Using Best Practices and Data to Improve Online Ordering Menus

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Online ordering can be very profitable for restaurants, but customer expectations of online ordering differs greatly from in-house dining. Therefore, in order to succeed at online ordering, restaurants must carefully design their menus with the online ordering experience in mind.

Designing menus for online ordering requires careful planning and ongoing optimization. Fortunately, there’s a wealth of best practices and data available that restaurants can use to improve their online ordering menus.

At Ordermark we help top brands including Waba Grill, Johnny Rockets, Sonic, and The Halal Guys, to grow profits by working with multiple online ordering services while streamlining operations.

Below are some best practices we’ve learned helping restaurants to design their menus for online ordering success.

Start with Menu Engineering Best Practices

Design your initial online ordering menu with best practices in mind. Once your initial draft is complete you can begin to optimize your menu with data.

Below are several best practices we’ve uncovered.

1. Identify items with low preparation and cook times to avoid long delivery times on the apps.

2. Include items that travel well. This may involve new packaging, preparation, and assembly procedures.

3. Consider cutting large menus down to your favorite items. Online ordering customers want convenience. They want to see your top items front and center. Since online ordering customers cannot consult your wait staff, they may be confused by too many options.

4. People eat with their eyes. Include professional photos of menu items. Photos are key to selling items on your online ordering menu, and can help to increase basket size.

5. Be sure that your kitchen is prepared to handle the volume of the items on your online ordering menu. This is a function of demand, but as you assess the number of orders you are processing per shift, be prepared to make adjustments to your online ordering menu to accommodate the capacity of your kitchen staff.

6. Don’t lose the voice of your restaurant. Online ordering is an extension of your brand and your reputation. If you must, find ways to adapt signature dishes to meet your online ordering customers’ expectations.

Use Data to Optimize Your Online Ordering Menu

There are multiple sources of data that you can use to improve your online ordering menu.

Below are some of the ways that we use data to refine our customers’ online ordering menus.

1. Analyze the sales volume of menu items across each of the online ordering services that you use. As with all data analysis, the more data you can analyze, the more accurate your assessments. Understanding which items are most and least popular will help you decide which items to add, remove, or rearrange on your menu. Remove unpopular items to eliminate distractions.

2. Using these larger data sets across multiple online ordering services, you can A/B test different prices for menu items to optimize pricing for volume and profitability. Bundling items together is great.

3. Identify problematic items that require contacting the customer for clarification or a refund. You may use this data to clarify, simplify, or remove problematic items.

Related, add modifiers to your online ordering menu when customers routinely seem to “add on” extras for particular items. Let them upsell themselves.

4. Use data that you collect from direct email marketing, digital advertising, and your own website activity to further optimize your online ordering menu. For example, if you include links to special promotions, coupons, or your own online ordering website in direct marketing outreach, you can measure which messages, which photos, and which menu items elicit the greatest response. You can use this information, combined with data on sales volume from online ordering services, to paint a clearer picture of your customer’s menu preferences.

These are just some of the techniques we use to help restaurants design and optimize menus for online ordering at Ordermark. Please feel free to reach out to me directly if you have any questions or would like assistance with your online ordering menus. My email address is

About Alex Canter


Raised by the restaurant world, Alex Canter is the fourth generation of Canter’s Deli, an historic Jewish Deli located in the heart of Los Angeles. Canter’s great-grandfather started Canter’s Deli in 1931, just after the Great Depression. His family has continued to push the business forward through the last 86 years and is still working around the clock to keep the pulse strong for the next 86.

The deli staff watched Canter grow up until he began working side by side with them, waiting tables at just 14 years old. Canter has touched upon every other position since. With a Bachelor of Science in Economics/Entrepreneurship, Canter was well-positioned when he created Ordermark in 2017.

Canter was raised in the deli kitchen, Ordermark was born there. Now serving hundreds of restaurants nationwide, Ordermark is revolutionizing the restaurant industry by helping restaurants grow profits and customer reach with its innovative online ordering system.


About Ordermark

Ordermark helps restaurants succeed at online ordering so they can focus on making great food. Ordermark facilitates the ability to take orders from a variety of online ordering services with ease, by streamlining all orders to a single printer in the kitchen. Visit us online at for more information.

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