See how big tech companies are tricking restaurant owners.
Our articles help restaurant owners overcome the sales techniques of big tech companies and show how to do food ordering right
No Commission Ordering Platforms: Scam or Solution for Restaurants?
We expose what restaurant owners need to know about ‘no commission’ claims from online ordering platforms like ChowNow, Toast, and Owner.com—what’s legit and what’s not.
Sales Tricks Big Tech Uses on Restaurant Owners
Learn how online ordering platforms use psychological tactics to pressure you into false promises—and how to avoid them.
How Data Scientists Took Over the Restaurant Industry
Big tech uses data to dominate restaurants. Learn their playbook—and how to beat them at their own game.
Why are we doing this?
Online food delivery is an intensely competitive landscape. Many investors and venture capital firms refuse to confront the reality that their business models, designed to sustain losses for a decade, have directly harmed local restaurants, eradicating a vital part of our urban fabric that may never recover. As we walk through our city and listen to the voices of those affected, it becomes clear that we can take meaningful action to support the resurgence of local dining establishments.
America’s restaurants are dying because big tech is capitalizing on restaurant owners not being “tech” people. As a result, many Restauranteurs are walking into traps not realizing the damage that is being done to their restaurants.
We have had enough. We are tech people, we are tired of America’s cities dying as a result of big tech sucking out money from local economies, driving up prices, and eventually putting America’s restaurants out of business. It’s happening right in front of our eyes, and it sucks.
We will have articles showing how small business restaurants can win against big tech. Many restaurants now are already familiar with “commissions” taking away significant revenue. But what many restaurant owners are not aware of is that many of the popular services claiming to be no commission services are can be working behind the scenes to help the commission based orders. Our series of articles will shine a light on how these businesses work so that restaurant owners can make more informed decisions to thrive.
Let’s break down the numbers of online ordering by big tech is doing to the restaurant industry.
They have increased pricing for consumers
Big tech has has “flooded” what restaurant owners see on instagram, facebook and many other sales channels. They spend billions on advertising and marketing to make it seem like using their products are the only way to do online ordering. For restaurants that wanted to stay alive and were unaware of other options, restaurants raised prices. That meant reducing the value to the customer when they came to dine. As a result, far less people have an opportunity to go out because of the higher prices.
They are directly responsible for industry restaurant closures
Many restaurant owners tried to resist raising pricing by 30% because they couldn’t justify the value of their product being 30% more for the community. As a result, for the last 10 years, since the delivery apps have invaded cities, we have seen a steady decline in restaurants and increased vacancy rate in commercial real estate. This causes less revenue for small cities, more crime, the list goes on and on how these delivery apps have been a major factor in the steady decline of cities.
They take a huge % of every order
On average 6% on pick up, and 30% on delivery on ever order. Some restaurants are under the impression that they pays a lower commission, and they do. But in those situations, the delivery app simply ads an extra “surcharge” to what the customer pays. So that the total the 3rd party app takes is around 30% of the transaction. Not a lot of room for margin in this new online ordering model.
Past News Articles on Restaurant Tech
(NOTE: Feb 15th 2025 update…we’re back.)
Stay tuned as we collect more articles and start doing more deep dives and original articles.
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