Why we exist
We bring you customers and keep your costs low, so you can grow.
That is the whole job. Someone actively working to put your restaurant in front of people who are deciding where to eat, on a page that shows your food, your prices and your hours the way you would want them shown — without taking the margin you need in order to grow.
None of that was possible before AI. The reason the big platforms charge 15 to 30 percent is that they are paying for armies — sales reps signing restaurants one at a time, account managers, support floors, menu-entry teams. We do that work with software, so the arithmetic that forces their rate up does not apply to us.
Your first twelve months cost nothing at all. No commission, no monthly fee, no listing fee. If it hasn’t earned its place after a year, you turn it off and you owe us nothing.
After that it is a flat 3% on orders we send you. We are telling you the number now, at the start, because a rate you discover later is not a rate — it is a surprise. The same 3% on every plan, on every order. Not an introductory rate, not a tier you negotiate up to.
That 3% is our whole fee. If a diner pays by card, your payment provider takes its usual cut on top — the same one it takes on the terminal behind your counter, and it goes to them, not to us. On a pickup order paid at the counter, there isn’t one at all.
Where this comes from
A restaurant does not need a philosophy from us. It needs customers, and it needs to keep enough of what they spend to open again next year. Everything below is only the reason we think building it this way is what makes that last.
I have spent my career inside companies that got this right. I worked at ADP, at Medline, at Sears. I have been an Amazon customer for most of the time it has existed. Looking back at the innovations that actually lasted, they were built on a foundation of doing good — and the companies that kept doing it are the ones that kept winning.
Restaurant Pro is a Chicago business, and it is my attempt to build that same thing for restaurants. A long-term commitment to help small businesses thrive: more exposure, real leads, and a page that works, without a financial hit while you find out whether it is worth anything to you.
What we ask in return is honesty. Real prices, real hours, food you would be happy to be judged on. Amazon built a culture of excellence in fulfilment and it is why people trust the marketplace enough to buy without thinking. We are trying to build that culture in the restaurant business — and it only works if the restaurants on it hold the line with us.
Rahul SuranaFounder, Restaurant Pro · Surana Holdings
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 marketplace6%, published rate | $6,000 | $94,000 |
| Delivery on a big marketplace30%, published rate | $30,000 | $70,000 |
Commission only. Card processing — roughly 2.9% + 30¢, the same as the terminal behind your counter — is charged by the payment provider on top of our 3%, and goes to them rather than to us. The rates above already include it. On a pickup order paid at your counter there is no processing fee at all, so 3% is the whole cost.
+$3,000
stays in your pocket versus 6% — 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 commissions the major delivery platforms publish for restaurants, checked in September 2026: 6% for pickup on DoorDash and 7% on Uber Eats, and 15–30% for delivery depending on tier — before any 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.
This is the part worth being sceptical about, so here is the honest version: a free first year and a 3% rate are only sustainable because that cost base is genuinely different, not because we are subsidising you until the terms change. If we ever had to hire the armies, the rate would have to move — and we would rather tell you that now than discover it together later.
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 menu. We don't resell what we learn about your customers, we don't market to them behind your back, and your menu leaves with you the day you go.
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
- Raise the rate once you depend on us. Free for your first year, then 3% at any volume — it doesn't step up with a tier.
- 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, nothing for the first year, and the 3% only ever applies to orders we send you.