Testimonials


Martin Powers
Spinner's Seafood Steak & Chophouse
Gold Beach Oregon

"If you own a restaurant ... you MUST contact DinerMagic and get a web presence immediately!"
Sandi Stokes, Marketing Associate, Sysco Portland, Inc.

"You have a great answer for the customer... easy to use ... easy on the pocket and gives them many solutions..."
Matt Kincade
Distributor Sales Rep Pacific Seafood
Clackamas, Oregon

"As a Chef for 15 years, ... I am very impressed by this program ... wish it had been available when I was still operating kitchens"

FAQs


How can I purchase DinerMagic?

We accept all major credit cards as well as PayPal.
Is this a program where I have to design my own website or my own menu?

With DinerMagic, we do 100% of the website design and menu layout. All you do is use it - or edit it... anytime, anywhere.
Nothing! That's right, performance upgrades of will not cost your clients anything more than what they originally paid. Because DinerMagic is web-based, they won't receive any software... to load onto their computer.
How can DinerMagic help my bottom line?

Many restaurant owners do not realize that by not changing their prices when their food costs go up, they are losing money...
What is DinerMagic?

DinerMagic is a fully-interactive restaurant website...that lets you edit any and all menu items. Simultaneously updates the online menu on your website as well as your printed PDF menu!
How much does it cost?
A single license... is just $495. The monthly service charge for... support, unlimited access to your site & menus, web hosting / management and optimization, is just $29.95... about $1 a day.
What can I do when people leave negative reviews on online restaurant review sites?

When people unfairly leave negative reviews, there is not much that you can do... However with DinerMagic...


How long does it take to learn... DinerMagic?

DinerMagic is so simple to use that it will take no more than 30 minutes to learn how to perform every step... There isn't even a user manual because you don't need one!
I only update my menus once or twice a year. Why should I do it more often?

Menu pricing should be reviewed regularly with the pricing of each menu item measured against its costs. This is the only way...
How is DinerMagic different from other Menu Design companies?

We have experienced restaurateurs on our staff and we support other local restaurants, so we really know the restaurant business!
How do you change your menu prices?

Do you use tacky-looking Wite-Out correction fluid to change your menu prices? With DinerMagic, your updated pricing looks like the original...

Case Studies


Restaurant: Cafe Kitanishi, Brookings OR

It feels good that we are in control and can manage both our menus and website ourselves. And best of all, you don't have to be a computer expert to use it...
La Flor De Mexico
Brookings, Oregon

We hired a profession- menu designer... every change we had to make took weeks... to make it to the menu. With DinerMagic, it only takes us a few minutes.
How can restaurants stay profitable when they can't control rising food costs? Here's how one DinerMagic customer adjusted its menu price for 1 item and saved more than $1000 in only 8 months! More than enough to pay for DinerMagic! ...
DinerMagic Affiliate: Bob

Read the story of how DinerMagic helped save the career of one food service sales rep
... and also helped him to earn his company's Top Salesman of the Year award.

Menu Design FAQs

Length of the menu is a factor that needs careful consideration. A study at Cornell University determined that the average restaurant patron spent approximately 109 seconds viewing the menu. That’s one minute and thirty-nine seconds. Not even two minutes. In practice that means that a customer not only isn’t going to read 9 to 12 pages of menu, they may not read 6 or 8.

So what part of the menu are the patrons leaving out if they don’t spend the time reading the whole menu? The profitable ones? The more expensive ones? The ones you’d rather be selling?

If your menu is long, find ways to condense it. Look for unprofitable items and remove them. You won’t survive in the restaurant business subsidizing other people’s meals. Move profitable items to a more prominent location so that patrons see them (and remember them) sooner. If for example your entrees are the big money makers, don’t hide them on page 7--your customers may not even be reading page 7. Get them on page 3.

Rewrite descriptions that cause patrons to linger on one item--unless of course that's the item you're trying to sell. Spending valuable time reading (lingering) one description keeps them from reading other descriptions. Tighten up that writing.

Another way to condense menus is to break out certain items into other menus; lunch, dinner, desserts, specials, etc. Don’t waste any of that 109 seconds by having the customer wade through items you aren’t even serving at that time.

One of the ideas with DinerMagic was that it is easy to move, add or remove items; then print new menus without incurring high printing costs. If a menu item suddenly becomes unavailable or prohibitively expensive and it’s a main ingredient you use, you’re going to lose money selling that item. With DinerMagic, you simply remove or replace the item and print new menus. This makes it easy to rotate items in and out of the menu as they go out of season, become unavailable, of the price skyrockets as seafood did with the Gulf of Mexico oil crisis. With DinerMagic, simply replace the unprofitable with a new, profitable item.

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