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Solutions · Burger restaurants

Online ordering for burger restaurants: combos, swaps and the late shift

Burger orders are fast, modified and often late. 'No pickles, add bacon, swap the fries for onion rings' has to land on the ticket exactly, at 11.40pm, while the counter is three deep. Tuckly's restaurant ordering system puts those orders on your own site, with add-ons that price correctly and notes the grill can read, and takes no commission on them.

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  • Combos as menu items with drink and side choices inside
  • Add, remove and swap through add-ons and notes
  • Late-night hours with the menu switching itself
  • QR ordering at the counter or table, no kiosk hardware

Illustrative view.

  • Combos that read as one line

    A combo is a menu item with its side and drink as choices. The kitchen sees 'Classic combo: fries, cola' rather than three separate items it has to match up.

  • Modifications the grill can trust

    Paid extras (bacon, a second patty) are add-ons with a price. 'No onion' and 'sauce on the side' go in the note. Both arrive on the same ticket.

  • A menu that knows it is midnight

    The breakfast muffin disappears at 11, the late-night menu appears at 10pm. Availability windows do it; nobody at the counter has to remember.

  • QR instead of a kiosk

    A code on the counter or table lets people order from their phone, with nothing to buy or mount. See QR code ordering.

Modifications that reach the grill as written

A burger kitchen fails on details: the bacon that was paid for and not added, the onion that was removed and still there. The ordering page separates the two kinds of change so neither gets lost.

Anything that costs money is an add-on with a price, chosen from a list: extra patty, bacon, cheese, a fried egg. Anything that is a preference is a note: no pickles, sauce on the side, well done. The ticket shows add-ons as lines and the note underneath, which is how a grill cook reads an order anyway.

  • Paid extras as add-ons, each with its own price
  • Removals and preferences in a note on the ticket
  • Swaps (fries for rings) as choices inside the combo
  • Saved details, so the regular's usual takes four taps
See the menu builder
Illustrative view.

Getting a burger place live

Most of this is menu work. The pickup flow in step three is what customers will judge you on.

  1. 1

    Build burgers, then combos around them

    Each burger is an item. Paid extras are a shared add-on list. Combos are their own items with the side and drink as choices inside, so the ticket is one line. The menu builder page shows how variants and add-ons fit together.

  2. 2

    Set the hours and the windows

    Breakfast until 11 if you serve it, the full menu after, a shorter late-night menu from 10pm if the grill runs lean. Each is an availability window set once.

  3. 3

    Design the pickup flow

    A lead time the kitchen can keep (fifteen minutes is typical), a shelf by the counter with bags labelled by name, and a ready status the counter marks. The takeaway and pickup page covers it.

  4. 4

    Decide how far hot food travels

    Draw a small delivery area, set the charge, and use your own driver or Porter where it operates. The delivery management page is specific about what is live and what is being validated.

Kiosk, QR code or counter: three ways to take orders in the shop

A fair comparison, including the one Tuckly does not offer.

OptionHardwareCost shapeWhat it suits
Self-service kiosk Mounted screens, a card reader each, somewhere to put themHardware and software per kiosk; not something Tuckly providesHigh-volume sites with floor space and a queue that justifies it
QR code ordering A printed code; the customer's own phoneNo hardware; orders through your Tuckly page, no commissionAny size of shop; counter queues, tables, outdoor seating
Counter POS Your existing tillWhatever your POS costsWalk-ins who want to talk to a person

Orders from QR codes land on the Tuckly order screen and are keyed into your POS unless a supported integration exists for your system.

The late shift

11.30pm to 1am with two people on

Late-night burger trade is good money and hard work: two staff, a steady stream of orders, and most of them modified. Suppose twenty orders come in over ninety minutes at an average of ₹420, half for pickup and half for delivery inside your small night-time area.

The person on the counter accepts each with a time, the grill works from the screen, pickups go on the shelf by name, and deliveries go out with your night driver in pairs. The twenty orders are ₹8,400. Through a marketplace at, say, 25% (rates vary; this is arithmetic), ₹2,100 would be commission. Through your own page, none; the payment gateway's fee applies at its published rate, and the driver costs what the driver costs.

What the late shift actually needs from the software is simpler than the arithmetic: a ticket that reads correctly the first time, and a status the counter can mark with one tap while holding a bag.

Figures are illustrative and chosen to show the arithmetic, not to predict your results.

What a burger restaurant uses

Making a burger menu work online

Burgers look simple on a board and are complicated on a ticket. The difference between a page that works and one that creates arguments at the pass is how the menu is structured.

Combos first

Most burger orders are combos, so start there. Each combo is a single menu item: the burger, a side choice (fries, rings, salad) and a drink choice, priced as the bundle. Swapping the side is a choice, not a modification, so it does not need a note. If an upgraded side costs more (loaded fries), make it a choice with a price difference rather than a separate add-on, so the total is right before the customer pays.

Single burgers, sides and drinks are plain items for people who do not want the combo. Keep the two lists consistent: a burger should not cost less on its own plus a side than it does as the combo.

Add-ons for money, notes for everything else

The rule is simple. If the change costs the customer money, it is an add-on with a price: extra patty, bacon, cheese, egg. If it is a preference, it is a note: no pickles, no onion, sauce on the side, well done. The grill reads add-ons as lines and the note underneath, and both arrive on the same ticket. Turning preferences into toggles makes the page slower to use and the ticket longer to read, for no gain.

The pickup flow is the product

For a burger restaurant, pickup is the order type that decides whether people come back. The lead time should be short and true: fifteen minutes on a normal evening, more on a Saturday, set per order when accepting. The bag should be on a labelled shelf with the customer’s name, and the counter should mark it ready so the customer knows to come in. A pickup that is ready when promised, in the right bag, with the fries hot, is worth more than any feature on this page.

Staff the screen on the late shift

Two people at midnight cannot also watch a tablet that is face-down by the fryer. Mount it at eye level by the counter, turn the alert up, and agree that the person on the counter accepts orders and sets times. On the busiest hour of the night the right prep time might be 30 minutes. Say so. A customer at 12.15am expects a wait; what they do not forgive is being told 15 and getting 35.

A small area for hot food

A burger and fries have about fifteen minutes of good life in a bag. Draw the delivery area around that: what your driver or a Porter rider can reach from the pass in a quarter of an hour, not what the map suggests. Charge a delivery fee that covers the trip; the delivery fee calculator helps work one out. Widen the area only when you can see from the screen that runs are coming back in time.

Keep prices the same everywhere

There is no Tuckly commission on orders from your page, which removes the main reason restaurants inflate app prices. Your payment gateway charges a fee on online payments at its published rate; on a ₹420 order that is a few rupees. Match the board price online. Customers who see a different number on the page than on the wall assume the worse explanation.

What is not here

Loyalty points, promo codes, kiosk hardware, a kitchen display system and tipping at checkout are not part of the page today. If one of them is central to how you run, ask before setting up; the pricing page is clear about what is included and nothing on it is a promise about features that do not exist yet.

Questions burger restaurants ask

Can customers remove ingredients, not just add them?

Yes, through the order note, which prints on the ticket under the item. If a removal changes the price (no patty on a double), model it as a separate item or variant instead.

How do combos work?

A combo is a menu item with its side and drink as choices inside, priced as the bundle. The kitchen ticket shows one line with the choices. Percentage-off promotions and coupons are not features of the page today, so build the deal into the menu.

Do we need kiosks?

Not for QR ordering. A printed code on the counter or table does the same job through the customer's phone, with nothing to buy or maintain. Kiosk hardware is not something Tuckly provides.

What about tips for the counter or the driver?

Tipping is not part of the checkout today. If it matters to how you pay staff, mention it when you talk to us so you know where things stand.

Can we take orders until 3am?

Yes. Set the hours and a late-night availability window for the shorter menu. The small restaurant guide has a realistic view of staffing the screen on a lean shift.

Get the ticket right the first time

Build the combos, set the hours, and give the late shift a screen that reads the way the grill does.

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Gateway fees, delivery and taxes are separate. Pricing

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Last reviewed 29 October 2026.

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