Link in Bio for Restaurants: What to Show and in What Order

What your bio link is really for

Your posts do the tempting: steam rising off a bowl of noodles, the queue outside on a Friday night. The bio link has a different job. It turns a moment of appetite into an action, in the few seconds before the person goes back to scrolling.

So the page is not a small version of your website. Nobody wants your founding story before the menu. Think of it as your counter: the customer arrives already wanting something, and your only task is to hand it over without friction.

Before you build it, ask one question: what do people message you about most often? If your inbox is full of “Are you open now?”, “Do you deliver to my area?” and “Can I book for six on Saturday?”, those three answers belong on the page, near the top, in plain words.

The order that works for most restaurants

Order matters more than design. On a phone, people see the first three or four buttons without scrolling, and most taps land there. Put the action that brings in the most revenue, or answers the most questions, first.

For a restaurant that serves both dine-in and delivery, this sequence is a good start. Adjust it to how your customers actually behave.

On linkom you can reorder these blocks at any time or split a long page into tabs; the links guide shows how to add headings, folders and scheduled links.

1. 1Order now — your own ordering link or WhatsApp, if you take orders directly.
2. 2Delivery apps — one button for each app you are listed on, labelled with the app's name.
3. 3Menu — a readable, up-to-date menu with prices.
4. 4Book a table — your reservation link, or a WhatsApp or phone option for groups.
5. 5Branches and hours — addresses, map links and today's opening times.
6. 6Everything else — catering, gift cards, jobs, reviews and your other social accounts.

Tip: If most of your sales happen in the dining room, move the menu and reservations above ordering. The page should mirror your business, not a template.

The menu: built for a thumb, not a printer

The menu is the most visited part of almost every restaurant page, and also where restaurants lose people. A scanned PDF that needs zooming, last year's prices or a dish that was dropped months ago all quietly send customers elsewhere.

A good bio-link menu is short enough to scan and complete enough to decide from. A ramen bar in Osaka can list its five bowls with one line each; a family trattoria in Naples might group dishes into starters, pasta, mains and desserts. In both cases the reader should see a name, a short description and a price without opening anything else.

If your guests read different languages — on a tourist street in Lisbon or in a business district in Dubai — show the menu in those languages. Keep original dish names and add a plain description underneath rather than translating them clumsily.

• A price on every item, in the local currency, updated the day it changes.
• Clear marks for vegetarian, vegan, halal, gluten-free or spicy dishes where they apply.
• Allergen information, or at least a note telling guests how to ask about it.
• Photos only where they help a decision, kept light so the page loads quickly on mobile data.
• A date or season on set menus, so people know what is current.

Ordering, delivery apps and WhatsApp

Most restaurants take orders through several channels at once: delivery apps, phone calls, walk-ins and messaging. The common mistake is to hide them all behind one vague button called “Order”. Give each channel its own link and say what makes it different: “Order direct for pick-up”, “Delivery through our app partners”, “Large orders on WhatsApp”.

Direct orders usually cost you less than app orders, so put them first and give a small reason to use them, such as a pick-up discount. Keep the delivery apps visible too: some customers prefer the app they already use, and pushing them away usually loses the order.

WhatsApp ordering works well in many countries, from a shawarma shop in Riyadh to a home kitchen in Jakarta or a taco stand in Mexico City, as long as the message arrives in a form you can act on. A pre-written message asking for name, dishes, pick-up or delivery, and address saves a long back-and-forth. With the linkom shop, customers choose dishes and options in a cart and send the finished order to your WhatsApp; they pay you directly and linkom takes no commission. The WhatsApp guide covers the chat button, separate numbers for different teams, and opening hours.

Tip: Show your ordering hours next to the button. A customer who taps at midnight and hears nothing is less likely to try again than one who was told you open at noon.

Reservations, groups and seasonal menus

For sit-down restaurants, the reservation button often matters more than ordering. Link straight to your booking screen, not the booking system's home page. If you take bookings by phone or message, say so on the button itself — “Book on WhatsApp, we reply within the hour” — so expectations are set before the tap.

Groups and private events deserve their own line. A steakhouse in Buenos Aires or a hotpot place in Chengdu may earn a good part of its month from birthdays and company dinners. A separate “Groups and private dining” link keeps those enquiries from getting lost among ordinary bookings.

Seasonal menus work the same way. Ramadan iftar sets, Christmas menus and Lunar New Year banquets can sit at the top while they matter and disappear afterwards. With scheduled links you set the start and end dates once, and the page changes on time.

Branches, hours and directions

Once you have two or more locations, “Where are you?” becomes the question you hear most. A bare list of addresses makes people work out which one is closest.

Each branch needs its name or neighbourhood, opening hours, a phone or WhatsApp number, and a map link that opens directions in one tap. If branches differ — one has parking, one closes early on Fridays — say so under the name. A burger chain in Manchester and a juice bar chain in Cairo face the same problem: people want the nearest branch that is open right now.

linkom's branches feature lists every location with its Google Maps link, and on the Business plan a nearest-branch finder uses the visitor's location to show the closest one with directions. Whatever tool you use, check every map pin yourself.

Tip: Use the same opening hours everywhere: the bio page, your map listings and the door. Mismatched hours cause many frustrated reviews.

How it changes by type of restaurant

Cafés live on regulars and habits. Lead with the menu and today's hours, then pick-up orders, an offer or loyalty link, and beans or merchandise if you sell them. A café in Melbourne or a roaster in Seoul might add a line about Wi-Fi and laptop seating, because for many guests it decides the visit. The café templates follow this pattern.

Fast food and quick service win on speed. Ordering and delivery go first, with deals right beneath them, then the menu and the branch list. Keep labels very short — “Order”, “Deals”, “Menu”, “Find us” — because people decide in seconds.

Fine dining is the opposite. Reservations come first, then the current tasting menu, the dress code, the wine or pairing list and private dining. Calm design and fewer buttons suit the experience; a restaurant in Paris or Tokyo rarely needs more than six links. State deposit and cancellation rules up front.

Cloud kitchens have no dining room, so the bio link is effectively the shopfront. If you run several virtual brands from one kitchen, give each its own page or its own clear heading, menu and ordering buttons. Delivery areas and hours matter most here; a kitchen in Lagos or Bangalore that lists the districts it covers avoids many failed orders.

Keep it current, share it and measure it

A bio link is never finished. Menus change, branches open, offers end. Pick a fixed moment each week, such as Monday before service, to check the page on your own phone. Broken links and expired offers are the usual problems, and both take a minute to fix.

Then look at the numbers: which buttons get tapped, which are ignored, and where visitors come from. If the booking button gets few taps while your phone rings all evening with booking requests, the button is misplaced or badly labelled. Most link-in-bio tools show at least visitors and taps per link, and that is enough to start.

1. 1Open the page on your phone once a week and tap every button.
2. 2Remove or update anything expired: old offers, closed branches, last season's menu.
3. 3Check which three links get the most taps and make sure they sit at the top.
4. 4Print the page's QR code on menus, receipts, takeaway bags and the front window.
5. 5Change one thing at a time and compare the results the following week.