Industries · Food & beverage
WhatsMenu runs the order-taking side of your restaurant — dine-in via QR code, takeaway and delivery online, WhatsApp pre-orders for the regulars, all from one menu and one dashboard. Built for the way real restaurants actually run service: rushes, daily caps, kitchen printers, and split modes.
Five frictions every restaurant runs into during service. The problem usually isn't the food — it's the order flow.
Every channel has its own quirks — the WhatsApp customer wants no chilli, the phone caller forgot to mention dine-in, the GrabFood ticket is out of order. Your team is rewriting tickets onto the kitchen's pad and someone's anniversary cake gets missed.
A waiter scribbles the modifier ("less salt"), the kitchen prints something different, the table gets the wrong dish. Even a 1% error rate during peak service means refunds, comps, and a frustrated team.
Lunch sets at noon. Dinner mains after 5. Breakfast off the menu by 11. Specials run out by 8pm. Your printed menu lies; your customers order what's no longer available; your team disappoints them face-to-face.
You can serve 80 covers a night. The reservation system says yes to 95 because nobody coordinated. Or your delivery kitchen runs out of prep at 9pm but the orders keep flowing in. Manual cutoffs are how mistakes happen.
GrabFood, Foodpanda, ShopeeFood — each takes a cut and owns the customer relationship. Repeat customers should be ordering directly from your storefront, but you don't have one set up yet.
Each pain point above maps to a feature WhatsMenu already has — turn it on, only what you use.
Connect a kitchen printer (or multiple — kitchen, bar, dessert station) and tickets print automatically as orders come in. Every order gets the same structured ticket regardless of channel: dine-in QR, web checkout, WhatsApp share-cart. Modifiers and notes print exactly as the customer typed them.
Learn more →Set lunch sets to show 11am–2:30pm. Hide breakfast after 11. Make Friday-only specials only orderable on Fridays. The storefront never shows what isn't available, so customers don't order disappointment.
Learn more →Set how many delivery orders you can fulfil per evening, or cap a specific dish (the wagyu set is limited to 12 a night). Once the cap hits, the storefront shows the item as "fully booked" and stops the flow — no manual disable, no apologies the next morning.
Learn more →Customers earn points on every paid order; redeem at checkout for a discount. Runs on the same storefront and dashboard — no plastic cards, no separate loyalty app. Useful for converting a one-time delivery customer into a returning regular.
Learn more →Post-order reviews collect via WhatsApp; verified reviews show on your storefront. Visitors check ratings before deciding to book or order — same trust signal Google reviews give you, but on your own catalog. No third-party platform owning the data.
Learn more →Wednesday morning the lunch menu auto-flips on at 11am — last night's dinner mains hidden, today's sets visible. By 12:30 the kitchen printer has 18 dine-in QR orders and 6 delivery tickets, all in the order they arrived. A regular WhatsApps a share-cart link asking for the usual; chef confirms in chat, the order joins the kitchen queue. At 2pm lunch sets close (scheduled), dinner mains reveal at 5pm. The 9pm cap on delivery hits at 8:45 — the storefront shows "fully booked for tonight," your kitchen finishes the queue cleanly. By Friday a regular has earned 1,200 loyalty points; redeems for a free dessert at checkout. Same operations brain, fewer chasing-tickets moments.
Yes. Use Order Print to connect kitchen, bar, and dessert station printers. Tickets print automatically with item names, modifiers ("less salt", "no chilli"), table number, and order channel. Compatible with most thermal POS printers — wired or LAN.
Yes. One product catalog, multiple fulfilment modes. Customers picking dine-in QR see the same items as customers ordering delivery; pricing and availability are per-item, not per-mode. Scheduled availability lets you hide breakfast from delivery after 11am even if dine-in still sees it.
GrabFood and Foodpanda own the customer relationship and take 25–30% per order. WhatsMenu gives you your own storefront — your branding, your customer list, your direct-to-merchant relationship. You can run BOTH (most restaurants do): use the marketplaces for discovery, drive repeats to your own storefront where margins are intact.
Yes — Daily Limit caps either total orders or specific items per day. Once the cap hits, those items show "fully booked" on the storefront and stop the flow. Service stays sane.
Yes. Default Tax module handles SST and any service-charge percentage you configure. Tax shows separately on the kitchen ticket and customer receipt. Configurable per item if some items are tax-exempt.
Flat monthly subscription, no per-order fee, no marketplace cut. Your only variable cost is the payment-gateway processing fee (e.g. Stripe ~2.9%). Compared to GrabFood's 25–30% per order, the savings stack up fast — most restaurants break even within a month or two of moving repeat customers to direct ordering.
Pre-order pickup via WhatsApp before the morning rush. QR code dine-in so the barista isn't taking orders. Loy...
Learn more →Customers pre-order tomorrow's sourdough on Friday night. A birthday cake order with the message "Happy 30th,...
Learn more →Set menus, gala packages, headcount-driven pricing — catering is high-ticket and bespoke. WhatsMenu gives you...
Learn more →Catalog, dine-in QR, delivery, kitchen printing, loyalty — one platform. 7-day free trial, no card required.
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