All in one place
Takeout orders come in alongside the rest of the operation, not on the side.
Pickup and delivery
Sell takeout without losing your own guests.
Pickup and delivery orders, inside your operation and with your data.
The problem
The orders that live on a notepad
- The phone rings right in the middle of the rush.
- Orders get scribbled on paper and sometimes get lost.
- The delivery app takes the commission and the guest.
- You don't know who ordered, or whether they ordered again.
The solution
How Snap It Go helps
Less dependence on third parties
Your own channel, with your menu and your prices.
The guest is yours
You know who ordered and you can reach them again.
The kitchen doesn't drown
Outside orders follow the same ticket flow.
Operational example
Sunday orders
On Sundays the phone never stopped and the manager ended up writing orders on the back of a ticket. Once pickup moved into the same system, orders started coming in on their own, with a name and a pickup time, and the kitchen stopped getting surprises.
In short
What changes in your shift.
- Fewer mistakes on takeout orders.
- Fewer third-party commissions.
- Data on your delivery guests.
- One operation instead of two.
Frequently asked
What we get asked most.
Can I keep using delivery apps?
Yes. This is your own channel, not a forced replacement.
Does it include drivers?
No. You decide how you deliver; we organize the order.
Can guests schedule a pickup time?
Yes, they choose when they'll come by.
Does the kitchen see these like dine-in orders?
Yes, they arrive in the same ticket flow.
Keep exploring
Other ways we help.
24/7 human support
You write to the group and a real person answers. Any hour, weekends and holidays included.
See moreMobile POS
Sales, payments and orders from anywhere in the restaurant, on the devices you already own.
See moreInteractive menu
Photos, descriptions and add-ons. Guests understand what they're ordering and order more.
See more
Restaurant technology. Human support for real life.
Tell us how your restaurant runs and we'll tell you where to start.
Pricing is quoted per restaurant: it depends on your size, how many floors you run and how many locations you have. Tell us about yours and we will put a number together.
Or call us: +1 303 257 7389