That last sentence hit it all. The problem is that most restaurant owners are drawn to the flashy (and Flashy), and they're usually going for the expensive Flashturbation as a business deduction on taxes. It never occurs to them that the Flash makes it absolutely impossible for anyone other than the designer to update the site, say with menu or hours changes, because they've forgotten all about the site the moment they can put the URL on the menu.
What's really sad is when you see still-running sites for places that are long-dead. I call these sites "mummyware", because they're definitely dead but well-preserved. My wife and I found a great Turkish restaurant last June that was so good that she wanted to have her fortieth birthday party there. I spent a month calling and E-mailing to set up a reservation, only to receive no response. We finally drove out there, and discovered that the landlord had changed the locks precisely two days after we ate there. You'd have never known this from the Web site, that's for sure.
Aventino, which IIRC has either closed down or is about to close, has for *months* been running an ad in the Fort Worth Weekly with their URL misspelled.
That doesn't surprise me in the slightest, in the case of either participant. When New Times bought out the Weekly, the company made a point of driving out anybody and everybody with the slightest bit of talent or competence (thus explaining why Mark Caywood was forced out within a week but Kristian "Um Um Um" Lin is still making vowel movements there), and the current crop of advertising salespeople probably couldn't care less about this issue. If they're anything like the alleged humans working at The Met before it shut down (especially with a sales manager who literally only had her job because she was fucking the publisher, and who was promptly let go when they broke up), the attitude is "Who cares, so long as the checks clear and they don't say anything about it?"
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sleary, on Twitter: Please read this if your restaurant has a website.
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What's really sad is when you see still-running sites for places that are long-dead. I call these sites "mummyware", because they're definitely dead but well-preserved. My wife and I found a great Turkish restaurant last June that was so good that she wanted to have her fortieth birthday party there. I spent a month calling and E-mailing to set up a reservation, only to receive no response. We finally drove out there, and discovered that the landlord had changed the locks precisely two days after we ate there. You'd have never known this from the Web site, that's for sure.
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