Everything you get, from first menu to last drop-off.

Menu rotation

If your menu repeats, you should not rebuild it every week. Pick one of two modes: copy the latest menu forward, or step through a set of base menus (week A, week B, week C, back to A).

The next menu gets built ahead of time with a tidy name, and you choose whether it goes live on its own or waits for your look first. Before a holiday you can build the next one right away, and if something goes wrong the rotation pauses and tells you why.

Weekly menus & cutoffs

Each menu has a start date, an order cutoff and a delivery date, and you can run as many menus as you like. A menu opens on its start date, closes at its cutoff and hands over to the next one without you touching it.

Setting up next week on Tuesday takes a few minutes. Duplicate last week's menu and the dates move forward correctly, even across daylight saving or a new year.

Upcoming menus

Customers can see the menus that are coming up before they open for ordering. When orders are closed, they find the upcoming menus listed with their dates instead of a dead end, and your account page shows them too.

You can also show the menus as tabs across the top of the order page, so customers can flip between them.

Seasonal category

Seasonal gets its own section on your order page, set apart from your regular meals. Put the things you sell only part of the year in the Seasonal category and they show up there, sorted after your other categories.

Extra delivery schedules

Run more than one order and delivery schedule on the same menu. Each schedule has its own dates, so one menu can feed deliveries on different days of the week.

You add and name the extra schedules right on the menu page, and you can take one off again whenever you like.

Custom meals & components

Some customers want the chicken with rice. Others want double chicken, no rice, extra greens. You set up the proteins, bases, veggies and sauces you offer, each in the portion sizes you choose, and customers build their own meal from them.

You decide which categories they can pick from and which ones they must fill before the meal goes in the cart. The price updates as they choose, and the kitchen totals count every component and portion, so you know how many 6 oz chicken portions to cook.

Meal options

Give a meal choices at order time, such as a size, a side or a modifier. You set up each choice with its own price, so a bigger portion or a premium side can cost more.

Customers pick what they want as they order, and the choice follows the meal onto the order.

Preset meal builder

Build a ready-made meal, like a classic bowl, by picking a component and a portion for each category. The meal's name fills itself in from your picks, such as a portion and a protein, so you are not typing it by hand.

Customers order it as one meal, and your kitchen still works from the same components.

Consolidate meals

When a customer's order holds the same meal more than once, the lines merge into one with the right count and price. You see one line for four of the same bowl instead of four.

Meals with different choices, such as another option or portion, stay on their own lines, so nothing gets mixed up.

Dynamic macros

When a customer builds their own bowl, they want to know what is in it. Protein, carbs, fat and calories update live as they pick each component and portion, based on the ingredients you linked, instead of a generic average.

You enter the macros once per ingredient for a set portion, such as per 4 oz, and the site does the adding up and converts between amounts, as long as ingredient and component use the same kind of unit.

Recipes & ingredients

Tell the site what goes into each meal, and the grocery list adds up exactly how much of every ingredient the kitchen needs for the week's orders. No more guessing how many pounds of chicken to buy.

A recipe holds ingredients, amounts and a yield, and can include another recipe, like a sauce. You link it to a meal and set how many recipe servings one meal uses.

Meal tags & filters

Tag meals with things like Gluten Free, High Protein or Kid Friendly. Customers tap a tag and the menu shows only meals that carry every tag they picked.

Each tag can also show as a short key on the order page, so a customer learns your symbols once and shops faster. You choose which tags customers can filter by.

Nutrition fact documents

Attach a nutrition fact sheet, such as a PDF, to a meal or to the whole menu. Customers open it right from the menu, so the "is this gluten free?" email answers itself.

One menu-wide document can cover everything, and you can take it down any time. For custom meals where the numbers change with each choice, dynamic macros do the math instead.

Limited quantity

Only made 30 of your famous lasagna this week? Set the number on the meal and the count goes down with every order. Customers see how many are left, and the meal shows as sold out when the last one goes.

You can also cap how many one customer can take in a single order. A short hold of about 15 minutes can keep the last portion for a customer while they check out.

Low stock alerts

A customer with a limited meal in their cart sees a small alert when it is close to selling out. The alert gives the real number left. It shows when that meal drops to 10 or fewer while they shop. It also shows right away when they add a meal that has 3 or fewer left.

Menu item cap

Set a cap on how many items a menu can sell. Once that many items are ordered, the menu closes by itself and customers see a short note that you have reached capacity.

Good for when your kitchen can only cook so much in a week.

Meal expiry

Give a meal an expiry date and time. When it passes, the meal comes off your menu on its own, so you never sell something past its date.

On the menu page you see which meals are set to expire and which already have.

Staff order overrides

Sometimes you need to set a few aside for staff or a partner. When you place an order while logged in as an admin, you can bypass a limited-quantity cap: sold-out items can be added and the stock count does not go down.

The override is recorded on the order, so you can see later which orders went past the cap.

Bulk meal & price editing

Prices going up across the board? Filter your meals, select them, and raise or lower the price by a dollar amount or a percent, or set one price for a whole category. A preview lists every meal it will touch with the old and new price side by side before you apply.

Every apply also downloads a spreadsheet of the values before the change, so you have the old numbers if it was not what you meant. Other bulk actions inactivate meals or take them off menus.

Merchandise

Your regulars love your food, and some would happily wear your logo or carry their meals home in your cooler bag. Sell shirts, hoodies and cooler bags next to your menu, in the same cart and the same checkout.

Merchandise has its own section on the order page and stays there week after week, so you do not add it to each menu. It goes out with the rest of the order at the same pickup or delivery, and shows on packing slips and labels so your team packs it with the right bag.

Allergens & diet filters

A customer with a peanut allergy should not have to read every ingredient list to find dinner. Customers set their allergens and diet preferences, and the order page hides the meals that conflict, matched from each meal's tags, ingredients, recipes and components.

You choose which allergens and diet filters customers can pick, and you can add your own, such as gluten or mustard. You answer fewer "is this safe?" messages.

Checkout

Customers pay with a compact card form on Stripe, and Stripe Link fills in a saved card with one tap. Their card is saved for next time, so recurring subscription renewals charge on their own and repeat orders check out faster.

If a bank asks for a second check, the bank's prompt pops up right on the order page. Nothing is charged until the customer approves it, so nobody gets billed for half an order. Card numbers never touch your site, and every payment lands in your own Stripe account.

Recurring meal plans

Customers sign up once, and the site builds and charges their order every week or every month. You pick the type: credits they spend on whatever they like, a plan the site fills from the menu using their meal preferences, or a fixed package at a set price.

You set the interval (every week, every two weeks, every month), the renewal day and time of day, and how many renewals a customer commits to. For you, that means predictable volume and no chasing people to reorder.

Multiple meal plans

A customer can hold more than one recurring subscription at the same time, on the same or different delivery days. When they sign up for another, the signup page lists the plans they already have, with the next order and a link to edit its meals. They can add a discount code during signup and see each plan's renewal date on their account page.

Pending orders

Every cart and every plan renewal starts as a pending order, and one page shows all of them before they land. Open one to see the customer, meals, fees, discounts and the credits that will apply, with a warning if there's no working card on file while you still have time to call.

Finalize an order now, edit it, or send the customer an early heads-up. Plan renewals finalize on their own at the time shown, and a declined card leaves the order waiting for you instead of failing quietly.

Repeat orders

Every past order on a customer's account page and confirmation page gets a Repeat this order button. A couple of clicks put the same meals back in the cart for the current menu. The customer can tweak the cart or go straight to checkout.

No scrolling the menu, no "what did I have last time?". Each reorder is a one-time order, not a subscription.

Gift cards

Customers buy gift cards on your site, and each card goes out by email on its own. At checkout a gift card combines with a discount code and credits on the same order, and selling one adds no sales tax: tax is charged where the balance is spent.

Find any card by code or customer and see its full history, with every spend, every change and who made it. A manager can adjust the balance or expiry, turn the card off, or move it to another customer, with a reason logged each time.

Credits

Customers hold prepaid credits and apply them to an order with one button at checkout. A stored value dashboard shows how many credits and gift card dollars your customers are holding.

Selling credits adds no sales tax; tax is charged on the order where they're spent. When credits sit unused for 12 months or more, you can see those accounts and expire the ones you pick. Nothing expires unless you choose to, and you can add credits back if a customer returns.

Tips

Customers pick a tip at checkout from buttons you set. A site starts with $1, $3, $5 and $10 buttons, and you can change them, turn some off, add your own, or use percent buttons for bigger orders.

You choose the wording and who the tip is for, such as the driver or the kitchen team. Tips arrive in your payment account with the order, and paying your team stays in your hands.

Gifted orders

A customer can send an order as a gift, adding the recipient's name, a message and the delivery address. The customer does not need a deliverable address of their own, because the site checks the recipient's address instead.

The recipient's details travel with the order, so the packing slip shows who it is for.

Delivery & order fees

You add delivery fees and order fees at checkout, flat or as a percent of the subtotal. Each fee shows by name, so customers see what they pay for. A delivery fee can be limited to a delivery region, so your core zip codes pay less than the outer ring.

Fees can be waived for a pickup location, for customers on a meal plan, or through a discount code, so "free delivery this week" is one code. Fees are your charges to your customers and land in your payment account with the order.

Order minimums

You can set a minimum number of items, a minimum order total, and a higher minimum for home delivery. Use one, a few or all of them. Pickup and delivery can have different minimums.

Customers see the minimum up front, for example "Minimum order of $40". Checkout waits until the cart gets there, so every order is worth firing up the kitchen and every delivery is worth the drive.

Order notes

Customers can leave a note on their order at checkout, such as special instructions, and your staff can add or edit a note on an order too. Notes show on the delivery screen and in the delivery list export, so the driver sees them with the stop. They also print as customer notes on the orders report.

Bulk quantities

For big orders, customers can type an exact quantity into the cart on the order page instead of tapping plus again and again. A customer ordering 40 of one meal clicks the quantity, types 40 and saves.

Header cart

A cart icon sits in the header of your order pages once a customer has put something in the cart. Its dropdown lists the meals, and customers can raise or lower the quantity, edit an item or remove it without leaving the menu.

Tax-exempt customers

You can mark a customer as tax-exempt, and no sales tax is added to their orders. The setting sits on the customer's record, so it applies each time they order.

Subscribe to an order

On a past order, customers click Subscribe to this order, pick a delivery day if you run more than one, and click Start subscription. From then on the site builds a pending order from those meals every week.

Customers can change the meals until the order finalizes, and then their card on file is charged. They can pause or cancel from their account page. Good for customers who found the meals that work and do not want a full meal plan.

Tiered pricing

Meal prices step down as an order reaches the meal counts you choose. Once the order has enough meals, each meal is charged at the lower price for that step.

Customers see the lower price as they add meals, in the cart and at checkout. You can apply the steps to the whole menu or only to the categories you pick.

Catering

Catering is partly built. A catering menu type lets you take catering orders that carry a guest count and a delivery time. The rest is shaped around how you take catering orders.

Standalone payments

Charge a customer outside a normal order, like a catering job, an extra side they asked for by phone, or a replacement bag. Pick the customer, enter the amount, add a description, and their saved card is charged in seconds.

You can include tax in the amount or add it on top. The customer sees your description on a receipt emailed to them, and a copy goes to you.

Duplicate order checks

The most common double order is a customer on a recurring plan who also places a regular order for the same week. The site compares menu, schedule, delivery date and plan, warns the customer before they pay, and holds a likely duplicate for review instead of charging it.

Held orders show on your dashboard, and your staff get an email. Staff also get emails when a plan renewal fails, with the same decline reason the customer sees.

Spam checks

Where the checks are on, contact form submissions are scored and likely spam is dropped before it reaches your inbox. Customers who already have an account with you skip the check.

A Spam Checks page lists what was caught, so you can override a ruling if a real message got caught. Separately, an email address that hard-bounces is flagged, and the customer sees a notice on their account page asking them to fix it.

Meal container labels

Every meal on the menu gets a container label with the meal name, the customer, and the Prep and Consume By dates. Print them for the whole menu, for one customer, or for one order.

No more writing dates on lids with a marker. Change the date settings once and every label you print after that follows.

Packing slips

Print one slip for one order, or one slip per order for a whole menu week. Each slip shows the customer's name, the pickup location or delivery address, and every item with its options.

Filter the orders report to the location you are packing and the slips come out in the same order. Sort by location and you have them in route order. Custom meals list their components, but component prices stay off the slip, so customers see the meal and not your costing.

Live prep totals

Refresh the report at any time to see the latest orders. The Totals Report counts every meal, every option and every combination of options across the menu's orders. That is your production list, and you can filter it by location and print it.

For a menu that delivers more than once a week, the Daily Prep Report breaks the same counts down by delivery day. You stop tallying orders by hand on prep day.

Grocery list

Link your recipes to your meals, and the Grocery List Report adds up every ingredient the week's orders need. An ingredient that shows up in several recipes becomes one line, and units are converted where they can be, so cups and ounces do not sit on separate lines for the same thing.

Meals inside a package count too, and a meal with no recipe gets a warning instead of a silent gap. You stop guessing how many pounds of chicken to buy.

Sub-recipes

Nest one recipe inside another. A sauce or a marinade becomes its own recipe, and every meal that uses it pulls it in at the amount you set.

Fix the sauce once and the change shows up in every recipe that uses it, and in the grocery list too.

Plan orders in prep reports

A recurring subscription order does not become a real order until it finalizes, so it stays out of your counts until then. A switch on the Totals, Grocery List, Comparison, Orders and Labels reports adds those upcoming plan and package orders to what the report shows.

You can buy and prep for renewals before they finalize, instead of finding out on cook day.

Prep & driver view

Give a cook a Prep login and a driver a Driver login. Each lands on a short page with only what the job needs, and it works on a tablet in the kitchen or a phone in the van.

Prep sees the production reports and labels. Drivers see the day's delivery stops. Neither sees payments, sales, customer records, discounts or your settings.

Label dates

Two settings shift the dates printed on your labels. One moves the prep date and one moves the consume-by date, each by the number of days you enter.

Cook on Sunday, label on Monday? Set the prep date to -1 and the labels read Sunday. Leave a setting off and the label just shows the day you print.

Delivery routing

Pick the delivery day, the schedule and the number of drivers. Stops are grouped by area, put in a sensible order and split between drivers on a map, planned around where each driver ends as well as where they start.

Move a stop to another driver in one click, or swap two stops in a route. Print a sheet for each driver with a check-off box per stop, and if a customer changes their address later, the page warns you so you can run it again.

Unlimited pickup locations

Add as many pickup locations as you like: a gym, a cafe, an office front desk. Each one gets an address, a pickup window such as "Mondays 3 to 7pm, front desk", and a spot on the map on your order page.

A private location hides its address from public pages, while your drivers and reports still have it. Set a location up ahead of time and keep it off the order page until it is ready.

A location's own delivery day

Some locations get their food on a different day than the menu's delivery date. Set a Delivery Day for that location, anywhere from 3 days before to 6 days after the menu date, and customers see that day on the order page, in the cart, in their account and in the order emails.

Your kitchen keeps working to the menu's date, so cutoffs, reports and routing do not move. Packing slips and labels name the location's day, since they travel with the food. Orders already placed keep their date when you change it.

Delivery regions

Draw where you deliver by zip code, city, county, state, a radius around your kitchen, or real driving miles. Every address a customer enters is checked against your regions, so you never have to vet one by hand.

Each region can carry its own delivery fee, so near and far can cost different amounts. Add a catch-all region with deliveries off for "sorry, too far", and a customer outside your area is steered to a pickup location.

Drivers

A Driver login opens the delivery pages and nothing else. Drivers log in on their phone, see the day's stops, message customers as they go, and mark orders completed.

They never see payments, sales or your settings. When you plan routes, you enter how many drivers you have that day and get a numbered route sheet for each one to hand out.

Delivery confirmation

Pick the menu week, the schedule and a location to list every order with the customer's name, phone and item count. Once the food is dropped off, send one customer their "your food has arrived" notice, or the whole location in one click.

Customers get your message by email, plus a text if you use SMS, and the order is marked Completed in their account and your reports. Your driver can send each one from their login right after the drop-off.

Delivery exports

Export the delivery list as a CSV: customer name, email and phone, the delivery address or pickup location, and any delivery instructions or order notes. A day with three routes gives you three files, each named after its location and schedule.

Planning routes in OptimoRoute? There is a CSV in the shape it imports, one row per stop. Your accountant gets a monthly sales and tax report split into delivery and pickup.

Customer addresses

Customers keep more than one address and give each a job: primary, delivery, billing, or more than one. Home for dinner, the office for lunch, a different address for the card.

Customers manage them in their account or add one right in checkout. Your routing and delivery reports use the delivery address. In the customer list you see each customer's primary address and whether you deliver there.

Shipping

Some customers cannot pick up and live outside your delivery area. Add a shipping option and they can order meals to be sent to their address.

You mark which regions you ship to, and an address outside them is turned away at checkout instead of becoming a problem later. Shipped orders can have their own minimum, and you mark each order as shipped. Customers get a "has been shipped" message.

Built-in SMS messaging

Set up weekly texts that go out on the same day and time, like "Menu closes tonight at 9pm!" Customers choose which ones they get, reply STOP to turn texting off, or text HELP or MENU for an automatic answer. You can also text everyone on a delivery day, or send a message right now.

Closed for a holiday? Skip a week in one click, or let a weekly text skip itself when no menu is taking orders. The editor counts segments as you type, so you know what a text costs before it goes out.

Faster SMS sends

Big lists get their texts sooner: bulk sends, like a weekly reminder to every subscriber, go out about twice as fast as the standard rate. A large send finishes in about half the time, so the last customer hears from you close to when the first one did.

Edit automatic SMS replies

Your number answers on its own: a welcome text when someone subscribes, and replies when a customer texts HELP or MENU. You can read those replies and rewrite them in your own voice. The editor counts segments as you type, so you see what a longer reply costs.

Abandoned cart reminders

Someone starts an order, gets pulled away, and never finishes. The site sends them a reminder by email, text, or both, as long as they have not already ordered on that menu and have not opted out.

You choose when reminders go out, or send them right away, and a report lists the carts that were left behind.

Automations

You pick a trigger, add actions, and turn the rule on. Triggers include a signup, an order, reaching an order count like five orders, a discount code being used, and a marketing opt-out. Actions include tagging the customer in Mailchimp, syncing them to your list, unsubscribing an email, or sending you an email.

Say a referral code gets used: you get an email, so you can thank the referrer. Each rule shows how many times it has run and when it last ran.

Automated referral program

Every customer gets a personal referral code on their account page. When a friend orders with it, the friend gets a reward on their first order and the customer who sent them earns one too. You choose both rewards and when they expire, and the site creates the discounts for you.

Referral codes sit in your discount list, hidden by default so the list stays tidy. Customers find the rewards they have earned under My Discounts.

Bonus promotions

Set a window and a rule, and the site hands out the reward on its own: buy 100 credits, get 25 free, for example. There's no code to type, so no code to forget. Customers stock up, and you get paid before you cook.

Bonus credits can be spent right away, like any other credits.

Loyalty tools

Winning a customer once is the expensive part; keeping them is where the money is. You get six tools for that: referrals, credits, gift cards, promotions, discount codes, and repeat orders or subscriptions.

A thank-you credit instead of a refund, a bonus promotion on a slow week, a referral code in every customer's account. Each one says "come back" without chasing anyone.

Discount codes

Make a code for everyone, for new customers only, or for one person: a percentage or flat amount off, a fixed price per meal, free meals or free delivery. Cap how often it's used, set a minimum order or an expiry date, and keep it off categories like merchandise.

Staff can also give a one-time courtesy discount on a pending order, say to make up for a late delivery. They enter a reason, and the order shows who approved it and why.

Automatic discounts

Mark a discount as automatic and it applies itself at checkout when the customer qualifies, so nobody has to type a code. You set the rules, such as a minimum order size or new customers only.

If more than one automatic discount fits, the site picks one by a fixed order: plan-specific first, then gift card, then one made for that customer, then the biggest value.

Discount categories

Not every discount should cover everything. For each kind of discount, you choose which product categories it skips, so a percent-off code can cover meals but leave out merchandise, for example.

You can also switch a kind of discount on or off for the whole site.

Discount archetypes

The referral code, the reward a referrer earns, and the complimentary plan-order discount all come from templates. This page puts those templates in one place. For each one you set the discount type, the amount, and how long a generated discount lasts before it expires.

Referral rewards for the friend and for the referrer are separate, so you can reward them differently.

Affiliate tracking

Influencers, gym coaches and regulars can send you customers, and you can pay them for it. Your site works with Tapfiliate: every order a partner sends is tracked, and the commission is worked out for you. If you want lifetime or recurring commissions, a partner can earn on every future order from the customers they bring.

Mailchimp

Connect your Mailchimp account and your list builds and sorts itself. Signups land in your audience with tags like subscriber, customer, where they signed up and how many orders they've placed, and opt-outs and email changes can sync back to Mailchimp.

You can rename a tag, point it at another one, or add your own. Then your welcome series, "we miss you" nudge and new-menu announcements go to the right people.

Branded subdomain

Your ordering site gets its own web address under localfresh.store, built from your business name. Customers have a clean link to give friends, put on a flyer, or tape to the cooler.

Custom domain

Use your own domain name for your ordering site, like yourbusiness.com, instead of the shared address. Customers land on an address that is yours.

Your brand throughout

Your site should feel like your kitchen, not a template. Pick a preset theme and fine-tune the colors, or type in a hex code from your logo; nothing changes on the live site until you save.

Upload your logo once and it shows in the header, the footer, on meal labels and on packing slips, with a different version for each place if you like. Your favicon, share-preview picture and home page banner live on the same page.

Page editor

Turn pages on and off, rewrite their copy, and add links to your Instagram or a catering form. Choose where each page shows (the top bar, the header, a dropdown or the footer) and put everything in the order you want.

Each section starts with default copy. Tick a box to write your own, and the change shows up within seconds.

Menu layouts

Your order page is where browsing turns into buying. Pick the layout that fits your menu: the original with images and full descriptions, a text-only list for long menus, or a grid of photo cards. The meal popup has its own layout setting.

Upcoming menus can show as tabs on the order page, so customers can order ahead. On phones, section tags scroll sideways and the filters fold out of the way.

Premium pages

A blog brings people in from search, gives regulars a reason to come back, and tells the story behind your food. You write a post with a title, a hero picture and text, and the blog lists posts newest first, each with its own page. Take a post down any time without losing it.

A testimonials page puts your customers' own words in front of every visitor who is deciding whether to try you. You add each one with the name, town, date and photo you choose, and hide any of them later.

Partners

The farm that grows your greens, the gym whose members love your meals, the coffee roaster you team up with. Show them in their own section on your home page, each with a logo, a name linked to their website, and a short description.

You choose which partners show and can hide one without deleting it. Visitors see you are part of the community, and your partners get a little love back.

FAQ page

Answer the questions before they land in your inbox: when is the cutoff, do you deliver to my street, can I freeze the meals? Group questions into sections like Ordering, Delivery and Storing your meals, and put the sections in the order you want. Search engines index the page, so more people find you.

Terms & policies

Your site comes with standard terms and a privacy policy. Add the parts that are yours: how refunds work, what happens to a missed pickup, and how a recurring subscription renews, skips and cancels.

You edit them in your admin, and your site publishes the change. These are business terms, so check anything you're unsure about with your own adviser.

Site banner

A slim banner across the top of every page, on phones and computers. Use it for a holiday schedule, a new menu or a welcome discount. Bold, italics and links work.

Switch it off when you are done and the text stays saved for next time.

Instagram & Google reviews

Show your latest Instagram posts and your best Google reviews on your home page. Both feeds keep themselves up to date.

You build the widget in Elfsight and paste its ID into your site. Change the look in Elfsight any time and the site picks it up.

Site popups

Greet visitors with a popup you build yourself. Ask for an email address and thank them with a discount code, or give them a button to your newest menu.

After a signup, the code waits in a small box on the visitor's screen for 30 days, ready to copy at checkout. You choose how soon a popup opens and how often a visitor sees it again. Show it to everyone, or only to visitors who are not logged in.

Order Pulse

Nobody likes to be the only one in the restaurant. Order Pulse shows visitors small cards about real orders from the last 30 days, like "Someone in Austin ordered Chicken Alfredo".

Cards never show a customer's name. A town shows only once several customers have ordered from it. The cards stop when a visitor puts something in the cart.

Reports

Start with Orders by Menu: pick a menu and see its totals, then open the report you need. Production totals, every order with packing slips, daily prep, grocery list, labels and delivery confirmation are all there.

For the books, there are monthly sales and tax reports (also split by delivery and by location) and all-time reports for meals, discounts, gift cards and customer order counts. One click downloads a menu's meal totals, discount uses, first-time orders or order counts by customer as a CSV, and the monthly reports can email a CSV link to the people you choose. Access follows staff roles, so your cook does not see sales.

Dashboard action items

The dashboard keeps a list of things that need you: customers on a plan with no payment method, orders missing a schedule or location, likely double orders held for review, customers on billing hold, and customers with more than one active order for the same menu.

Each item has a count and links straight to the customer or order. You fix it before it turns into a phone call.

Week-over-week orders

On the live and prior menu panels of your dashboard, an indicator compares the number of orders on this menu with the previous menu at the same point in its order window. Halfway through a cutoff window, you can tell if you are ahead or behind.

Customer lifetime value

Each customer's record shows their lifetime value: total spent, total orders, the date of their last order and the date of their first. The customer list gets Total Orders and Total Spent columns too.

See who your best customers are before you decide who to thank.

Find by number

A customer reads out an order number on the phone. Type it in the box at the top of the Orders page, press Enter, and the order opens, even if it is inactive.

The lookup ignores whatever filters are set on the page, so you never have to clear them first. The Customers page has the same box for customer numbers.

Customer plan page

One page for a customer's recurring subscription. See its status, change it, cancel it with a confirmation email to the customer, or turn a credits or set-price package plan into a free one in one click.

Filter the list to plans that need a look: no payment method, billing hold, missing order for the current menu. Plans that failed to charge wait on hold until the customer fixes their card, so you do not chase them by hand.

Customer impersonation

Log in as a customer and see your site exactly as they see it. Place an order for them, start a pending order, check their account page, or walk them through a step on the phone while you look at the same screen.

A notice pinned to the corner shows who you are acting as, and one click ends it. You cannot impersonate accounts that hold an admin role.

Admin users & roles

Staff are customers with roles added, so a cook can still order lunch like anyone else. Give each person the lowest role that covers the job: Owner, Manager, Accounting, Support, Staff, Admin (view-only), Driver or Prep.

A driver does not need to see payments and a support agent does not need to edit menus. Owners can hand out every role. Managers can hand out the rest except Manager and Owner.

Email logs

"I never got my confirmation." Look the customer up and see in seconds whether the email went out, when, and whether it was delivered, skipped or failed.

Filter by customer, email type, status, or text in the subject or body. Every email the site sends shows up, bulk sends included: order confirmations, plan renewals, gift cards, payment notices and your team's notices.

Resend emails

Open an email in the log and send it again, to the same address or a different one. Customer lost the confirmation? Send it again without re-keying the order.

Emails that carry sign-in or security links, such as password resets, cannot be resent, and an email can only be resent while its content is still stored.

Built-in analytics

Your site comes with Fathom Analytics, opened from your admin already signed in. See visitors and page views for any date range, your top pages, where visitors came from (Google, Instagram, your newsletter) and what devices they use.

Fathom uses no cookies, so no cookie banner. Add UTM tags to links in your emails and posts and each campaign shows up on its own, and if you want ad tracking, add Google Analytics next to it.

API access

Pull your numbers into any forecasting, accounting or planning tool that can call an API, without exporting by hand. A manager creates a key for each tool, picks what each key may see, and can revoke it any time; every call is logged against its key.

Today the API only reads, so it changes nothing on your site. A key can read the remaining quantity on limited items, order and meal counts for a window of up to 90 days, and your menus. Finalized order rows with customer name, address and amount stay off until a manager grants them.