10 Tips to Optimize Your Online Ordering Menu for More Sales

Online ordering has become a major revenue channel for restaurants, growing much faster than traditional dine-in service. However, not all online ordering platforms are created equal. Third-party delivery apps may bring extra visibility, but they often charge steep commissions (up to 30% per order) and limit how you can present your menu. These fees cut into your already thin margins and their generic layouts can dilute your restaurant’s brand. The good news is that by using a direct, commission-free ordering platform (like Sauce), you gain full control to customize your digital menu and keep all your profits. The following ten tips will help you optimize your online ordering menu’s design, pricing, and content to boost sales – and highlight why having your own platform makes these optimizations easier and more effective than relying on third-party marketplaces.

1. Use a Clean, Branded Menu Design

First impressions matter – especially online. Your digital menu is essentially your virtual storefront for customers browsing on their phones or laptops. Aim for a clean, uncluttered design that reflects your restaurant’s branding (colors, logo, and style) for a professional look. A consistent branded layout builds trust and reinforces credibility with customers. Make sure the menu is easy to navigate with clear fonts and no distracting elements. Online diners tend to scroll quickly and will abandon their cart at the first sign of frustration, so simplicity and clarity are key. Also, ensure the design is mobile-friendly – over 80% of online food orders now come through smartphones. That means large, legible text, easy-to-tap buttons, and quick loading pages. If your ordering site is slow or hard to use on mobile, customers may give up and return to a third-party app out of convenience (31% of guests say a clunky website drives them back to delivery apps . By using a direct ordering platform, you have the freedom to tailor the menu UX and visual style to your brand, unlike third-party platforms that force every restaurant into the same generic template. A user-friendly, branded design keeps customers engaged and confident to order directly from you.

2. Organize Items into Logical Categories

A well-structured menu helps customers find what they want faster, which leads to more orders. Group your menu items into clear categories (e.g. Appetizers, Salads, Entrees, Sides, Beverages, Desserts) so that browsing is intuitive. Logical categorization creates a visual hierarchy – diners can quickly jump to the section they’re interested in rather than scrolling through a random list of dozens of items. This reduces “decision fatigue” by breaking the menu into digestible sections. In fact, menus with simplified categories and layout tend to convert better: fewer categories and a clear structure decrease cart abandonment and increase average ticket size. Aim for around 4–6 main categories that make sense for your cuisine (for example, a pizzeria might use Appetizers, Pizzas, Pastas, Salads, Desserts). Avoid overloading the menu with too many sections or items, which can overwhelm users. On a flexible platform like Sauce, you can easily create and rearrange categories as needed (for instance, adding a “Seasonal Specials” category during holidays, then removing it later). Organizing your menu thoughtfully not only improves the customer experience, but also guides buyers toward the dishes you want to sell – setting the stage for higher sales.

3. Showcase Dishes with High-Quality Photos

It’s no secret that people eat with their eyes. In the online ordering world, appetizing photos can be the difference between a customer adding an item to their cart or not. In fact, high-resolution food images have been shown to increase average order value by 20–30% on digital menus. Whenever possible, include a clear, well-lit photo for each menu item – especially your best sellers and signature dishes. Seeing a juicy burger or a vibrant curry bowl entices indecisive customers and builds confidence in the order. Do not settle for subpar images (blurry, poorly lit, or low-resolution photos will hurt more than help). Invest in professional photography or at least use a good smartphone camera in natural light to capture your food looking its best. Also, keep image file sizes optimized so they load quickly on mobile devices. With a direct online ordering system, you typically have more freedom to use rich visuals (and even videos or galleries) to showcase your food, whereas third-party platforms might limit the presentation. Avoid the “text-only” menu trap – “faceless” food is a missed opportunity that can leave customers guessing and hesitant. Eye-catching photos paired with your menu items will draw customers in and often inspire them to order more than they originally planned.

4. Write Clear and Crave-Worthy Descriptions

Great photos grab attention, but it’s the descriptions that close the deal. Use your item descriptions to make the food sound delicious and appealing, not just to list ingredients. Focus on descriptive words that highlight flavor, texture, and quality. For example, instead of a plain label like “Cheeseburger – 1/3lb beef patty, cheese, bun,” you could say: “Classic Cheeseburger – a juicy 1/3 lb Angus beef patty smothered in melted cheddar, topped with crisp lettuce and tomato on a freshly toasted bun.” This type of wording paints a mouthwatering picture and can nudge the customer to hit “Add to Order”. Keep descriptions short and concise, especially since most customers will be reading on a phone screen. A one- or two-sentence blurb is usually perfect – long paragraphs may not get read. Be clear about key ingredients and any unique selling points (e.g. “house-made spicy BBQ sauce” or “locally sourced organic greens”), and mention portion sizes or spice levels if relevant to set expectations. Avoid technical jargon or abbreviations that might confuse people– write in a friendly, appetizing tone as if you were enthusiastically describing the dish in person. Remember, the description is your sales pitch for that item. With your own online menu platform, you have full control to edit and enhance descriptions anytime. Use that freedom to continually refine your wording and test what resonates most with your customers.

5. Highlight Best-Sellers and High-Profit Items Up Front

Not all menu items are created equal – some dishes are fan favorites or yield better margins for your business. Make sure those star items get the spotlight. One simple optimization is to place your most popular and profitable items at the top of each category or section (or even create a “Customer Favorites” section at the top of the menu). Many customers will order one of the first items they see, so it pays to lead with the dishes you most want to sell. For example, if your grilled salmon entree or famous burrito is a big hit, don’t bury it at the bottom of the list. By moving high-margin and crowd-pleasing items to prominent positions, restaurants have seen higher ticket averages – in one case, reorganizing the menu in this way helped increase average order size by 35%. You can also use visual cues like “⭐ Top Seller” or “🔥 Most Popular” labels to draw attention to these items (many online ordering platforms, including Sauce, let you tag or feature items easily). During specific times or promotions, adjust your menu ordering dynamically – for instance, showcase your Lunch Specials at midday or a Game Day Combo during big sporting events. A direct online ordering system gives you the flexibility to rearrange or feature items instantly (no waiting on a third-party to approve changes). By guiding your customers to the items that deliver the best experience and profitability, you’ll boost sales and customer satisfaction at the same time.

6. Offer Combo Meals and Special Deals

Bundling items into combos or meal deals is a proven tactic to increase order values. Many online customers are looking for convenience and perceived value – a combo provides both by packaging complementary items together (and often at a slight discount). For example, offer a “Family Dinner for 4” that includes appetizers, entrees, and drinks for one set price, or a lunch combo of sandwich + side + drink. These bundles simplify decision-making and encourage customers to spend a bit more for a complete meal. Shoppers feel they’re getting a deal, which helps rationalize a larger purchase and often leads them to check out with a higher total. Highlight any special savings (e.g. “Save 10% with this combo” or “$5 cheaper than ordering items individually”) to make the value clear. Also consider daily or weekly specials – limited-time offers create urgency and excitement. For instance, a “Taco Tuesday Bundle” or seasonal holiday specials can spur extra orders on those days. With a direct platform like Sauce, you have the freedom to create and modify specials on the fly without paying extra fees. In contrast, some third-party marketplaces restrict how you can run promotions (or charge you for being featured in deals). By running your own combos and specials, you not only entice customers with attractive options but also maintain your full margin on those upsells. Combos are a win-win: customers get a convenient, value-packed meal, and you increase the average check size in the process.

7. Leverage Upselling with Add-Ons and Extras

Think about the classic question in fast-food: “Do you want fries with that?” Upselling is a powerful technique to boost sales, and your online menu can do this automatically with the right setup. Include optional add-ons, upgrades, or extras for relevant items. For example, when a customer selects a burger, the menu can suggest “Add fries for $2” or “Make it a combo with a drink for $3 more.” These prompts, when well-placed, can significantly lift the average check size. Similarly, if someone is ordering a pizza, show a pop-up or suggestion for extra toppings, dipping sauces, or a 2-liter soda. Many customers will gladly add that extra shake or side when it’s suggested to them – simply because they might not have thought of it on their own. Upselling via your online menu requires no additional staff effort; it’s built into the ordering flow. One case study found that adding strategic upsell prompts (like recommending garlic bread or drinks at checkout) led to a 15% increase in average order value for a restaurant. In another example, a pizzeria generated an extra $160 per month just by offering a $0.50 side of sauce as an add-on – boosting its average online order from $22 to $31. These small extras really add up over time. Make sure your online ordering platform supports modifiers and upsell suggestions (Sauce, for instance, enables customizable add-on lists and pop-up upsells). Ideally, integrate the suggestions seamlessly into the ordering process rather than only at the very end – you can prompt additional items when the customer reviews their cart or after they choose a category, increasing the chances they’ll say yes. By effectively upselling, you’ll not only increase revenue per order but also enhance the customer’s meal with something they’ll enjoy.

8. Optimize Your Pricing Strategy

Pricing is a critical component of menu optimization. The way you price items (and display those prices) can influence buying behavior and profitability. Use pricing psychology to your advantage – for instance, many restaurants use “just-below” pricing (e.g. $9.99 instead of $10.00) to make the cost feel lower at a glance. This subtle approach can encourage customers to add more items or feel they are getting a deal. Another tactic is anchor pricing: include a high-priced item on your menu to make the next-highest item seem reasonably priced by comparison. For example, if you have a deluxe platter for $50, a lot of people will opt for the $30 combo meal thinking it’s good value relative to the anchor item. Always be mindful of your profit margins – identify which items are most profitable (e.g. those with low food cost percentage) and ensure their prices are set to maximize profit while remaining attractive. Bundle pricing (as mentioned in the combos tip) also plays into your pricing strategy: a slightly discounted bundle increases perceived value and typically yields more total revenue than selling items separately.

Crucially, leverage the flexibility of a direct online platform to experiment with pricing. On third-party apps, restaurants often inflate menu prices by 10–20% to offset the hefty commissions those apps charge, since losing 20–30% per order in fees is not sustainable. This can turn off price-sensitive customers. With your own commission-free ordering system, you can keep prices the same as in-store (or even offer exclusive online deals) because you’re not surrendering a cut of the sale. In other words, you keep 100% of the revenue, so you have room to price competitively. You can also run promotions like “10% off your first online order” or free delivery over a certain amount without worrying about extra fees eating the discount. The ability to adjust prices in real time is another benefit – if ingredient costs rise, you can update your menu pricing instantly across your website and social channels. Always communicate value: use descriptors like “Combo Save $5” or “family size (feeds 4)” where relevant to show customers what they’re getting for the price. By thoughtfully structuring your pricing and taking advantage of your direct platform’s flexibility, you encourage customers to spend more and protect your profit margins.

9. Keep Your Menu Up-to-Date (with POS Integration for Accuracy)

Nothing frustrates an online customer more than attempting to order an item, only to find out it’s sold out or the price is different from what was shown. Menu accuracy is paramount. Make it a habit to promptly update your online menu whenever you run out of a dish, change a price, or introduce a new item. With a modern online ordering system, this is often as easy as a few clicks – changes can reflect in real-time across your website and ordering channels. Even better, connect your online menu with your in-house POS (Point of Sale) system if possible. This integration means that if you 86 an item at the POS or adjust a price, your online menu will automatically sync that change, eliminating the risk of customers ordering something you can’t fulfill. Such integration prevents out-of-stock items from appearing available and keeps pricing consistent, building trust with your guests. Sauce’s platform, for example, integrates with many POS systems so that inventory and menu data flow seamlessly – saving you from manually updating multiple places.

Beyond day-to-day stock and price accuracy, periodically refresh your menu content. Seasonality is your friend: update descriptions or item offerings to reflect seasonal ingredients or upcoming holidays (e.g. promote warm comfort foods in winter, or add summer smoothies when the weather heats up). Remove any low-selling or discontinued items in a timely manner so your menu only features what you truly want to sell. An outdated or bloated menu “drags down” performance – it can confuse customers and slow their decision making. By contrast, a sharp, current menu keeps customers confident that what they order is available and will arrive as expected. If you’re using third-party platforms in addition to your direct channel, maintaining consistency across all of them is important too (customers may check multiple sources). A unified menu management tool can help with this, or simply prioritize pushing customers to your own up-to-date site. Bottom line: regularly audit your online menu for accuracy. This builds customer trust and prevents the disappointment (and refunds) that come with misinformation. With your own platform, you have the agility to make updates instantly without any intermediaries – ensuring your online menu is always a reliable reflection of what your restaurant offers.

10. Analyze Performance and Continuously Refine Your Menu

Optimization is not a one-and-done task. The best restaurants treat their online menu as a living document – constantly tweaking and improving it based on data and customer feedback. Dive into your sales reports and analytics (one advantage of direct online ordering is that you get full access to these insights, unlike third-party apps that hide customer details). Identify which items are your top sellers online, which ones aren’t moving, and how changes impact your revenue. For example, track metrics like item sales, conversion rate, average order value, and cart abandonment rate. Many platforms (including Sauce) provide dashboards for these stats. Make it a practice to review your menu performance at least monthly. If certain items are rarely ordered, consider swapping them out or highlighting them differently. Retire underperformers to reduce clutter and focus customers on what’s popular. On the flip side, if you notice people often abandon their carts at a certain step, there may be a UX issue or missing info that you can fix.

Experiment with menu changes and measure the results. Try A/B testing different elements: for instance, update a photo or reword a description and see if orders for that item increase. Some restaurants have discovered that a simple redesign of their menu page or app led to a 30% jump in orders – proof that investing in user experience pays off. Test out new upsell prompts or combo deals and monitor their uptake. Perhaps an “Add Dessert for $3” upsell results in 20% of customers adding it – that’s useful data! Continuously refine your strategy: if a limited-time special sells like hotcakes, make it a permanent menu item; if a promo code barely gets used, try a different incentive. Importantly, a direct ordering platform allows you to own the customer relationship and data, so you can even follow up with customers via email or SMS, gather feedback, and use that to inform menu decisions. You might learn, for example, that a significant number of customers would order a vegetarian option of a popular dish – which is valuable insight for menu development. In short, treat your online menu as an evolving sales tool. By monitoring performance and staying willing to adjust (whether it’s pricing, placement, or the items themselves), you’ll keep improving your conversion rates and average order sizes over time. Restaurants using a platform like Sauce benefit here because they can implement changes quickly and see detailed results, rather than being stuck with a static menu controlled by a third party. Embrace a mindset of continuous improvement, and your online menu will become a revenue engine that gets stronger each month.

Conclusion: By implementing these 10 tips, you can turn your online ordering menu into a powerful sales driver for your restaurant. From enticing visuals and descriptions to smart pricing and upsells, each best practice is aimed at increasing customer conversion and order value. Crucially, having the right online ordering platform makes all the difference. A direct, commission-free system like Sauce empowers you to apply these optimizations freely – without losing profits to high fees or being constrained by someone else’s rules. You’ll enjoy full creative control over your menu and branding, instant menu updates, integrated ordering with your POS, and valuable customer data at your fingertips. In contrast, third-party apps often limit customization and take a big bite out of your revenue. While those marketplaces can complement your strategy for discovering new customers, building your own online ordering channel is the key to long-term success. It lets you create a branded, seamless ordering experience that keeps customers coming back directly to you. In the end, an optimized menu on a flexible platform means happier customers, larger tickets, and more money in your pocket. Now let’s address a few common questions restaurant owners often have about digital menus and online ordering.

FAQ