Restaurant websites: Why are they so awful? Which ones are the absolute worst?

Innovation, the Internet, gadgets, and more.
Aug. 9 2011 6:14 PM

Overdone

Why are restaurant websites so horrifically bad?

Illustration by Robert Neubecker. Click image to expand.
Great chefs don't mean great websites

The first thing that pops up when you visit the website of the San Francisco restaurant Fleur de Lys is a nearly full-screen animation of celebrity chef Hubert Keller's autograph. That makes sense—when I'm choosing a restaurant, the first thing I want to know is, Can the chef sign his name?

Wait a second, though. What does Chef Keller look like? You're not going to bother with this place if the chef doesn't have a good headshot. Good news! After the signature, the site fades into a snappy photo of Keller. Fortunately, he's a looker—think Peter Fonda with Fabio's hair.

After the autograph and headshot, the site transitions to a "main menu," which presents you with links to Keller's other restaurants and his PBS TV show. Tempted though you are, you stay focused and click for the San Francisco restaurant. One bit of advice: If you've got a subwoofer attached to your computer, now's the time to crank it up, because you're in for some auto-playing, royalty-free, ambient techno smooth jazz! As you stifle your urge to get up and dance, you click around in search of information about the restaurant. (The page emits a friendly beep every time you click.) If you spend the better part of your lunch hour scouring the site, you'll eventually find the menu. What you won't find is the price—it takes a Web search to determine that the tasting menu at Fleur de Lys costs $72 a person.

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By this point, you've likely been so beaten down by the music, the nested menus, and the interminable "Loading …" prompts that you're considering Taco Bell for dinner (though it too has a terrible site). Still, I'm not arguing that Hubert Keller is responsible for the worst restaurant website ever created. That's a bit like trying to decide on the most awful serial killer in history. The head-poundingly awful Fleur de Lys site is just one of many in an industry whose collective crimes against Web design are as routine as they are horrific. If you think Fleur de Lys is ugly, check out the site for New York's Buddakan, which launches a full-screen window, auto-plays sitar-heavy technopop, and subjects you to a series of flying panels every time you click. (Eater NY described the site as "like the Inception trailer, but with summer rolls.") Next, check out Cavatore, an Italian restaurant in Houston that hired Web designers who were either a) on a Monty Python-besotted acid trip, or b) looking to induce epileptic seizures. Seriously, this site is so bad it's evil.

While lots of people have noted the general terribleness of restaurant sites, I haven't ever seen an explanation for why this industry's online presence is so singularly bruising. The rest of the Web long ago did away with auto-playing music, Flash buttons and menus, and elaborate intro pages, but restaurant sites seem stuck in 1999. The problem is getting worse in the age of the mobile Web—Flash doesn't work on Apple's devices, and while some of these sites do load on non-Apple smartphones, they take forever to do so, and their finicky navigation makes them impossible to use.

Over the last few weeks I've spent countless hours, now lost forever, plumbing the depths of restaurant Web hell. I also spoke to several industry experts about the reasons behind all these maliciously poorly designed pages. I heard several theories for why restaurant sites are so bad—that they can't afford to pay for good designers, that they don't understand what people want from a site, and that they don't really care what's on their site. But the best answer I found was this: Restaurant sites are the product of restaurant culture. These nightmarish websites were spawned by restaurateurs who mistakenly believe they can control the online world the same way they lord over a restaurant. "In restaurants, the expertise is in the kitchen and in hospitality in general," says Eng San Kho, a partner at the New York design firm Love and War, which has created several unusually great restaurant sites (more on those in a bit). "People in restaurants have a sense that they want to create an entertainment experience online—that's why disco music starts, that's why Flash slideshows open. They think they can still play the host even here online."

When you visit many terrible restaurant websites in succession, it becomes obvious that they're not bad because of neglect or lack of funds—these food purveyors appear to have spent a great deal of money and time to uglify their pages. Indeed, there seems to be an inverse relationship between a restaurant's food and its site. The swankier the place, the worse the page. Chez Panisse, Alice Waters' Berkeley temple of simple, carefully sourced local cuisine, starts with a pointless, grainy five-second clip of what looks like a scene from a Fellini movie. Alinea, the Chicago molecular gastronomy joint, presents you with a series of menu buttons that aren't labeled; you've got to mouse over each one to find out what you're about to click on. Masa, the exclusive New York sushi bar, presents you with a pages-long, scroll-bar-free biography of its chef, but (as far as I can tell) no warning that you'll spend $400 or more per person for dinner.

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