Online ordering for Greek and Cypriot takeaways

Greek and Cypriot takeaways sit somewhere between a grill and a family restaurant. One order might be a single pork gyros on the way home; the next is a Sunday meze for six with dips, grilled halloumi, kleftiko and a tray of baklava. Chefzi gives you an online ordering features page on your own website that handles both, with no commission taken from either.

Build the menu around how customers actually order

Most of the complexity on a Greek menu sits in a few items, so set those up carefully and the rest is quick.

• Gyros and pitta wraps. Make the wrap one item with a required choice of meat (pork, chicken, or a halloumi and vegetable version), a required bread choice where you offer one, and optional extras. Chips inside the pitta is a common request, so list it as an extra with its own price rather than leaving it to notes.
• Souvlaki sticks. Offer one, two or three sticks as a choice so the price moves with the number, then a side choice of chips, rice or salad.
• Meze and sharing boxes. A meze for two or four works well as a fixed bundle with a few "choose any three dips" picks. Keep the pick lists short; long lists make ordering on a phone slow.
• Oven dishes. Moussaka, kleftiko and pastitsio often run out on busy nights. Mark them unavailable from the till when the tray is gone, so nobody pays for a dish you cannot send.
• Desserts and drinks. Baklava by the piece, loukoumades, Greek yoghurt with honey, and bottled drinks are easy add-ons at checkout.

Use plain English item names with the Greek name alongside, for example "Kleftiko (slow-cooked lamb)". Customers who know the dish find it, and new customers know what they are getting.

Allergens on a Greek menu

Tahini, tzatziki, feta, halloumi, filo and nut-filled pastries mean sesame, milk, gluten and nuts appear across the menu. Put the allergens in each item description and in any extras that add them, such as extra feta. Keep a phone number on the ordering page for allergy questions, and read our guide to allergen information for UK requirements.

Collection, delivery and the Sunday rush

Many Greek and Cypriot takeaways do steady weekday collection and a sharp peak on Friday, Saturday and Sunday evenings, when family orders are bigger and take longer on the grill.

• Scheduled orders let families order the Sunday meze in the afternoon for a set time, which spreads the grill load.
• Delivery zones can be drawn around the areas you reach with your own drivers, with a fee and minimum order for each zone. Big sharing orders can carry a higher minimum on the outer zone.
• Prep times can be raised on the busiest nights so customers see a realistic collection time.

Taking orders in the shop too

Walk-in and phone orders can go through Chefzi POS, the free browser till that comes with your plan. Online, phone and counter orders then sit in one queue in the kitchen, and you mark items sold out once rather than in two systems. The till runs on a tablet, laptop or phone you already own.

Bringing customers to your own page

• Put your ordering link on your Google Business Profile, your website header and your social profiles.
• Print the web address on bags and menus so repeat customers order direct.
• Send a short email or text to past customers when you add a seasonal dish such as a Christmas or Easter lamb special.

Moving from another system

If your Greek menu is on GloriaFood, which closes on 30 April 2027, or any other provider, we move it for you at no cost. Send us your current menu link or export and we rebuild it, including the option groups for wraps and meze. You check it before going live.

What it costs

Chefzi is £39 a month per location billed annually (£49 if billed monthly) with everything included (excluding VAT). Orders are unlimited on every plan, there is no setup fee, and we take 0% commission ever. See Chefzi pricing for the full plan details.

Related menus

If doner and late-night trade are a bigger part of your shop, the kebab shop page covers that menu style. For a mezze-led menu with shawarma and grills, see the page for Lebanese restaurants.

A typical Friday order, step by step

A customer opens your page, picks a meze for four, chooses three dips from the list, adds two pork gyros with chips inside and a portion of loukoumades, and schedules collection for 7.15pm. The ticket arrives on the kitchen screen with the meze picks, gyros fillings and extras on separate lines, so the grill and cold sections each see their part.

Popular UK areas: London, Camden, Birmingham and Manchester.

Frequently asked questions

Can customers build their own gyros wrap online?

Yes. Set the wrap as one item with required choices for meat and bread, then optional extras such as halloumi, chips inside or extra tzatziki. Each choice can carry its own price.

Can I sell souvlaki by the stick?

Yes. Add a quantity-based item, or a set of options for one, two or three sticks, so the price follows the number chosen.

How do I flag sesame and milk allergens on Greek dishes?

Write the allergens into the item description and options, and make sure your kitchen can answer allergy questions by phone. Our allergen guide covers what UK law expects.

What does Chefzi cost for a Greek takeaway?

Chefzi is £39 a month billed annually (£49 if billed monthly), with the first month free. Everything is included, with your own domain (excluding VAT). Every plan has unlimited orders, 0% commission and no setup fee, and we move your menu from your current provider for free.

Put your gyros, meze and grill on your own ordering page. One plan at £39 a month per location, ex VAT: ordering website, your own branded app (Android & iOS), EPOS till, kitchen screen, SMS and email marketing (GDPR compliant) and loyalty rewards. 0% commission ever, no setup fee, free migration and one month free. Get started or Book a call.