Yes. An ordering channel under your own brand costs a card processing fee and a hosting cost rather than a percentage of every order. It will not replace the delivery apps immediately, because they bring discovery you do not have. What it does is give your regulars a direct route and give you the customer record that the apps keep.
Industry Expertise
Restaurants & Hospitality Software & IT Solutions
Online ordering, reservations and multi-location menus that stay consistent on every channel.
Ordering you actually own
One menu, every channel
Works with your POS
Built for service hours
Challenges Hospitality Businesses Face
Delivery Commissions
Third party apps take a cut of every order and keep the customer relationship.
Menus Out of Step
The same dish priced differently on the website, the delivery apps and the till.
Phone Order Chaos
Orders taken by phone during service, written down and sometimes misheard.
No Guest Records
No record of who ordered what, so there is nothing to build repeat visits on.
Reservation No-Shows
Tables held for bookings that never arrive, with no reminder having gone out.
Manual Reporting
Sales pulled from separate systems by hand before anyone can compare sites.
Systems Left Alone
Software still running because replacing it looks like the risk.
Work Done by Hand
Rekeying and chasing that quietly eats most of a week.
Enquiries Missed
Traffic arrives, reads a page for the wrong buyer, leaves.
Split Data
Two systems holding one figure and no agreement which wins.
Compliance Informal
Rules you are audited against, handled by whoever remembers.
Our Hospitality Solutions
Online Ordering
Your own ordering channel, without a commission per order.
Reservation Systems
Live table availability with confirmations and reminders.
Menu Management
One menu that every channel reads, priced in one place.
POS Integration
Orders and prices in step with the till on the floor.
Guest Mobile Apps
Reorder, loyalty and offers in the guest own pocket.
Loyalty Programs
Rewards tied to what a guest has actually ordered before.
Multi-Location Control
Site-level pricing and availability under one account.
Catering & Events
Quotes, deposits and function sheets in one workflow.
Kitchen Notifications
Orders reaching the pass without a printer to chase.
Sales Reporting
Covers, average spend and channel mix across all sites.
What We Build
Featured Hospitality Services
The systems restaurants and hotels ask for most often, and what each one changes during service.
An ordering site under your own brand, taking payment directly, with the guest details staying with you. It will not replace the delivery apps overnight, and it should not try to. It gives your regulars a cheaper route to the same food and gives you a list you can actually market to.
One menu record that the website, the ordering channel and the till all read, with per-site overrides where a location genuinely differs. Seasonal changes and price rises stop being four separate jobs that drift apart within a week.
Live availability by table type and service, with confirmations and reminders that reduce quiet no-shows. Walk-in waitlists run on the same board, so the host is looking at one screen rather than a book and a tablet.
Online orders arriving in the same queue as the floor, with prices and availability read from the till rather than kept in step by hand. When an item goes off, it goes off everywhere at once instead of after the third apology.
Central control with local overrides for pricing, hours and availability, because a downtown site and a suburban one rarely trade the same way. Managers change what they are allowed to change, and head office can see what was changed and where.
Rewards and reorder prompts based on what a guest actually orders, run from data you hold rather than rented from a platform. The aim is the second and third visit from people who already like the place, which costs far less than buying new ones.
Enquiry to quote to deposit to function sheet in one workflow, with the kitchen seeing numbers and dietary notes in a usable form. Events are high margin and usually managed in a mailbox, which is where the details get lost.
Covers, average spend and margin by channel and by site, joined so a delivery order can be compared with a walk-in on a like for like basis. Most operators suspect the answer already and have never been able to show it.
Why Hospitality Operators Choose Saiftec
- Ordering you own, without a per-order commission
- One menu that every channel reads from
- Integrates with the POS already on your floor
- Built to hold up during peak service, not an average hour
- Rolled out between services, never mid-shift
- Support after launch, including floor staff training
- Established Since 2008
- Experienced Development Team
- Transparent Pricing
- Custom-Tailored Solutions
- Ongoing Support and Maintenance
- Long-Term Client Relationships
Who We Work With
Hospitality Specialties We Serve
Different service models, different margins, and different reasons an order goes wrong.
Full-Service Dining
Quick Service
Multi-Location Groups
Cafes & Bakeries
Bars & Lounges
Food Trucks
Catering Companies
Hotels & Inns
Short-Term Rentals
Banquet Halls
Ghost Kitchens
Franchise Brands
Featured Hospitality Success Stories
Big Boss Jerk
A Caribbean kitchen with its whole menu, its prices and its phone number on a single page.
- Single-Page Menu
- Prices Listed
- Build Your Own
- Click to Call
Hakka Land
A single-restaurant site for three cuisines and four service modes, built so the menu reads and the phone rings.
- Menu Pages
- Takeout Menu
- Location Map
- Instagram Feed
The Zen
One restaurant site carrying four rooms, each with its own menu, takeaway sheet and lunch special.
- Four Location Menus
- Takeout Menus
- Photo Gallery
- Instagram Feed
Our Proven Process
A Proven Process for Every Hospitality Project
From the first conversation to long-term support, you always know which stage the work is in, what changes during service, and what happens next.
Discover
We start with your goals, your buyers and what the current site costs you.
Plan
You get a scope, a sitemap and a timeline before anything is designed.
Design
Layouts are drawn around your services and reviewed with you, page by page.
Develop
We build it clean and fast, with the CMS set up for your team to run.
Test
Forms, speed, security and every breakpoint are checked before launch.
Launch
We migrate, redirect and go live, then watch the first week closely.
Support
Updates, backups and monitoring continue, with a person you can reach.
Technology Stack
Built on Technology That Survives a Friday Night
Platforms chosen for uptime during peak service, card processing and the POS integrations hospitality depends on.
Yoast SEO
WordPress
WooCommerce
Twilio
Stripe
SQL Server
Shopify
React
PostgreSQL
PHP
PayPal
Node.js
Next.js
MySQL
Leaflet
jQuery
JavaScript
HTML5
Google Analytics
Elementor
Docker
CSS3
Common Questions
Hospitality Software Questions, Answered
Can we take online orders without paying a commission?
Will it work with the POS we already have on the floor?
Usually. We start from what your till exposes, whether that is an API, a middleware connector or a supported export, and design around it rather than asking you to change a system your staff already know. Where a POS offers no safe route in, we say so early and set out what that means for menu syncing.
How do we stop prices drifting between the menu and the till?
By making one system the source for menu and price, then having everything else read from it. Which system holds that role depends on how you already work, and agreeing it first is the whole job. Getting that decision wrong is the usual reason a guest is quoted one price online and charged another at the counter.
Can this be set up without disrupting service?
That is the constraint we plan around. Changes go in between services, never mid-shift, and anything touching ordering or the till gets a rehearsal on a quiet day before it is live on a Friday. We also agree a rollback that a manager can trigger without calling us.
We have several sites that price differently. Does that work?
Yes, and it is the normal case rather than the exception. Menus and prices are held centrally with per-site overrides, so a downtown location can charge what it needs to without head office rebuilding the menu. Managers get the specific permissions you want them to have, and changes are logged by site.
How much training will floor and kitchen staff need?
Not much if the screens match how service already runs, which is why we design them with the people working the floor. Turnover in this sector is high, so we record a short walkthrough that a new starter can watch rather than relying on one manager to teach everybody.
Who owns the customer data from online orders?
You do. That is most of the argument for running your own channel. Guest records, order history and marketing consent sit in your system, so you can run a reorder prompt or a slow Tuesday offer without asking a platform for permission or paying for the privilege of contacting your own customers.
What support is there once we are live?
A support arrangement covering fixes, updates and small changes, with cover that matches service hours rather than office hours. A problem at seven on a Friday is not the same as a problem at ten on a Tuesday, and the arrangement should reflect that.
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