The math on a $40 order
Marketplace apps charge roughly 15-30% of every order to take it and hand it to your kitchen. On a $40 order that is $6 to $12 gone before you buy a single ingredient. A restaurant doing 300 of those orders a month at a 20% commission gives up about $2,400.
bavoli does the same job for a flat 50c on pickup or $1 on delivery. There is no percentage commission and no setup fee. Your guest pays that fee at checkout, inside one line that also covers card processing, so on that same $40 order the full menu price reaches your restaurant.
Ordering runs from your restaurant's own bavoli page, next to your reservations and your menu. Pickup is available internationally. Delivery is available in the US, with couriers from the Uber Direct network, so there are no drivers to hire.
How it works
Your menu goes up
Upload a PDF or a photo and bavoli digitizes it into an ordering page with sections, items, and prices. When you 86 an item, it disappears from the ordering page immediately.
A guest places an order
Guests order pickup or delivery from your bavoli page on any device and pay by card. The customer pays the card processing cost at checkout.
Your kitchen accepts it
The order lands in your dashboard queue and on the kitchen tablet. Accept it with one tap, pick a prep-time preset, and the guest gets a text that the kitchen is on it.
The handoff
For pickup, the guest gets a text when the food is ready and walks in for it. For delivery, a courier from the Uber Direct network picks it up. The guest pays the delivery fee at cost, quoted at checkout with no markup.
What your restaurant gets
Everything runs through the dashboard you already use for reservations.
50c on pickup, $1 on delivery, and your guest covers it at checkout. There is no percentage commission and no setup fee. A $200 catering-sized ticket carries the same flat fee as a $12 lunch.
Couriers come from the Uber Direct network, so there is no delivery staff to schedule. The customer pays the delivery fee at cost, quoted at checkout with no markup. Delivery is US only for now.
Pickup ordering works wherever bavoli does. Guests order ahead, get a text when the food is ready, and skip the line at the counter.
Ordering uses bavoli's menu system. Upload a PDF or a photo, bavoli digitizes it, and the ordering page stays in sync with it. 86 an item and it is gone from the page immediately.
Customers get a text when the order is placed, when the kitchen accepts it, and when it is ready. A public tracking page shows the current status, so nobody has to call and ask.
Online orders land in the same dashboard queue and tablet app as your dine-in QR orders. Accepting takes one tap, and prep-time presets set expectations without typing.
Guests can cancel on their own while an order is still pending, and the refund happens automatically. Nobody has to call the restaurant to chase a refund.
What it costs
Online ordering is included free for every restaurant. bavoli's fee is a flat 50c per pickup order and $1 per delivery order, paid by your guest at checkout inside one line that also covers card processing, and you can choose to cover it yourself instead. Delivery customers pay the courier fee at cost with no markup.
Related: QR code ordering · Menus · Reservations