Customers browse a menu with sizes, extras and heat levels, get a delivery fee quoted from their postcode, and follow the food on a tracking link that refreshes itself. The kitchen gets a screen showing every live ticket with the oldest promise first, and a dish can be taken off the menu mid-service in one click. Order lines are frozen copies. The name, the options and every figure are snapshotted, so editing a price tomorrow never rewrites what somebody was charged yesterday. Delivery areas are postcode prefixes with their own fee, minimum spend and quoted time. Separate hours for orders and tables, several windows a day — because a kitchen stops taking deliveries before it stops seating.