Your ordering page

One

They open your link

The menu loads light, in your colour, with your logo if you have one. Sections across the top, items underneath, prices the way you write them.

Sold out stays visible

An item you have marked sold out is still on the menu, greyed and labelled, so the customer knows it exists and comes back for it. It cannot be ordered until you switch it back on.
A plus sign where extras cost more

An item whose choices can push the price up shows its base price with a plus, so nobody feels misled at the counter.
Open, closed or paused, said up front

The top of the page says whether you are open now, closed until a time, or paused. A closed kitchen still takes the order for later.

Thandi’s Kitchen

142 Vilakazi Street, Orlando West

Open now

Choose a time

Mains Kotas Sides Drinks

Mains

Half chicken, chips & salad

R95.00

Boerewors coil

R65.00

Braai chicken

R85.00+

Oxtail & samp · Sold out

R120.00

View basket · 2 items R160.00

Braai chicken

Flame-grilled, with our own basting.

Portion

Required

Choose one

Quarter
Half +R40.00

Extras

Choose up to 3

Extra chips +R15.00
Chakalaka +R12.00
Extra roll +R6.00

Any special requests?

No onions please

−1+ Add to basket R137.00

Two

They choose, with options

Size, extras, how hot: exactly what they would say at the counter. The price on the button changes as they tick, so there are no surprises when they collect.

Required or optional, one or several

A group can insist on one choice (a portion size), allow one or none (a sauce), or allow a few (extras). The page says which, under the group’s name.
A required choice left empty is refused

The order cannot be placed with a size missing. The customer is told, on the spot, rather than the kitchen guessing.
A note for the kitchen

Special requests travel with the item and show on the orders board. The page says the kitchen cannot make changes that affect the price.

Three

They pick a collection time

A list of times, not a free text box. Every one of them is a time you can actually hand the food over.

Only when you are open

The list is built from your opening hours, including one-off days you have marked closed or short.
Never sooner than your kitchen can make it

The first time offered is now plus your preparation time, rounded up to the next 15 minutes. You set the preparation time; you can change the grid.
Up to 6 days ahead

So a Thursday order for Saturday lunch is an ordinary thing to do.
Closed is not blocked

If you are closed right now the page says so, and offers the next time you open. Only the pause switch actually stops a customer, and then it says why.

When will you collect?

We are closed right now — pick a time below and we will have it ready.

Today

17:00 17:15 17:30 17:45 18:00 18:15

Tomorrow

11:00 11:15 11:30

… and so on, 15 minutes apart, while you are open

Your details

No account needed.

Cellphone number

082 123 4567

Name

Naledi

Email (optional)

Anything the kitchen should know? (optional)

Pay at pickup

Pay with cash or card when you collect your order.

I would like Thandi’s Kitchen to send me their specials and news by WhatsApp or SMS, about twice a month. I can stop this at any time. Ticking this is not required to place my order.

Place order · R160.00

No booking fee, no service fee, no delivery fee.

Four

Name and cellphone, done

That is all we ask for. The cellphone is how you reach them when it is ready; the name is what you call out at the counter.

A South African cellphone number

Written any way they like: 082, +27 82, with spaces or without. It is checked, and stored one way, so the tap-to-call button on your board always works.
Email and a note are optional

An email address is never required. A note to the kitchen is there if they want it.
They pay you at the counter

Cash or card, exactly as they do today. No money moves through us, and nothing is added: no booking fee, no service fee, no tip prompt.
VAT, only if you are registered

A registered vendor’s order shows the VAT inside the total, with your VAT number. A business that is not registered shows nothing about VAT anywhere.
The marketing tick box starts empty

If they tick it, the exact words they agreed to are kept with the time, as the law asks. If they do not, nothing is recorded.

Five

They get an order number, and a page that follows the kitchen

The confirmation page updates by itself as your staff tap the order through the board, so nobody phones to ask if it is ready yet.

What they see, in order

Pulled from the same list the orders board uses, so the two can never disagree.
The price never changes afterwards

An order is what was agreed at that moment. If you rename a dish tonight or put the price up, orders already placed still read exactly as they did.
One person cannot flood your board

Nobody can place more than 10 orders an hour at one restaurant. A real customer never notices; a script does.

1

Sent to the kitchen
2

Being prepared
3

Ready for collection
4

Collected

If the kitchen has to cancel, the page says so and gives the reason your manager typed, so the customer is not left standing at the counter.

What your customer sees.

They open your link

They choose, with options

They pick a collection time

Name and cellphone, done

They get an order number, and a page that follows the kitchen

And on your side of the counter, it lands on the board.