Online they find old hours, three photos and no way to book. We build the website, the menu, the booking, the listing and the films that turn a guest who loves the food into a table that is full.
Forgettable online“They looked us up on Friday. Saturday night they were down the street, at the place with the better photos.”
Lost on the shortlist“We made their shortlist. The restaurant that looked more special got the table.”
No reason to go tonight“Thousands follow the chef. Most have never eaten here. Nothing online says go tonight.”
The list isn’t online“Best list in the neighborhood. Online it’s a photo of a blackboard, so they order the next bar’s cocktails.”
Invisible to its own guests“Our own guests walk past us to eat somewhere they saw on Instagram.”
Answered too late“A dinner for 40 asked on Friday. By Monday, another restaurant had the date.”
Show the guest the evening, let them taste it with their eyes, then give them one easy way to book.
Table for two · Friday, 8:00 PM
Confirmed. A reminder comes the day before.
ReserveSee the menuA table is chosen in small moments: the plate finished at the pass, the first pour, the confirmation that says see you Friday. We make each one.
Filmed close, in the room’s own light, so the dish is chosen before the table is.
The evening in five seconds: a glass filled, the candle behind it.
Guests, night, time, confirmed, with the reminder sent the day before.
Atelier Mercer, our concept restaurant, taken through every piece we make for a restaurant.
A name you could read on an awning across the street: the Atelier Mercer lockup, the AM monogram, the seal etched on every glass, obsidian, ivory and brushed gold.
A site made for the phone, where guests decide: the menu in one swipe, the dishes photographed, a table in three taps.
One evening at Atelier Mercer: the front door, the chef at the pass, the scallops seared and plated, the full room, a table booked.
The plate, the room and the pour: posts and reels that make people hungry, each ending at a table.
The map listing with the right hours and the food first, and private dining that turns an enquiry into a held date.
Guests, night, time, confirmed. The reminder the day before is sent on its own.
Every enquiry answered in minutes, the waitlist offered a table when one opens, and every guest reminded.
Marcellus
Cormorant
Dinner from 5:30. The private room seats forty.
Atelier Mercer · New York
Reels
Atelier Mercer FollowDinner from 5:30. Reserve a table in three taps.
Reserve a table
Friday, 8:00 PM · table for two. A reminder comes the day before.
OpenedArrived01 / 07
Atelier Mercer is our concept restaurant at 86 Mercer Street: Chef Théo Marchand and his grandmother’s brown butter, a table for four, the menu, the etched glass, a couple turned away at the door, and the last two tables, booked in three taps.
We built Atelier Mercer from the brass sign on its street: the name, the seal on every glass, the menu, the site, the booking, the listing and the evening film, so a guest who has never been feels the room before they arrive.
Atelier MercerOne eveninga concept restaurant by Project 66 Studio
On the left, what we built. On the right, what it does for the guest.
A name, a monogram and a seal drawn from the brass sign on the street: obsidian, ivory and brushed gold, in Marcellus and Cormorant.
3A site made for the phone: the menu first, every dish photographed, one button to reserve.
5A table in three taps: guests, night, time. Confirmed at once, with a reminder the day before.
7The listing where most guests find a restaurant: the right hours, the food first, one button to book.
9Every enquiry answered in minutes, the date held, and the events lead calling the next morning.
11The plate, the room and the pour, made into posts and reels that each end at a table.
13Friday at Atelier Mercer: the chef’s story, a table for four, the menu, the etched glass, a full house, the last tables booked.
15
Everything a guest touches before they sit down, made as one.
17Guests book when they can see the room, the food and the night they will have. These are the places we build for most often.
The dish before the visit: menus and films that make the price feel right, and booking that never waits for a call.
The right hours on the map, the menu on the phone, and a table in three taps, every night of the week.
The chef’s following turned into reservations: the story, the plates and one way to get a table.
The drinks list online, the room at night, and the regulars brought back with one message.
A restaurant your own guests can find from their room, and the city can find from the street.
Every enquiry answered the same day, the date held, and the menus sent with the first reply.
The guest decides on the phone, tonight. The regular decides whether to come back. The planner decides where forty people will eat. Each one needs their own answer and their own next step.
Guest finds you in seconds.
“Is it open, and can I get a table tonight?”
What we build: A listing with the right hours, the food first and one button to book.
Regular comes back.
“When are we going again?”
What we build: A reminder, a note when the menu changes, and the same table in three taps.
Planner books the room.
“Can you seat forty on December 18?”
What we build: An answer the same day, the date held, and the menus with the first reply.
What already works, and where guests leave before they book.
We show only what is broken: the listing, the menu, the booking, the reply. You pick one fix, or the whole path.
Piece by piece, highest priority first: often the listing or the booking.
Bookings, covers and enquiries after each fix.
Bookings and replies keep running, and we stay for one project or for life.
We put one question behind every step we do for each client.
Does this move your customer closer to buying?
Prefer email? hello@project66inc.com
