How Direct Online Ordering Grew to 40% of Our Sales
After 21 years running a multi-brand restaurant group, I saw how important it was to connect the digital guest journey to the realities of restaurant operations.
We implemented Heartland POS online ordering, and direct orders grew to 40% of sales.
That result is a useful proof point, but it is not a promise that every restaurant will see the same outcome. Menu, location, guest habits, staff workflows, ordering technology, and promotion all matter.
What to consider before choosing a system
Start by mapping how guests currently find and place orders. Look at the steps between discovery and checkout, the fees attached to each channel, how orders reach the kitchen, and how repeat guests are recognized.
The system also has to work for the team. Confirm how it fits your POS, who updates menus and hours, how the restaurant handles substitutions and refunds, and who supports guests when there is an issue.
Measure more than order share
Order share is only one measure. Track the guest experience, average order value, repeat behavior, fulfillment issues, channel costs, and the time your team spends managing each channel.