In hospitality, the technology that pays is not the impressive kind. It is the kind that reduces the commission you hand to third parties and fills tables in hours that currently sit empty.
Everything else comes after that.
Want to see what you give away in commissions?
Tell us how many platform orders you take and we will calculate the annual figure.
The cost you do not see
Delivery platforms bring orders. They also bring a fixed percentage of outgoings.
| Item | Example |
|---|---|
| Platform orders per month | 400 |
| Average value | €22 |
| Turnover through the platform | €8,800 |
| Indicative commission (varies by contract) | 15%–30% |
| Cost per month | €1,320 – €2,640 |
The point is not to leave the platforms. It is to stop sending them the customers who would have found you anyway.
A repeat customer ordering through a platform costs you commission every single time. The same customer through your own channel costs you delivery once.
Where to start
In order of return, not in order of glamour.
| Order | What | Cost | Return |
|---|---|---|---|
| 1 | A complete, current map profile | Free | Immediate |
| 2 | The menu online as a proper page | Low | Immediate |
| 3 | Online table bookings | €15–€60/month | Fast |
| 4 | Your own takeaway ordering | €30–€150/month | Medium term |
| 5 | A loyalty scheme | €20–€80/month | Long term |
The second has a detail that costs money: a menu as a PDF or an image does not read properly on phones or for search engines. Use text on a proper page, with prices.
QR menus: when they work and when they annoy
They work when they are an additional option, not an obligation.
What makes one good:
- It opens straight onto the menu, with no app and no sign-up.
- It loads in under three seconds.
- It reads on a small screen without zooming.
- It shows availability and allergens.
What makes one bad: a PDF requiring zoom, forced registration, adverts, and no printed menu for those who prefer one.
The real gain is not the paper you save. It is that you change a price or add a dish in two minutes.
Bookings and reservations
For a table-service venue, an online booking system does three things: it takes reservations while you are closed, it sends a reminder, and it reduces tables booked but never filled.
The 24-hour reminder is the single change with the largest effect on no-shows. The full guide with costs and features is in online booking systems.
Want a recommendation for your venue?
Tell us how many tables you have and which hours fill and we will propose a solution.
Reviews are half your marketing
In hospitality, the decision happens on the maps, not on your website. Three things decide it:
- The number of reviews, not just the score.
- Recent reviews. A rating from two years ago counts for little.
- Your replies, especially to the negative ones.
A reply to a bad review is not written for the angry customer. It is written for the next fifty people who will read it.
The method for increasing reviews without becoming a nuisance is in Google reviews, and the full profile picture in local SEO.
Your POS and what it should connect to
A modern till system is not only a till. Check whether it connects to:
| Connection | Why |
|---|---|
| Electronic invoicing | An obligation, not an option |
| Orders from your own site | So nothing gets keyed in by hand |
| Delivery platforms | One screen instead of three |
| Stock and dish costing | So you know what each dish leaves you |
| Reports by hour and by dish | The most useful information you own |
That last row is what changes decisions: which dish earns its place, which hours are not worth opening, when you need a second person on shift.
Frequently asked questions
Should I leave the delivery platforms?
Not abruptly. Keep them for new customers and give repeat customers a reason to order directly.
How do I persuade customers to order from me?
A small incentive on your own channel, a card in the bag, and a link at every point of contact.
Do I need a mobile app?
Almost never. It costs a great deal and very few people install it. A fast web page does the same job.
What does my own online ordering cost?
Typically €30–€150 a month, or a percentage far below the platforms’. It pays for itself quickly on repeat orders.
What do I do about an unfair review?
Reply calmly, with facts, once. And invite the rest of the conversation offline.
The first step
Open your map profile on a phone, as a customer would. Check: are the hours right? Is the menu current? Are the photographs recent? Is there a booking button?
If something is missing, fix that today. It is free, and it is where the decision gets made.
Next step
Book a free 30-minute call with the team at The Dev Alley. We will look at your channels and show you where the money is going.