Why a flat price beats commission for a grill
Grill food is a high-volume, low-ticket business: lots of orders, a thin margin per dish. That is exactly why a percentage commission hurts. When 25–30% comes off a €10 kebab, that is €2.50–3 gone — across dozens or hundreds of orders in an evening.
In your own store you pay the same flat €99/month whether you take 30 or 300 orders. On €4,000 of monthly sales a platform commission would be €1,000–1,200 a month; a flat price keeps the margin with you.
Fast pickup with no queue
Speed is the heart of a grill. The customer orders and pays ahead on their phone, gets a pickup-time estimate and collects the ready meal straight from the counter. No queue, no misheard orders, no counting cash in the rush.
Orders appear in the kitchen in real time, so meals are ready as the customer arrives. The same system handles home delivery too, if you offer it.
Combo meals and meal deals grow the average order
Kebab + fries + a drink is the classic grill combo. In zapfood you build meal deals and combos as ready-made bundles and offer sides and drinks naturally at order time.
Every added drink or dip lifts the average order — and all of that upsell stays with you, not the platform.
- Combo meals as ready-made bundles (main + side + drink)
- Sides, sauces and drinks as upsells
- Promo codes and loyalty perks for regulars
- Clear portion sizes and allergen details on every item
Cash and card — customers pay how they want
Cash is still alive at a grill. zapfood supports both paying ahead by card or online banking and paying on pickup. The customer picks what suits them, and you don’t lose cash customers.
Payment methods: Stripe, Paytrail, Visma Pay and cash. Card-processing fees are the processor’s, not zapfood’s — there is no per-order commission from us.
Late-night hours and order windows
A grill’s best sales often come in the evening and at night. You can set opening hours and pickup windows precisely, close orders when the kitchen is full and reopen them when capacity frees up.
When you control the order flow yourself, the late-night peak doesn’t overwhelm the kitchen and customers can’t order while you’re closed.