-protected so you don’t get junk.
  • Can I edit it myself?
    Most of my clients don’t want to. That’s what the Care plan is for. You send me what needs to change and I get it done. No CMS to learn, no logins, no plugins to keep updated. The reason restaurant sites rot is that the one person allowed to change them is the busiest person in the building.
  • I already have a website. It’s just old.
    Then we might not start over. Sometimes a redesign is cheaper and faster than a rebuild. We’ll go through what’s worth keeping on the first call.
  • Who handles the domain?
    I do. If you don’t have one, I help you register it. If you already have one, I move it onto Cloudflare and handle the technical setup. You don’t have to log into a domain registrar.
  • Do you do SEO?
    The technical foundation is in every build at no extra cost: fast loading, clean code, and the tags Google reads. Strategic SEO, meaning keyword work, content, backlinks, and monthly reporting, is coming as a separate Care tier. Need it now? I’ll point you to someone good.
  • What if I need more than six pages?
    $75 each. No tiers, no upsells. Six covers most restaurants. The one catering site I’ve built ran to eight, because the tailgate customer and the corporate customer each needed a page of their own.
  • What’s the catch with $49 a month?
    There isn’t one. It covers hosting, maintenance, and unlimited updates. Cancel anytime.

If yours isn’t here, ask me on the call.

10 / Open the line

Call me when you get a minute

Twenty minutes, no pressure. Tell me what you run and what’s wrong with the site you’ve got now. If it’s a fit, we keep going. If it isn’t, you’ll leave with a pointer or two.

If the only window you have is three in the afternoon between services, say so and we’ll put it there.

Tell me about your place.

I respond within 24 hours, usually sooner.

Book a call

Rather just pick a time? My calendar is right here.

TJ Borriello. New Jersey and New York. One client at a time, so ask on the call when I can start yours.

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