The till is slowing your service down.
Every queue at the counter is money you're leaving behind. QR ordering runs parallel to your staff — more orders, faster turnover, fewer mistakes.
The problems with till-only ordering.
Queues at lunch
Customers who can't order in 3 minutes often don't order at all. One busy till = three missed covers.
Staff stuck at the counter
One team member locked behind the register is one less on the floor. Your wage bill doesn't drop when trade does.
Order mistakes
"I said no onion." Verbal orders into a POS lose details. QR ordering means the customer types it themselves.
Customers too polite to upsell
At the counter, diners don't ask for extras. On their phone, they'll add the side, the drink, and the pudding.
Allergen risk
Telling a customer about allergens verbally is risky. Natasha's Law expects it documented. Our menu shows allergens per item, every time.
Card machine fees + rent
Traditional terminals charge setup, rent, transaction, PCI compliance. We charge Stripe's 1.5% + 20p — and you keep the hardware you already have.
What changes when you switch.
Higher average ticket
Industry benchmarks for QR ordering: 15–25% higher tickets. Customers browse longer and add items they wouldn't ask for at a till.
Fewer people at the till
You don't need the till-staff-to-kitchen pipeline. The customer is the till. Reallocate to the floor or the kitchen.
Faster table turnover
Order the second they sit down, pay before the food is out. 10–15 minutes off per cover, end to end.
No missed allergens
Every allergen is baked into the menu. If you flag gluten, the customer sees it before they order. Cleaner defence if ever challenged.
Cash flow you can predict
Stripe deposits paid orders to your bank within 2 business days. No waiting for a weekly card-terminal reconciliation.
Real numbers, every day
Today, this week, this month. Top items. You stop guessing which specials are working.
"But my customers are older / not very tech-y."
Fair concern. Here's what actually happens: QR ordering is now standard in UK pubs, Nando's, Wetherspoons, TGI Fridays, and most chains — so it's not novel. Customers who don't want to use it still walk up to the counter like always. Your till is still your till. QR is additive, not a replacement.
The universal QR code option lets people who do want to scan, scan. It's a second doorway into your menu, not a wall in front of it.
Give your kitchen a trial week.
Free plan, no card needed. Print 5 QR codes, put them on 5 tables. Measure the difference.