While many restaurants are heavily dependent on external ordering platforms, Iki Sushi proves that there is another way. At entrepreneur TK Siu’s sushi restaurant, an average of 85 to 90 percent of orders now come in via their own website. Sometimes that share even reaches 100 percent.
That result did not happen by itself. It is the result of years of experience in the hospitality industry, a clear vision of quality, and a conscious choice to increasingly guide guests toward their own ordering platform.
Learning from the basics
TK Siu came into contact with the hospitality industry at a young age. At fifteen, he started a part-time job in the sector. Two year later, he decided he really wanted to understand the profession.
“I felt that if I wanted to stay in the hospitality industry, I also had to study for it. I wanted to get to know the true basics of the profession, so that I could put my own spin on it later.”
That eagerness to learn has never disappeared. He is now 38 years old and remains open to new insights. This attitude is also reflected in the way he runs his restaurant.
Freshly prepared, every single order
What distinguishes Iki Sushi is the focus on freshness. Virtually nothing is prepared in advance. Orders are prepared at the moment itself as much as possible.
This sometimes requires some patience from guests, especially during peak times. Yet it is precisely this approach that proves to be an important reason for many returning customers to order again.
“As a result, waiting times can sometimes increase, but our guests know they are getting freshly prepared sushi.”
According to TK, it ultimately comes down to quality. If the product is good, guests are willing to wait a little longer for it.
Looking for more control
The choice for a different system did not arise from a major strategic plan, but from practical frustration. TK worked with a different POS system for years, until a recurring technical problem caused increasing irritation.
When it became clear that the problem was not being resolved, he decided to look further.
At the same time, he saw an opportunity to gain more control over his business operations. The main motivation was remarkably simple.
“Saving costs. Life is expensive enough as it is.”
For many hospitality entrepreneurs, commissions on external platforms have become a standard part of business operations. TK looked at it differently. Every order that comes in directly via the own website means more room to invest in the company and the future.
Directing guests to the own channel
Today, most of Iki Sushi’s orders come in via their own website, for both takeaway and delivery.
Take-Away is not even always switched on. Employees regularly receive calls from guests who think the restaurant is closed. In that case, they are referred to the own ordering environment.
According to TK, online ordering is not just about convenience, but also about possibilities. Through his own website, he can offer the full range, including new products and temporary specials.
“If you offer something delicious, people are often quite willing to put in a little more effort for it.”
This is also reflected in the figures. On average, 85 to 90 percent of all orders now come in via the own ordering system. On some days, every single order is even placed directly.
An investment that takes time
TK does emphasize that an own ordering environment is not a panacea. A new system requires time, attention, and guidance.
“It is not as simple as launching an ordering website and then sitting back.”
According to him, entrepreneurs must be willing to get to know the system well and actively encourage their guests to order online. Only then does the long-term effect arise.
At Iki Sushi, the system is supported by CashDesk, which centrally manages online orders, order processing, and daily processes. For TK, ease of use is particularly important. New employees only need to understand the basics to get started with it.
Building your own future
Looking ahead, TK expects online ordering to only become more important. Guests are becoming increasingly accustomed to ordering in advance and want to be able to pick up their food or receive it when it suits them.
For hospitality entrepreneurs who are still hesitant about their own ordering website, he has a clear message.
“You have to invest time to get to know the system and encourage your guests to use it. But if you do that well, you can save a lot in the long run compared to the commissions that platforms charge.”
The story of Iki Sushi shows that an own channel is more than just an ordering website. It is a way to build the relationship with guests yourself, create space for your own promotions, and maintain more control over business operations.
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