Online ordering system for kebab shops

The hardest shift in a kebab shop starts late at night. Phones ring with background noise, people shout "large doner, everything, extra chilli" and nobody writes down the pitta or naan. Then the third-party app takes up to a third of every order in commission.

Chefzi gives your kebab shop its own ordering website, where every bread, sauce and salad choice is tapped in by the customer and printed clearly on the kitchen ticket. 0% commission ever, no setup fee and the first month free, then one flat monthly price.

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Kebab shops in the FSA register

In the 19 council areas we've pulled (Food Standards Agency, 19 Oct 2026), 331 takeaways have "kebab" or a similar word in their name. The biggest groups are in Glasgow (39), Birmingham (30), Liverpool (28) and Bristol (24). Plenty of other shops sell kebabs under a name like "Express", "Grill House" or "Pizza & Kebab", so the real number is much higher. Name-based estimate only.

Your hygiene rating sits on that same register. Late-night customers are often choosing between three shops on one street, so showing a good rating on your ordering page is a quick way to win the order.

Build the order the way the grill builds it

A kebab is assembled in steps. Your online menu should ask in the same order:

1. Meat: doner, chicken shish, lamb shish, kofte, mixed.
2. Size: small, large, or a family box, priced like your board.
3. Bread or base: pitta, naan, wrap, or on chips. This one's required.
4. Salad: everything, no onion, lettuce and tomato only, or none.
5. Sauces: pick several. Garlic, chilli, mint yoghurt, BBQ. Extra pots +50p.
6. Extras: cheese, jalapeños, halloumi, extra meat.

Set up like this, the ticket reads top to bottom in the order the wrap gets made. "Large chicken shish, naan, no onion, garlic + chilli" is one glance for the person on the grill.

Meal deals. Wrap + chips + can is a single item with the choices inside it, at the deal price.

Pizza & kebab shops. If you also sell pizza, put it in its own section with sizes and toppings. Our turkish grill page covers sit-down mangal menus.

Late-night hours, licences and drivers

• Hours that match your licence. From 11pm to 5am, hot food is "late night refreshment" in England and Wales under the Licensing Act 2003. Set your online hours to what your premises licence allows, day by day.
• Delivery closes before collection. When the last driver's done, delivery switches off and collection stays open.
• Zones you can actually cover. Each of your delivery zones has its own fee, minimum and time. If you're short of drivers late on, remove the outer zone or turn delivery off and stay open for collection.

Hygiene and allergens at the grill

Yoghurt sauces contain milk, garlic mayo usually contains egg, and breads contain gluten and sometimes sesame. Bought-in chilli sauces can contain mustard or celery. Check every supplier label and show allergen information on each item. A late-night customer with an allergy needs to see it without having to shout down a phone line.

Your own site, not a marketplace listing

On a marketplace, your shop sits next to every rival with a discount badge. On your own site (with your own domain if you like, such as ankara-kebabs.co.uk) the customer only sees your menu. The customer data is yours, and the price on the screen is your price. If you're weighing it up, see our Just Eat alternative page.

Price for a kebab shop

No setup fee and nothing taken per order. Chefzi is £39 a month billed annually (£49 if billed monthly) per location with everything included, excluding VAT.

Not included: kiosks or courier integrations. Your restaurant’s own branded app (Android & iOS) is included.