01 · The kitchen
A new ticket source. Not a new system.
A Wolt order lands next to Table 12's mains, same colour, same prep timer, same station routing. The kitchen doesn't switch contexts. The cook cares about the station, not the channel. The runner takes the order out the side door without the dining room noticing. What you don't get: a row of tablets growing on the counter. We collapse Wolt into the same KDS your kitchen already trusts.
02 · The POS
No second login.
The host sees floor status as before. The waiter app keeps doing the floor. Wolt and dine-in share one ticket queue — different colour, same controls. Closing a Wolt order looks like closing a dine-in one. End-of-night is still one set of numbers. What you don't get: a separate dashboard at end of night. Channel mix shows up on the same close report.
03 · The menu
One menu. Different rules per channel.
No separate "Wolt menu" build. Take your catalog and decide what to push to Wolt — which items, which photos, which categories. The catalog stays the source. Wolt reads from it. Change a dish description once; it updates on Wolt. What you decide: which items survive a courier ride (the steak medium-rare doesn't). What goes on Wolt is a subset of your menu — usually 60-70%.
04 · The pricing
Channel-specific markup. The commission doesn't eat your margin.
A burger at €15 on the menu can be €17 on Wolt. Same catalog, different price per channel — the commission becomes a markup, not a cost. Set the rule once ("+13% on all Wolt items"); the catalog applies it. Per item, per channel, per time-of-day if you need it. What you decide: how much markup. Most operators land at 10-15% to keep margin even after commission. We give you the numbers; you set the policy.
05 · The Friday night rhythm
Auto-accept on. Manual on the channels that get pranked.
Per-channel auto-accept. Wolt can auto-accept in 30 seconds (it works). Yemeksepeti can require manual on busy nights. Per-channel prep-time overrides — because Friday isn't lunch and a Wolt customer needs to be told the truth about the wait. What you don't get: a customer hammering a buried kitchen because nobody pushed back on prep time. Live prep times stop a bad order before it lands.
06 · The number nobody warned you about
Your channel mix.
Six months in, you'll know how much weekend revenue runs through dine-in vs. Wolt. Without dojofood, that number lives in two systems and you reconcile it manually. With dojofood, it's on the morning report from day two. What you do with it: price the menu correctly, staff for the right mix, decide whether to add the second marketplace.
