Taking orders online.
WHAT IT INVOLVES
A menu, with prices and availability Order taking, with options and quantities Delivery zones and charges, or collection Payment, or cash on delivery Order notification to the kitchen
THE NOTIFICATION PROBLEM
The kitchen must know an order arrived, immediately. Email alone is unreliable for this.
Consider a printed ticket, a sound alert on a tablet, or a message to a phone. An order sitting unseen in an inbox is a lost customer.
AVAILABILITY
Items sell out. The menu must reflect it, or customers order what you cannot supply.
DELIVERY ZONES
Define them precisely, with realistic charges. Under-charging on delivery erodes margin on every order.
Collect a phone number and make it required.
PAYMENT
Cash on delivery is widely expected. Offer it alongside online payment.
PEAK LOAD
Orders concentrate at meal times. A site that is fine at three in the afternoon may struggle at seven in the evening.
TESTING
Place an order at a busy time and confirm every step works, including the notification.
