Where should you start? Start with a small, controlled system: choose 15-25 dishes that travel well, set clear ordering hours, decide whether you will offer delivery, collection or both, and create a simple flow for accepting, preparing and handing over orders. You do not need to do everything perfectly from day one. You need to be able to take orders without confusing the kitchen.
For a small restaurant, online orders are not just “another channel”. They are a way to reduce phone calls, give customers a clear view of your menu and build repeat orders. The key is to start with simple steps, measure what works in practice and improve every week.
1. Choose what you will sell online first
The biggest mistake is uploading your whole menu without filtering it. One dish may work at the table, while another travels well in a box. Start with dishes that hold up during transport, have a stable preparation cost and do not need a lot of explanation from staff.
Make a quick list with three categories:
- definitely online: dishes that sell quickly, are easy to pack and are often liked.
- with caution: dishes that need special packaging or spoil if delayed.
- not yet: dishes that need immediate service or lots of changes.
If you are a pizzeria, grill house, burger restaurant, cooked-food restaurant or café, you can start with the simplest options and add more later. A small menu that works is better than a large menu that creates mistakes.
2. Create a menu the customer understands immediately
With online orders, the customer does not have a waiter to explain things. So the menu needs to “speak” for itself. Each dish needs a clear name, a short description, the correct price and options that do not confuse people. Do not write vague names such as “special sandwich”. Write what it contains.
For each product, check:
- Does it have a description with the basic ingredients?
- Is it clear if it is spicy, vegetarian or suitable for a specific audience?
- Are there sensible extras, not dozens of options?
- Is the size or portion clear?
- Is there allergen information where needed?
Photos help, as long as they are honest. You do not need a production photoshoot from day one. You need clear, bright photos that show the real dish. The customer should receive something that looks like what they saw.
3. Set a simple order flow inside the restaurant
Before you bring in more online orders, you need to know who does what. Otherwise, a good evening can turn into chaos. Write the process on a piece of paper and stick it near the point where the team sees the orders.
A simple flow could be:
- The order comes in.
- The shift manager accepts it or rejects it if it cannot be fulfilled.
- The kitchen starts based on priority order.
- Someone checks products, extras, drinks and the bag.
- The order is marked as ready.
- It is handed to the delivery driver or to the customer for collection.
Set one rule: no bag leaves without a final check. A forgotten soft drink or the wrong sauce may seem small, but it spoils the experience and can cost you the next order.
4. Decide on delivery, collection or both
You do not have to start with delivery. If you have a small team, collection from the restaurant may be the safest way to begin. This lets you test the online menu, preparation times and the workflow without adding the pressure of delivery.
If you offer delivery, set clear limits from the start:
- Which areas can you really serve?
- What is the minimum order?
- Is there a delivery charge?
- When do you offer free delivery, if you offer it?
- What is the average preparation and delivery time?
Do not promise a time you cannot keep. It is better to say 45 minutes and deliver in 35 than to promise 25 and arrive late. Reliability matters more than the impression.
5. Choose the right ordering channel
You have two main approaches: take orders through platforms or build your own ordering channel. Platforms can put you in front of an audience that already orders, but they charge commission on every order and the terms vary. If you want to build your own relationship with the customer, you also need a channel that belongs to your restaurant.
This is where it is worth reading a more detailed guide on how an Online ordering system for restaurants works, so you know what to ask for before choosing a solution.
For example, Wiiz Eat is the restaurant’s own online ordering system, not a marketplace. The customer pays the restaurant directly, in cash or by card on its own POS at the door, and the restaurant has its own link and QR code to promote through its own channels.
6. Promote it first to your existing customers
You do not need to start with a big campaign. The first people who should learn that you accept online orders are the people who already know you. They are more likely to try it, because they already trust your food.
Start with simple contact points:
- Put a QR code on the delivery or takeaway bag.
- Pin the ordering link on Instagram.
- Add it to your Google profile.
- Put a small sign in the window.
- Write on the in-store menu “order online next time”.
You can also train the team to say one simple phrase: “Next time, you can also order online, it’s faster”. Do not make it pushy. Make it useful. The customer wants convenience, not a salesperson hovering over them.
7. Check every week what makes things difficult for the team
Online orders improve in practice. Do not only look at how many orders you took. Ask the team what went wrong. The kitchen, the till, the delivery drivers and whoever prepares the bags will show you the real problems.
Every week, keep notes on:
- Which dishes are delayed the most?
- Where do most mistakes happen?
- Which options confuse customers?
- At which times does the kitchen get “clogged up”?
- Which products often run out and need to be hidden in time?
If a dish constantly creates problems, that does not mean you have to keep it because it is on the regular menu. You can temporarily remove it from online, change the packaging or limit the hours when it is available.
8. Start small and grow with a plan
The right way for a small restaurant is to start with low risk. For the first two weeks, use a limited menu, specific hours and realistic delivery areas. Then gradually open up more options, if you see that the team can handle it.
A simple launch plan could be:
- week 1: online orders only for collection or a small delivery radius.
- week 2: add 5-10 products that customers ask for.
- week 3: better photos and clearer descriptions.
- week 4: stronger promotion on bags, in the window and on social media.
Do not chase the perfect catalogue from the start. Chase an error-free experience: the right order, the right timing, the right handover. If you achieve that, online orders can become a steady part of your daily work.