Menuella for sushi restaurants
From your own branded site to a gallery that sells the platter — everything a sushi restaurant needs, in one system. Built for premium pickup and delivery, not a marketplace listing.
Built for your sushi restaurant
On a marketplace, your carefully plated omakase sits in the same grid as a supermarket tray, ranked by a photo the size of a stamp and a delivery time. The plating, the fish, the room you designed — none of it survives the thumbnail. A sushi restaurant sells trust as much as food; guests are paying for freshness and craft they can't verify from a photo. Your own branded site and a gallery that shows each platter properly keep that story yours, so the first thing a guest sees is your work, not a price comparison.
A large platter or an omakase set isn't something you improvise when the ticket lands at 7:03 alongside everyone else's. Fish gets portioned, the rice is timed to the minute, and a rushed platter is a wasted one. When guests pre-order for a set pickup or delivery time, the kitchen sees the big orders coming and preps them fresh for that exact slot instead of firefighting. Advance scheduling turns the celebration order — the one that carries the evening — into something you plan for, not an ambush at the pass.
On a 90-euro platter, a marketplace's cut isn't loose change — it's a real slice of the evening's profit, taken from your highest-value orders first. Sushi already runs on expensive, perishable ingredients, so the margin you keep matters more per order than it does at a quick lunch counter. When guests order on your own site and app, that's 0% commission — a transparent subscription, not a share of every platter — and your own delivery with your own radius keeps the whole premium ticket in the house. On the big orders, that difference is the profit.
A sushi restaurant lives on two kinds of loyalty: the omakase regular who books the counter, and the household that orders the family platter every few weeks. Most owners track the first in a reservation book and the second nowhere at all. With reservations taken on your own site and a loyalty programme tied to the same guest list, both become people you can recognise and bring back — without paying a marketplace to reach guests who already know your name. One system holds the site, the gallery, ordering, reservations and loyalty, instead of five tools that don't talk to each other.
How guests find you — and why a premium platter is worth ordering direct.
Turn the celebration order into a standing habit.
Every order channel into one calm kitchen queue — commission-free.
No. Ordering and delivery are one part — alongside your own website, online menu, gallery, reservations, loyalty and gift cards, all in one system for your sushi restaurant.
Yes. You set your own delivery radius and fees and take pickup and delivery orders on your own channel — commission-free, instead of through a marketplace.
Orders placed on your own Menuella site and app carry 0% commission — you pay a transparent subscription, not a cut of every platter.
Yes. Set menus, platters and individual rolls are all part of how guests order, and each choice reaches the kitchen exactly as selected.
No. Most sushi restaurants start with the website and ordering, then add the gallery, pre-orders, delivery and loyalty as they go.
