Why we exist
Restaurants should keep what they earn.
A neighbourhood restaurant runs on a margin of a few points. When a platform takes 15 to 30 cents of every dollar, it isn't taking profit — it's taking the whole margin, and the restaurant is working the order for nothing.
We charge a flat 3% on orders we send you. Not an introductory rate, not a tier you have to negotiate up to — the same 3% on every plan, on every order, forever.
What this is worth to your business
Move the slider to your own volume. The gap between 3% and what the big marketplaces charge isn't a discount — for most kitchens it's the difference between a profitable year and a flat one.
| On $100,000 of orders | They take | You keep |
|---|---|---|
| Restaurant Proflat 3%, every plan | $3,000 | $97,000 |
| Pickup on a big marketplace15%, published rate | $15,000 | $85,000 |
| Delivery on a big marketplace30%, published rate | $30,000 | $70,000 |
+$12,000
stays in your pocket versus 15% — every year, on $100,000 of orders.
+$27,000
stays in your pocket versus 30% — every year, on $100,000 of orders.
And compare it to what you earn on that food
A restaurant nets three to six cents on the dollar. Call it four: $100,000 of orders leaves roughly $4,000 of profit in the business.
- An 18% platform takes$18,000 ≈ 4.5× your profit
- We take$3,000 ≈ 0.75× your profit
That's the whole argument. At 18%, the platform earns several times what the kitchen earns for cooking the food. At 3%, you earn more than we do — which is the only arrangement that lasts.
Peer rates are the marketplace commissions the major delivery platforms publish for restaurants: about 15% for pickup and up to 30% for delivery, before promoted-listing spend. Margin of 4% is the middle of the industry's own 3–6% range. Your numbers will differ — these are here so you can run yours.
How we can charge so little
Not generosity — arithmetic. The big platforms carry the cost of armies: sales reps who sign restaurants one at a time, account managers, support floors, menu-entry teams. That payroll is what the commission actually pays for, and it's why the rate can't come down.
Our version of that work is done by software. AI reads a restaurant's own website and builds the menu. AI answers the questions diners ask at 11pm. AI writes the listing and keeps the hours straight. There is no sales floor to fund, so there is no 18% to charge.
01
We do the setup
Your page, menu, photos and hours are already built from your own website before you ever talk to us. Claiming it takes minutes, not an onboarding call.
02
We answer for you
An AI concierge trained only on your restaurant handles "are you open", "what's vegetarian", "can you do gluten free" — and hands the conversation to you the moment a person is needed.
03
You keep the relationship
Your diners, your data, your direct orders. Orders that come through your own link cost 0% — we only take 3% of the business we actually bring you.
We built your store before you asked
Most restaurants meet us with the work already done. We read the public web — a restaurant's own site, its own posts — and stood up a real page for each one: menu, dishes, hours, photos, a concierge that can answer for it. Nothing is invented; every price and photo traces back to the restaurant's own material, and any owner can correct or remove it in a click.
What we won't do
- Charge you for your own customers. Direct orders are 0%, always.
- Hold your menu hostage. Export it or leave whenever you like; it was yours before it was ours.
- Take an order you can't fulfil. No ordering on a listing until the restaurant says yes — the law requires consent, and so do we.
- Invent a photo or a dish. Everything on your page comes from your material, with attribution.
- Sell your diners' data. It isn't a product line here.
Your page is probably already here
Find your restaurant, see what we built, and take it over. It costs nothing to claim, and the 3% only ever applies to orders we send you.