What DingOrder does

Put a QR code on each table. When a customer scans it, your menu opens with the table number already filled in. Checkout shows "Dine in · Table 8", and the table number prints on the kitchen ticket. Customers order from their seat and pay by card on their phone or with cash as usual: a card order prints once it's paid, and a cash order's ticket says "Not paid". Nobody has to write these orders down, so staff can spend less time taking orders. It doesn't replace your till, and your staff still serve the food and take the cash.

I give you a link for each table; you print the QR cards. There's no QR card maker in the system.

You set how far you deliver, the fee per mile, a cap on the fee, and up to five minimum-order rules such as "over 4 miles, minimum £30". The system measures each address by road and works out the fee. Addresses too far away can't order delivery.

A dish can come in sizes, such as small and large or chicken, lamb and prawn, each with its own price. It can also have lists of choices: extras such as toppings or sauces, free or at a price, and, for a meal deal, what goes in it, such as two starters and two mains. Customers tap + and make their choices on one screen before the dish goes in the basket. Each choice prints on the kitchen ticket under the dish.

You set this up in the admin: a dish's Options button gives it sizes, and a list of choices is made once on the Choices & extras page and can be used by many dishes. Each list has its own allergen check, and customers see it while they choose. A list's allergens don't print on the kitchen ticket; a dish's confirmed allergens do. It can't do half-and-half pizzas, or an extra that costs more on a bigger size. How it works for pizza and kebab shops, Indian takeaways and fish and chip shops.

Switch this on and the menu becomes one list with category tabs across the top and a search box. Customers can search by English or Chinese dish name. Switched off, categories sit down the left side and there's no search.

If a ticket didn't come out, press Print on that order in the admin. There's no alert when a ticket fails to print, so keep the admin's today's-orders page open during service. What to do if the printer runs out of paper.

Tickets print in English or Chinese, the same language as your admin. An English ticket uses your shop's English name and each dish's English name.

A live list of today's orders: order number, time, type, paid or unpaid, table number, customer name and phone, notes, dishes and totals, with the day's order count and takings at the bottom. Each order has three buttons: Print, Cancel and Done. There's no "accept order" step: tickets print straight away. Orders still open 45 minutes after they were placed are marked completed automatically (the check runs hourly from 11am to 11pm).

Close for today with one button, or add future closed days with a reason. Customers see the reason straight away.

Every Monday morning a report on last week is ready in your admin. It shows:

• Collection and delivery orders, compared with your usual week (the average of your previous eight weeks with orders).
• A 12-week trend.
• All orders, sales and average order value, each compared with usual.
• Customers, including how many are returning customers. Returning customers are counted by phone number or account, so eat-in QR orders aren't fully counted.
• Your top five dishes and orders per day.
• A rough figure for the platform commission you didn't pay on collection and delivery orders, worked out at 14%. It assumes those orders would otherwise have gone through a platform, so treat it as a rough guide.