Restaurant & Cafe design.

Menu updates are the most frequent task on a restaurant site — that's why at DijiPal the admin panel is built on "anyone who uses Excel" logic. Adding/removing dishes, changing prices, marking the "daily special," allergen labels (vegan, gluten-free, halal, spice level) — all from a single screen. At seasonal turnover you can switch an entire category (summer menu → winter menu) on/off with one click. New photos are auto-cropped, no white background needed, and even photos taken on a phone look professional. I provide a 30-min video training in the first week; after that it comes naturally.

Yes — DijiPal restaurant packages come with the "Add to Cart → Address → Payment → Drop to Kitchen" flow. If you have your own couriers, shipping fees are defined by address zone; if not, fallback redirection to Yemek Sepeti / Trendyol Yemek is set up. Minimum cart value, free delivery threshold, and the package / dine-in / takeaway distinction — all from one panel. Orders can be auto-printed in the kitchen via thermal printer (Epson TM-T20III) — receipts come out directly, instead of a tablet or phone screen. iyzico or cash-on-delivery options are offered to the customer.

Direct API integration (each platform requires "white-label" permission — I handle the application support) or middleware (Foodics, OrdaPos) for management from a single panel is possible. At DijiPal, most clients prefer middleware: orders from all platforms drop into a single POS, stock is managed jointly, and end-of-day reports are consolidated. By giving customers ordering directly through the site a 5-10% discount coupon, we save on platform commissions (typically 20-25%). We calculate which path is more profitable for your sales volume in the first call.

There are two approaches to table reservations: (1) a simple form (name, party size, time) that just sends an email + WhatsApp — sufficient for small cafés; (2) a real-time table map — the customer picks a table from a floor plan with live availability. At DijiPal most cafés choose (1) (low operational load), while fine-dining restaurants choose (2) (lower no-show rates, prepayment possible). Both approaches include SMS reminders, a cancellation link, and a "running late" form. Separate capacity can be defined for different brunch / dinner shifts.

70% of restaurant SEO comes from Google Maps — if a customer searching for "Cihangir breakfast" doesn't see you near the top, the site is almost meaningless. At DijiPal I optimize the Google Business Profile myself: correct category (Cafe vs Restaurant matters), 360° interior tour (referral to a Google Street View Trusted photographer), menu sync (the menu on the site goes to Google automatically), opening hours adjusted for holidays, and automated answers to customer questions. For review management I build a queue connected to the panel — when a new review comes in, it drops into WhatsApp, taking the 24-hour reply rate up to 95%.

There's a "campaign / special day" tab in the menu panel. You prepare the New Year menu, Valentine's tasting menu, or Mother's Day brunch in advance and schedule them with "publish date" + "remove date" — while you're on holiday, the site updates itself. You can "clone" last year's menu into the new season and use it after updating prices and a few dishes. A separate quota is defined for special-day reservations (e.g., 40-person limit on Valentine's), and once full the site opens a "waitlist" form. OG tags are also optimized for social media so a nice card appears on share.