Takeaway orders, with no platform in the middle
The customer comes in from your venue's QR or link, places a takeaway order and gets a ticket number with a four-digit PIN. They can pay online there and then or on collection. The order lands in the kitchen like any other, and there is no platform commission: the customer is yours.
No card and no commission per order.
No platform commission
The order arrives straight in your kitchen and the money goes to your account. There is no third party taking a slice of every sale.
The customer is yours
Their order, their phone number and their history stay in your system, not in an app that later offers them the place across the road.
A number and a PIN, like at the deli counter
A number to call out and a PIN to check the order from any phone. No accounts, no sign-ups and no downloads.
Platform commission eats the margin on the dish
Delivery platforms charge between twenty and thirty-five per cent of every order. In a business where the operating margin runs around ten, that means working at a loss on every order that comes through them.
Takeaway orders you handle yourself do not carry that cost. Ordeli charges you its subscription, and the payment gateway its processing fee — the same one you pay taking money in the venue — and that is the whole sum.
How it works for the person ordering
They come in from your venue's link or QR, choose from the same menu the tables see, and confirm. They get a daily ticket number and a four-digit PIN.
With those two they can pull the order back up on any phone: see whether it is ready, and pay for it if they have not already.
- Sequential daily ticket number: T-001, T-002 and so on.
- Four-digit PIN to check and pay from any device.
- Pay online when ordering or at the counter on collection: your call.
- Estimated collection time based on your venue's prep time.
- Allergens visible before confirming, same as on the table menu.
In the kitchen it is not a special order
The order lands on the same screen as the dining room ones, with its timing and its destination. The kitchen does not have to watch two places or learn a separate flow.
When every dish in the order is ready, the ticket moves itself to "ready for collection" and appears on the board. Nobody has to remember to mark it.
Details you only notice once it is running
An order placed at 23:50 gets collected at 00:10, and that is where half the ticket systems fall over. Lookup by number covers today and yesterday, so crossing midnight never leaves anyone without their order.
And an unpaid order nobody collects does not sit on the board forever: if it is still awaiting payment past the deadline, it cancels itself.
Frequently asked questions
Is this delivery or collection?
Collection. The customer orders, gets a ticket number and comes to pick it up. Ordeli does not do delivery rounds or driver dispatch, and this page is not trying to replace a delivery platform for that part.
Do I have to charge up front?
Your call. By default someone ordering off the street pays on collection; if you would rather take the money first, you switch it on and the order is not confirmed until it is paid.
What if the customer loses the PIN?
Staff can see the ticket and its PIN in the takeaway panel, so they can read it out. And for collection the ticket number alone is enough.
Can I hand over an order that has not been paid for?
Not without recording it. The system will not let an order be marked as collected while no payment is on record, which is what stops one going out by mistake at peak time.
Can I switch them off at certain times?
You can switch them on and off from the panel whenever you need, for instance when the kitchen closes. Anything already ordered runs its course.
Can the customer order for a specific time slot?
The order carries an estimated collection time worked out from your prep time. Choosing a specific slot when ordering is not available today.