Takeout & Delivery
Takeout and delivery are a restaurant's second revenue line, but self-hosted, delivery-platform and self-pickup each involve trade-offs — commission, control, and whether you keep the customer list. Practical guidance on choosing among the three and designing the flow.
Online Ordering: Build Your Own vs. Delivery Platforms — What Restaurants Should Choose (2026)
For most restaurants the practical answer is to use both: delivery platforms to win new customers, your own ordering page to keep the regulars. Platforms bring reach and logistics but take a cut and keep the guest list; self-hosted keeps profit and data in your hands but you drive your own traffic.
6 minHow to Design a Smooth Takeout & Self-Pickup Flow for Your Restaurant (2026)
A smooth takeout flow comes down to four steps: customers order online, pick a pickup time slot to spread demand, the kitchen works from one consolidated order list, and a ready notification triggers pickup. Here's how to run the flow and wire up the system.
6 minHow to Choose a Restaurant Takeout System in 2026: 3 Approaches Compared
Takeout systems come in three forms: phone/paper, delivery marketplaces, or your own online ordering page. Want traffic and don't mind commissions and platform-owned data? Use a marketplace. Want to keep customers and your list, with costs tied to usage? Build your own. Most restaurants do both.
6 minFrequently Asked Questions
▸How do I choose a takeout system — self-hosted or a delivery platform?
It depends on your priorities: delivery platforms are fast to start and bring traffic but charge high commission and keep the customer list; self-hosting keeps control and the list with you at lower long-term cost but you drive your own traffic. Many restaurants mix both: platforms for new customers, self-hosted and pickup for regulars.
▸Delivery-platform commission is too high — what can a restaurant do?
Common approaches: use platforms to acquire new customers while building self-hosted takeout or pickup to bring regulars back, and nudge guests in-store and on packaging to order directly next time. The point is not to pay commission on every takeout order — gradually move repeat customers to your own channel.
▸How do I design a smooth takeout pickup flow?
The keys are no congestion, no mix-ups, no waiting: clear order and pickup times, separating takeout from dine-in so they don't clash, a clearly signed pickup area, and realistic prep-time estimates at peak. A smooth flow is what brings pickup customers back.
Don't just read — run your own numbers
A free 30-second calculator on your real numbers. Decide on Eatsy after you see the gap.
Calculate free