Online ordering for Caribbean kitchens

A Caribbean menu is specific to the kitchen: the stews, the grills, the rice, the peas and the sides that lunch customers expect by name. The page should use those names. Do not rename a dish to fit a template. Categories can follow the way you already group the board. Search and the category links are there so a long list is still usable on a phone. The ticket names the dish and the sides. The app rings until someone accepts or rejects.

Rice, peas, plantain, coleslaw and a sauce that you charge for are modifiers with prices, or they are items in a sides category if that is how the counter sells them. A heat or a bone-in choice, when you offer it, is a modifier group. Mark it required if the pass needs the answer, and set the maximum if more than one choice is allowed. A family portion is a variant or its own item, at the price you will honour. There is no separate platter builder.

Larger orders often need notice. The lead time is set for the location, for collection and for delivery separately, and so is how many days ahead someone can book. If one tray needs longer than that, say so on the item and take it the way you already do. The software does not give each dish its own lead time. A day you are closed is a special day on the calendar.

Mark a finished dish sold out. There is no switch to hide a category. Delivery is the area you already serve, with a fee and a minimum shown before payment. Switch delivery off to leave collection running. Remove a zone to drop one area. There is no pause for a single zone. Chefzi does not provide a courier.

The photograph on this page is jerk chicken with rice and peas and plantain. It is not your food. Use your own photos on the dishes when you have them. Use your own photos on the menu. An item can be sold with no photo. Allergens are yours to write.

£39 a month per location billed annually (£49 if billed monthly), excluding VAT, with your own domain, your own branded app (Android & iOS) and everything else included. No commission on a direct order and no setup fee. If you are leaving GloriaFood, that product retires on 30 April 2027 and the menu move is included. Test a required choice, one covered address, one address outside the area, and one dish marked sold out before you tell customers.

Lunch and weekend orders are where a Caribbean kitchen feels the difference between a note and a ticket. Rice and peas, plantain and a sauce belong on the ticket as modifiers or as their own items, the way the counter already sells them. A family tray is a size or its own item, at a price you will honour. There is no platter builder and no per-dish lead time. The lead time and the number of days ahead are for the location, with a separate figure for collection and for delivery. Say on the item if a tray needs longer, and take that order the way you already do. A bank holiday is one special day for both services. Mark a finished stew sold out. There is no switch to hide a category. Delivery is the streets you already serve. Remove a zone to drop an area, or turn delivery off and leave collection on. £39 a month per location billed annually (£49 if billed monthly), excluding VAT, with your own domain, your own branded app (Android & iOS) and everything else included. Put the link on Google and the window. Allergens are yours to write.

You pay one monthly fee with 0% commission ever, so every order you take is yours; the plan is on Chefzi pricing. Set where you deliver and what it costs with delivery zones and fees. To compare against marketplace rates, try the free commission calculator, a projection from published rates and the numbers you type.