Right now the online orders go to an email inbox that nobody checks until the afternoon, so the weekend rush orders get missed — and those are the big ones, the party cakes and the catering trays. You told me you're "turning away money on Saturdays because we just can't see the orders in time."
The website is also six years old and doesn't work on a phone, which is where almost everyone is finding you now. People call to ask "are you open" and "do you have gluten-free," and you're answering the same three questions all day instead of baking.
We'll rebuild the site around the two things that actually make you money: getting found on a phone and taking an order without a phone call. Clean, fast, and photo-first — your bakes are the whole pitch.
Online ordering will land in one place you actually watch — a simple order board you can open on the tablet by the register — with a sound when a new one comes in, so a Saturday order can't slip by again. The three questions (hours, gluten-free, custom cakes) get their own clear spots so the phone rings less.
for the Complete build — the website, online pickup ordering, and the live order board — paid half to start and half at launch. The Partner plan adds ongoing care at $450/mo if you'd rather not touch it yourself. Most of one lost catering Saturday a month covers it.
Say the word and I'll send a short list of what I need from you — your logo files, your menu, and a few good photos — and we'll be live in about three weeks. First step is a 30-minute call to lock the menu and the pickup times.