Restaurant online ordering via your own link + iDEAL

Restaurant online ordering via your own link + iDEAL (step-by-step)

• You are currently paying (too) much commission, or you keep getting phone calls for orders that could easily be placed online.
• Every order through your own link = higher margins + you keep the customer data, not the platform.
• In this step-by-step guide, you will see exactly what you need to launch iDEAL on your own ordering link, without technical stress.

What we mean by "your own ordering link + iDEAL" (and why it pays off)

An "own ordering link" is, simply put, a single fixed link you can share anywhere (on your website, on Instagram, on a QR code) where customers place their order themselves. With iDEAL, they can pay online immediately, just like they are used to with other webshops.

In practice, it comes down to one thing: you send customers into your own ordering environment, with your rules and your payment step, instead of using a platform that sits in between.

Your own link on your site vs ordering via a platform (quick difference)

• Via a platform: customers find you among other businesses. The platform sits in between, partially controls your visibility, and usually charges a hefty fee per order.
• Via your own link: customers order directly from you. You set the rules (hours, minimum order, delivery area) and you typically pay a fixed monthly fee or a lower fee per payment.

Want to compare the difference at your own pace? Here is a clear breakdown of custom website vs platforms like Thuisbezorgd.

What you gain: margin, repeat orders, fewer mistakes

In practice, you often see three direct benefits:

1. Higher margin per order
   If you are not handing over a big chunk of every order, you simply keep more. That adds up quickly, especially for delivery and takeaway.

2. More repeat orders
   Once someone has your link (for example via WhatsApp or a QR code on the receipt), that customer comes back more easily. You become less "one choice among ten" and more "their go-to place."

3. Fewer mistakes and fewer phone calls
   Online, the customer chooses everything themselves: sauce, extra topping, no onions, pickup time. Fewer misunderstandings than over the phone, especially on busy evenings.

A very familiar scenario: on Friday night you mostly get questions about pickup times and small menu choices. With time slots and clear options, a large part of that call traffic disappears. Not because people suddenly get less hungry, but because you stop forcing them to call.

When it is (still) not smart (for example: too little volume)

To be fair: it is not always the best first move. It can wait a bit if:

• you only have a few takeaway orders per week and you mainly rely on walk-ins,
• your menu changes almost daily and you do not have anyone who wants to keep it updated,
• you cannot reliably deliver within time slots yet (for example due to constantly changing staffing).

But even then, you can start small: takeaway only, limited menu, fixed hours. In the winter months (cold, rain, earlier darkness), many businesses see takeaway and delivery peak around dinner time. Then "online ordering without calling" mostly means a calmer shop.

Choose your route: an ordering tool with your own link or custom on your website

You can tackle this in two broad ways. Which one is best depends mainly on how fast you want to go live, how much control you want, and how much time you have yourself.

Route A: ordering tool with your own link (fastest start)

For many hospitality businesses, this is the easiest start. You get an ordering page from a provider, with your logo, menu, and settings. You add a button on your website ("Order now") that links to that page.

A good fit if you:

• want to go live within a week,
• do not feel like dealing with technical hassle,
• mainly want it to just work (especially on mobile).

Route B: webshop/website integration (more control, more work)

Here the ordering flow lives inside your own website. That can match your branding better and often gives you more freedom: your own copy, your own pages, extra options, sometimes even campaign integrations.

A good fit if you:

• want a strong website that truly belongs to you,
• want more control over the customer journey,
• are willing to invest a bit more time (or get help).

Want this built professionally without headaches? Take a look at online ordering through your own website. It matches what many restaurants are looking for right now: less dependence, easy ordering for customers, and payments via iDEAL.

What to check: commission vs subscription, support, data ownership, receipt printer/app

No matter which route you choose, check these points before you say yes:

• Cost structure: do you pay per order, per month, or both?
• Support: can you reach someone during busy hours, or only via email?
• Customer data: does it remain yours (so you can recognize customers and see them return), or not?
• How it works in the business: does a ticket print from a printer, does a tablet show a notification, or do you get it on your phone?
• Settings you need: delivery area, minimum order, time slots, maximum orders per 15 minutes.

A practical tip: if your peak is on weekends, test what support is worth. A system that only responds on Monday is not helpful on Saturday night.

Setting up iDEAL via a payment provider (Mollie): what do you need?

Many owners think iDEAL is "something technical." In practice, it is mainly: you register your business, connect your bank account, and your ordering system uses that payment method.

Requirements (Chamber of Commerce, bank account, domain, email, business details)

Get this ready in advance and it will move fast:

• Your company registration details (Chamber of Commerce)
• The bank account where you want payouts
• Your domain name (for example restaurantname.nl)
• A business email address (preferably info@ or finance@)
• Address and contact details of the business
• What you sell (short description: takeaway, delivery, food and drinks)

Integration in plain language: "payment link" vs "checkout inside your order page"

You usually see two approaches:

• Pay on a separate payment page (payment-link feel)
  The customer orders, clicks pay, and lands on a familiar payment page. This is often the most standard option and works perfectly fine.

• Pay inside the order page (checkout inside your order page)
  This feels a bit tighter: fewer steps, sometimes slightly better completion rates. Not always necessary, but sometimes nice.

Important: you usually do not have to build this yourself. You provide the details and choose what you want; the builder or provider sets it up correctly.

Safety and trust: payment page, padlock, confirmation email

Customers want to know it is legitimate. This helps a lot:

• A clear payment page showing your name and the amount
• The padlock in the address bar (secure connection)
• An immediate confirmation after payment (on-screen and by email)
• Clear copy: "Your order has been paid and is scheduled for 18:20"

An order page that actually generates orders (conversion basics)

An order page can work perfectly from a technical standpoint and still miss orders. Often due to small things: the button is too low, the menu is unclear, or times are confusing.

Buttons/placement: top of the page, sticky "Order now", on mobile

Most customers order on their phone. Make it easy:

• Place "Order now" at the top of your website (not hidden in a menu)
• Make sure the button stays visible on mobile while scrolling
• Add one clear sentence on your homepage too: "Takeaway and delivery. Pay with iDEAL."

Menu structure: bestsellers first, simple options, upsells (sauce/drinks) without annoyance

Keep it the way you would explain it in person:

• Put your bestsellers at the top
• Keep choices simple: "small / large," "extra sauce," "with/without onions"
• Offer extras, but politely:
  • "Want garlic sauce with that?"
  • "Add a drink?"
    Not twenty pop-ups. One clean prompt is enough.

Delivery/pickup times: time slots, prep time, max orders per slot

This is where it often goes wrong in hospitality: everyone wants it "now," but the kitchen cannot always handle that.

• Work with time slots (for example every 10 or 15 minutes)
• Set your prep time realistically (better 40 minutes and accurate than 25 and chaos)
• Set a maximum per time slot so you do not suddenly get 18 orders at once

Seasonal tip (winter / rain): during wet, cold weeks you often get a peak around dinner time. Be strict: "Ordering starts at 17:00" and use time slots. That keeps the kitchen calm and reduces angry customers.

Confirmation and status: fewer phone calls (email/sms/ticket)

If customers hear nothing, they will call. Prevent that with:

• Immediate on-screen confirmation: "Success, we received your order."
• Confirmation by email (and optionally SMS) with time and address
• A clear in-store notification: receipt printer or an app alert you will not miss

Put your ordering link everywhere (so people actually use it)

You can have the best order page in the world, but if nobody sees the link, nothing happens. Create one fixed link and repeat it everywhere.

Google Business Profile: ordering link + posts

Many people find you through Google and want to order immediately.

• Add your ordering link in your profile under "order" or "website"
• Post a short update once in a while: "Starting today: order online and pay with iDEAL"
• Display pickup and delivery hours clearly, especially around holidays and winter rush periods

Instagram/WhatsApp: one fixed link, not 10 different ones

Keep it simple:

• One link in your Instagram bio: "Order here"
• Use that same link in WhatsApp (for example as a saved reply)
• In stories, do not keep sending people down different paths, use the same ordering link every time

In your business: QR on the door, table, receipt, bags

This works surprisingly well, especially for repeat orders:

• QR code on the door: "Do not feel like calling? Order via QR and pay with iDEAL."
• QR code on the table: handy for ordering takeaway later ("next time, order online")
• QR code on the receipt or a sticker on the bag: "Next time: pay with iDEAL via our own link"

Measure without hassle: how do you know it works?

You do not need to be a numbers person. If you track these items, you will know within a few weeks whether it is paying off.

Simple KPIs: number of orders, average order value, peak moments, cancellations

Check weekly:

• Number of orders through your own link
• Average order value (are orders getting bigger?)
• Peak moments (when do you get overloaded, when is it quiet?)
• Cancellations or failed payments (if that happens often, there is friction)

2 quick improvement rounds (after week 1 and week 3)

• After week 1:
  Check: can people find the button? Are orders coming in correctly? Are the times right?
  Adjust 1 to 2 things (for example move the button higher, add +10 minutes to prep time).

• After week 3:
  Check: what are your bestsellers and where do people drop off?
  Adjust the menu order and add one clean extra option (sauce or a drink).

Frequently asked questions / objections

"How much does this cost per month, and do I still pay commission?"

It depends on the provider and the route. Often you pay either a fixed monthly fee, or an amount per order or payment. Pay close attention to what happens when volume increases: you do not want to be surprised by costs that rise faster than your revenue.

"How fast can this go live (and how much time will it take me)?"

If your details and menu are ready, it can often go live within a week. Your time is mainly spent on: providing the menu, setting delivery hours, and doing a quick test to make sure everything is correct.

"I am not good with tech. Can this be done without hassle?"

Yes. You mainly need to make choices (hours, delivery area, menu). Someone else can set up the rest for you. The most important thing is that it is easy for you to use in real life during busy periods.

"Can I offer iDEAL safely, and what about trust?"

Yes, as long as you use a reputable payment provider and your order page is clear. Customers recognize iDEAL; they mostly want a clear confirmation and a reliable payment step.

"Should I do this myself, or is it smarter to outsource?"

If you enjoy tinkering and you have time, doing it yourself can work. If you mainly want it to work fast and reliably (without weekend headaches), outsourcing is often smarter. It is not about "can you," it is about "do you want to spend your time on it."

Quick checklist: prepare in 30 minutes (then it can be built)

Pull this together and store it in one folder. Then building or configuring can move quickly.

Copy/details: opening hours, delivery area, minimum order, allergens

• Opening hours (separately for takeaway and delivery if different)
• Delivery area (which neighborhoods/towns you do and do not serve)
• Minimum order amount (delivery only, or also takeaway)
• Allergen information or a short note on where guests can find it
• Phone number for emergencies (not for "where is my food," but for actual issues)

Menu: categories, prices, photos (optional), options/add-ons

• Categories (for example pizzas, pasta, tapas, desserts, drinks)
• Product names and prices
• Short description per item (one sentence is enough)
• Options: extra sauce, extra cheese, gluten-free where possible
• Photos are allowed but not required. One or two strong photos of your top dishes already helps.

Operations: printer/app notifications, who handles orders?

• Who monitors orders during peak times (name + shift)
• Where the order comes in: receipt printer, tablet, or phone?
• What is the plan if it suddenly gets too busy: tighten time slots, temporarily pause, or switch to takeaway only

Schedule a free advisory call (max 30 min): we will review your setup (takeaway/delivery), choose the best route (tool or custom), and you will get a clear plan to launch your own ordering link with iDEAL. book a free advisory call.