Why does commission cost a sushi restaurant more per order?
Sushi often has a high average order: platters and set menus push an order to €30–60 easily. A percentage commission then means a large euro amount on every order — 25–30% of a €50 order is €12.50–15 gone.
In your own store you pay a flat €99/month whatever the order size. The higher the order value, the more a commission-free store saves.
Set menus and platters — build ready combinations
Sushi sells in combinations: nigiri and maki platters, set menus for two, lunch sets. zapfood’s product model supports ready-made bundles and options, so the customer picks a platter and adds extras if they like.
You can offer both set menus and à la carte ordering, and surface drinks and desserts naturally at order time.
- Set menus and platters as ready-made bundles
- Lunch sets as their own weekday menu
- À la carte ordering by the piece
- Drinks and sides as upsells
QR ordering at the table and re-orders mid-meal
In the dining room a per-table QR code lets guests order straight from the table without waiting for a server. Especially useful for sushi: a guest orders another plate or a drink mid-meal with one tap.
Re-orders grow the average order and ease the dining-room rush. The same system handles pickup, delivery and table ordering.
Allergens and raw fish — clear product details
Raw fish, soy, sesame and shellfish make product details especially important for sushi. Every item can carry clear descriptions and allergen details, so guests order safely and you avoid misunderstandings.
When the details are already in the online store, customers find the answers themselves and the kitchen isn’t answering them on the phone mid-rush.
Fresh on pickup: time windows
Sushi is a fresh product where timing is everything. With pickup time windows the customer chooses a slot when the dish is freshly made, and the kitchen prepares it for that moment — not too early, not late.
Time windows also smooth the lunch rush and keep quality steady even when many orders land at once.