Online Ordering
Your own ordering page, and nobody’s cut of the basket.
Customers order at your address, from a page that looks like your shop. The order goes to your kitchen, the money and the customer stay yours.
The customer side
The five screens between hungry and happy.
The five moments that decide whether a basket gets finished, whether the wait feels looked after, and whether that customer comes back.
The menu item screen: venue photography, description, price and add to bag
The custom modifiers screen: build a box, every option with its photo and price
The checkout: the bag, a collection time, the total and one tap to pay
Live tracking: order status, arrival time, and the rider on the map
The order again screen: the usual, priced, and recent orders ready to send again
When it lands
The other end of that basket is a ticket and a clock.
A customer taps pay and the order is already in the kitchen. No tablet to acknowledge, no re-keying into the till.
- Straight to the pass.Items, notes and timings on the kitchen screen or the printer.
- Every option written on it.Under the item it belongs to, so nobody is working from memory.
- Changed mid service.Mark something sold out or pause delivery and the page catches up.
At the table
The table tells the kitchen where it is sitting.
Every table carries its own sticker. A guest scans it and your menu opens with that table attached, so the order knows where to go.
- One code per table, not one per venue.The code resolves to that table and remembers it, so nobody types a number and nobody guesses. A retired sticker lands on your home page rather than putting an order on the wrong table.
- Its own menu, not a copy of the takeaway one.Dine in is a separate channel, so it can carry its own items, its own prices and its own hours. The two never have to agree.
- They pay without queueing.Guests order and settle from their own phone, tip included if they want to leave one, so a full room is not waiting at the counter to pay.
The ticket
The kitchen reads it in its own language.
Every item carries a second name, and the ticket decides who sees which. Your kitchen reads one, your customer the other, off one menu.
- A second name, not a mangled one. The usual fix is typing it into the item’s own name, which cuts the English short and shows every customer characters they may not read.
- Each language sized on its own. A Chinese character carries more strokes than a Latin word, so it can print larger while the language that kitchen is not reading shrinks.
- Printed as an image. Tickets are rendered before they reach the printer, so the characters never depend on what font the machine happens to have.
The difference it makes
A marketplace rents you the customer. This one is yours.
The share of the basket is real money out of the door. The quieter cost is that the customer is theirs, not yours.
Loyalty, built in
Every order earns a stamp on your card.
A reward card in your name and your colours, sitting right above your own menu. Joining is one tap.
- Rewards at three, six and nine. You decide what each one is worth.
- Locked until they tap. Not knowing what is behind the ninth is what brings them back for the fourth.
- Part of the platform. Included on the plan, with no commission on anything it wins back.
Two more orders and the next is yours
Tap a to see what it unlocks
Join and start earningGetting your menu on it
Nobody is asking you to retype your menu.
Send us the link to however you take orders today. Our team rebuilds it on Ordernised, item by item and rule by rule.
- Full menu
- Modifiers and options
- Opening hours
- Service times
- Delivery zones
- Fees and minimums
- Prep times
- Your branding
- Your domain
If you are on GloriaFood today, we are former partners of its reseller programme, having joined in 2013, so we know it inside out.
Real stories
Same kitchen, same menu, once the orders came direct.
Monmu’s were taking about £500 a month on their own site and leaning on the delivery apps to stay busy. We rebuilt the site, fixed the search, and moved their customers across to ordering direct. They now take over £60,000 a month.
Read the Monmu’s storyCommon questions
Yes, and most venues do at first. The two run happily side by side while you move volume across, usually with a card in the bag, a note on the box and a better price on your own page. Nothing here depends on you switching anything off on day one.
Nothing. We never take a cut of an order, on any plan. You pay for the platform and for your card processing, and the rest of the basket is yours, including on the busiest night of the year.
No. It is a web page at your own address. They tap the link, build the order and pay with a card, Apple Pay, Google Pay or Klarna. There is nothing to download and no account to create before they are allowed to spend money with you.
Yes. Collection, delivery and in house can each have their own items, their own prices and their own hours, so a delivery menu that carries the cost of getting there is not the same menu as the one on your counter.
Yours, all three, throughout and afterwards. Your web address stays registered to you, your customer records stay exportable, and if you ever decide we are not the right fit you take the lot with you.
See it with your own menu on it.
Twenty minutes on a call, walking your own menu, your service times and your delivery area, with an honest answer on what it will not do.