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, 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.
Eight years in Pennsylvania kitchens taught us what software looks like to the person actually using it at seven o'clock on a Saturday. Tickets that bury the protein. Modifiers you squint at. A sold-out item you can't pull without calling someone who isn't in the building.
So our kitchen screen prints the protein first and biggest and gives every side its own line — because the side left behind is the complaint that costs you a regular. If the app hasn't given you time back by the second weekend, we built the wrong thing.
The rest is arithmetic. Independent kitchens run on thin margins, and the delivery apps take theirs off the top of every order — then keep your customer's name. Neither is necessary. The couriers will still bring your food without the commission, and the list of people who love your cooking can belong to you.
We're based in Bethlehem and we build for the kitchens we live around — Allentown to Easton — and for New York City. One restaurant at a time, sitting in your kitchen first, accounts opened in your name so you could walk away tomorrow and keep everything. And if the numbers don't work for your kitchen, we'll say so and point you somewhere better.
Everybody eats — that only means something if the people doing the cooking 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 is a flat 75¢ an order; option two is a flat $1.75. Either way the ticket can be $18 or $180 and the fee does not move. Agencies quote tens of thousands for this feature set, and platforms rent you something similar forever while you own none of it.
Plus a flat 75¢ per order, and $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 more up front means 75¢ an order for good. Paying as you go costs less to start and $1.75 an order after — the two cross over around 500 orders a month. We will run both against your real volume before you choose, and tell you which one wins.
Up front, yes. Those platforms are bigger in the city than around here — in the Lehigh Valley you're more likely being pitched a POS bundle — but the arithmetic is the same either way: a subscription is a rental. Over three years the rentals land somewhere in the low teens, against roughly $30,000 here on the pay-once plan at a typical two hundred orders a month — your volume decides the exact figure, and we'll run it for you. What the rental won't give you is a kitchen screen built for your line, a sold-out board wired to your menu, your own catering notice rules, or the customer list as a file you can walk away with. And the day you stop paying, it stops. This keeps running, because you own it.
Almost certainly, yes — and it depends where your kitchen is. In New York City, the law caps what the platforms can charge: the ceiling rose from 23% to as much as 43% this year, and partners were notified by the end of June 2026. Worth checking which tier you were placed on — the 20% "enhanced services" band is opt-in in principle and a default in practice — and the city's Department of Consumer and Worker Protection takes complaints and has already recovered money for hundreds of restaurants. In Pennsylvania there is no cap at all. No ceiling, no notice requirement, nothing between your margin and the next increase — Uber Eats raised two of its three tiers in March. In the city the law limits the take; in the Valley, the only limit is owning the channel yourself.
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.