GloriaFood Is Shutting Down April 30, 2027: What to Do

If your restaurant takes online orders through GloriaFood, you have a deadline. This guide covers what GloriaFood has said, what to save from your account, how to choose a replacement without rushing, and a dated checklist that gets you switched over before the end. It is written for the owner who does this on top of running a kitchen, so each step is small.

What GloriaFood has announced

GloriaFood's own home page carries a "GloriaFood Service Update" notice. As of October 30, 2026, it reads: "GloriaFood will reach end of life on April 30, 2027." It adds that GloriaFood remains committed to supporting existing customers through that date. The notice also says Oracle does not offer a direct replacement for GloriaFood's products and services, and it points owners who want to move to a company called FoodAmigos, which it says offers onboarding resources. You can read the notice yourself at gloriafood.com.

That is everything we can quote from GloriaFood. The notice does not say what happens to your account or your data after April 30, 2027, and we are not going to guess. The practical answer is the same either way: save what you need while you can still sign in, and move your ordering well before the date, not on it.

From today, October 30, 2026, you have about six months. That is plenty of time to do this calmly. It is not enough time to put it off until spring.

Your dated checklist

The dates below are our suggestions, spaced so no month asks for more than an afternoon or two. If you have a slow season, shift them to fit. The only fixed date is the last row.

Finishing in March leaves April as a buffer for whatever you forgot.

Save what you want to keep

Do this first, while everything works. Check your GloriaFood admin for each item below. We are only describing what GloriaFood's own pages say, and the admin may be laid out differently from those pages.

• Reports and order history. GloriaFood's November 2023 update post says tables in the Reports tab can be exported as CSV or XLS files. Look in Reports for your orders and sales, and export what you want for your books, a month or a year at a time.
• Your customer list. GloriaFood's guide to restaurant analytics says the Clients report lists customers with their names, phone numbers and email addresses. GloriaFood's GrubHub alternative page says restaurants can access their orders and contact information and export bulk data. Keep the file somewhere safe. Only email people who agreed to hear from you; having a list is not the same as having permission.
• Your menu. We did not find a "download my menu" button in GloriaFood's documentation, so check your admin for one. If there isn't one, save a copy the plain way: your live ordering page shows every item, price, size and option, so take screenshots or print it to PDF. GloriaFood also has a Fetch Menu API aimed at developers, described on its food ordering API page. You don't need it to move to TableSpring, which reads the menu from your ordering link.
• Your settings, written down. Open hours, delivery areas and fees, minimum orders, tax rate, tip options and the text of your confirmation emails. These are the things people forget, because nobody wrote them down the first time.
• Photos and logo. Keep the original files if you have them. If you only have the ones on your GloriaFood page, save them from there.

Open every file after you save it to make sure it isn't empty, and keep the folder somewhere that doesn't depend on your GloriaFood login.

Choose a replacement

Picking a platform is the part that matters most, and it should not be decided by whoever emails you first. Put the same questions to every option, ours included.

1. Commission. Does the platform take a percentage of each order? On a $40 pickup order, 15% is $6. Over a month, it adds up to a real number.
2. Monthly fee and order limits. What is free, what is paid, and is there a cap on orders? GloriaFood's free plan has no order limit, so a cap is something new to check for. Find out what happens the month you go over.
3. Card fees. Who processes payments, and whose account does the money land in? Every card payment has a processing fee somewhere. Ask what the rate is and whether the platform adds to it.
4. Delivery. Do you deliver with your own drivers? Can you set delivery areas, fees and minimum orders? Are there zones you can't draw the way GloriaFood let you?
5. Hardware and how you take orders. Does it need a tablet, a printer or a special device, or does it work on what you already have? Can you get alerts when an order comes in, and what happens if nobody answers?
6. Menu import. Can it read your current menu, or will you retype it? How much of it comes across: sizes, modifiers, hours, photos?
7. Data export. Can you export your orders and your customers later? You are leaving a platform right now. Ask how you would leave this one.
8. Features you use. If you use table reservations or dine-in ordering, check that the replacement has them. Be honest about what you actually use, not what the old product offered.
9. Support. Is there a person to reach during your service hours?

Make a short list of two or three and run your own numbers. Our free commission calculator is built for the commission part of that.

Move your menu

This is the step people dread, and it is usually the shortest if the new platform can import. Whatever you pick, once the menu is in:

• Read every item and price against your current ordering page. Imports are drafts, and a wrong price on a live menu costs real money.
• Check the options that change the price: sizes, add-ons, required choices.
• Check allergen and dietary labels item by item. This is the kind of detail an import can drop or misread.
• Set your hours, holiday closures and any lunch-only items.
• Set up delivery areas, fees and minimums, and connect your payment account.

Run both side by side

Do not cut over blind. Keep GloriaFood taking real orders while you place several test orders on the new page: one pickup, one delivery, one with a modifier, one paid by card, one canceled. Look at what arrives where you take orders, what your guest gets in an email, and what it looks like on your phone. Ask someone who doesn't work for you to order without your help. Where they hesitate, your regulars will too.

Two to four weeks is enough.

Update every link

Every place a customer can find your old ordering page needs the new address. Write them all down before you start, because the ones you forget are the ones that send orders to a page that no longer works.

• Your Google Business Profile order or menu link
• The order button on your website
• Instagram, Facebook and TikTok bios, and pinned posts
• Delivery and review sites that link to you
• Printed QR codes on menus, table tents, takeout bags, window decals and flyers
• Email signatures and any saved text-message replies
• Anything a designer or a printer made for you, which needs a reorder

Print is the slow one. Order new QR codes early and scan each one with a phone before it goes out.

Switch over and tell your regulars

When the side-by-side orders look right and your links are updated, turn off ordering on GloriaFood. Don't wait for the last week: if something goes wrong, you want weeks left to fix it, not hours.

Then tell the people who order from you. A short note works: the ordering link is changing, here is the new one, nothing else about the restaurant is different. Put it in your bio, on the counter, on bag stickers and in a post. If you have a customer list that agreed to hear from you, send it one email. Say it more than once; people read these a month late.

Moving to TableSpring

If TableSpring is on your short list, here is how it works for a GloriaFood restaurant. We built it for independent restaurants, and the details are on our GloriaFood alternative page.

• Start from your link. Copy your GloriaFood ordering link and paste it on the first screen of TableSpring's setup. Your address, phone, opening hours, and pickup and delivery settings fill in for you to check, and the menu arrives as a draft with a report of anything to check. Categories, items and prices, sizes and modifier groups, menu hours and item photos come over. Allergens and dietary tags come over but need a check from you. Hidden items, category photos, and start and end dates on items don't come over as they were. Guests see nothing until you publish.
• We'll set it up with you, free. If you'd rather not do it alone, contact us with your GloriaFood link or a copy of your printed menu. We will set up your menu and ordering page with you at no charge.
• The plan. TableSpring is free up to 100 online orders a month per location, with 0% commission. A restaurant that takes more than that adds unlimited orders for a monthly fee, shown on our pricing page. Card payments go through your own Stripe account, so Stripe's processing fee applies there.
• Two months of add-ons, free. Moving from GloriaFood: Unlimited orders and Marketing free for your first two months. See the offer and its terms.
• What it is not. TableSpring does not do table reservations or dine-in ordering. If you rely on those, another platform may fit better.

Questions people ask

Do I have to move by April 30, 2027? GloriaFood has announced that date as its end of life. We can't tell you what GloriaFood will or won't do after it, so plan to be moved before then.

Can I move without closing for a day? Yes. That is what running both side by side is for: the old page stays live until the new one has taken test orders and your links are changed.

What if I do nothing until April? You would be moving a menu, payments, delivery rules and every link in a rush, and any print order takes days to arrive. Starting this month costs a few hours spread over six, which is the cheaper way.