Restaurant click and collect: selling without commission

Restaurant click and collect means a customer orders online, then picks the order up at the restaurant at the stated time. On your own website there is no per-order commission: the menu, the price and the customer relationship stay with you, and the kitchen receives the order like any other.

Click and collect on your own site or on a marketplace: what changes?

Two things: your margin and your customer.

On a marketplace, a pickup order is still the platform’s order, with its fees. Uber Eats France’s pricing page, for example, lists a 30% service fee on its Standard plan, reduced to 15% on pickup orders, plus a weekly subscription fee (Uber Eats, page checked on 30 September 2026). Terms depend on the plan you chose, so check your own contract.

On your own website, the order is yours. With Maxilog, orders placed on your website, your app or your kiosk carry no commission. Customers open an account with you, see their past orders and reorder in one tap: the customer list is yours, not a platform’s. You can still keep Uber Eats and Deliveroo for new customers and bring regulars back to your own site. If you deliver, orders from your site can go out with your own riders.

What do you need to start click and collect?

Three things are enough:

• An ordering website in your brand, on your own domain name, with your colours, logo and photos. The Maxilog online ordering site is deployed for each restaurant, so no two shops look alike.
• Your menu, with its categories, sizes, options and meal deals. If you already use the Maxilog till, it is the same menu: nothing to type in again.
• A way to pay, online or at pickup (see below).

The site works on phones as well as computers, and every order lands on the kitchen display next to counter orders.

How do pickup time slots work?

By default, customers order “as soon as possible”. If you turn on scheduled orders, they can also pick a pickup slot. In Maxilog, the slots work like this:

• they are built from your opening hours, special dates included;
• their length can be set (30 minutes by default);
• a minimum lead time separates the order from the first slot offered, so the kitchen is not caught short;
• a maximum number of scheduled orders per slot greys out slots that are already full;
• the order reaches the kitchen ahead of the requested time, not when it was placed.

During a rush or when something runs out, you can also pause online ordering, with a time to resume if you like. An item marked unavailable shows greyed out on the site instead of being ordered and then cancelled.

Online payment or pay at pickup: which to offer?

Both have their place. Paying online cuts orders that are never collected and speeds up the counter. Paying at pickup reassures customers who would rather not type in their card.

With Maxilog, customers pay by card through Stripe, with PayPal, or at pickup. An order paid online is only confirmed once the payment goes through, so the kitchen does not start an order that has not been paid.

Why one menu for the website, the app, the kiosk and the till?

Because every extra menu is one more menu to keep up to date. When the website has its own menu, each price change is made twice, and one day the two no longer match: the customer pays online a price the till does not know.

In Maxilog, the website, the mobile app, the kiosk and the till read the same menu. Change a price once and it changes everywhere. You can still hide an item on one channel, such as a dish served only in the restaurant, and set different prices from one location to another. For pizzerias, sizes and size-priced toppings are covered in our article on the pizzeria POS system.

How does the customer follow the order?

A customer who knows where the order stands does not phone the restaurant. After ordering, they get a confirmation email and a tracking page, even without an account. Each change of status (confirmed, being prepared, ready for pickup) sends a notification in the app and, if they allowed it, in their browser.

How do you bring customers back to your site?

Commission-free click and collect pays off when customers come back to order from you rather than from a platform. The tools in the Maxilog marketing module:

• Promo codes, as a percentage or an amount, with a minimum order and usage limits;
• Loyalty points, earned on every order;
• An app in your name on the App Store and Google Play, which stays on the customer’s home screen and lets them reorder in two taps.

If you email or text customers with an offer, follow the French rules on direct marketing: prior consent, except for an existing customer offered similar products, and a simple way to unsubscribe in every message (CNIL, in French).

What should you check before launch?

1. Your domain name is chosen, and the site carries your logo, colours and photos.
2. The menu is complete: sizes, options, meal deals, and unavailable items marked as such.
3. Opening hours are up to date, bank holidays and one-off closures included.
4. You have decided: “as soon as possible” only, or scheduled slots with a minimum lead time and a cap per slot.
5. Online payment (Stripe, PayPal) is linked to your account, and paying at pickup is explained at the counter.
6. A test order has been placed, paid, followed in the kitchen and collected.
7. The team knows how to pause online ordering and mark an item unavailable.
8. The link to the site is on Google, your social accounts, your bags and your receipts.

On budget, our article on self-order kiosk prices lists the lines to compare between two quotes, and most of them apply to online ordering too.

See click and collect on your own menu

The clearest test is to place an order on a site with your menu and watch it reach the kitchen. Book a demo: we run it with your products.