Concept hours wheels
Each wheel shows one made-up business day on a 24-hour dial. The outer ring is when the doors are open, the middle ring is when online ordering or preorders run, and the inner ring is prep and catering. The numbers match the list under each wheel. We draw one of these for each client early in a project, because it shows which hours the site has to explain and where each button belongs.
Doors openOnline ordering and pickupCatering and eventsPrep, closed to guests
- Kitchen prep5am to 6:30am
- Doors open, counter service6:30am to 3pm
- Order-ahead pickup6:30am to 2pm
- Catering trays ready7am to 9am
- Catering pickups9am to 11am
- Lunch service11am to 2pm
- Online ordering11am to 9:30pm
- Prep between services2pm to 4:30pm
- Dinner service5pm to 10pm
- Prep at the commissary8am to 10:30am
- Preorders for the lunch stop10am to 1:30pm
- Lunch stop11am to 2pm
- Preorders for the evening stop4pm to 8pm
- Evening stop5pm to 9pm
- Private event booking9:30pm to 11:30pm
- Prep8am to 11am
- Doors open11am to 3am
- Delivery and pickup links11am to 2am
- Party tray pickups12pm to 4pm
- Baking3am to 6am
- Doors open6am to 1pm
- Preorders for pickup7am to 12pm
- Cake and catering pickups1pm to 4pm
- Prep6am to 8am
- Doors open8am to 3pm
- Online waitlist8am to 2pm
- Private events5pm to 9pm
About these images. The wheels and photos on this page were made for this website. We don't publish client work without written permission, and samples here are always labeled as concept drawings or AI-generated images.
AI-generated sample photos
These images were made with an AI image model to show the look and finish of the work we deliver. They are samples, not client projects, and the websites on the screens are made up.






From wheel to website
Once the day is mapped, the page plan follows. A cafe with a long order-ahead window puts the Order button first. A taqueria open late shows tonight's closing time in the header. A truck with two stops leads with the schedule. If you want a wheel for your own business before ordering, mention it in your brief.
Is your menu online right now the one you're cooking? Tell us what you serve, how people order today and where the website lets you down.
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