Friday at seven. The phone rings during the rush, two delivery tablets chirp on the counter, and each order gives away a cut of the bill. I build a website with your menu and the whole engine behind it: online ordering with no commission, tickets that print in the kitchen, receipts and "order ready" texts. I run the backend so you can run the kitchen.
Chen Deng · PMP engineer, Calgary
The PDF menu is from 2019, the hours online are last season's, and the delivery apps keep 20–30% of every order. Each of those lands on you, or on whoever answers the phone. Here's what moves underneath instead.
Ordering is built in, with $0 commission from me, ever. You pay only card processing, 2.65% + 25¢ per order. Orders go straight to you, and so do your customers' details.
Tickets come out on your printer (CloudPRNT), so the line sees the order the moment it's paid. No tablet farm on the counter.
Customers get a receipt the moment they pay and a text when their food is ready. New orders can buzz your phone too.
A properly designed menu, not a blurry PDF. Clear hours and a map, built so Google can find you. English plus a second language if your guests read one. Hosting, updates and fixes are my job, not yours.
Add-ons are $1 a day each: text notifications for new orders, email marketing I run for you, timesheets and staff scheduling, and a daily sales report in your inbox each morning. Kitchen printer wiring is $499 one-time. No subscriptions stacked on subscriptions. Start with your menu ↗
TipA shop for custom-engraved drinkware.
UnderneathOne order queue across every store, proofs and mockups, engraving files, shipping labels, and an AI inbox. It's the same idea as a kitchen: the order arrives once and goes straight to the people making it. I run it on the system I'd build for you.
Real, working samples with live ordering. Browse the menu, customize a dish, place a pretend order. Yours gets the template that fits your room.
Golden Wok ↗ Napoli Slice Co. ↗ Big Bite Subs ↗ All templates ↗
| Facebook & delivery apps | Hire a designer | OxOne | |
|---|---|---|---|
| Cost | Free to list, 20–30% of each app order | $2,000–6,000 upfront, hosting extra | $1,999 once (or $999 to transfer), then $1 a day |
| Full menu | Photos, or the app's layout | Yes | Yes, designed, in two languages if you want |
| Online ordering & kitchen tickets | On their tablets | Usually extra | Built in, $0 commission |
| Who keeps it current | You | Billed per change | Me, menu changes included |
| Whose customers | The app's | Yours | Yours: the list, the orders, the domain |
We look at how orders reach you today and what the apps cost you. You leave with a one-page plan and the price.
Snap photos of your paper menu. That's all I need. You get a preview link, and nothing to pay until you love it.
Hosting, the ordering backend, menu updates and fixes for $1 a day. You text, I answer.
Yes. Phone photos of your dishes and your room work well, and good light helps. If you have none yet, I use tasteful images until you do.
Send me a photo of the new menu, or a text. I update it, usually the same day. Menu changes are included in the $1 a day.
It's built in: customers order and pay on your site with $0 commission, and tickets print in your kitchen. If you'd rather keep Skip, DoorDash, Toast or Square for now, I can link to them too.
If you use OpenTable or Resy, I add a booking button. If you take reservations by phone, I make your number easy to tap on every page.
Hosting, the ordering backend, menu updates and fixes, billed $30 a month. No contract. Message me any time and I'll wind it down, with no cancellation fee.
Yes. English plus one more, menu included: French, Spanish, Vietnamese, Punjabi, Chinese, Korean and others.
Yes. A fresh build is $1,999, or $999 to move your existing site onto the platform with a free SEO and Google Business tidy-up. I handle the switchover so nothing breaks.
Give me 30 minutes. We'll look at what the apps and the phone are costing you, and you'll leave with a plan and a price, whether you hire me or not.
