OrderNow feature catalogue
Choose a venue problem, not just a system module
OrderNow is modular, but restaurant teams look for faster service, a clearer kitchen workflow, their own ordering channel, and better cost visibility. This catalogue connects each operating problem with the relevant feature.
13
system modules in the catalogue
Sales Engine
Coupons & Discounts
QR Menu
Waiter POS
Operating areas
Choose the area you want to organise
You do not have to start with the whole system. Begin with the part of the operation where time, margin, or team focus is being lost.
Sales and basket value
When a venue wants to sell more add-ons, run promotions with rules, and encourage guests to return.
Floor and table service
When waiters spend time on simple requests, retyping orders, or managing reservations in several places.
Kitchen and operations
When the kitchen needs a clear queue and the owner wants to see dish cost and ingredient use.
Online ordering and delivery
When a restaurant wants to develop its own ordering channel and manage part of delivery with its own team.
Feedback and return visits
When a venue wants to see guest problems sooner and maintain the relationship after the first visit or order.
Management and decisions
When an owner wants to make decisions based on sales, costs, staffing, and venue traffic.
Venue operating area
Sales and basket value
When a venue wants to sell more add-ons, run promotions with rules, and encourage guests to return.
Where to start
If add-ons do not sell consistently, start with Sales Engine. If you want to reward returning guests, review the loyalty programme.
Module
Sales Engine
Problem it addresses
Guests choose a dish, but no one consistently offers a side, sauce, drink, or set.
When to start
You have products with a good margin and want to organise suggestions during ordering.
Module
Coupons & Discounts
Problem it addresses
Promotions act like a permanent price cut when they have no limits, thresholds, or expiry dates.
When to start
You want to set a discount code, a time-limited promotion, or a discount with clear rules.
Module
Customer Loyalty Program
Problem it addresses
Returning guests have no simple way to collect points and redeem rewards on later orders.
When to start
You have returning guests and want to reward them without plastic cards.
Venue operating area
Floor and table service
When waiters spend time on simple requests, retyping orders, or managing reservations in several places.
Where to start
For outdoor seating and busy floor service, start with the QR menu. If reservations are spread across several places, review table reservations.
Module
QR Menu
Problem it addresses
Waiters spend time handing out menus and taking simple extra orders that guests can place from a phone.
When to start
You have outdoor seating, busy floor service, frequent extra orders, or a menu that changes often.
Module
Waiter POS
Problem it addresses
Orders rely on the waiter's memory or a walk back to the register before reaching the kitchen.
When to start
The register is far from tables, the floor has several sections, or staff often return only to retype an order.
Module
Table Reservations
Problem it addresses
Reservations sit in a phone, notebook, and messages, so the team has no single current list.
When to start
You take reservations online or by phone and want dates, times, guests, and statuses in one place.
Venue operating area
Kitchen and operations
When the kitchen needs a clear queue and the owner wants to see dish cost and ingredient use.
Where to start
Start with KDS if the kitchen struggles with paper tickets. Review inventory when you need current recipe and Food Cost data.
Module
Kitchen Display System (KDS)
Problem it addresses
The kitchen works with paper tickets and questions from the floor, while dish status is checked manually.
When to start
You have an order queue, several order sources, or frequent questions from the floor about dish status.
Module
Inventory & Recipe Management
Problem it addresses
Dish cost becomes visible too late, after ingredient prices, portions, or shortages have affected the result.
When to start
You manage recipes, deliveries, and stock and want Food Cost based on current data.
Venue operating area
Online ordering and delivery
When a restaurant wants to develop its own ordering channel and manage part of delivery with its own team.
Where to start
Start with online ordering for your direct channel. Add in-house delivery when you have drivers and clear delivery rules.
Module
Direct Online Ordering
Problem it addresses
Guests order through a marketplace or by phone, while the venue has no simple direct ordering channel.
When to start
You have returning guests or traffic from Google and social media and want orders without retyping phone calls.
Module
In-House Delivery
Problem it addresses
In-house deliveries are managed by phone, memory, and informal arrangements with drivers.
When to start
You have your own drivers and local delivery area and want clear zones, fees, and delivery statuses.
Venue operating area
Feedback and return visits
When a venue wants to see guest problems sooner and maintain the relationship after the first visit or order.
Where to start
Start by collecting feedback after a visit or order. Use coupons and loyalty where they fit the guest journey.
Module
Guest Review System
Problem it addresses
You only learn about a problem from a public review or a delayed message.
When to start
You want to collect feedback after a visit or order and spot recurring problems sooner.
Module
Customer Loyalty Program
Problem it addresses
Returning guests have no simple way to collect points and redeem rewards on later orders.
When to start
You have returning guests and want to reward them without plastic cards.
Module
Coupons & Discounts
Problem it addresses
Promotions act like a permanent price cut when they have no limits, thresholds, or expiry dates.
When to start
You want to set a discount code, a time-limited promotion, or a discount with clear rules.
Venue operating area
Management and decisions
When an owner wants to make decisions based on sales, costs, staffing, and venue traffic.
Where to start
Start with reports to review performance. Add staff scheduling when staffing costs need to be compared with venue revenue.
Module
Reports & Analytics
Problem it addresses
You see revenue, but it is difficult to check which dishes, hours, channels, or costs need attention.
When to start
You have sales, inventory, discounts, or scheduling data and want to review it without assembling spreadsheets.
Module
Staff Scheduling
Problem it addresses
The schedule is built from a spreadsheet and intuition without comparing it with venue traffic.
When to start
You have a shift-based team, weekend peaks, or manually track working hours.
Module
Inventory & Recipe Management
Problem it addresses
Dish cost becomes visible too late, after ingredient prices, portions, or shortages have affected the result.
When to start
You manage recipes, deliveries, and stock and want Food Cost based on current data.
How to use the catalogue
Which OrderNow features fit your venue?
01
Choose an operating area
Review the area map and select the practical problem your team is dealing with now.
02
Match the problem to a module
Each module explains the problem it addresses, when to introduce it, and which parts of the system connect with it.
03
Roll out modules in stages
Start with one priority module and add others when the operation needs them.
A scenario, not a feature list
Not sure which module to start with?
In the demo, we can review one specific venue process: kitchen, floor service, delivery, return visits, margin, or scheduling.
- Modules matched to your operating model
- A staged rollout scope
- No commitment before you decide