Whatever you cook and wherever you serve it, the same middlemen sit between you and your customers taking a cut of every ticket. A direct channel doesn't replace them — it means the people who already know you don't have to go through anyone to reach you.
The menu is a photo from two years ago, orders route through apps charging heavy commission, and there's no way to reach the regulars who'd happily order direct if you made it possible.
Change a price or mark something sold out from your phone. No PDF, no calling anyone.
Pickup, delivery, or pre-order taken on your own site. You keep the margin and the customer.
Hours, location, and menu structured so search and map apps show them correctly — which is how most people decide where to eat.
A bakery pre-orders, a truck posts locations, a restaurant takes tables. Same foundation, different flow.
Not everything on this list will fit you. The plan decides which ones do.
The commission on marketplace orders is the single largest avoidable cost most food businesses carry. Every order that comes direct is margin you keep.
Regulars are the whole business, and almost nobody has a way to reach them. A list means you can fill a quiet Tuesday without paying a platform for the privilege.
Usually the highest-margin work a kitchen does, and usually handled entirely by phone. A proper enquiry flow captures lead time and headcount up front.
Sold online, redeemed in person. Cash up front, and a meaningful share are never fully redeemed.
Saved orders and a simple rewards mechanic. Making reorders one tap is what keeps people ordering direct instead of drifting back to the apps.
A few more questions about how you actually run things, then we'll put together what we'd do and what it would take. Free, and yours to keep either way.
Start planning →Picks up where your conversation left off