Platter builders, set menus, allergen controls, temperature-aware delivery windows. Sushi is high-value, time-sensitive food. The system should treat it that way.
A sushi order is high-value, allergen-sensitive, and temperature-critical. "16-piece mixed" isn't one item — it's eight pairs of decisions, each with allergens. Getting it right online is hard. Getting it right and keeping it cold in delivery is harder. Andromeda does both.
Build-your-platter with full allergen view, chilled delivery window.
Platter builders let customers pick from nigiri, maki and sashimi groups with piece counts and fair pricing. Every piece carries Natasha's Law allergen data — fish, shellfish, sesame, soya, gluten — aggregated and shown before checkout.
Delivery windows can be tighter for sushi than burgers. Set a 45-minute radius instead of 90. Flag items as chilled-only. Your food arrives the way you made it.
Pick pieces across nigiri, maki, sashimi. Fair pricing. Allergen roll-up shown live.
Every product, every modifier carries full allergen data. Labels for click-and-collect included.
Tighter radius, shorter window for raw fish. Driver dispatch respects the food, not just the postcode.
Fixed price omakase, lunch bento sets, dinner platters. Set-menu builders handle all three.
QR order & pay for tables. Delivery with zones. One menu, one report.
Central recipe, local price. Push new rolls to all sites. Works for 1 restaurant or a 20-site chain.
| Capability | Uber Eats / Deliveroo | Generic EPOS | Andromeda |
|---|---|---|---|
| Platter builder with piece counts | Flat list | Clunky | ✓ Native |
| Natasha's Law allergen labelling | Partial | Manual | ✓ Full + labels |
| Chilled delivery windows | ✗ | ✗ | ✓ Per-category |
| Dine-in with QR table ordering | ✗ | Separate | ✓ Built in |
| Cost per order | ~30% commission | Varies | ✓ Low flat monthly fee |
"The platter builder and allergen roll-up mean customers trust what they're ordering. That alone has lifted repeat rate."
Yes. Platter builders let you define groups (nigiri, maki, sashimi) with piece counts per group. Customers pick; the builder validates; the kitchen ticket prints the full build.
Every product carries full 14-allergen data. Customers see warnings in the builder. Click-and-collect labels print with allergen flags. Ingredient changes are audited so you can prove due diligence.
Yes. Delivery zones can be per-product-category. Set a tighter radius for sashimi than for cooked rolls. Drivers get chilled items first in multi-stop trips.
Yes. Omakase is a set menu with one line item; the kitchen gets a clean ticket with the fixed selection; reports track omakase revenue separately from à la carte.
Yes. QR at every seat. Customers order from their phone, orders land at the sushi bar in sequence, bills run as a tab. Works alongside conveyor if you do both.
Yes. Per-channel price uplifts cover aggregator commissions. Your website keeps your fair price; aggregator users cover the cut.
Book a demo. We'll build a 16-piece platter, show the allergen view, and print a Natasha's Law label.
Book a demo