Sell different things — and different prices — on each channel

Put a dish on the dine-in menu but not delivery, or charge more for delivery than at the table.

A dish does not have to be available everywhere, and it does not have to cost the same everywhere either. Delivery costs you more to fulfil once you have paid for packaging and the journey, and some dishes simply do not travel at all. Ice cream, a soufflé and anything with a crisp topping arrive in a state nobody wants to eat.

Set it per dish

1. Open Menu → Items and click the dish.
2. Find the Availability section.
3. For each channel — Dine in, Takeaway and Delivery — choose whether the dish is on the menu or off the menu.
4. Wherever it is on the menu, you can also set the price it sells for on that channel.

Save the item and the change takes effect straight away, so the dish disappears from your delivery menu while staying exactly where it was on the menu at the table.

When to use it

• Take it off the delivery menu when the dish arrives soggy, melted or collapsed. It is far better that a customer never gets the chance to order it than that they order it once, are disappointed, and quietly stop ordering from you altogether.
• Charge a higher delivery price when you need to cover packaging and the cost of getting the food there. Customers do notice these differences, so keep the gap modest and apply it consistently across the menu rather than on a few dishes, because a price that jumps on one item looks like a mistake or a trick.
• Keep something dine-in only when it genuinely needs a table, such as a tasting menu or anything served flaming.

Checking your work

Open your own ordering page and switch between collection and delivery, the way a customer would. Anything you have taken off should be missing, and anything with a channel price should be showing the right figure. It only takes a moment and it is the only way to see what the customer sees.

If a dish has disappeared from everywhere and you cannot work out why, come and look at this section first. Channel availability is the most common explanation for “why can’t customers order the chicken?”, well ahead of anything else.

Keep it as simple as you can get away with. Every extra rule here is something you will have to remember the next time you change a price, and the one you forget is the one that costs you money. Use channel pricing where the cost to you genuinely differs, not everywhere it could.

Last updated 20 September 2026