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Feteers is a family Egyptian and Mediterranean restaurant in Spokane. When we started, ordering meant a phone call and a paper ticket. Today the same restaurant runs online ordering, a kitchen display system, a self-service kiosk, digital menu boards, and staff time tracking — all one system, built for how a busy kitchen actually works.
Third-party delivery apps take a large cut of every order and keep the customer relationship. Off-the-shelf restaurant software assumes you run like a chain. Neither fit a single independent restaurant that wanted its own ordering channel without redesigning how the kitchen works.
Customers order directly from the restaurant's own site, with card payment and pickup or curbside — no platform commission, and the customer relationship stays with the restaurant.
Orders appear on a kitchen screen as they're placed, with per-item progress. Staff mark items ready and the customer is notified automatically.
An in-store ordering kiosk for walk-in customers, running the same menu and the same order pipeline as the website.
TV menu displays driven by the same menu data as the website, so a price change updates everywhere at once instead of in four places.
A clock-in terminal for staff with hours and payroll reporting, replacing manual tracking.
The site is built around how people actually search locally — Egyptian food, Mediterranean, lunch, catering — so the restaurant shows up for the searches that bring in customers.
| Layer | Pick | Why |
|---|---|---|
| Frontend & site | Next.js | Fast pages, strong SEO, one framework for the site and the screens |
| Hosting | Cloudflare | Fast globally, scales down to near-zero cost between rushes |
| Database | SQL (D1) | Orders and menu need real constraints, not a spreadsheet |
| Payments | Stripe | Card payments, refunds, and gift cards handled properly |
| Notifications | SMS + email | Customers get told when the order is ready, without a phone call |
The restaurant now owns its ordering channel end to end. An order placed on the website appears on the kitchen screen, gets marked ready, and notifies the customer — without anyone rewriting it on paper. The menu has a single source, so changing a price is one edit rather than four.
That's the same problem, whatever the industry. Tell me what your operation looks like and I'll tell you honestly what's worth building first.