How to stop paying 30% commission to food apps

Collect recent settlement statements and the agreement that applies to your account. Identify commission, delivery, payment, advertising and promotion charges separately. Check whether taxes, refunds, cancellations or discounts change the amount paid. If a fee is unclear, ask the platform or your accountant to explain it before using a headline percentage in a business calculation.

Calculate costs on a consistent basis. Compare the same type of order and include the service received for that fee, such as marketplace discovery or delivery where it applies. A rate shown in a generic article may not describe your own terms. Keep a record of contract dates and changes so you can review the same period after testing a different channel.

A restaurant-owned storefront gives customers another way to browse the restaurant’s menu and place an order. It can help the business present its brand and manage orders placed through that site. However, the restaurant has to make people aware of the storefront and decide who handles delivery, customer questions and order problems. Software and payment processing may also carry costs.

Direct ordering does not automatically reproduce a marketplace’s discovery audience. It is more likely to work as part of a channel mix: a marketplace may introduce a new customer, while a restaurant website, social profile or packaging insert can help a returning customer find the direct menu. Results vary by location, brand, service and promotion, so treat each channel as a measurable experiment.

For a sample period, record gross order value, discounts, marketplace fees, payment charges, delivery expense, refunds and staff time. For direct orders, record software costs, payment charges, marketing expense, delivery cost and the work required to accept and fulfil the order. Compare net contribution and workload rather than treating the lowest percentage as the only measure.

Separate first-time and repeat customers when your records allow it, and compare similar dates or service periods. A promotion or holiday can change volume and average order value. Avoid claiming that a direct channel caused a gain unless the comparison accounts for those differences and the business has enough observations to support its conclusion.

Publish a current menu with accurate prices, availability, hours and delivery rules. Test the order path on a phone and place a sample order to confirm staff receive it. Make sure somebody is responsible for monitoring orders and that the kitchen understands how tickets arrive. An online link that is not monitored can harm customer trust rather than improve it.

Share the direct link in places customers already use, such as the restaurant’s website, social pages, business listing or printed packaging. Follow applicable privacy rules when using customer information, and do not assume that an order gives blanket consent for marketing. Offer a clear way to get help and communicate delays or unavailable items promptly.

Choose a limited period or a subset of orders to test the storefront and its operations. Decide in advance what you will measure: successful checkouts, order completion, customer questions, cancellation rate, net revenue or staff time. Collect feedback from the team and customers, then fix specific friction such as confusing item options or unclear pickup instructions.

Keep channels that are useful to the business while you evaluate the evidence. Review any exclusivity or promotion commitments before changing how you direct customers. FoodlyOS provides a branded storefront and direct order management; review current plans and confirm the features you need. No software can guarantee a particular savings rate, customer migration or sales increase for every restaurant.