Ghost kitchen software: brand menus, order routing and shared kitchen capacity — buying checklist
From: https://www.iwantmywebsitenow.com/industry/food/ghost/
Workflow sources checked: 2026-10-02. Prices have separate capture dates.

Use this with a vendor or a builder. These are proposed evaluation tests, not claims that any product passed them.

YOUR BUSINESS
Current software:
What must work differently:
Records to bring across:
Budget and timing:

QUESTIONS TO TEST
1. Shared menu and inventory
Ask: Can one ingredient or unavailable item update all brand menus and channels?
Demonstrate: Mark a shared protein sold out and verify each brand, direct site and marketplace stops accepting affected orders.
Observed result:
Follow-up:

2. Order routing
Ask: Do brand, modifiers, prep time and pickup channel reach the correct kitchen station?
Demonstrate: Place simultaneous orders with similar item names from two brands and verify their tickets and labels remain distinct.
Observed result:
Follow-up:

3. Pause and exception handling
Ask: Can the kitchen pause one brand or delay one channel without losing orders or leaving stale menus?
Demonstrate: Pause one brand for a backlog, leave another open and inspect queued orders, customer notices and restart behavior.
Observed result:
Follow-up:

4. Payout and margin visibility
Ask: Can platform fees, refunds, promotions and tax reconcile per brand and channel?
Demonstrate: Close a simulated day with one refund, one marketplace promotion and direct pickup; compare gross, fee, tax and payout totals.
Observed result:
Follow-up:

DEMO SCENARIO (SYNTHETIC)
Simulate a multi-brand rush and a shared-ingredient shortage
1. Create two fictional storefronts that share one prep station and two ingredients.
2. Send marketplace and direct orders for both brands; verify labels, ticket routing and prep time.
3. Mark one shared ingredient unavailable and pause a single brand while keeping the other live.
4. Refund a cancelled order, close the day and reconcile sales and channel fees by brand.

MIGRATION
Plan a controlled data move
Import channel IDs, brand menus and variants, modifier mapping, shared ingredients, prep stations, marketplace fee and payout settings, open orders, tax treatment, refund history, customer consent and reporting dimensions. Reconcile one day across POS and every ordering channel; keep a manual order fallback while testing integration outages.

A POSSIBLE FIRST BUILD
Order technology does not establish food safety, allergen accuracy, delivery conditions or marketplace contract terms. Kitchen managers remain responsible for safe production, truthful menus, packaging, local permits and clear guest communication.

SOURCES
Deliverect ghost kitchen solutions
https://www.deliverect.com/en/customer-type/ghost-kitchens
Vendor overview of ghost kitchen order aggregation, virtual menus and delivery operations.

Otter restaurant platform
https://www.tryotter.com/shop
Vendor product overview of order management, KDS and virtual brand tools.

Otter order management
https://helpdesk.tryotter.com/hc/en-us/articles/28933440344979-Orders-Management
Vendor documentation of multi-brand order status, menu availability and channel operations.

Toast restaurant POS
https://pos.toasttab.com/
Vendor overview of restaurant POS and order operations.

Research by Don, I Want My Website Now.
A product description is not hands-on testing. Verify the plan, current price and export access before committing.