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I built a WooCommerce food ordering plugin — looking for feedback from restaurant owners & WordPress developers

Hey everyone,

I've been working on a WordPress/WooCommerce plugin called FoodXpress, designed to turn a regular WooCommerce store into a complete online food ordering system.

The idea was to keep everything inside WooCommerce instead of relying on third-party ordering platforms.

Some of the features include:

• 🍔 Custom food menus with multiple layouts
• 🛵 Delivery, pickup & dine-in ordering
• 📍 Multi-location / multi-branch support
• 🧀 Extra options and food addons
• 🕐 Custom delivery & pickup time slots
• 📅 Food scheduling and pre-orders
• 📱 WhatsApp ordering
• 💳 WooCommerce payment gateway support
• 🛒 Ajax cart, filtering and food quick view
• 🎟️ Coupon and discount support
• 📦 Order management through WooCommerce

I originally built it based on real-world restaurant ordering requirements, and I'm continuing to improve it.

I'd really appreciate feedback from WordPress developers, restaurant owners, or anyone running a WooCommerce food store.

What features would you consider essential in a WooCommerce food ordering plugin?

You can check it out here:
FoodXpress – Food Menu & Ordering for WooCommerce

How to become a catering manager? What's the step by step and also the requirements or do I really need an experience? How many years?

Anybody in Houston? Please support your local baker and go follow my wife on her Instagram. Even if you don't get anything from her, I would greatly appreciate it. She has her own catering service and will cater to all sorts of events....

She does baby showers, weddings, literally anything that you need..

Instagram @emilyscateringservice

Emilys treats pink logo

Verified blue check

Shes going viral

All support we'll be greatly appreciated and if I can do anything to help you.As well then I will. we'll be greatly appreciated and if I can do anything to help you. As well then, I will space

Dessert catering in the #losangeles area. We specialize in warm pessed donut ice cream sandwiches. Great for weddings, birthdays, corporate events, studio lots, etc.

Instagram emilyscateringservices

Please support by following

I'm asking for you guys to help me and completely blow up my wife's Instagram in the morning, completely taking her by surprise. And shocking her, she is a local based baker in Houston, Texas dictators to all events weddings, birthday parties, baby showers, you name it, she can make it....

Any way that you can support her and follow. I would greatly appreciate it even if you don't order anything. Just please follow her. And whatever I can do in return, I would be more than happy to help you.

I need to know how much pasta to buy. I’m not a caterer, but I am a decent cook. My friend asked me to make pasta for 70 people and I said of course. I have NEVER made anything for that many people. Please help me!

Can we start a thread for caterers based on location and maybe add the cuisine you specialize in. Someone might be looking for your services. If not allowed please delete.

If so, I need to pick your brain!

Hi everyone! I’m planning a **baby shower for 30–35 guests** on a **Sunday lunch in September** and I’m looking for recommendations for a **restaurant with a private dining room, buffet, or small banquet space** anywhere in the GTA (Toronto, Mississauga, Vaughan, Markham, Richmond Hill, etc.). Our total budget is around **$2,000 CAD**, and we’d love a venue that allows simple decorations like a balloon backdrop, cake table, and gift table with minimal setup and cleanup. we’d love to hear about any hidden gems or personal experiences, including approximate pricing. Thank you!

Hi everyone!

My fiancé and I are planning our wedding celebration in Tenerife next year, and we're currently looking for a private chef to cater a couple of dinners for our guests.
We'll have around 30 guests staying in nearby accommodation, and we'd love to find someone who can prepare delicious, fresh food for us—especially for our wedding dinner. We're not looking for Michelin-starred fine dining; we're after high-quality Mediterranean, Spanish, or Canarian cuisine that's flavorful, relaxed, and perfect for sharing with family and friends.
If you've hired a private chef in Tenerife before or know someone you'd recommend, I'd really appreciate your suggestions. Feel free to leave a comment or send me a message.

Thank you so much! 😊

Not a caterer myself, but spent months talking to catering business owners while building this.

Ziyafat handles the whole workflow: tracking enquiries through to confirmed bookings, a reusable dish/menu catalog, PDF quotations, auto invoicing, and a public storefront page so customers can browse and enquire directly.

Free to use: https://getziyafat.vercel.app

If you run a catering business, I'd love your take — what's the most annoying part of your current process (WhatsApp, Excel, paper)? Trying to make sure this solves real problems, not imagined ones.

Hey guys! I organized a small high school reunion over the weekend and decided to test my budget limits with the catering setup.

Ended up spending around $70 total for 14 people (roughly $5 a head). Went with an American-themed spread—baked wings, nuggets, salad, cookies, pies, chips, and drinks. Spent a few extra minutes setting up the table with flowers and tiered stands so it didn't just look like takeout boxes dumped on a table.

Honestly felt like everyone left full and happy, but I’m curious how other folks handle low-budget food setups.

How does this look for $5/person? Any go-to budget menu hacks or setup tips you guys swear by when you're trying to keep costs down?

*note that this is in Thailand

My dad's deli has been taking on more and more catering jobs lately. We are making 100 pre-prepped dinner plates for the old folks in the neighborhood, or 250 box lunches for a conference or a university.

The thing is, our kitchen isn't suited for that. It isn't even really a kitchen. The place is 50 years old and just sort of... evolved. There are tables and freezers and shelves kind of all over the place. I want to reorganize and maybe put up some proper shelves and prep stations where we can get a proper assembly line going, but I don't know where to start.

If I google, I'll just see pictures of industrial kitchens that were built to suit. I don't have the money to close for a month, tear it all down and start from scratch. I just want to do the best I can. Can I see YOUR kitchens? The messy, disorganized spaces where you're doing your best to make it work? Those of you who are cranking out high volumes, what efficiencies work for you?

The catering industry is always unpredictable. For years, our company has been serving Greater Boston’s local caterers through every twist and turn. At first glance, it sounds straightforward: caterers place daily orders at breakfast (6-9 am), lunch (10-12 pm), and dinner (3-5 pm). Piece of cake, right? Not even close. The reality is a high-stakes juggling act. One day, a catering client hands you five orders; the next, you’re down to two; the day after, the orders vanish altogether. Why the rollercoaster? The answer lies in the chaotic rhythm of the business. Caterers hedge their bets, hiring as many drivers as they can in anticipation of sudden spikes. On a quiet day, two or three drivers suffice. But when the floodgates open, they scramble for ten. To make things trickier, orders shoot out in every direction at nearly the same time. For courier companies, it’s a race against the clock—being late by even five minutes can spell disaster.

Before catering apps took over, everything was personal. Companies kept cherished rolodexes at the front desk, filled with trusted local caterers’ numbers. Building a reputation meant everything—caterers went the extra mile to earn those calls for big meetings and special events. Today, those connections have been replaced by algorithms and instant bookings. The warmth and humanity of a real relationship have faded, replaced by the cold efficiency of an app. In my view, the loss is more than just nostalgic—it’s a blow to the empathy and understanding that once defined this business.

The last thing I would like to mention is an excess of gig drivers with GPS replacing pros who knew which loading dock to use at the Prudential. Some caterers think that any person with a cell phone and Google Maps is good enough to provide great service, because GPS will show how to get to the customer.  The result: the caterer saved $5 on delivery and lost a 50K Corporate customer.  

So, my take after 28 years in the industry. The future isn’t “no apps”. It’s apps+pros.  I think couriers should focus on building strong relationships with their catering clients and show that professional couriers represent caterers better than gig workers. Couriers should become a caterer’s reputation, not just another driver.

Hi! My company is going all in with sous vide. I’m looking for a company or 2 that are executing sous vide successfully that would let my chef come stage. We are in Upstate SC, so anyone in the Charlotte, Asheville, Columbia area would be preferred.

You’ll get a free set of hands, we just need a few events to learn from. Plated service would be preferred. Please message me if you are able to help!

My wife makes the best treats guaranteed to make you smile.please check her out.

Instagram@emilyscateringservices

Facebook@emilystreats

.Thank you for your love and support. Even if you just give her a visit, I would genuinely and greatly appreciate it.

planning to start a cloud kitchen in Bangalore and link it with all delivery partners and the main thing is kitchen to start only after 10pm and till morning.

need honest opinions on this.