Every delivery platform in your country · Office in Lisbon · Restaurants across Europe
Earn more on delivery apps.Pay us only from the growth.
Commission, promo, ads and refunds take their share of every order before you see it. We run your accounts on every platform by hand — menu, prices, photos, ads — with every platform fee priced in, so each order keeps its margin. Nothing from what you already earn. You approve every change.
15% of net growthNo growth — no invoice18-month contract
Read-only accessNo passwordsFree audit within 2 hours
Sound familiar?
- The commission is on every invoice. The rest of the fees are nowhere in one place.
- You ran a promo. Orders went up, the margin didn’t.
- The menu hasn’t been touched since onboarding — and the ranking shows it.
- Ads are on, but nobody can say which euro brought an order.
Each of these is a number. We find all four in the free audit — within 2 hours, from read-only access.
Proof, not promises
Real accounts, before and after — in their own numbers
Restaurants are never named. Figures are published with the client’s consent, and every case explains how it was measured.
A record August, in the month delivery usually dips
€23,705 August, against a €18,847 baseline · our first month on the account Gross revenue · Sep ’25 – Aug ’26 · dashed line = baseline Read the case → Dark kitchen · ParisThree months at zero, then the first real month
€1,853 August, against a €459 baseline · small numbers, not dressed up Gross revenue · Sep ’25 – Aug ’26 · dashed line = baseline Read the case → Pizza · Lisbon · 2 locationsMenu, combos and campaigns rebuilt per location
+28–35% Revenue across both locations · average basket +10–14% Ranges confirmed by the client. We don’t narrow them to one flattering number. Read the case →
Who works inside your account
Your restaurant gets its own team
The people who rewrite your menu, test your photos, run your ads and answer your reviews work on your account — not on a queue of tickets.
- A dedicated account manager, one chat, answers the same day
- Menu, photo, ads and pricing specialists behind them
- Dozens of restaurant accounts across Europe, run from our office in Lisbon
Founded by Alex Rudenko · LinkedIn
How you pay us
Only from new money — here is the arithmetic
Everything you were already earning without us stays yours. Our share is calculated only on what was added on top of it.
Baseline
Your average monthly revenue for the 3 months before we start. Taken from your accounts, written into the contract and signed by both — it never moves.
Growth
This month’s revenue minus the baseline. No growth — no invoice, and the calculation stops here.
– Platform commission
Commission and delivery come off the growth at the rate on your platform invoice — not the published one.
Detail
The rate differs between restaurants and is usually lower than the advertised one. That money never reaches the restaurant, so it does not enter the calculation base.
– Ad spend above your usual level
Ads are paid by the restaurant through the platform. We deduct the spend added on top of your usual level, so new ads are only ever paid for out of new money.
Detail
If you were already advertising before us, we fix your previous monthly level together with the baseline and deduct only what is spent above it. The earlier budget produced the revenue the baseline is made of — deducting it again would count one cost twice. The calculator has a switch for this.
= Calculation base · our share 15%
We take 15% of what is left; 85% is yours. All platforms and brands are added together — orders that move from one app to another are not growth.
Don’t know your commission rate? Most owners don’t. Send us one platform invoice and we’ll work it out.
Calculate your own
Change any number — the calculation updates.
Your actual rate from the platform invoice — usually lower than the published one.
The whole in-platform ad budget for the month.
Monthly average over the same three months as the baseline. Only what you spend above it is deducted.
Before us the restaurant made €5,000 and paid us nothing. Now it makes the same €5,000 plus €306 on top. The €54 invoice only exists in a month where there was growth.
Example for a single platform. If you sell on several, all platforms and brands are added together into one calculation, each commission at its own invoice rate — and you get one invoice.
Illustrative figures. The final calculation uses verified platform data and the signed agreement. This is what stays with the restaurant before food, labour and tax — not net profit.
18-month contract
Ranking, ratings and order history take months to build, and a short contract forces quick wins at the expense of margin. The risk stays on our side: in any month without growth, there is no invoice.
Your baseline
We take your average monthly revenue over the last 3 months before we start. That is your starting point, written into the contract — we only count what you earn above it.
Your side of the work
Kitchen, quality, packaging, prep speed, and manager access once we start. Everything else on the platform is ours — and nothing goes live without your approval.
What we do
You run the kitchen. We run the listing.
On every platform you sell on, sales come down to four things: how many people see you, how many open your menu, how many order, and how much of it you keep. We work on each of them separately.
01 · Menu written for the app’s search
Dish names, descriptions, categories and store settings rewritten for the terms people actually type into the platform’s search.
How we do it
A large share of orders comes from search and the top positions, which makes your ranking worth more than copy written for humans.
02 · Photos and cover image, tested
The same dish with a different photo converts differently. We test cover and dish photos and replace what underperforms.
How we do it
The cover decides whether they open you in the list; the dish photo decides whether they order. It is the fastest lever on the platform.
03 · Advertising inside the platforms
Bids, budgets and campaigns run by hand, calibrated on orders, not impressions.
How we do it
The platform’s automatic campaigns spend the budget evenly, but not where it matters. We test weekly on keywords and daily budgets, and switch off whatever doesn’t pay back.
04 · Prices, combos and margin — every platform fee priced in
Commission, service fees, promo share, ads, refunds, the VAT on the platform’s invoice: we know what each platform charges and price every dish with those costs already inside. The margin is decided before the order comes in, not discovered on the invoice.
How we do it
Sets, combos and upsells raise the average order, and every price is checked against the full cost of an order on that platform. Revenue growth without margin growth is as bad for us as it is for you — we earn from what stays with the restaurant. What platforms actually charge →
05 · Reviews, ratings and refunds
We answer reviews, fix what causes bad ones, and dispute unjustified refunds to get your money back.
How we do it
It is not only about money: ratings and cancellations directly affect how high the platform shows you.
Send one link. Get your numbers back within 2 hours.
Read-only access is enough — we never ask for passwords. You get your baseline, your real commission rate and where the margin goes. Nothing changes in your accounts until you approve it.
- You send a link to your storefront on any platform, or read-only access.
- Within 2 hours you get the audit in your chat: your baseline, your real commission rate, and where the margin goes.
- You decide. No contract, no obligation — the audit is yours either way.
Five questions we get on every first call
Why is the contract 18 months?
Ranking, ratings and order history are built over months; a short contract forces quick wins at the expense of margin. The term is fixed — and the risk stays with us: in any month without growth there is no invoice, for the whole 18 months.
What access do you need?
Read-only to start — that is enough for the audit. For the work itself, manager access to your accounts, because we change the menu, photos, prices and ads ourselves instead of sending you advice. Never your passwords, never your payment details.
Who decides what changes on my page?
You do. We prepare the change, you approve it, then it goes live. Nothing on your page is published without your approval.
Which platforms do you work with?
Every delivery platform that operates in your country — Uber Eats, Glovo, Bolt Food, Wolt, Deliveroo, Just Eat. If you sell on several, the same team runs all of them, and they are added together in one calculation and one invoice. In the United States, from our Chicago office, we work on DoorDash and Uber Eats.
How do I check the numbers?
Every figure comes from your own accounts. You get a weekly report by platform, a monthly invoice with the formula open, and a live dashboard you can open at any time.
Check everything before you talk to us
Real accounts and what changed inside them, how the platforms actually behave, and a calculator that prices a dish on your own numbers. Nothing here asks for your e-mail.
How delivery platforms actually work
Commission, ranking, advertising and promotions explained from managing restaurant accounts, not from a help centre. No platform rates and no client figures are published — the mechanics are, so you can run them on your own account.
ResultsWhat changed in real accounts
Restaurants we worked with: what was wrong in the listing, what we changed, and what moved afterwards. Clients anonymised, figures taken from their own accounts.
Free toolDelivery price calculator
What a dish has to cost on the app to still leave your kitchen a profit — with commission, VAT, advertising and discounts in the same calculation. Runs in your browser, no sign-up.