Online Orders
Online order flow checks before you open
Online orders work better when the floor, kitchen, and dispatch flow share the same expectations.
Confirm delivery settings
Start with the settings that decide whether online orders can move through the day. Confirm the team knows which channels are expected to be active.
Watch the first order
The first online order should be treated as a live systems check. Verify where it appears, who sees it, and how it moves toward preparation.
Align trays and dispatch
Trays and driver assignment matter because they turn kitchen work into handoff work. Make the handoff visible before the team is under pressure.
Use statuses consistently
Order statuses are useful only when the team uses them the same way. Decide what each status means for the kitchen, pickup, and dispatch.
Keep one fallback owner
If an order stalls, one person should own the follow-up. That keeps the team from splitting attention across the same issue.
Selio in practice
Take the idea and use it during service.
For exact steps, use the Support Center. For fit and setup questions, talk with Selio about your business.
25+ years in HoReCa, with experience in operations, workflows, and inventory.