Pages a Chinese supermarket's website should have

Your website has one job. When someone searches for a Chinese or oriental supermarket, it should tell them what you sell, where you are and when you're open. Most shop sites fail at the basics. They bury the address, list a handful of vague categories and never say what's actually on the shelves.

This guide covers the pages an independent Chinese or oriental supermarket needs. It's plain English and a bit blunt. Build them in the order given at the end, and don't write a page you can't back up. A short, honest page beats a long, padded one.

Purpose: Tell a stranger in five seconds what the shop is, where it is and why they should walk in.

Start with the name on your shopfront and a one-line description in the same words. Pick one: "Chinese supermarket", "oriental supermarket" or "Asian supermarket". Use whichever is on your sign, and stay consistent across every page. Some people search under all three descriptions; for scale, UK monthly estimates for "chinese supermarket near me" and "oriental supermarket near me" are both around 40,500, and "oriental supermarket" alone is around 8,100. These are national estimates (DataForSEO, 18 October 2026), not figures for your town. Treat them as a sign that people look, not a promise of visits.

Then give the essentials: your town, your address, today's opening hours, a phone number and a button to get directions. Add a few real photos of the shop and the aisles. Link clearly to your product categories, your delivery or collection page if you offer one, and your branch pages if you have more than one site.

Keep the wording matching your physical signage. If the sign says one thing and the site says another, people wonder if they've found the right place.

Avoid stock photos of food you don't sell, a slideshow that hides the address, and a pop-up that blocks the page on a phone. And skip the wall of text about your "passion for authentic cuisine". Say what you stock and where you are. That's the page.

Purpose: Show what's genuinely on your shelves, grouped the way a shopper thinks about it.

Build one page per real category. Think rice and noodles, sauces and condiments, frozen dumplings, fresh vegetables, tofu and soy products, snacks, tea, kitchen equipment, drinks. Use the groupings you already use on the shop floor, because that's how your regulars describe what they want.

On each page, list the main products by name. Say the brand where you carry one. Describe sizes if they matter, such as a small bag versus a 10kg sack of rice. A short line on what a product is used for helps shoppers who are new to it: what the sauce goes with, what the noodle is made from.

Be honest about stock. If an item comes and goes, say it varies and tell people to ring ahead. A page full of products that are never in is worse than no page.

Where a product contains allergens, remember the 14 allergen groups include cereals containing gluten, milk, eggs, fish, peanuts, nuts, sesame and sulphites above 10 mg/kg. If you describe ingredients online, don't guess. Copy them from the label, or leave them out.

Avoid listing products you don't hold, copying supplier catalogues wholesale, and adding categories just to look bigger. If you don't sell it, there's no page for it. Also skip prices unless you can keep them current. A wrong price on a website is an argument at the till.

Purpose: Answer the question people actually ask you at the counter: "Do you have X, and where do I find it?"

Think about the products customers ask for again and again. Specific sauces, particular noodles, a certain pickled vegetable, a hard-to-find spice. Write one page for each. Each page should answer three things: what it is, what it's used for, and where in your shop to find it.

Keep it practical. "Aisle three, bottom shelf, next to the soy sauces" is more useful than a paragraph of food history. If you sell more than one brand or size, list them. If it's only in stock sometimes, say so and suggest ringing first.

You can add a short note on how it's usually cooked or eaten, but only if you know. Don't copy a recipe from somewhere else. Your counter staff know this stuff; ask them, and write down what they'd say out loud.

Make sure the page is genuinely different from the others. Ten pages that say the same thing with a different product name swapped in aren't helping anyone. Google's spam policies treat many near-duplicate pages made mainly to manipulate rankings as spam. Each page needs its own useful detail: the aisle, the brands, the sizes, the use.

Avoid pages for products you don't stock, vague claims like "the best in town", and thin pages with two lines and a photo. If you can't say something useful, skip it and move on.

Purpose: Remove every reason someone might have for not turning up.

Put your full postal address, phone number and opening hours on one page, and repeat the essentials in the footer of every page. List hours day by day. Add bank holiday and festival hours well before they happen; if you close for the Lunar New Year period, say so clearly and say when you reopen.

Then deal with finding the shop. Say which road you're on, what's next door, and which landmark helps. Describe the entrance if it's tricky: round the back, down a side street, up a flight of stairs. Add an embedded map and a plain-text description too, because a map alone doesn't help someone who can't load it.

Parking is the question people really want answered. Say whether you have your own car park, where the nearest public parking is, and whether it's free or paid. If you're near a bus stop or station, say which and roughly how far. Be honest about loading and busy times.

If the shop has step-free access, say so. If it doesn't, say that too. People can plan around the truth.

Avoid opening hours that differ from your Google listing or your door. Avoid a contact form as the only way to reach you. Avoid a map with no address beside it. And never leave old hours up after a change. Wrong hours cost you visits.

Purpose: Show that your shop takes food rules seriously, and give your own staff a clear reference.

Much of what you sell comes from abroad, so labelling matters. Prepacked food labels must show the name and address of the business responsible. From 1 January 2024, prepacked food sold in Great Britain must show a UK address for that business, or the UK importer's address if the business is not in the UK. It must be a physical postal address, not just an email or phone number. Prepacked food must also list ingredients, with allergens identified.

Here's the part owners miss. If you relabel or repack imported goods, that responsibility is yours. You become the business responsible for the label.

On the website, keep it short. A plain page can explain that you stock imported goods, that you check labels meet UK requirements, and that customers with allergies should read the label on the pack and ask staff. Name the allergen groups relevant to your range where it helps.

Don't try to write a legal guide. Rules here are detailed and they change. For anything beyond the points above, check with your local council's food team or the relevant regulator before you put it in writing. That includes questions about specific products, special ingredients and what counts as repacking.

Avoid claiming goods are "fully compliant" or "approved" unless you've checked and can show it. Avoid translating labels yourself and presenting that as the official text. Avoid giving allergen advice from memory. When in doubt, point people to the pack and to your staff.

Purpose: Show that the shop is registered and, where relevant, display its hygiene rating.

Anyone who sells, cooks, stores, handles, prepares or distributes food must register as a food business with their local authority at least 28 days before trading. Each site needs its own registration. Temporary and mobile set-ups such as stalls and vans, and online-only sellers, must register too. If you run more than one shop, every one needs its own.

This page can be short. Say that the business is registered with your local authority, and name the authority. If you're a limited company, show the registered company name, registered number, registered office address and where it's registered. That's the information UK limited companies must show on their website, and the footer is a sensible home for it.

Then there's the hygiene rating. The Food Hygiene Rating Scheme covers England, Wales and Northern Ireland, and ratings run from 5 to 0. Showing the sticker is voluntary in England and a legal requirement in Wales and Northern Ireland. Scotland has a different scheme. So check which applies to you. If you're in England and proud of a good rating, show it on the site as well as on the door. If you're in Wales or Northern Ireland, display it as required.

Only ever show your real, current rating. If it changes after an inspection, update the page promptly.

Avoid showing a rating you don't hold, an old one or one from another site. Avoid wording that suggests an official endorsement. And if you're unsure which rules apply to your shop, ask your local council.

Purpose: Tell people exactly what you'll do for them, what it costs and how long it takes.

Only build this page if you really offer the service. A delivery page for a service that doesn't exist is the fastest way to annoy people.

If you deliver, say where. List the postcodes or areas you cover, rather than "nearby". Say which days and time slots you run, how far ahead people need to order, and how to order: phone, WhatsApp, an online form, a shop-floor list. State the minimum order and any delivery charge only if you can keep them accurate; otherwise say "ask us for a quote" and give a number.

If you offer click and collect, explain the steps in order. How to place the order, how you'll confirm it, when it'll be ready, where to collect it and what to bring. Say what happens with fresh and frozen items, and whether people should expect substitutions if something runs out. Honest beats clever here.

Mention how you handle chilled and frozen goods in plain terms, only if you've got a process you can describe. If you're not sure what rules apply to selling food online or for delivery, check with your local council. Remember that online-only sellers must register as a food business too.

Avoid promising same-day delivery you can't meet. Avoid "we deliver everywhere". Avoid hiding charges until the last step. And avoid leaving the page up if you pause the service; take it down or mark it clearly as paused.

Purpose: Give each shop its own clear, accurate home on the site.

If you run more than one shop, each deserves its own page. Each site needs its own food business registration, so treat each one as its own place. But a branch page only earns its keep if it's different from the others.

Each page should carry that branch's real details: address, phone number, opening hours, parking, how to get there, photos of that actual shop and any services that vary. Maybe one branch has a bigger fresh produce section, or a butcher counter, or a different delivery area. Say so. Name the staff who run it if they're happy to be named.

This matters for a practical reason. Google's spam policies treat many near-duplicate pages made mainly to manipulate rankings as spam. So don't copy one page ten times and swap the town name. If two branches really are identical in every way that matters, one page listing both addresses is better than two clones.

Keep the naming consistent with your shopfront and your Google listing. If a branch sign says one thing and the page says another, fix it.

Link every branch page from the home page and from a simple list of locations. Link back too, so no one gets lost.

Avoid creating pages for towns where you don't have a shop. Avoid "areas we serve" pages stuffed with place names. Avoid copying text between branches. Avoid photos that are clearly from another site. One real page per real shop. That's all.

Purpose: Make sure the listing people see on the map matches your website and your door.

This isn't a page on your site, but it's tied closely to it. Your Google listing needs the same care as your website.

Use the real-world business name shown on your shopfront, website and stationery. Don't add keywords to the name. It's tempting to write "Best Chinese Supermarket Cheap Noodles" and it doesn't help; it goes against Google's guidelines. You also can't pay for a better local ranking, so ignore anyone who says otherwise.

Fill in everything: address, phone number, website link, category, a short description, and photos of the shopfront, the aisles and the products. Keep hours accurate, and keep holiday hours updated as well, especially around Lunar New Year and bank holidays. Make sure the name, address and phone number match your website exactly. If you have several branches, each one needs its own listing with its own correct details.

Check it regularly. People can suggest edits, and details can drift.

Avoid stuffing the name with keywords or using a different name from your shop sign. Old hours left up? Same problem. A closed branch still listed? Fix it. Avoid ignoring the profile for months. Treat it as part of the shop, because to a passer-by it is.

Purpose: Give people a simple way to say how the shop did, and give you a way to respond well.

Reviews mostly live on Google, so this section is as much a habit as a page. If it helps, add a short page or footer line on your site explaining how to leave one and linking to your listing. Keep it simple: a clear link, and a line asking people to say what they bought and how the visit went.

Ask in person, politely. A card at the till with a short link or QR code works. Ask everyone, not just the people you think were happy. Don't offer discounts or freebies in exchange for reviews, and don't write your own or ask friends and family to. It's dishonest, and it's not worth the risk.

Reply to reviews, good and bad. Thank people briefly. If someone raises a problem, answer calmly and say what you'll do. Keep it short and factual, and don't argue in public. If it needs more detail, offer a phone number or email and take it offline.

Don't quote reviews on your site unless you're sure you can show the reviewer's words exactly and haven't edited them. Never invent a testimonial. Never cherry-pick by cutting words out of context.

Avoid fake reviews, incentives, defensive replies and ignoring complaints. Avoid copying a review from one place and presenting it as another. Keep it real, and keep replying.

Purpose: Let people see who runs the shop and why it's here.

This is the page where a faceless shop becomes a real one. Say who you are, when and why the shop opened, and what you stock that makes it worth a visit. Stick to facts you can stand behind. If the family has run it for years, say how many only if you're sure. If you started because the nearest place to buy your own cooking ingredients was too far away, say that plainly.

Add real photos: the shop, the staff, the shelves. Introduce the people customers actually meet at the counter, if they're comfortable with it. Mention the languages spoken in the shop if that helps people feel welcome and know they can ask questions.

If you're a limited company, make sure the registered company name, registered number, registered office address and place of registration appear somewhere on the site; the footer works. Link to your registration and hygiene rating page, your contact details and your opening hours so a reader never hits a dead end.

Keep the tone warm but plain. Write it the way you'd talk to a customer who asked how long you'd been open.

Avoid grand claims like "the largest" or "the most authentic" unless you can prove them. Avoid stock photos of smiling strangers, long founder biographies and anything copied from another shop. Avoid telling people what they feel about your food. Tell them what you sell and who you are.

1. Home page: name, address, hours, phone and a few real photos, all matching your shopfront.
2. Opening hours, address, parking and how to find you: the page that gets people through the door.
3. Product category pages: only what you genuinely stock, grouped the way shoppers ask for it.
4. Registration and hygiene rating: short, accurate and current, with company details if you're a limited company.
5. Google Business Profile: it lives off your site, so treat it separately, but it still needs the same name, address and hours as everything else.

Then add the rest as you have something real to say. Ingredient pages, branch pages and delivery come next. Reviews and your About page can follow, and you can add them whenever you're ready.

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