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Food & drink

Direct ordering website for dark kitchens

A name that exists somewhere other than an app.

With no dining room, your visibility is entirely whatever can be found online. Today that means the platforms own your customers. Here is how to build a direct channel under your own name.

4 min readServices and durations set up with youNothing to pay until it's live
In short

An ordering site in your own name with no commission, a Google listing that makes you exist locally, production slots held to what the kitchen can cook, a customer base you can actually talk to, and loyalty points that bring them back.

Typical serviceDurationPaid at booking
Collection ordercollection 20 minpaid online
Delivery, zone 130 minpaid online
Evening pre-orderslot you choosepaid online
Family sharing dealcollection 25 minpaid online
Business orderslot held for you30% on ordering
An example setup. Clients pay online when they book, the full service or a deposit, as you choose per service. Your durations and amounts are your own, agreed when we set you up.
01

Existing outside the app

A kitchen with no dining room is invisible: no frontage, no passing trade, no word of mouth in the street. All your volume comes from a ranking inside an app, and that can change overnight with no explanation.

A website in your own name, a Google listing with your photographs and your delivery area, is a channel where no competitor sits next to you. Customers who found you on a platform can become direct customers.

  • An ordering site under your own name
  • A Google and Maps listing, with no dining room
  • Your real delivery area and hours on show
02

Slots that hold production

In a delivery-only kitchen the constraint is capacity per hour: past so many orders a quarter of an hour, everything runs late and the scores fall — across every app at once.

Collection and delivery slots are capped at what the kitchen can actually cook. Later orders move to the next band. You protect your delivery times, and with them your score and your volume.

Common mistake

Taking all of Friday night's volume rather than lose any of it. Twenty minutes late on thirty orders costs more, in score, than the five extra orders ever brought in.

03

Customers you can reach directly

On the platforms you don't know your customers. You can't thank them, tell them about a new dish, or bring them back. Every order starts from nothing, and you pay the commission again.

Direct, you see the history: how often, how much, what they like. You can announce something new, nudge a customer who hasn't ordered for a month, or reward the most loyal.

  • History and frequency, customer by customer
  • A nudge to customers who have gone quiet
  • New dishes announced to your own base
04

Proof, with no room to show

With no premises, the customer has only the reviews and the photographs to go on. It matters more here than for a restaurant with a dining room: they are ordering from an address they will never see.

The review request goes out two hours after the appointment, for example after the delivery. It carries the link to your Google listing. Your dish photographs, kept current, feed both the site and the listing. That is what puts you in front of “your speciality + your town” outside the apps.

“We built a base of direct customers in six months. It is the first time we haven't been at the mercy of the app's ranking.”

Illustrative example · delivery-only kitchen, greater Lille

Common questions

Yes, set up properly: a service-area business, the area you cover, your hours. It pays particularly well, because local competitors are often absent from it.

Other trades in Food & drink

Three steps, and your website is online

You open your account, you build your website, you put it online. And if you'd like a hand, a free 15-minute launch call is on us.

1

You open your account

2 minutes
2

You build your website

10 minutes
3

You put it online

1 minute

Nothing to pay until your website is online

Let's talk about your trade, not software

We'll show you what it looks like with your own services, durations and prices. You decide afterwards.

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Or call us on +33 7 80 98 20 43, Monday to Saturday