Your own ordering page and a screen in the kitchen, for $150 a month. No commission, no per-order fee, no cut of your sales. Your busiest Saturday costs the same as your slowest Tuesday, which is the entire point of the price.
I build it with your real menu first and send you the link. Looking at it costs nothing and there is nothing to cancel if you hate it.
Western Washington and Northwest Oregon. I am in Cathlamet and I come out in person rather than posting you a box and wishing you luck — Longview and Astoria are a short run, and I have built samples for restaurants four and a half hours out and will drive it when the fit is right. What I will not do is promise you a day I have not got. Ring me and I will tell you straight how far away you are and what that means for getting it installed.
Not on the list? It is not a list of where I will and will not go — it is the places I know the drive to. Ring (360) 562-0498 and ask. If the answer is no I will say no rather than waste your afternoon.
Your invoice is $150.00. That is the whole line. A Washington restaurant pays the same $150 plus state sales tax on it, because Washington treats hosted software as a taxable retail sale; Oregon does not tax it at all.
And your ordering page adds nothing to your menu prices. Your tax rate is set to zero, which is a fact rather than an oversight, so a customer sees the price you wrote and pays the price you wrote. No “taxes and fees” line, no surprise at the bottom of the basket, nothing for them to query at the counter.
Worth saying plainly because most ordering platforms cannot do that part: their customer-facing fee is a percentage bolted on at checkout. Mine is zero, in both states, because I am paid by you and not by them.
“What about the season?” August and February are not the same business, and the pricing does not pretend otherwise: it is $150 a month whatever the month does. A percentage platform takes its biggest cut in the eight weeks you are making the year's money. There is no minimum term either, so if you close for the winter you can stop and start again — tell me and the page comes down on the date you ask.
“And when it breaks in the middle of a Saturday?” You ring me. The same person who built it, on the Washington side of the bridge.
Nothing, and there is no meeting in it. Send me a photo of your menu, or just point me at your website. I build your restaurant a working ordering page — your dishes, your prices, your hours — lock it behind four digits and text or email you the link. You tap around it on your own phone, in your own time. If it is not for you, delete the message.
If it is for you, installing it is part of the $150 and not a bill at the front: building the menu, coming out, putting the screen on the wall and standing there while your staff use it for the first time. The only thing you buy is the screen itself — an inexpensive Android tablet does it — and a mount, somewhere around $200 to $300, once.