Online ordering

Your own channel, without building a second business in parallel.

Mesero connects delivery and pickup to the same catalogue, the same kitchen and the same margin view. That matters more than simply saying you offer online ordering: it lets you sell outside the dining room without breaking the inside operation.

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Pro plan · 0 % commission on your own channel · Your menu, your brand

  • Delivery
  • Pickup
  • Zones
  • Promotions
  • Integrations
Mesero's ordering site on a phone (Spanish interface): the most ordered dishes, the menu by category with its allergens, and the cart with 4 items for €18.00.
Example
Real screens of Mesero's ordering site (Spanish interface) with demo data: the menu with the cart and the confirmed order; around them, examples of what happens during a service.
How it works

How delivery orders reach your POS.

The guest comes in from the phone, chooses pickup, takeaway or delivery, pays, and the order goes straight to your kitchen and your orders tray. No marketplace charging you to introduce you to your own customer. (Screens in Spanish.)

  1. Step 1

    You switch the order types on

    In Admin → Online orders you switch on what you offer: At the table (QR ordering), Pickup and Delivery. Pickup only, delivery only, or all three at once.

  2. Step 2

    The guest chooses from your menu

    On your menu, with photos, allergens and modifiers, and with your logo and colours. The most ordered at the top, and the cart always in view.

  3. Step 3

    You set your delivery zones

    Zones by distance from the venue, each with its delivery fee, minimum order and estimated time. The guest leaves the address and instructions — «buzzer 3B» — and signs in if they already have an account.

  4. Step 4

    A time that holds

    A default preparation time and the hours you take orders: guests see a real estimate, not a made-up number. Or they schedule the time they want it.

  5. Step 5

    The guest pays, or pays on pickup

    By card through Stripe, charged only when the restaurant accepts the order, or on pickup or delivery, in cash or on your card terminal, as you set it up. With a tip if they like.

    No commission on the order: a card payment through Mesero carries only Stripe's fee; cash or your own terminal, nothing.

  6. Step 6

    It goes to the kitchen

    The order appears on the kitchen display with its zone and modifiers, just like a dine-in order. The kitchen doesn't tell channels apart: it cooks.

    The guest sees the order number and the estimated time, and can Track my order.

Core value

More channels without losing margin or control.

The challenge is not launching delivery. The challenge is making delivery, pickup and dine-in coexist without getting in each other's way. Mesero treats this as connected operations, not as a separate storefront.

Direct channel

Your branded ordering site with your customer relationship and a cleaner view of contribution margin.

  • More control over experience
  • More margin than aggregator-only flow
  • Stronger customer asset long-term

Pickup and delivery

Two promise models, one operation: collection windows, delivery zones and shared ticket state.

  • Less kitchen chaos
  • More clarity for handoff staff
  • Better coordination with peak periods

Promotions and growth

Promotions, tracking and channel data so you can see which offers and areas generate profitable demand.

  • Stronger activation control
  • Better repeat-order visibility
  • Better decisions by area and channel
Connected to the suite

Online is worth more when it shares kitchen, stock and checkout.

The difference between a defensible stack and a weak patchwork is whether online ordering shares the same operating layer or forces reconciliation afterwards.

With kitchen and POS

  • Online orders enter the same production queue
  • POS sees the same state and catalogue
  • More consistency across dine-in, pickup and delivery

With inventory and promotions

  • Stronger stock and margin view by channel
  • Tighter control over promotions
  • Less risk of selling what you cannot fulfil well
Best fit

Hybrid brands, pizzerias, takeaway and delivery-heavy groups.

The more channel mix you carry and the more margin matters in delivery, the more value there is in centralising everything on one platform.

Ideal for

  • Restaurants with direct delivery and pickup
  • Operators also working with aggregators
  • Businesses with heavy peaks by time and area

Operational impact

  • More defendable direct-channel margin
  • Less duplication across tablets, till and kitchen
  • Better clarity on where to scale and where not to
Next step

Launch online without doubling operational load.

Mesero connects direct channel, aggregators, kitchen and POS so selling outside the room does not mean working twice as hard inside it.

Create my restaurant for free See product
  • DirectMore marginYour channel and your data with less dependency.
  • SyncSame kitchenYou do not build a separate production system for online.
  • ZonesMore controlYou decide where to serve and where not to.
  • PromotionsBetter learningYou see which actions move profitable order volume.
90 days free No card needed
Try it

A real Mesero screen (Spanish interface), with demo data.