Harbor & Vine, our restaurant template, takes table requests on a $20 a month site. Direct ordering is built onto a site like this.
What direct ordering fixes
Every one of these costs you during the busiest hour of the night.
Phone bottlenecksOrders no longer compete with guests standing at the counter.
Marketplace dependenceYour regulars can order from you directly under your own name.
Menu frictionSold-out items, options, pricing, and hours can be updated without calling a developer.
What the first version includes
The first version is pickup ordering from your own menu, paid up front, with the order sent straight to the kitchen.
Mobile orderingA fast menu and checkout that works well from a customer's phone.
Menu managerControl items, modifiers, pricing, availability, and hours.
Kitchen alertsClear order details by screen, email, text, or the workflow chosen in your scope.
Direct paymentsStripe checkout sends funds to your business account.
What moves the price of online ordering
Customers order from a fast mobile page, pay directly, and receive confirmation. Your team controls the menu and sees clean tickets or alerts without answering every takeout call.
Menu size and optionsA short menu with a few add-ons is quick. Build-your-own items, combos and options that change the price take longer to set up and test.
How the kitchen hears about ordersAn email or text alert is the simplest. A dedicated order screen in the kitchen adds work to the scope.
Point-of-sale connectionA standalone ordering site is the low end. Sending orders into an existing point-of-sale system is only quoted after we confirm that system accepts outside orders.
Typical build $350 to $650, then $35 to $45 a month. Your quote is one flat number, written down before work starts.
A quick fit check
Probably a good fit
Takeout calls interrupt service
Your menu is reasonably structured
You want a direct relationship with regulars
Probably not yet
Delivery logistics are the main need
Your point-of-sale cannot accept any outside workflow
