Great food can leave the kitchen perfectly and arrive home completely different. Here’s how restaurants can design takeout menus around the way customers actually eat them.
A customer sees “Tetela — $14” and nothing else. Do they order it, or scroll back to tacos? As Mexican menus get more regional, your digital menu has to explain the food your server would.
Most restaurant POS systems now offer the same headline features, so the real question for a small or midsize operator isn’t what’s on the spec sheet — it’s what you’ll end up buying, connecting, and managing around it. We compare Orders.co, Toast, Square, SpotOn, and Lightspeed on total cost and stack.
Old Jerusalem, a 50-year-old family restaurant in Chicago, generated over $72,000 and 1,623 orders through its Orders.co direct online ordering website — out-earning Grubhub and beating the delivery apps on average order value.
Most pizzerias don’t fail on the food. They fail on the numbers and the operations behind them. These ten lessons from New York City’s crowded pizza market cover what it actually takes to run a successful pizzeria — from menu design and cost control to delivery, marketing, and keeping customers coming back.
Sam’s Pizza waited over a year for a delivery feature a major platform never delivered. Orders.co had it ready to go — plus a separate catering menu and every ordering channel in one system. Here’s how the Paterson pizzeria now manages 5,000 orders and $106K in sales.
A restaurant business plan is the cheapest place to find out whether your idea holds up — before the lease, the buildout, or the equipment. Here’s every section a plan needs, what belongs in each, and how to write one lenders take seriously.
Amazon’s Alexa+ can now find restaurants, browse menus, customize dishes, and place delivery orders through Grubhub and Uber Eats. That shift raises a practical question for operators: is your menu accurate and structured enough for an AI assistant to understand? Here’s how to build an AI-ready restaurant menu.
POS stands for point of sale — but the term covers far more than a register at the counter. This guide explains what POS means, what a point of sale system includes, how a transaction works, and what small restaurants should look for in a system built for how they actually operate.
Opa Cafe, a five-person Mediterranean café in San Francisco, was losing orders to unreliable delivery tablets and had no website of its own. After moving to Orders.co, its branded ordering site became its busiest channel—11,862 orders and $275,702.83 in sales—while DoorDash, Uber Eats, and Grubhub kept bringing in new customers.
A growing share of your covers walk in alone, and most restaurants still treat them like a seating problem instead of a guest worth winning. Solo diners visit often, order predictably, and turn tables fast. Here’s how to set up your floor, menu, and service to earn their repeat business.
Dinner is being assembled from sides, shareables, and drinks—not entrées. Here’s how operators can build mix-and-match paths, reduce waste, and use menu tech plus loyalty reactivation to keep guests coming back.
