1
Nobody scrolls to it
A retail line placed after drinks is a line that does not exist. It gets no image, no position, and no prompt at the moment the diner is deciding.
For independent kitchens running three delivery apps and a website
Your commission rate
is not the problem.
Your price list is.
On the marketplaces where you raised your menu prices, you keep about 90¢ on the dollar. On the one where you forgot, you keep 72¢. It is the same food, the same kitchen, the same week.
Most owners have never lined the four channels up next to each other. It takes about sixty seconds and it is usually worth five figures a year.
No call required. We send back a one page PDF and you do what you like with it.
01 · The arithmetic
What you actually keep
on $100 of food
Base menu price of $100. Published commission rates, plus card processing. The bar is what lands in your account. What the diner paid is in the last column, and it is not the same number.
| Channel | Diner pays | You keep | Retention |
|---|
Marketplace commission in Canada runs roughly 25–30% on delivery, plus about 2.5–3% card processing. Menu markup is whatever you set it to, per channel. Your own site carries only the processor.
Read the two direct rows first. If your own ordering page already keeps 94 to 95¢, then moving an order off Uber Eats and onto it is worth about five points, not thirty. Anyone selling you a website on “escape the commissions” is quoting you a number you do not have.
The money is not in the channel you already priced correctly. It is in the one you did not.
02 · The leak
One channel is
selling at counter price
Almost every kitchen we open marks up on Uber Eats, marks up a little on DoorDash, and then lists the un-marked-up counter menu on the third app. Commission is charged on whatever price is showing. On that channel you are paying a 28% fee on a number you never raised.
Why it happens
The first app gets set up carefully. The second gets copied from the first. The third gets onboarded by a rep who uploads your PDF menu at counter prices, and nobody goes back. There is no screen anywhere that shows you all four price lists side by side, so the gap is invisible from the inside.
What it is worth
Closing the gap is not a negotiation and not a product purchase. It is an afternoon in a partner portal. The recovery is the markup you already decided was fair, applied to the channel that never got it.
- Nothing to install, no contract to break
- Your counter and pickup prices do not move
- Diners on that app are already paying app prices everywhere else
What is the gap worth to you
Rough it out. These are your numbers, not ours.
Recoverable, per year
$10,080
About $840 a month, for one afternoon of work.
Recovery = sales × markup × (1 − fee). You keep the markup net of the commission charged on it.
Have us check it for freeWe look at your public listings on every channel and send back one page: where the prices differ, and what the gap is worth. No login, no meeting, no obligation.
03 · The second leak
Your best margin is
filed under groceries
The jar of house hot sauce. The tub of hummus. The five pack of pita. These are the highest margin lines a kitchen sells, they travel well, and on every marketplace they sit in a collapsed “Grocery” section underneath the soft drinks.
2
It is pure attach
An $11 jar added to an existing $40 ticket costs you no extra labour, no extra delivery, and no extra packaging run. It is the cleanest margin on the whole menu.
3
A few points move real money
On six thousand online orders a year, moving attach from nothing to 5–15% is a four figure swing in gross profit. This is the number a new storefront can honestly take credit for.
This is the part a website actually changes. Not the commission rate, which is contractual. The shelf position, the photograph, and the prompt at checkout.
04 · What we build
A storefront, and the
controls behind it
A site worth ordering from
Built for your kitchen, not picked from a template gallery. Real photography of your food, your whole menu, and a checkout that hands off cleanly to whatever ordering system you already pay for.
- Loads fast on a phone on transit
- Your menu, searchable, always current
- Retail lines merchandised, not buried
One menu, per-channel prices
Write the dish once. Set the markup per channel once. Mise pushes it to Uber Eats, DoorDash, Skip and your own site, and tells you the moment a channel drifts back to counter pricing.
- Price parity alerts, so the leak cannot reopen
- 86 an item everywhere at once
- Hours and holiday closures pushed to every channel
One order feed
Every channel lands in one place, so the pass reads one screen instead of four tablets. Consolidated end-of-week numbers by channel, so you can see which one is actually paying you.
- Marketplace orders alongside your own
- Per-channel margin, not just gross sales
- Exports that your bookkeeper will accept
What Mise does not touch
Your POS. Stays exactly as it is.
Your checkout and payouts. Whoever processes your online orders today keeps doing it. We are the storefront and the menu control on top.
Your marketplace contracts. We do not renegotiate your commission. We make sure the price the commission is charged on is the one you chose.
05 · Proof
A live one
you can open right now
A working storefront we built for a Mediterranean and East African kitchen in Plateau Mont-Royal. Real menu, real prices, real photography, and the retail shelf given its own section instead of a footnote under drinks.
Plateau Mont-Royal
Mediterranean fire,
East African soul.
Open the live site
What it does differently
- The full menu, all 42 lines, searchable
- The house sauces given a section of their own
- Hours and open state computed live, in the kitchen's timezone
- Falls back to a clean flat layout on older phones
06 · Pricing
Priced against what
you already pay
A managed ordering plan runs most kitchens around $150 a month. Mise sits on top of that, so compare it to what it adds, not to what it replaces.
Build
$3,000–4,000
One time, depending on menu size and how much photography we shoot.
- Design and build, start to finish
- Full menu entry and structure
- Retail shelf merchandised properly
- Channel price audit included
Prefer to spread it: $1,500 down and a twelve month term.
Running
$99/mo
Hosting, menu sync, price parity alerts, and seasonal merchandising.
- Menu and price push to every channel
- Parity alert the day a channel drifts
- Menu changes done for you, not by you
- Quarterly merchandising on the retail lines
Cancel whenever. The site is yours either way.
If you would rather we carry it
Performance start
Pay for the build. The $99 does not start until retail attach clears $500 in a single month.
We are the ones merchandising that shelf, so the risk sits with the party who controls the outcome. If it never clears, you keep a site and never pay a monthly.
07 · The obvious questions
Asked before
you have to
Are you going to tell me to drop the delivery apps?
No. They bring you customers you would not otherwise get, and for a lot of kitchens that is worth the commission. The point is to be paid your own price on every one of them, and to know what each channel actually nets you.
Do you take a cut of my orders?
No. Flat build fee and a flat monthly. We never sit in the payment path, so there is nothing for us to skim and nothing new for you to reconcile.
Do I have to leave my current ordering provider?
No, and we would usually tell you not to. If your checkout works and the rate is good, keep it. We build the storefront that feeds it and the controls that keep your pricing straight.
What if the audit finds nothing?
Then you paid nothing and you have documented proof your pricing is clean, which is worth having. We would rather tell you that than sell you a project on a number that is not there.
Will raising prices on one app cost me orders?
It can. That is why the audit reports the gap and lets you decide the number rather than picking it for you. Most kitchens match what they already run on the other apps, where the same diners are already ordering.
How long does the build take?
Three to four weeks for a typical menu, most of which is waiting on photography and your review. The price audit comes back in a couple of days and does not wait on any of it.
Start with the free part
Send us your restaurant name and city. We will look at what you are listed at on every channel and send back one page showing where the prices differ and what the gap is worth over a year. If the answer is nothing, we will say so.
Request the parity auditOne page back, usually within two working days.