How to raise restaurant website conversion from 1.5% to 5%

What conversion is and where it should be

Conversion = the % of website visitors who place an order. A healthy range for a restaurant website in Uzbekistan is 3–6%. Zoomda websites average 4.7%, and top clients hold 6.2%.

If you’re at 1–1.5%, that’s a sign your website is underperforming. Potential customers are leaving without ordering.

10 places where conversion usually leaks

• 1. The website takes longer than 3 seconds to load — you lose 30% of visitors.
• 2. The menu is a PDF or a scanned image. Conversion drops 3–4×.
• 3. An order form with 8+ fields. Cut it to 3: name, phone, address.
• 4. Delivery fees hidden until the last step — 25% abandon their cart.
• 5. No dish photos — guests don’t trust that you’re real.
• 6. No delivery time shown — guests go to an aggregator that shows it.
• 7. Mandatory sign-up before ordering — drives away 40% of guests. Offer guest checkout.
• 8. No “frequently ordered together” recommendation block — your average check suffers.
• 9. No “Order” button on every dish — guests can’t figure out how to buy.
• 10. No mobile version — 70% of traffic comes from phones.

A/B tests that deliver results

• CTA button test: “Order” vs. “Order in 35 minutes” — the second wins by 12–18%.
• Category order test: top dishes first vs. alphabetical — top dishes first adds 20% to the check.
• Payment default test: online vs. “pay on delivery” as the default — online cuts cancellations by 15%.
• “Frequently ordered together” carousel test — adds 18% to the average check.
• Free delivery over 100,000 UZS test — raises the average check by 25%.

What to measure

• Conversion rate (% of visitors → orders).
• Add-to-cart rate (% of visitors → added to cart).
• Cart abandonment (% of carts → not paid).
• Homepage bounce rate (% who left after one page).
• Average session duration (an indirect measure of interest).