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先说结论：不是每家店都需要自己的点单系统。先把账算清楚再决定。
第三方平台抽成大概在一成到三成之间，看你选的是自取、自送还是平台送，再加信用卡手续费。具体数字你看自己后台比我准。
算法很简单：拿你一个月的线上营业额 × 抽成，就是你每个月交出去的钱。自己的系统是一次性投入 + 每单卡费（大约 2.9% + 30分）。两个数字一比，多久回本就出来了。
什么时候值得做：线上单已经有稳定量，而且很多是回头客。回头客本来就会找你，没必要每单都付抽成。
什么时候不值：线上单本来就少，或者你靠平台带新客人。那个抽成买的是曝光，不是送餐，自己做系统代替不了。
最实际的做法是两边都留：平台继续带新客，自己的网站接回头客。菜单上、袋子上、小票上印一个二维码，慢慢把熟客引回来。
还有一个坑：系统做好了，单子得能直接进厨房。如果还要人盯着 iPad 再手抄一遍，一忙就出错，那等于没做。
我自己做过一套：同一个厨房跑好几个牌子，客人下一单，系统自动按牌子把单分开，每个牌子的账也分开算。所以上面说的那些坑都是真踩过的。
如果你想知道自己店到底值不值得做，把你现在的情况跟我说一下，我帮你算一下，不收钱。算完不划算我会直接说不划算。我会说中文、英文、葡萄牙文和西班牙文，全美都接，线上做。
leonkelvinli.onrender.com/zh?s=uscanyin 、电话 (510) 826-7735
North America Catering is the most active Chinese catering community in North America.
North America Catering is the preferred communication platform for Chinese restaurant practitioners, supporting the free release of the latest Chinese restaurant gossip exchange, hot discussions, recruitment and employment, restaurant transfers and other information. At the same time, the platform for North American restaurant owners to provide catering news and information, restaurant guide, industry trends, data reports, as well as commercial credit, legal and financial, ordering system, restaurant computer POS, catering supply, takeout orders and other catering upstream and downstream service information. It helps restaurant operators to obtain information, connect with resources and improve operational efficiency.
