Running the ordering side properly.
Margin, menus, kitchen flow and the boring operational detail that decides whether a Friday goes well.
Recent posts
Getting startedInviting a team with the right roles and permissions
Six roles, each seeing only what the job needs, so only the Owner ever touches billing. Here's what each one can actually do, and why the boundaries are worth respecting rather than giving everyone admin access.
OperationsLive order status: keeping customers off the phone during a rush
Every "where's my order" call is a member of staff pulled off the pass to answer a question the screen could already have answered. Here's how live status actually reduces that.
BusinessReading your first monthly statement
The first statement is the moment the switch from a marketplace actually proves itself in numbers. Here's what's on it, and what should reconcile cleanly against your own records.
Getting startedSetting up pickup discounts to nudge customers away from delivery fees
A small pickup discount can shift genuine demand away from delivery capacity at no real cost — here's how the setting works and why the incentive has to be worth it to actually change behaviour.
ComplianceTip and service charge settings: what's fair, what's legal, what customers see
Tips and service charges aren't the same thing, and getting them mixed up on a receipt is the kind of small error customers absolutely notice. Here's how the setting actually works.
DeliverySetting up delivery radius and fees correctly
A delivery radius that's too generous costs you in late orders and cold food. Too tight, and you're turning away streets you could easily reach. Here's how the setting actually works.
Getting startedPrintable table QR codes: going live with Eat In in an afternoon
The technical setup for table ordering takes minutes. The part that actually takes an afternoon is printing, cutting and putting a code on every table — here's the shortest path through it.
OperationsWhat Eat In actually looks like for a customer, start to finish
Scan, order, eat, no app download and no waiting to flag someone down. Here's the actual sequence, from a customer sitting down to their food arriving.
Getting startedSetting opening hours, capacity and prep times without overpromising
The three numbers that decide whether a promised collection time is realistic or wishful thinking — and why they're worth getting right before your first order, not after your first complaint.
Getting startedShould your ordering site show up in Google?
It's off by default, not by accident. Here's the actual decision behind whether your ordering site gets indexed — and why most restaurants are better served by keeping it off, at least at first.
Getting startedSwitching from a marketplace: what actually changes on day one
Not everything changes at once, and that's the point. Here's what actually happens in the first week of moving online ordering onto your own site — and what stays exactly as it was.
OperationsA day using the Kitchen Display System during a busy Friday
What actually lands on a kitchen screen during service, how tickets get sorted to the right station, and why a fulfilment-type badge on every ticket matters more than it sounds.
DeliveryHow the driver app removes third-party courier fees
When delivery runs through your own drivers and your own app instead of a courier marketplace, the fee structure changes shape — not just the total. Here's what actually goes away.
ComplianceUnderstanding VAT on eat-in vs. takeaway
The same dish can carry a different VAT treatment depending on whether it's eaten at a table or taken away — and getting it wrong is a reconciliation headache, not just a compliance one.
MarginWhat a 14% commission actually costs a small takeaway
Not the headline percentage — the compounding effect on a business doing £5,000 a week with a 62% food and labour cost. We ran the numbers on a real-shaped P&L.
Take your first order this week.
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