Delivery apps take a large cut of every order and keep the customer relationship. A direct ordering channel doesn't replace them — it means the customers who already know you don't have to go through a middleman to reach you.
The site is a PDF menu from four years ago and a phone number, so every order routes through an app charging a heavy commission. The restaurant is effectively paying rent on its own regulars.
Change a price or mark something sold out from your phone. No PDF, no calling anyone, no stale menu embarrassing you at dinner service.
Pickup and delivery ordered straight from your site. You keep the margin and the customer data.
Table booking handled online, with the details you need before they arrive.
Hours, location, and menu structured so search engines and map apps show them correctly — which is how most people actually decide where to eat.
Not everything on this list will fit you. The plan decides which ones do.
Customers tell you they've arrived and staff bring it out. It's a small build that meaningfully increases pickup orders, especially for families and bad weather.
A separate flow for catering enquiries with lead time and headcount captured up front. Catering is usually the highest-margin work a kitchen does and most restaurants handle it entirely by phone.
Saved orders and a simple rewards mechanic. Restaurants live on regulars, and making reordering one tap is what keeps them ordering direct instead of drifting back to the apps.
Sold online, redeemed in house. Cash up front, and a sizeable share are never fully redeemed.
Enquiry and booking flow for private events. Same argument as catering — high value, usually managed badly over voicemail.
Free, and yours to keep. Reviewed personally, back to you in 24–48 hours.