10 DoorDash Listing Mistakes Costing You Orders (And How to Fix Them)
You've got great food. Your in-person customers love you. But your DoorDash orders? They're not where they should be. The problem isn't your food — it's your listing.
After analyzing hundreds of DoorDash restaurant listings, we've identified the 10 most common mistakes that kill conversion rates. Most restaurant owners don't even know they're making them.
Here's what's costing you orders — and exactly how to fix each one.
1. Missing Menu Photos (The #1 Killer)
The problem: DoorDash's own data shows items with photos get 30% more orders than items without. Yet most restaurants have photos on less than half their menu.
Why it matters: Customers can't taste your food through a screen. Photos are the only way to make their mouth water. No photo = no emotional connection = they scroll past.
The fix: Prioritize photos for your top 10 sellers first. Use natural light, shoot from above at a slight angle, and make sure the food fills the frame. You don't need a professional camera — modern smartphones work great.
2. Weak or Missing Descriptions
The problem: "Cheeseburger with fries" tells customers nothing. Why should they order YOUR cheeseburger over the 50 others in their area?
Why it matters: Descriptions are your sales pitch. They need to create desire, not just list ingredients.
❌ Bad: "Cheeseburger with lettuce, tomato, and fries"
✅ Good: "Juicy half-pound Angus beef patty with melted aged cheddar, crisp lettuce, vine-ripened tomato, and our secret sauce on a toasted brioche bun. Served with hand-cut fries."
The fix: Add sensory words (juicy, crispy, creamy). Mention what makes it special. Include portion sizes when impressive.
3. Too Many Categories (Menu Overload)
The problem: We recently analyzed a diner with 25 categories. Twenty-five! Customers get overwhelmed and leave.
Why it matters: Every extra decision you ask customers to make increases the chance they'll decide "this is too complicated" and order from somewhere simpler.
The fix: Aim for 6-10 categories maximum. Combine similar items. Put your best sellers in a "Most Popular" category at the top.
4. No Combos or Bundles
The problem: You're forcing customers to build their own meal from individual items. That's work. And it usually means smaller orders.
Why it matters: Combos increase average order value by 20-35%. They also make ordering easier — "I'll just get the #3" is simpler than choosing an entree, side, and drink separately.
The fix: Create 3-5 combo meals at different price points. Include your most popular items. Price them at a slight discount vs. ordering separately.
5. Wrong Restaurant Category
The problem: A classic American diner listed as "Italian" because they serve pasta. A taqueria listed as "Mexican" when "Tacos" would perform better.
Why it matters: Customers filter by category. If you're in the wrong one, the right customers never find you — and the wrong customers are disappointed when they do.
The fix: Choose the category that matches what 80% of your orders are. Be specific when possible (Tacos > Mexican > Latin American).
6. Burying Your Best Items
The problem: Your signature dish — the one everyone raves about — is hidden in the 5th category down.
Why it matters: Many customers never scroll past the first few categories. If your best stuff is buried, they'll never see it.
The fix: Create a "Chef's Picks" or "Most Popular" section at the top. Feature your 5-8 best sellers there, with photos and great descriptions.
7. Confusing Menu Item Names
The problem: "The Big Kahuna" or "Grandma's Special" means nothing to a new customer who's never been to your restaurant.
Why it matters: Clever names work in your physical restaurant where servers can explain. On DoorDash, confusion = lost order.
The fix: Lead with descriptive names, add the clever name second. "BBQ Bacon Burger (The Big Kahuna)" gives customers clarity AND personality.
8. No Strategic Pricing
The problem: Random pricing with no thought to psychology. Everything ends in .00 or pricing is inconsistent.
Why it matters: $9.99 feels meaningfully cheaper than $10.00, even though it's one cent. This stuff works.
The fix: Use .99 or .95 endings. Include an expensive "anchor" item that makes your regular items look reasonable. Have clear good/better/best price tiers.
9. Missing or Bad Hero Image
The problem: The banner image at the top of your listing is either missing, blurry, or shows an empty restaurant dining room.
Why it matters: The hero image is the first thing customers see. It's your one chance to make them want to scroll down.
The fix: Use your most photogenic dish or an appetizing spread of several items. Make it bright, colorful, and mouthwatering.
10. Ignoring Your Reviews
The problem: You have reviews mentioning specific dishes or issues, but you've never adjusted your menu or descriptions based on them.
Why it matters: Reviews are free market research. If multiple people say portions are bigger than expected, add "generous portion" to the description. If people love a specific sauce, mention it prominently.
The fix: Read your reviews monthly. Look for patterns. Update your menu to address common questions or highlight frequently praised items.
How Many of These Are You Making?
Most restaurants we analyze are making at least 5-6 of these mistakes. The good news? Every one is fixable, usually in an afternoon.
The restaurants that fix these issues typically see 15-30% increases in their conversion rates within the first month.
Want to Know Exactly What's Wrong With Your Listing?
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