Ghost kitchen software for the orders you own

A ghost kitchen has no dining room, so the delivery app is the storefront. The app also owns the guest, sets the fee and decides who sees your brand.

In Canada, Uber Eats lists 20%, 25% or 30% on delivery orders, depending on the plan. DoorDash lists 20%, 25% or 29% (both checked November 2026). On a $30 order at 25%, $7.50 goes to the app before you pay for food, packaging and rent.

Your own site at yourname.pickup.kitchen takes orders with a menu, photos, hours and checkout. You also get a free listing on pickup.kitchen, where people nearby can find you.

pickup.kitchen charges 10% per order, with no monthly fee. On a $30 dish, the menu shows $33 and the guest pays it at checkout, so you receive $30 before Stripe's own card fee. On a $30 order at 25%, an app would take $7.50. Here the 10% is $3, paid by the guest.

Orders on your own site put the guest on your customer list. Orders through an app do not. Put your link on a card in every bag and the next order can skip the app.

A ghost kitchen has no counter, so delivery is the main flow. Delivery orders from your site become drops on the Deliveries page. You split them between drivers, tap Optimize, check the order and tap Send to driver.

Drivers open the route on their phone, start the night before if you like, and photograph each handover. Guests get a live tracking link, then the photo. The delivery software page covers the whole day.

pickup.kitchen does not supply couriers. If app couriers deliver for you today, your own-site orders need your own drivers.

Every paid order lands on the kitchen screen as a ticket with a chime. The cook taps Preparing, then Completed. Tickets turn amber when due soon and red when late.

You set how many orders one slot holds, a cutoff, closed dates and Sold out today. Each dish can track its own stock and stops selling at zero. The kitchen management software page covers it.

It is 7:10 on a Thursday. Four tickets from your own site are on the screen: two pickups and two deliveries. The cook works down the list by time. The two deliveries wait for a driver.

You open Deliveries, give both stops to one driver and tap Send to driver. Their phone buzzes. The app tablets sit beside the pass for their own orders. Your own orders carry the 10% the guest paid, not a marketplace cut.

Many ghost kitchens run more than one brand from the same pass. Each brand can have its own pickup.kitchen site and menu, managed from the same account.

Each brand has its own link, so the burger brand and the salad brand look like separate restaurants to a guest. The kitchen screen does not combine brands into one list, so plan your pass with that in mind.

Cloud kitchen management software is a loose term. pickup.kitchen is narrower than some of it. It runs your own channel from order to doorstep.

That makes it a second system, not a replacement for the apps. Keep the app tablets for app orders, and use pickup.kitchen for the orders you want to keep.

It does not import orders from DoorDash, Uber Eats or Skip. It does not sync menus to those apps, and it does not supply couriers.

It is not a virtual restaurant software suite that creates brands for you. You bring the concept, the menu and the kitchen. It gives you the ordering, the board and the delivery tools.

Week one: add your menu from a photo or pasted text, set slots and connect Stripe. Place a test order from your phone.

Week two: add your link to every bag, a card, a sticker and your Instagram bio. Week three: look at the dashboard for paid orders from your own site. Week four: email the guests who ordered, with one new dish and one link.

Delivery matters most, so these come first.

• Online ordering: your own site and a free listing on pickup.kitchen.
• Delivery software and the driver app: routes, Send to driver, photo proof and driver pay.
• Kitchen management software: slot limits, dish stock, sold-out days and the board.
• Restaurant CRM and email marketing: the guest list the apps never give you.
• Kitchen display system: tickets with a chime and a ready message to the guest.