Online ordering for Italian restaurants

An Italian restaurant or a pizza-and-pasta shop needs the ticket to name the shape, the size and the extras. A penne and a spaghetti of the same sauce are size options or separate items, at the prices on the board. A gluten-free shape, if you offer one, is a modifier with its own price. Garlic bread, olives and a side salad are items or add-ons, not a note at the bottom of the basket. There is no pasta builder and no half-and-half pizza builder. If you also sell pizza, sizes are options and toppings are a modifier group that can be required and can allow more than one choice.

Courses can follow the way the menu is already printed: antipasti, pasta, mains, sides, desserts and drinks. People who eat in and people who collect can use the same list. Collection hours and delivery hours are separate, so you can stop the driver while the dining room is still open. A holiday is one special day covering both services. Closing time is the cut-off. There is no separate cut-off and no cap on orders per time.

A requested time is how a table of eight orders before they leave the office, and how a collection avoids arriving while four pizzas are still in the oven. You set the lead time for collection and for delivery, and how many days ahead, from one to fourteen. Pause ordering or reject with a reason when the pass is behind. Accepting asks for a prep time, which is the time the customer sees.

When a special or a fresh pasta finishes, mark that item sold out. There is no switch to hide a category. A modifier, such as one sauce, has no sold-out switch. Take it off the group. Delivery is the streets you already cover, with a fee and a minimum shown before payment. Remove a zone to stop one area, or turn delivery off and leave collection on. Many Italian rooms should start as collection only.

Allergen notes for gluten, milk, egg and nuts are yours to write. The page shows the wording you provide. £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, with no commission on a direct order and no setup fee. The Chefzi app rings until the ticket is accepted or rejected. Sit it where the pass can hear it.

Put one ordering link on Google, the window and your own packaging. Do not put a direct-order code on a Just Eat bag. If you trade on Just Eat, a discount, a delivery charge or a minimum on your own page must not be more favourable than on Just Eat, unless you have agreed otherwise. If the current button is GloriaFood, it retires on 30 April 2027. The menu move is included. Test one pasta with a required choice, one address inside the area, one outside it, and one item marked sold out before you change the public link.

A busy Italian service is two clocks: the tables in the room and the collection bags by the door. The ordering page does not take bookings for tables. It takes food orders, with a requested time, so the pass can see a lasagne for seven o’clock beside a pizza for collection at the same time. Desserts and drinks stay in their own categories, at the prices on the menu, including a tiramisu you mark sold out when the tray is finished. There is no switch to hide the dessert category. A children's portion, if you sell one, is a size option, not a note. Put the phone number that is answered during service next to the hours. Some customers will still call, and a number that rings in an empty office does not help them.

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.