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Online ordering for restaurants and takeaway

Your orders.
Your margin.

Customers order and pay on your own website, and the order lands straight on the kitchen screen. No delivery platform takes a cut, no phone rings during service, and the menu stays in your hands.

Commission
None, ever
Orders
Straight to the kitchen
Menu
You change it yourself
Setup
Days, not months

What a delivery platform really costs you

The percentage is the part you can see. These three are the part you cannot.

Thirty percent of every order

On a busy Friday that is a full shift of wages handed to someone else. The same order taken on your own site keeps that money in the kitchen.

The phone during service

Every call pulls someone off the pass at the worst moment. Orders that arrive on a screen do not interrupt anyone.

The customer you never meet

A platform keeps the customer, the email address and the reason they came back. On your own site, that relationship stays yours.

From the order to the pass

Ordering, kitchen and archive are one system, not three apps that half agree.

Ordering on your own website

Your menu, your photos, your prices, on your own domain. Customers order for pick-up or delivery and pay online or on collection.

Kitchen display for the team

Orders appear on a screen in the kitchen and move through preparation with a tap. No printer jams, no lost tickets, no shouting.

A menu you control

Dishes, prices, options, allergens and opening hours are yours to change in a minute, without calling anyone or waiting for a platform.

Automatic confirmations

The customer gets an immediate confirmation and a ready-for-pick-up message, in their own language, without anyone typing it.

Daily archive and reporting

Every order is archived at the end of the day, so you can see what actually sells, on which days, at which hours.

Works on any screen

Phone for the customer, tablet or monitor for the kitchen, laptop for the office. Nothing to install anywhere.

A normal Saturday

What changes
during service.

Software is only worth the subscription if service feels different. This is where it does.

1
An order arrives at 19:40

Paid online, with the address, the options and the allergy note already on it. Nobody had to answer a phone mid-service.

2
The kitchen screen picks it up

The order appears in the queue, the team taps it into preparation, and everyone can see how deep the queue really is.

3
The customer is told, not chased

Confirmation on ordering, a message when it is ready. Two emails you never had to write.

4
The day closes itself

Orders are archived, totals are there, and tomorrow you can see which dish carried the evening.

What does it cost?

A takeaway with twelve dishes and a restaurant with four menus are not the same job, so there is no single sticker price. Three things decide yours:

How big your menu is, since dishes, options and allergen information all have to be set up properly once.

Whether you deliver as well, because delivery zones, minimum orders and delivery fees need configuring and testing.

Whether you take payment online, because card payments need a payment provider connected before you go live.

Hosting, SSL, daily backups, updates and support are inside the monthly price. There is no separate hosting bill and no commission per order, whether you take twenty orders a week or two hundred.

Ask for your price

Questions restaurants actually ask

Do I have to leave the delivery platforms?

No, and most restaurants do not at first. You keep them for reach and push your regulars to your own site, where the same order is worth much more to you.

Can customers pay online?

Yes, or on collection, or both. You decide per order type, so a pick-up can be paid at the counter while a delivery is paid up front.

Who changes the menu?

You do, in a minute. Dishes, prices, photos, options and opening hours are all yours to edit, and the change is live immediately.

What does the kitchen actually see?

A screen with the incoming queue. Each order can be moved into preparation and then to ready, so the whole team knows the state of the pass at a glance.

Does it handle allergens?

Yes. Allergen information is set per dish and shown to the customer before they order, which is both the law and one fewer phone call.

How long before we are live?

Usually within a week. We build your menu with you, configure delivery and payment, brand it as your restaurant and train the kitchen on the screen.

See it with your own menu in it

Open the live demo to order from a test menu yourself, or send us your card and we will set up a version with your dishes and your prices.

Looking for something else? See all our business apps.