Growing commissions and extra costs
Order costs grow through commissions, extra charges and rules that the restaurant cannot renegotiate every time.
Why us
Delivery platforms can bring orders, but over time they take margin, own the customer relationship and change rules outside your control. Progrest helps you build your own digital channel, automate operations and stay directly connected with customers.
Problem
The issue is not only the commission amount. The bigger issue is investing in a channel you do not control and customers who do not stay yours.
Order costs grow through commissions, extra charges and rules that the restaurant cannot renegotiate every time.
You pay for campaigns and visibility, but contact details, order history and the relationship stay outside your system.
When a customer is unhappy, communication goes through an intermediary and the restaurant reacts more slowly and less directly.
When a new charge or operating model appears, restaurants often have to accept it or lose the sales channel.
Solution
This is not about switching platforms off overnight. It is about making sure they are not the only channel that brings orders.
Guests order through your system, with your offer and promotions. Data stays in your system, available at any time.
When you have contact data and order history, you can send targeted offers to existing customers instead of buying the same promotion again.
If something goes wrong, you can contact the customer directly, offer a solution and preserve the relationship.
Orders, data, notifications and processes can be automated while the channel stays yours.
Hybrid delivery
The transition model can be simple: the order goes through your shop or app, while delivery is handled by an on-demand courier service based on delivery price and distance.
Proof from practice
We use the numbers carefully, but they show what can happen when a restaurant starts building its own channel.
In about two months, the owned app reached a stable level of direct orders, with much more control over the customer and communication.
The online shop started getting organic signals without additional marketing. With local radius promotion, the potential becomes much stronger.
Experience from a restaurant
Recently we have seen more clearly that the cost of working through delivery platforms keeps increasing, while service quality does not grow at the same pace. A restaurant often has little control over new fees, the customer relationship, the delivery flow and the way issues are resolved.
That is why we decided to move part of our investment into our own brand and our own customers. We built the Domace Palacinke app and started building a direct ordering channel where the customer stays ours, communication is faster and every new order strengthens our own base instead of someone else's system.
In about two months, we managed to build our own customer base and reach a strong number of repeat orders. That showed us that an owned channel is not just a technical project, but a way for a restaurant to protect margin, brand and the relationship with people who already love its food.
Offer until August 31, 2026