What the customer sees
Your menu, with your photos and your options. They pick what they want, choose pickup or delivery, pay by card, and get a ready time. That is the whole flow.
It happens in the browser, on their phone. No app to download, no account to create, no password to forget. The person who has never ordered from you before gets through it on the first try.
What the kitchen sees
The ticket, where tickets already print.
It connects to Clover, so the order prints where your orders already print. Name, items, options, notes, ready time. Nobody stands at a tablet retyping anything into the register.
Whoever picks up the ticket works it like any other ticket. The flow your kitchen already has is the flow it keeps.
What it replaces.
Honest and side by side. The apps can stay if you want the reach. This is about the orders that should already be yours: the regulars, the search traffic, the people who walk past your door every day.
Stays the same for the customer
- They order from their phone.
- They pay by card.
- They get a confirmation and a ready time.
Changes for you
- The order lands in your kitchen, not in an app queue.
- No commission comes off the check.
- The customer's name and number stay with you.
The money, in more detail
What the middle of your check pays for.
On a $32 order at the standard 25% tier, $8 comes off the top. That is the platform's share of an order it did not cook, did not pack, and did not hand across the counter.
| Platform | What they take |
|---|---|
| DoorDash | 15% to 30% |
| Uber Eats | 20% to 30% |
| Grubhub | 5% to 25%, plus about 10% processing |
Published merchant rates.
Run your own numbers.
What the apps take from you
$3,200
a month. $38,400 a year.
Calculated at 25%, the standard DoorDash and Uber Eats tier. Their top tiers reach 30%.
That is what the apps take. Here is what it pays for instead.
Built for every kind of kitchen.
- Restaurants
- Diners
- Cafés
- Bakeries
- Delis
- Pizzerias
- Juice and smoothie bars
- Ice cream shops
- Sandwich counters
- Caterers
- Food trucks
- Ghost kitchens
- Bars that serve food
- Takeout-only kitchens
It pairs with a site your regulars actually use, and a phone line that never misses. See the websites and the phone.
Keep the
whole check.
Call and we will look at what you are using now. Somebody picks up any hour.