Build the unit economics first
Start with selling price, food cost, packaging, discounts, platform or payment cost, delivery cost and taxes where relevant. Contribution margin makes channel decisions easier to compare.
AOV can matter more than raw order count
Bundles, minimum order thresholds and menu structure can improve delivery economics without relying on deeper discounts.
Treat promotions as an investment
Measure whether an offer creates incremental profitable demand, moves customers into better baskets or simply subsidises orders that would have happened anyway.
Direct ordering changes the cost structure
Direct ordering can reduce marketplace dependence, but it also means the restaurant owns acquisition, service, payments and delivery execution. Technology such as DineQube can support direct restaurant ordering workflows where it fits the operating model.
Use one commercial view across channels
Compare revenue, order volume, AOV, discount rate and contribution by channel. The goal is not to “win” one channel — it is to build a healthier overall restaurant business.
Start with a growth audit. We’ll look at the operating context, channel data and commercial priority before recommending action.
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