Why Your Restaurant, Cafe Or Food Truck Should Offer Collection Orders: The Complete Guide for Irish Foodservice Businesses

Collection orders are no longer optional for restaurants, cafés, and foodservice businesses looking to maximise revenue. While dine-in service remains important, offering collection gives you access to entirely new revenue streams without the overhead costs of table service or the high commissions of delivery platforms.

If you're still on the fence about adding collection to your business, this guide breaks down exactly why collection matters, how much additional revenue you can expect, and the practical steps to start taking collection orders profitably.

What Are Restaurant Collection Orders and Why Do They Matter?

Collection orders (also called takeaway or click-and-collect) let customers order ahead and pick up their food at a scheduled time. Unlike traditional phone orders or walk-in takeaway, modern collection systems use apps or websites where customers browse your menu, place orders, pay in advance, and simply collect when ready.

Why this matters for your business:

You're not just offering convenience, you're creating a completely different revenue channel that operates alongside your dine-in service. A family might visit your restaurant monthly for dinner, but order collection fortnightly for busy weeknight meals. That's double the revenue from the same customer without doubling your seating capacity.

The Revenue Benefits of Offering Collection Orders for Restaurants

Increase Your Revenue Without Adding Tables

Your dining room has physical limits. If you have 40 covers, that's your maximum capacity during service. But collection orders don't require tables, servers, or extended customer time. Your kitchen can handle additional orders during service without impacting the dine-in experience.

Real numbers:

A restaurant doing 60 covers per evening service at an average €35 per person generates €2,100 in dine-in revenue. Add just 10 collection orders per evening at €30 each, and you've added €300 daily—or €109,500 annually based on 365 days of operation.

That's additional revenue using the same kitchen, the same staff, and the same ingredients you're already buying. No additional rent, no additional servers, minimal additional cost.

Capture Revenue During Quiet Periods

Tuesday lunch service slow? Collection orders fill that gap.

Rainy weeknight with empty tables? Collection customers aren't affected by weather.

Off-season month when tourism drops? Local collection customers provide baseline revenue.

Collection orders smooth out the peaks and valleys of restaurant revenue. You're no longer entirely dependent on customers physically coming through your door during traditional service times.

How Collection Orders Improve Your Restaurant's Profit Margins

Lower Labour Costs Per Order

Dine-in service requires front-of-house staff for greeting, seating, taking orders, serving, clearing, and processing payment. Collection orders require someone to bag food and hand it to a customer. The labour efficiency difference is significant.

The maths:

• Dine-in table: 2 customers, €70 revenue, 90 minutes of service time

• Collection order: 2 customers, €60 revenue, 2 minutes of handoff time

Your kitchen handles both orders similarly, but the collection order requires 45x less front-of-house time. For businesses with tight labour costs, this efficiency matters.

No Need for Delivery Drivers or High Platform Commissions

Collection orders are the sweet spot between dine-in and delivery. You get the expanded customer base of delivery without the costs.

Delivery platform reality:

• 20-30% commission to the platform (Mosey is 6%)

• Driver costs and logistics

• Food quality risks during transport

• Customer experience outside your control

Collection reality:

• 4.5% commission on platforms like Mosey

• No driver costs

• Food leaves your kitchen at perfect quality

• Customer experience in your control

On a €50 order, you keep €47.25 with collection (4.5% commission).

Better Food Quality Means Fewer Refunds and Complaints

Collection customers receive their food fresh from your kitchen. No 20-minute journey where chips get soggy or sauce separates. No delivery driver confusion about addresses or delays. Food quality is optimal, which means happier customers and fewer complaints or refund requests.

Happy customers return. Customers who received disappointing food after a long delivery wait might not give you a second chance, regardless of whether the problem was your fault.

How to Start Offering Collection Orders at Your Restaurant

Choose the Right Collection Order Platform

Not all platforms are equal. You need one that's actually designed for foodservice, charges reasonable commissions, and gives you control over your customer data.

What to look for:

Low commission rates — Mosey charges 4.5% for collection orders versus 20-30% for traditional delivery platforms. That difference directly impacts your profitability.

Customer data ownership — You should own the customer email, phone number, and order history. This lets you market directly without paying platform fees every time.

Menu management — Easily update items, prices, and availability without needing a web designer or technical knowledge.

Pre-payment options — Customers pay when ordering, improving your cash flow and reducing no-shows.

Free basic tier — Test collection orders without monthly subscription fees. Mosey offers free collection features so you can start without upfront costs.

Set Up Your Collection Order System

Step 1: Digitise Your Menu

Create a digital version of your menu with descriptions, prices, and dietary information. Include photos if possible—they significantly increase order values.

Step 2: Define Collection Times

Decide when you'll accept collection orders. Many restaurants offer:

• Lunch collection: 12:00-14:30

• Evening collection: 17:00-21:30

• Specific timeslots every 15-30 minutes

This prevents all orders arriving simultaneously and overwhelming your kitchen.

Step 3: Set Minimum Order Values (Optional)

Some restaurants set minimum order values (typically €15-25) to ensure collection orders are worth the operational effort. This is optional but can improve efficiency.

Step 4: Train Your Staff

Brief your team on the collection process. Who bags orders? Where do customers collect? How do you verify orders? Simple processes prevent confusion during busy periods.

Step 5: Promote Your Collection Service

Tell your existing customers you now offer collection through:

• Table cards or menu inserts

• Social media posts

• Email to your customer database

• Signage in your window or on your premises

Optimise Your Collection Order Operations

Timing is everything: Schedule orders properly so your kitchen isn't slammed with simultaneous collection and dine-in orders. Spread collection slots throughout service.

Packaging matters: Invest in quality packaging that keeps food at proper temperature and presents well. Customers judge food quality partly by presentation.

Clear collection area: Designate a specific spot for collection pickups away from dine-in entrances. This prevents congestion and confusion.

Order verification: Use order numbers or customer names to verify pickups. Prevents orders going to wrong customers.

Communication: Send confirmation texts or emails with collection time and any special instructions. Reduces phone calls and questions.

Restaurant Collection Order Statistics: What to Expect

Understanding realistic expectations helps you plan properly.

Average Order Values for Collection vs Dine-In

Collection orders typically average:

• 10-20% lower than dine-in orders

• Higher than individual delivery orders

• €25-40 per order depending on your cuisine and location

Why lower than dine-in?

Collection customers often aren't ordering drinks, desserts, or starters the way dine-in guests do. They're focused on mains and perhaps sides. This is normal and expected.

Why higher than some delivery orders?

Collection customers aren't paying delivery fees, so they're more comfortable ordering that extra side or dessert. Plus, no platform is adding service charges that make customers price-sensitive.

Expected Collection Order Volume

Most restaurants see:

• First month: 5-15 collection orders weekly as customers discover the service

• After 3 months: 20-50 collection orders weekly as word spreads

• After 6 months: 40-100+ collection orders weekly for established restaurants

Volume depends heavily on location, cuisine type, marketing efforts, and how prominently you promote collection options.

Collection Orders as Percentage of Total Revenue

Mature collection services typically represent:

• 15-30% of total revenue for restaurants primarily focused on dine-in

The key: collection becomes a significant revenue stream without cannibalising your dine-in business. Different occasions, different customer needs.

How Collection Orders Help Irish Restaurants During Slow Periods

Irish hospitality businesses face significant seasonal and weekly fluctuations. Collection orders provide stability.

Weather-Proof Your Revenue

Rainy evening? Dine-in reservations drop, but collection orders remain steady. Families still need dinner—they just prefer not to leave home.

Cold winter weeks? Collection orders maintain volume while tourist-dependent dine-in business drops.

Unexpected closures? If your dining room is unavailable (maintenance, private events, etc.), collection orders keep revenue flowing.

Fill Slow Service Periods

Monday-Wednesday evenings are notoriously quiet for many restaurants. Collection orders fill that gap without requiring full front-of-house staffing levels.

Off-peak lunch hours become profitable when collection orders supplement reduced dine-in traffic.

Early or late shoulders of service extend your effective trading hours without requiring servers on the floor.

Maintain Staff Hours Year-Round

When dine-in business drops, you're forced to reduce staff hours or risk unprofitability. Collection orders provide enough additional revenue to keep staff employed during slower periods, which means:

• Better staff retention

• More experienced team

• Consistency in food quality

• Less recruitment and training costs

Happy staff who get consistent hours don't leave for competitors.

Tax and Legal Considerations for Collection Orders in Ireland

VAT on Collection Orders

Collection orders are subject to standard VAT rates:

• 13.5% VAT for most food items (hot food for consumption off premises)

• 23% VAT for certain items like ice cream, alcohol

Check with your accountant about specific items. You're responsible for collecting and remitting VAT regardless of whether orders come through dine-in or collection.

Food Safety Requirements for Collection

All standard food safety regulations apply:

• Maintain proper temperature control

• Use appropriate packaging

• Label allergen information clearly

• Follow HACCP procedures

Collection doesn't change your food safety obligations—the same rules apply whether customers eat in your restaurant or take food home.

Payment Processing and Records

Collection orders paid through digital platforms automatically create transaction records. Ensure you:

• Reconcile platform payouts with your records

• Maintain proper accounting for all transactions

• Include collection revenue in tax filings

Using a platform like Mosey that provides clear transaction reporting simplifies accounting and ensures compliance.

Common Mistakes to Avoid When Starting Collection Orders

Mistake 1: Not Promoting Your Collection Service

Adding collection capability means nothing if customers don't know about it. Actively promote through every channel:

• Social media posts and stories

• Email newsletters

• In-restaurant signage

• Table cards and menus

• Staff mentioning it to dine-in customers

Assume customers don't know collection is available unless you tell them repeatedly.

Mistake 2: Using High-Commission Platforms

Signing up for the first platform you find, often Deliveroo or Just Eat, seems convenient but kills profitability. A 30% commission on a €35 order means you're giving away €10.50. On already thin margins, that's unsustainable.

Start with lower-commission platforms like Mosey (4.5%) where you actually profit from collection orders.

Mistake 3: Inadequate Packaging

Cheap packaging that leaks, gets soggy, or fails to maintain temperature ruins food quality and damages your reputation. Invest in proper packaging:

• Leak-proof containers for sauces and liquids

• Ventilated packaging for items that steam

• Insulated bags for maintaining temperature

• Sturdy bags that won't break during transport

Good packaging costs marginally more but dramatically improves customer experience.

Mistake 4: Overwhelming Your Kitchen Without Planning

Adding collection orders without adjusting kitchen workflow creates chaos. Your kitchen gets slammed trying to handle dine-in tickets and collection orders simultaneously.

Solution: Stagger collection timeslots so orders arrive gradually rather than all at once. Designate a specific prep area for collection orders. Communicate timing clearly between front and back of house.

Mistake 5: Not Tracking Collection Performance

You need to know:

• How many collection orders you're getting

• Average order values

• Peak collection times

• Most popular items for collection

• Customer feedback and ratings

This data informs menu optimisation, staffing decisions, and marketing efforts. Platforms like Mosey provide analytics that show exactly how collection is performing.

Customer Experience Best Practices for Collection Orders

Clear Communication Throughout the Process

Order confirmation: Immediately confirm the order with estimated collection time.

Preparation updates: Let customers know when food is ready (SMS or app notification).

Collection instructions: Provide clear directions on where to park, enter, and collect.

Delays: If running late, communicate proactively. Customers appreciate transparency.

Make Collection Easy and Fast

Customers chose collection for convenience. Deliver on that promise:

Visible signage: Make collection entrance/area obvious

Quick handoff: Orders ready when customers arrive, bagged and verified in under 2 minutes

Parking consideration: If possible, designate collection parking spots

Weather protection: Covered collection area for rainy days

Packaging as Marketing

Your packaging is a mobile advertisement. Every bag leaving your restaurant is an opportunity:

Branded packaging: Bags, containers, or stickers with your logo

Include menus: Physical menu or card with QR code drives repeat orders

Thank you notes: Small gesture that builds loyalty

Social media handles: Encourage customers to tag you in food photos

How Collection Orders Build Customer Loyalty

Own the Relationship, Not the Platform

When customers order through platforms like Deliveroo, Deliveroo owns the customer relationship. You can't email them, text them, or market to them directly without paying more platform fees.

With collection orders through your own system (or platforms like Mosey that give you customer data), you own the relationship:

Direct marketing: Email customers about new menu items, special offers, or events

Loyalty programmes: Track order frequency and reward regular customers

Feedback collection: Ask for reviews and suggestions directly

Personalisation: Remember preferences and customisation requests

Convert Collection Customers to Dine-In Guests

Collection orders introduce customers to your food quality without the commitment of a full dining experience. Once they love your food at home, they're more likely to visit in person for special occasions.

Encourage this transition:

• Include information about your dining room in collection bags

• Offer small discounts for first dine-in visit after collection orders

• Showcase your restaurant atmosphere on social media

• Mention reservation options in order confirmations

Build Long-Term Value Through Convenience

A customer who can easily order collection will order more frequently than one who must visit in person. Convenience drives frequency:

Regular customer visits monthly for dinner: €35 × 12 = €420 annual value

Same customer adds fortnightly collection orders: €30 × 24 = €720 additional annual value

Total annual value: €1,140 versus €420

That's nearly 3x the lifetime value by simply offering collection convenience.

Technology Requirements for Modern Collection Orders

Payment Processing for Collection Orders

Modern collection requires pre-payment capability. This means:

Card processing: Accept all major cards (Visa, Mastercard, American Express)

Digital wallets: Apple Pay and Google Pay for quick mobile checkout

PCI compliance: Use payment providers that handle security requirements

Platforms like Mosey integrate with Stripe for secure, compliant payment processing. You don't need to handle payment infrastructure yourself—it's managed for you.

Menu Management Systems

Your digital menu needs to:

Update easily: Change prices, descriptions, and availability without technical knowledge

Show accurate information: Include allergens, dietary info, and ingredients

Handle modifications: Let customers customise orders (no onions, extra sauce, etc.)

Manage inventory: Mark items unavailable when you run out

Good platforms let you update everything from your phone in real-time.

Order Management and Kitchen Display

Digital tickets: Orders appear on kitchen screens or tablets

Timing management: Kitchen sees required completion time for each order

Status updates: Mark orders in progress, ready, or collected

Order history: Reference past orders for consistency and problem-solving

These systems prevent miscommunication and keep your kitchen organised during busy periods.

Cost Analysis: What Does It Really Cost to Add Collection Orders?

Let's break down the actual costs of adding collection to your business.

Platform Costs

Mosey (4.5% commission):

• 100 orders monthly at €30 average = €3,000 revenue

• Commission: €135

• You keep: €2,865

Alternative (25% commission):

• Same 100 orders = €3,000 revenue

• Commission: €750

• You keep: €2,250

Difference: €615 monthly or €7,380 annually by choosing lower-commission platforms

Packaging Costs

Budget: €0.30-0.50 per order (basic containers and bags) Mid-range: €0.60-1.00 per order (better quality, some branding) Premium: €1.20-2.00 per order (full branding, excellent quality)

100 monthly orders with mid-range packaging: €80/month or €960 annually

Labour Costs

Additional labour is minimal since you're using existing kitchen staff. The main addition is front-of-house time for bagging and handoff:

Approximately 5 minutes per order (bagging, verification, handoff) × 100 orders = 500 minutes monthly = 8.3 hours

Total Cost Example

Monthly collection orders: 100 at €30 average = €3,000 revenue

Costs:

• Platform commission (4.5%): €135

• Packaging: €80

• Labour: €100 Total costs: €315

Collection orders are highly profitable even after accounting for all additional costs.

The Future of Restaurant Collection Orders in Ireland

Growing Consumer Preference for Collection

Irish consumers increasingly prefer collection over delivery for several reasons:

No delivery fees: Collection is cheaper for customers

Faster: No waiting for drivers

Better food quality: Fresh from kitchen to car

More sustainable: Less packaging waste, no vehicle emissions

This trend means collection demand will continue growing, making it essential rather than optional for competitive restaurants.

The Competitive Necessity of Collection

Five years ago, collection was a nice-to-have feature. Today, it's expected. Customers searching for restaurants automatically filter for collection options. If you don't offer it, they choose competitors who do.

The question isn't whether to offer collection, it's how to do it profitably and efficiently.

Getting Started with Collection Orders: Your Action Plan

Week 1: Research and Planning

• Choose your collection platform (prioritise low commission, customer data ownership)

• Define your collection hours and timeslots

• Decide on minimum order values (if any)

• Calculate expected order volume based on your current customer base

Week 2: Menu and Operations Setup

• Digitise your menu with descriptions and pricing

• Source quality packaging suppliers

• Train staff on collection procedures

• Set up collection area with clear signage

• Test the entire process internally

Week 3: Soft Launch

• Announce collection to existing customers (email, social media)

• Process initial orders and gather feedback

• Adjust timeslots, packaging, or procedures based on real experience

• Train additional staff as needed

Week 4+: Full Launch and Optimisation

• Promote collection prominently across all channels

• Monitor analytics and adjust menu based on popular items

• Gather customer feedback and implement improvements

• Gradually increase marketing efforts as volume grows

Why Choose Mosey for Your Restaurant Collection Orders

Mosey is designed specifically for Irish foodservice businesses with features that drive profitability:

Just 4.5% commission — Keep more of what you earn compared to 20-30% platforms

You own your customer data — Build direct relationships and market without platform fees

Integrated with reservations, vouchers, and discovery — One platform for all customer touchpoints

Free basic tier — Start collection without monthly subscription costs

Irish-based with local support — LEO-backed and understanding of Irish hospitality

Food-focused discovery — Customers find you when they're actually deciding where to eat

Collection orders should make you money, not just keep you busy. Mosey's low commissions and transparent pricing ensure collection genuinely improves your profitability.

The Bottom Line: Collection Orders Are Essential Revenue

Restaurant collection orders are no longer optional for Irish foodservice businesses. They represent:

• 15-30% additional revenue without adding seating capacity

• Higher profit margins than delivery platforms

• Revenue stability during quiet periods and bad weather

• Customer convenience that drives ordering frequency

• Owned customer relationships you can market to directly

The difference between struggling and thriving often comes down to diversified revenue streams. Collection orders provide that diversification without massive investment or operational complexity.

Start with a low-commission platform like Mosey, set up quality packaging, train your staff, and promote your collection service. Within months, you'll wonder how you operated without it.

Ready to add collection orders to your business?

Set up your free Mosey profile at www.moseyfoodfinder.com and start taking profitable collection orders today. No monthly subscription required, just 6% commission, and you own your customer data.

Your kitchen is already cooking. Start capturing collection revenue.