Online ordering for Turkish grills

A Turkish grill already has a board: shish, doner, lamb, chicken, adana if you sell it, salads, breads and the sauces the counter asks about. The online menu should follow that board. A mixed grill is not “lamb” with a note. It is the item you sell, at the price on the board, with the contents named. Sauces and salad, when they change the box, are modifiers. Mark the group required if you always need an answer, and allow more than one choice when the customer can pick two sauces.

Portions are variants. A small and a large are different prices, written as size options or as separate items. Extra bread or an extra skewer that you charge for is a modifier with that price. The ticket should be readable by the person on the grill without decoding a comment. There is no separate mixed-grill builder.

Late hours are normal, and they are often not the same for collection and delivery. Set each service on its own. Closing time is the cut-off. There is no separate cut-off before that. You can switch delivery off and keep collection running. A holiday closure is a date on the calendar, closed or with different hours, so a customer cannot check out for a day the grill is off.

The area is the streets you already drive. Each zone has a fee, a minimum and a time. Show them when the customer enters the address. Remove a zone to stop one area. There is no control that turns a single zone off and leaves the others on. Chefzi does not supply drivers. The photograph on this page is grilled meat and vegetables on a skewer. It is not a photograph of a particular restaurant.

When chicken or a skewer finishes, mark it sold out. The page stops selling that item. There is no category switch. The first three months on Chefzi are free, then £19 a month for cash or no-card payments, or £29 a month with online card payments through Stripe per location, excluding VAT, with no commission on the order and no setup fee. Card processing stays with your payment provider.

The app rings until the ticket is accepted with a prep time or rejected with a reason. Sit the tablet where the grill can hear it. If GloriaFood is the current button, it retires on 30 April 2027. Send the board, the sauces and the streets. Test a required sauce, one address inside the area, one outside it, and one item marked sold out.

A grill that stays open late still has to match the licence. In England and Wales, supplying hot food to the public between 11pm and 5am is late night refreshment and needs a premises licence that covers those hours. Set the ordering hours to the hours you are allowed to trade, and check them with your council. Collection and delivery can stop at different times. Closing time is the cut-off. Customers can request a time inside the lead time and the number of days you allow. There is no slot grid and no cap per time, so pause ordering or reject with a reason when the grill is full. Sauces stay as a modifier group, required if you always ask, and able to take more than one choice if the counter allows two. A mixed grill is the item you sell, not a note on a lamb shish. The photograph on this page is food on a skewer. It is not a particular restaurant. Three months are free, then £19 a month for cash or no-card payments, or £29 a month with online card payments through Stripe per location, excluding VAT, with no commission on a direct order.

The monthly fee is also on pricing. Zones are on delivery zones. Published marketplace rates go in the commission calculator, which is a projection from those rates and the numbers you type.