The average restaurant on a delivery marketplace pays between 25% and 30% commission on every single order. For a restaurant doing 500 orders per month at an average of 200 DKK, that is 25,000 to 30,000 DKK walking out the door every month.
The challenge most restaurant owners face is not awareness of the problem but fear of the transition. What if customers stop ordering? What if we lose visibility? These are valid concerns, and in this guide we address every single one of them with data from 200+ restaurants that have already made the switch.
Step one is building your branded online presence. With modern platforms, you can have a professional online ordering page live within 15 minutes. The key is that your storefront reflects your brand, not a marketplace.
Step two is the transition strategy. We recommend a gradual approach rather than cutting off marketplaces overnight. Start by including a card or flyer in every marketplace delivery order that directs customers to your own ordering page.
Step three is customer retention. Once customers are ordering directly, you now own their contact information, order history, and preferences. You can run targeted email campaigns and build genuine loyalty.
The results speak for themselves. On average, restaurants that transition to direct ordering see a 15-20% increase in profit margin within 90 days.