A food-truck kiosk and online ordering, built for the window

A food-truck kiosk turns your service window into a self-checkout: guests order and pay on the screen while you stay on the grill, and the ticket prints inside on your line, rain or shine. INFI pairs that self-ordering kiosk with commission-free food-truck online ordering, so the office worker can order ahead and skip the line entirely. Both run on the POS you already use, and every order lands in one kitchen queue at $0 marketplace commission.

How a food-truck kiosk works at the window

On a truck, the food-truck kiosk is the whole front of house. Guests order and pay on the screen mounted in your window, the ticket prints inside on your line, and you never leave the grill. INFI's K5 is IP54 splash-resistant with a window mount built for the truck, so it survives the weather and the road that a lobby kiosk never has to think about.

The flow is built for a cramped window, not a fast-casual lobby. A self-ordering kiosk walks every guest through the full build — a deep modifier tree for sugar, ice and milk, or protein, bread and sauce, plus combos — and takes payment by tap, chip, QR or cash on your own Stripe or Square at $0 commission. It orders in English or Spanish, and the AI side-and-drink prompt adds $1–2 a ticket (about a 20% lift in average ticket value) without anyone at the window having to remember to ask.

Not every truck has room for a mounted screen, and it doesn't need one. A QR sticker or a small sign pulls the exact same menu onto the guest's own phone — no hardware, no counter space, no app to download. The person already standing there orders and pays on their device while your line keeps moving. Self-ordering on a truck is really two shapes of the same thing: a tablet at the window and a QR on the phone, both running one menu.

Either way, the point is the same — the guest does the ordering and the paying, so your one or two people can stay on the food. A food truck runs on a lunch rush that lasts maybe 90 minutes with a crowd that walks the moment the wait looks longer than their patience, and labor is the tightest constraint you have. Moving the order to the screen is how you serve more of that rush without bolting on a second window or hiring a third set of hands.

The economics: check lift, labor, and commission

Self-ordering pays for itself in three places, and all three matter more on a truck than in a dining room. The first is check size. Kiosk and self-order flows typically lift average order value by 15–30%, because a screen never forgets to ask about the side, the drink or the second taco — and guests add more when no one is watching and no line is waiting behind them. In INFI's own deployments the pattern holds across very different menus: PJ's Coffee lifted average order value 45%, Juice Press saw roughly 15% more per order, and Oak View Group venues doubled basket size. On a truck's thin margins and short rush, a double-digit bump on the same foot traffic is real revenue you'd otherwise leave on the griddle.

The second is labor. When the line is ten deep, the upsell is the first thing a rushed human drops; the kiosk prompts on every order and lets the guest decline. As one two-person operation on INFI put it, the kiosk at the window means the owner can focus on cooking. You're not adding a cashier to capture the lift — the screen is the cashier.

The third is commission. The fast way to get online is to list on a delivery marketplace, and for a truck it's often the worst deal: those apps typically take 15–30% of every order, so a 25% cut on a $40 order is $10 off the top before you've paid for food or propane. Direct, commission-free food-truck online ordering flips that — the order comes through your own branded link, payouts go straight to your Stripe or Square, and you keep the full ticket minus only normal card processing (typically around 2.5–3%).

To size the return, the math is a napkin formula: payback in months = upfront cost ÷ monthly incremental profit, where the profit is your AOV lift times monthly orders times gross margin, minus the monthly software fee. A kiosk terminal typically runs $1,000–$3,000, and the lift flows through gross margin, not revenue — so at healthy window volume it can pay for itself in weeks. See pricing to plug in your own numbers.

Runs on the POS you already use

You do not need a new register to add a kiosk or online ordering. INFI is a growth platform that layers on top of the POS you already run — Square, Toast, Clover, Lightspeed or HungerRush — rather than replacing it. INFI doesn't sell a POS and won't ask you to switch one out; your register keeps taking cards at the window while the kiosk becomes another lane feeding the same kitchen.

What a kiosk actually needs from your POS is a short list: your menu, a way to inject orders into the same ticket queue your line already watches, payment, and reporting so kiosk sales land in your normal day-end totals. INFI's POS integration handles all four, and a menu edit on the register goes live on every channel in under 10 seconds — change a price or 86 an item and it disappears from the window kiosk, the QR menu and order-ahead everywhere at once. One menu of record, no double entry.

The connectors go deep where a truck's menu gets weird: Square is the deepest integration, with menu, orders, payments and customers mapping natively; Toast's discount and BOGO logic carries over exactly; and HungerRush handles specifics like half-and-half pizza pricing that generic connectors break on. Every order flows back to the POS and the kitchen as a clean ticket, so nothing gets re-keyed on the line.

That "one menu, everywhere" model is the part that actually fits a mobile business. Your window tablet, the QR sticker and an order-ahead link all pull from the same source — so when you 86 the short rib at 12:15 it's gone on every channel before the next order comes in. No three menus to maintain, and no overselling something you're already out of.

Order ahead, and bring them back to wherever you park

A truck's window is a bottleneck, and order-ahead is how you widen it. With commission-free online ordering, the office worker taps through your menu at 11:40 and grabs it at noon, skipping the line entirely — the ticket is already printing when they walk up. It shows up three ways, and most trucks run more than one: order-ahead pickup, QR at the window for the person already standing there, and scheduled orders for the office manager who books 20 lunches days ahead off the same menu.

Because your location moves, the ordering setup has to move with it. INFI's cloud menu travels with the truck — you edit once and it's synced everywhere, so a link that would be useless hard-coded to one address instead follows you from the brewery on Friday to the office park on Monday. Guests order for pickup off one live menu, on your own Stripe or Square, at $0 commission.

The biggest growth lever on a truck isn't a new customer — it's the one who already loved the food remembering to find you again. A commission-free order comes through your own name, so the guest's contact and order history are yours to bring back, not a marketplace's to rent to you. A loyalty program tied to the order gives first-timers a reason to look you up next time you're parked nearby, and if you want a branded home-screen presence, the INFI app puts your truck one tap away.

Put together, that's the whole stack a truck actually needs on one growth platform: a window kiosk, QR and order-ahead, all commission-free, all on the POS you already run. INFI is trusted by 1,800+ restaurants and was founded by a former restaurant operator — so serve your entire lunch rush with the crew you already have, and keep the full ticket while you do.