For restaurants

Run the house. Keep the history.

Reservations, the floor, menus, your website, hours, the team and the press — one studio built for fine dining, with every night preserved in the archive as you go. Free to use. No commissions.

Claim your restaurant Open the studio

Already preserved here? Claiming opens the studio on your existing record.

Built for the top of the market

Most restaurant software is built for volume. This is built for the places people plan a trip around.

Tasting menus with a choice at the fourth course and a caviar supplement on the first. A chef’s counter that seats six, two at a time. An August closure that has been a tradition for forty years. A sommelier who publishes the list on Thursday. These are the ordinary facts of a serious restaurant, and the tools here are shaped around them rather than bolted on.

Everything is one record. The menu you publish is the menu guests book against, the menu your website shows, and the menu the archive keeps. The hours you set close the book on Thanksgiving and tell the website why. The chef you add to the roster gains a history that follows them to the next house.

Everything the house runs on

Eight tools, one record. In development, in the open, and already in service.

Reservations

A book that understands your room

Seatings with their own windows and turn times, holds that cannot double-book, waitlists, and bookable menus priced server-side. Guests book on your own site, so the relationship stays yours.

Chef's counter and communal tables, counted seat by seat
Bar pools without assigning a stool
Special events and ticketed nights
No commission, no per-cover fee

Time	Guest	Party	Table
5:30	Whitfield	2	11	seated
6:00	Okonkwo	4	22	seated
6:15	Delacroix	2	Counter	finishing
7:00	HartleyTasting · 6	6	31+32	booked
7:30	Nakamura	2	—	booked
8:00	Abara	3	14	booked

Every room, drawn the way it is

A floor plan per room — the dining room, upstairs, the terrace — with tables you place, combine and rotate. In service it shows who is where right now, and a scrubber shows the room at any moment of the night.

Multiple rooms as tabs, the way your hosts think
Drag a booking onto a table to seat it
Conflicts refused, never silently overwritten
Sections, fixtures and combinations

Publish once. Keep every version forever.

Write tonight's menu as structured courses and alternatives, with the ingredients the kitchen names. Publishing updates your website and your Cartelier page in the same moment, and the previous version becomes history.

Search everything you have ever served, and bring a dish back
Supplements and choices flow into bookable menus
Diff any two menus; see what changed and when
Real HTML, legible to guests and to search engines

A site that looks like a restaurant

Nineteen section types, ten palettes checked for contrast, curated typeface pairings, a media library, and a live preview that is the real site. The menu on the page is the menu you published.

Your own domain, attached in one step
Hours, closures and press come from the record
Search and share metadata, structured data for Google
Analytics without cookies, plus your own tags

One place for when you are open

Weekly services, the public holidays you observe, annual closures and special-hours days. Set them once; the website, the booking calendar and your listing read the same record.

Holidays computed every year, never re-entered
Christmas Eve on different hours is one entry
Closures tell guests why, in your words
Structured data, so Google shows the closure

The roster, the schedule, and profiles that follow people

Build the week against roles, availability and target hours. Invite staff to the studio with their own account; a chef's profile lists every house they have cooked in, confirmed by the venue, shown as they choose.

Access matched to the job, from line cook to executive chef
Certifications with expiry, flagged before they lapse
Conflicts and cost as you build the week
Departures close the role; the history stays

Recognition, verified

Submit the reviews and awards your house has earned. The archive team checks each against its source before it appears on your page or your website, so a line under a real masthead is always real.

Stars, lists and guides with dates and attribution
Press shown on your site straight from the record
Verified by the archive, not asserted by the venue

What the website did for you

Visitors, pages, where they came from, and the reservations the site produced — counted without cookies, with a conversion rate a restaurant can act on.

Seven, thirty or ninety days, with deltas
No cookies, no profiles, Do Not Track honoured
Google Analytics, Tag Manager and Meta alongside

Why it’s free

The archive pays for the tools.

Cartelier is a historical record of restaurants. Giving the restaurants themselves the best tools to run on is how that record stays complete, current and true.

The record is the point

Cartelier exists to preserve what restaurants serve and who makes it. A restaurant that runs its day here writes that history as a by-product — every published menu, every dated closure, every chef's tenure — without anyone typing it twice.

No commission, no per-cover fee

Reservations on your own site cost nothing per booking. There is no listing fee, no premium placement, and no marketing spend required to be found.

Your data is yours

Your menus, guests, floor plans and site live under your account. Export is always available, your domain is yours, and nothing you publish is edited by us — only verified.

What preserving looks like

Preserved menu

Dinner

Ad Hoc + Addendum · Yountville

Every menu this house has published is kept as a dated version. Dishes and ingredients derive from them; chefs and sommeliers are credited where the menus name them. A restaurant running on the studio adds to this record every night without doing anything extra.

Menus preserved: 38
Oldest document: 2026

See the record →

Get started

Claim your restaurant and open the studio.

Your restaurant is probably already in the archive. Claiming it verifies you with the house and opens the studio on your record — menus, people and accolades already in place.

Claim your restaurant Talk to us