We build restaurants their own ordering app — same couriers at the door, no percentage off the top, and the customer list finally belongs to you.
Built for one restaurant at a time. Serving Pennsylvania · New Jersey · New York City
YOU'D PAY = CARD PROCESSING (2.6% + 10¢) + $350 CARE PLAN
DELIVERY IS A FLAT COURIER FEE YOUR CUSTOMER PAYS
New York capped delivery-app fees at 23% in 2020. After the platforms sued and settled, the City Council raised it. Platforms had to send every NYC restaurant partner their new plan and fee structure by 30 June 2026 — a letter most owners have not opened yet.
That last tier is the whole story. It is opt-in on paper, but if the default plan a restaurant gets moved onto includes it, you are paying for expanded delivery radius and promotional placement nobody asked for. On a $50 order the difference between the low tier and the full one is roughly $41 kept versus $28.50 kept — $12.50 on a single order, before food cost or labour.
The city is enforcing at the same time. In April 2026 its Department of Consumer and Worker Protection settled with the delivery app HungryPanda for more than $875,000 covering over 380 NYC businesses charged illegal fees — the first enforcement of the fee-cap law on behalf of restaurants rather than couriers.
Worth ten minutes this week: find the notice, check which tier you were put on, and work out what it costs you a month. We will do that arithmetic with you for free, whether or not you ever build anything with us.
Not a template with your logo dropped in. The rules are yours — your menu, your delivery zones, your notice periods, your kitchen.
This is a ticket as it lands on the kitchen display — protein first and biggest, every side on its own line, cold items in red, allergies impossible to miss. Nothing buried, nothing to squint at.
Three taps run an order start to finish. Tap once to start cooking, once when it's ready, once when it's gone. Everything else on that screen exists so nobody has to ask a question during service.
Behind it: ordering with a full menu builder, catering on your own notice period, delivery priced live by distance, a driver replaced automatically if one cancels, a sold-out board that pulls items off the menu instantly, and donations tracked separately if you run a cause.
First build launching autumn 2026. References available then.
The order matters — nothing gets built until the menu and the rules are pinned down, and nothing goes live until your staff have run it themselves.
Menu, prices, how you actually take orders, where you'd deliver if you could, and what breaks on a busy Friday.
Your app, your kitchen screen, and the wiring into your POS and the courier network. Accounts stay in your name.
Live test orders, paid and refunded. Your team runs a shift on it before a single customer sees it.
Pickup first, then delivery, then the wider zones. The marketplace apps come off one at a time, not all at once — and you get the written plan for it: the sign-up offer, what to film, what staff say at the counter, and the order to switch things off in.
We cooked for a living. That is the whole reason this exists, and it is the reason the kitchen screen looks the way it does.
Anyone who has worked a Friday night knows the difference between software designed by someone who has stood at a pass and software designed by someone who has only read about it. Tickets that bury the protein under a paragraph. Modifiers you have to squint at. A sold-out item you can only pull by calling someone who isn't in the building. Small things, all of them, and every one of them costs you at seven o'clock on a Saturday.
So the kitchen screen prints the protein first and biggest, gives every side its own line, and flags the cold ones in red — because cold sides are what get left in the fridge, and that is the complaint that costs you a regular.
Restaurants are one of the last places a person can start with a recipe, a lease, and a lot of nerve, and build something that feeds a neighbourhood. The families who do it are usually the hardest-working people on the block. They are also the ones with the least room in the margin when something takes a cut off the top.
We know what the week actually looks like. Ordering at seven in the morning, prep by nine, a lunch push, a break that turns into paperwork, then the dinner rush, then the walk-in that needs reorganising because a delivery came short. Payroll on Sunday. A vendor who wants paying on Tuesday. Somewhere in there, somebody is meant to learn a new piece of software and train four people on it.
That is the whole design brief. Not more dashboards, not another login. Fewer questions during service, fewer phone calls about missing sides, fewer hours a week spent doing things a screen should have done for you. If the app does not give you time back by the second weekend, it has failed, and we will have built the wrong thing.
Because the other half of this is arithmetic. Independent kitchens run on margins that would frighten most business owners, and the delivery apps take theirs from the order before anyone in the building gets paid. Then they keep the customer's name, so a relationship built over years — the regular who orders the same thing every Friday, the office that feeds forty people at Christmas — belongs to a company in another state.
None of that is inevitable. The couriers will bring your food without the commission attached. The customer list can be yours. That isn't a clever idea — it's just a thing nobody bothered to build for a restaurant with one location and a good reputation.
So we build them one at a time. Slowly, properly, sitting in your kitchen first and asking what actually breaks on a busy night. Your staff run a full shift on it before a customer ever sees it, and the accounts are opened in your name, so if you ever want to walk away from us you take the whole thing with you.
And if the numbers don't work for your kitchen, we'll tell you that and point you somewhere better. There's no version of this where we take money from a restaurant that shouldn't be spending it.
We are not trying to be a big company. We are trying to be the person who picks up the phone on a Friday night, who knows what a walk-in freezer costs to fill, and who builds the thing you asked for instead of the thing that was easiest to ship. Everybody eats — that only means something if the people doing the cooking get to keep what they earn.
The apps take a share of every order, so the better your night, the more they make. Nothing here works that way. Option one has no per-order cost at all; option two is a flat $1.75 whether the ticket is $18 or $180. Agencies quote tens of thousands for this feature set, and platforms rent you something similar forever while you own none of it.
Plus $350/month for hosting, monitoring, menu changes, integration upkeep, and support. Cancel with 14 days' notice.
For kitchens where cash flow matters more than the total. This one costs more over several years — that's the trade for spreading it out, and we'll show you the arithmetic before you sign anything.
Both options are the same platform, the same training, the same launch plan, and the same $350 care plan. Paying once costs less over time and nothing per order. Paying as you go costs less to start and $1.75 an order after — we will run both against your real volume before you choose, and tell you which one wins.
Up front, yes. Over three years it lands somewhere in the low teens depending on the plan you're on, against $25,000 here if you pay once. It's cheaper because it's a rental: ordering rails with your logo on them. It won't give you a kitchen screen built for your line, a sold-out board wired to your menu, your own catering notice rules, or a donation round-up. And the day you stop paying, it stops. This keeps running, because you own it.
Almost certainly, yes — New York raised the ceiling from 23% to as much as 43% and the platforms notified restaurant partners by the end of June 2026. What is worth checking is which tier you were placed on, because the 20% "enhanced services" band is opt-in in principle and a default in practice. If you think you were charged outside the caps, the city's Department of Consumer and Worker Protection takes complaints and has already recovered money for hundreds of NYC restaurants.
No — and we'd tell you not to at first. Keep them as discovery while your own app builds up regulars, then take them off one at a time and watch what happens to volume. Most kitchens end up keeping one as a shop window and running everything profitable through their own.
You do. The POS, courier, and payment accounts are opened in the restaurant's name. Sales go straight from your processor to your bank — nothing routes through us, ever.
Orders that get stuck, low ratings, and customer complaints all alert the manager's phone rather than sitting in a log. If the printer jams, tickets stay on the kitchen screen. And you can call us — the care plan is support, not just hosting.
Depends on your delivery volume — the calculator at the top gives you a real number for your kitchen. At moderate volume it's inside the second year. The part that keeps paying after that is the customer list, which no marketplace will sell you at any price.
Tell us what you're paying the apps now and what your kitchen struggles with on a Friday. If a custom build isn't right for you, we'll say so and point you somewhere better.