When opening a restaurant or delivery business in Germany, visibility and the ordering channel shape revenue from the first month. A channel handed to a platform is the hardest thing to take back later.
Map results and the business profile carry most of the search traffic in local hospitality and cost nothing. Kept current with photos, opening hours, menu and replies to reviews, the profile is a channel in its own right. It is the first thing to set up before opening; set up later, the search traffic from the first months does not come back.
Delivery platforms bring volume and take both a commission and the customer relationship in return. With your own ordering channel you recognise the returning customer directly. We built our own product for this: OzyCore Gastro lets each business take online orders under its own brand, with web, a white-label iOS app and SUNMI receipt hardware.
The most common mistake when choosing an ordering system is not accounting for nobody being able to look at a screen during a rush. How the receipt prints, how an order is confirmed and what happens on failure have to be designed around the pace of the kitchen. That comes from watching a real service, not from a feature list.
No, and we do not recommend it. Platforms bring new customers; your own channel keeps the returning ones. The model that works in practice is using both and moving repeat customers to your own channel gradually. The decision is entirely yours and the numbers differ by business.
The profile and maps need a physical location and verification, so that channel does not work without one. The formation side runs through our partner practice. The digital side can be prepared before formation completes, so the channel is open when the door is.
Tell us the location and the opening date. We will work out which task belongs in which week.