Restaurants, and where the orders go
Four things decide your online volume. Only one of them is the food. AI and automation built for exactly this, tested on your own work first.
Quiet ordering pages fail on three things. The phone experience. Whether Google shows you when somebody nearby is deciding. And regulars being routed through a marketplace that charges you for a customer you already had. Fix the third first. It is the fastest money.
Where the money goes here
The split
You know how many orders came direct and how many through an app.
The phone path
Menu, cart and checkout work on a phone with no account.
One menu truth
A price changes once and every screen follows.
Start here. That figure is one leak. You get back which of revenue, capacity or control is costing this kitchen most.
Find the biggest leakWhere the commission goes
Two customers, one commission rate. Only one of them was bought.
They already know your nameRecoverable
Type the name
Land on a marketplace
Order there
You pay for a customer you had
They have never heard of youWorth paying for
Search nearby
Marketplace or map
Order there
You paid for reach
Count last month both ways. The top lane is the number to move first.
What you get
Take the marketplace commission back first
Your regulars find you by name, then order through an app that charges you for them. A direct ordering link, put where they already look, moves the easiest share of volume off commission within weeks.
The phone is the whole test
Nine in ten food orders start on a phone. If your menu is a PDF, if the cart reloads, if checkout wants an account, the order does not happen and you never see the attempt.
Show up in the three minutes before the decision
Hungry, nearby, deciding now. That is a local search moment, and it is won by a complete business listing, real hours, current photos and reviews that get answered, not by a website redesign.
Menu changes must be one edit
When the price on the site, the app and the printed menu disagree, staff stop trusting the screen and start correcting customers. One place that holds the truth, everything else reading from it.
Know your number every Monday
Orders, average ticket, and direct against marketplace. Three figures on one sheet. Without them every decision about promotions is a guess dressed as a strategy.
Cover the hours nobody is working
Orders arrive after close, reviews land at midnight, cards fail on a Sunday. Something should be watching, and the alert should reach a person before a customer tells you.
Where to start, in order
Start with the split. Count last month: how many orders came direct and how many through a marketplace. That single ratio tells you what is recoverable and what you are buying reach for.
Only after those three is a new website worth discussing. A site that looks better and sits behind the same broken checkout changes nothing you can count.
What we build for restaurants and hospitality businesses
We build ordering sites, after hours chat assistants, covers and cash dashboards, supplier and book reconciliation, rota automation and local search work for restaurants and hospitality.
The phone is still the main system in most of these businesses. Everything below takes one job off it without taking the personal part away.
A site that takes orders
Menu, bookings and orders on a page that loads fast on a phone, and is changed by your own team.
Website development →Answering at any hour
A chat assistant for opening times, bookings, allergens and the usual questions, handing the rest to a person.
AI chatbot development →One screen for covers and cash
Covers, staffing, deliveries and takings on one page, current before the shift rather than after it.
Admin dashboard development →Suppliers, invoices and the books
Invoices matched to deliveries and to the ledger, so food cost is a number rather than a feeling.
Accounting and bookkeeping →Rotas and prep, off paper
Shifts, holidays and prep lists in one place, with the changes reaching the people they affect.
Process automation →Found when people search nearby
The local pages, listings and details that decide whether you appear when somebody searches at six o clock.
SEO and Google ranking →Nothing here is a package. We start with the one that is costing you most, and the rest waits until it is worth doing.
Questions we get
Should we drop the delivery apps?
Usually not. Keep them for discovery and move the people who already know you onto a direct path.
Judge it on the split, not the total: what share of app orders are repeat customers you could have served directly.
Our website is old. Rebuild first?
Almost never first. Ordering on a phone and the local listing move volume; a rebuild mostly moves how it looks.
Fix the two, measure four weeks, then decide with a number in hand.
How fast does any of this show up?
The direct ordering link and the listing changes usually show inside a month, because they meet demand that already exists.
Anything that has to earn new demand takes a season, not a month.
We have three locations with different menus.
Then the single source of truth matters more than anything else on this page. One system holding prices and availability, every screen reading from it.
Otherwise every promotion creates a week of staff corrections.
The same shape of problem in a club is clubs and member systems. Three decisions sit under a quiet ordering page: a custom website, or a template, search, or paid ads, and an assistant, or automation. Cities where this comes up most: Chicago, Miami and Nashville.
More in the guides and every answer in one place.
Orders, staffing and suppliers, where the phone is still the main system.
Shaheer leads the work, with engineers, writers, filers and analysts behind him. C-suite operations for a San Francisco AI company, Six Sigma on the process side, Anthropic certified on the Model Context Protocol, ten years across eight industries. See what we have built