Enter your monthly marketplace revenue and average commission rate — see the annual bleed, and what a flat-fee direct channel keeps instead.
Assumes the same order volume moves to your own commission-free channel on the Scale plan ($499/mo billed monthly — annual billing saves more). Most restaurants shift 40–60% of marketplace volume in the first year and keep marketplaces for discovery; even half the shift usually covers the subscription several times over.
Marketplace commissions run 15–30% per order once marketing fees stack on. A restaurant doing $12,000 a month through third parties at 25% hands over $36,000 a year — more than a line cook's salary — for orders from guests who mostly already knew the restaurant.
The alternative isn't quitting marketplaces; it's rebalancing. Keep them for genuine discovery, and move repeat guests to your own ordering channelwith table cards, receipt inserts, and a better direct price. The flat subscription doesn't grow when your volume does — that's the whole point.
See how operators actually execute the shift in the third-party fees playbook, or compare platforms head-to-head on the compare pages.
Get the operator margin playbook — food cost targets, pricing moves, and win-back flows that pay for themselves. One or two emails a month, no spam.
Score your site on online ordering, mobile, speed, menu and Google-readable details, with a fix for each.
CostingCost a recipe ingredient by ingredient, get cost per serving and food cost percentage.
PricingTurn plate cost and a target food-cost % into a menu price, with margin and markup.
Talk to our team — we'll map your POS, design your storefront, and ship it in two weeks.