DoorDash, Grubhub, and Uber Eats collectively take 20-30% of every order that flows through their platforms. On a $45 order, the restaurant nets $31.50 before kitchen costs. On the same $45 order placed through the restaurant’s own website via a direct ordering system, the restaurant nets $43.70 after payment processing.
That $12.20 difference, per order, on every delivery order, is why a growing number of independent restaurants are building direct ordering channels as their primary focus and treating third-party platforms as secondary.
What’s Driving the Direct Ordering Shift
Three converging forces are making the commission-free model viable for restaurants that couldn’t have built it five years ago.
Technology cost has collapsed. A restaurant ordering page that works on mobile, connects to the kitchen, and processes payments used to require a custom build. In 2025, platforms like Toast, Square, and Owner.com provide this functionality for $0-$199/month with no per-order commission beyond standard payment processing. This has brought direct ordering infrastructure within reach of small independent restaurants.
Customers have become comfortable ordering direct. The pandemic created the behavior; the last few years reinforced it. Customers who learned to order from restaurant websites during delivery platform outages or when they wanted to avoid delivery fees have developed the habit. A restaurant that makes their direct ordering page easy to find and easy to use captures these customers permanently.
Delivery platform economics are increasingly visible. Customers who noticed the delivery platform markup on their orders (that the platform takes, not the restaurant) are increasingly willing to pay a restaurant’s own delivery fee directly. When the economic tradeoff is clear, many prefer to pay the restaurant directly.
The Commission Math That Makes Direct Ordering Urgent
The difference in economics is not marginal. It compounds across every order.
A restaurant with 80 delivery orders per week at $42 average order value:
Via DoorDash (25% commission): Weekly orders: 80 Gross revenue: $3,360 Platform commission: $840 Net restaurant revenue: $2,520
Via direct ordering (2.9% + $0.30 per order): Weekly orders: 80 Gross revenue: $3,360 Processing fees: $121.60 Net restaurant revenue: $3,238.40
Weekly difference: $717.80 Annual difference: $37,313.60
On the same 80 orders per week, the difference between all-DoorDash and all-direct is $37,000 per year. Most restaurants can’t absorb a $37,000 annual cost without noticing it.
Realistically, most restaurants won’t shift 100% of delivery to direct ordering immediately. But even a 40-50% shift is $14,000-$19,000 in annual savings.
The Restaurants Leading the Direct Ordering Shift
The independent restaurants building the strongest direct ordering channels share specific characteristics.
They put the direct ordering link everywhere. Instagram bio, Google Business Profile, website homepage, email campaigns, receipts, table tents. Every customer touchpoint where someone might think “I should order from here again” has a direct link. Not a DoorDash link. Their own ordering page link.
They explain the economic argument to their customers. Some restaurants have been transparent: “When you order through our site, more of your money reaches our kitchen and our staff.” A brief version of this message, posted on social media or printed on receipts, generates goodwill and shifts ordering behavior. Customers who understand the economics often prefer to support the restaurant directly.
They use their email list to drive repeat orders. A restaurant with an engaged email list can drive direct orders with a single well-timed campaign. “New menu item, only available for direct orders this week.” “Free delivery on direct orders over $X through Sunday.” Email is the highest-ROI channel for direct ordering promotion — and pairing it with a solid direct ordering system makes every campaign more effective.
Designodin Hospitality builds restaurant direct ordering systems that integrate with email marketing and social media for maximum direct order volume. See our restaurant direct ordering system.
Platform Options for Direct Ordering
Square Online: Free to set up, 2.9% + $0.30 per transaction. Works for restaurants already using Square POS. Quick setup, mobile-responsive, integrates directly with Square’s kitchen display if applicable.
Toast Online Ordering: Available on Toast’s POS plans. Integrates natively with kitchen operations. Strong for restaurants processing high-volume orders where kitchen workflow integration matters.
ChowNow: Commission-free online ordering platform built specifically for restaurants. Monthly fee structure ($199/month) rather than per-transaction fee. Makes economic sense for restaurants with 150+ monthly orders.
Owner.com: Direct ordering, website, and email marketing in one platform. Designed for independent restaurants trying to reduce third-party dependency. Includes marketing automation tools.
The right platform depends on your current POS setup, order volume, and whether you need marketing integration. All of them offer significantly better economics than third-party delivery platforms for restaurants with established customer bases.
Keeping Third-Party Platforms Without Depending on Them
The direct ordering shift doesn’t require abandoning DoorDash or Grubhub entirely. These platforms still serve a discovery function: customers who have never heard of your restaurant may find you through a third-party search and place their first order.
The strategic model that’s emerging among sophisticated independent restaurants:
Third-party platforms for first orders only. Allow discovery through DoorDash, Uber Eats, and Grubhub, but treat these as customer acquisition channels, not ongoing revenue channels.
Direct ordering for repeat customers. Every order placed through a third-party platform includes a receipt or packaging insert with your direct ordering link and a reason to use it next time. “Next order on us: use [website] and get $X off.” Convert first-time third-party customers to direct-ordering repeat customers.
This model extracts the discovery value of platforms while building a direct ordering base that doesn’t pay commission on repeat business. Running Google Ads for restaurants alongside your direct ordering page accelerates this shift by capturing intent-ready customers before they open DoorDash.
Designodin Hospitality builds restaurant direct ordering systems with email integration for converting first-time app customers to direct-ordering regulars. See our restaurant email marketing.
Every delivery order through DoorDash costs you 20 to 30 cents on the dollar. Every order through your own site costs you 3. Designodin Hospitality’s restaurant direct ordering system is built for independent restaurants, with zero per-order commission. Get in touch and we’ll show you the exact savings for your order volume.