Marketplaces worked for us and still do: they bring new guests to our brands. What stayed outside our control were the repeat orders, the guest data behind them and the dining room. So we built a channel of our own to sit next to them.
Three brands run from the same kitchens: pizza, desserts and Asian food. Each has its own domain, menu and look, while orders arrive in one place. The brand switcher can also be used as the top level of one menu — mains, wine list, desserts — so the same structure works for a single venue. The guest side is mobile only by design: people order from their phone at the table or on the sofa, so every screen is built for one thumb.
Delivery areas are drawn on a map and time slots follow the kitchen load. Pickup lets the guest choose the venue that suits them.
Guests open the menu from the table, order and pay without waiting for a waiter. Waiters can also take orders on their own phones, so the same mobile interface serves the floor. Staff are called through the bot only when they are needed.
Points and coupons are calculated from rules, so a coupon appears when the guest earns it. Personal offers go to guests who have ordered before.
Campaigns are funnels with steps across email, SMS and messengers. Segments and consent per channel decide who hears from us. The network's dishes are listed in Google as products — the feed updates automatically.
Google reviews come into one inbox with AI reply drafts. Anything serious is escalated to the director by email and Telegram.
POS, payments, delivery and messengers are connected in one place, so orders, payments and receipts move without manual re-entry.
The platform runs every day across three brands and eight venues. Delivery, pickup and dine-in all sit on the same system, and the whole network is managed from one admin panel.
