# Ontabee — full content

Commission-free online ordering for restaurants, and the migration destination
for restaurants leaving GloriaFood (which Oracle closes on April 30, 2027).
Built by Ontabee Solutions Pvt. Ltd.

A short index of the site is at https://ontabee.com/llms.txt
Every guide below is also served as raw markdown at /guides/<slug>.md

---
## Commission-free ordering: what "own your data" actually means

URL: https://ontabee.com/guides/commission-free-own-your-data/
Last updated: 2026-08-02

Everyone says commission-free and own your data. What those phrases mean in practice, and the questions that tell you whether a platform means them.

After GloriaFood, "commission-free" and "own your data" turn up on every restaurant-ordering website going. They’ve become slogans. Here’s what they actually mean, and how to work out who means them.

### “Commission-free”: the real test

Commission-free should mean the platform takes **no percentage of your orders**, full stop. Three questions sort the real ones from the rest.

- **Do payments run through *your* account?** Your money should settle straight to you, not pass through the platform on the way.
- **Is the payment processor your choice?** A forced processor that takes a cut is a commission wearing a different hat.
- **Does "free" stay free?** Some plans are free until orders actually flow, then reappear as per-order fees. Read what happens at volume, not what happens on day one.

If your money touches the platform’s account and comes out smaller, it isn’t commission-free, whatever the homepage says.

### “Own your data”: the real test

Owning your data means you can **get it out yourself, whenever you want**. Not in a farewell email once you’ve cancelled. Again, three questions.

- **Can you export the menu, customers and orders on demand?** GloriaFood’s shutdown showed everyone what happens when you can’t.
- **Is the format usable?** A real export is machine-readable, JSON or CSV. A screenshot is not an export.
- **Is it self-serve?** If you have to email support and wait, that isn’t ownership. That’s permission.

### Why this matters more after GloriaFood

The lesson of the shutdown wasn’t "GloriaFood was bad". People liked it. The lesson was **dependency**. When the platform holds your data and somebody flips the switch, you’re stuck. The fix is to only trust a platform you could walk away from tomorrow, because the ability to leave is the thing that keeps it honest.

At Ontabee that’s the deal in writing. No commission ever, month to month with no lock-in, and a real export of everything whenever you ask for it. You can read how we handle it on our [security page](/security), or [start free](/#start) and try it yourself.

### Put a number on it

The questions above are qualitative. If you want the arithmetic, the [commission calculator](/commission-calculator) works out what the marketplaces cost you per year against taking orders direct — with card processing deducted, because a saving that ignores card fees isn't a saving. It will also tell you when switching *doesn't* pay, which below a certain volume it genuinely doesn't.

For how specific platforms stack up on published pricing, see the [platform comparisons](/compare).

---
## What DoorDash, Uber Eats and Grubhub actually charge restaurants

URL: https://ontabee.com/guides/delivery-app-fees-compared/
Last updated: 2026-08-15

Every published commission rate from the three big marketplaces, quoted and dated — including what isn’t in the headline, and the fee none of them publish.

Every restaurant owner has been told the delivery apps take "about 30%". The
real answer is published, it varies more than that, and the headline number is
not always the whole bill.

Here is what each of the three actually publishes, quoted from its own pricing
page and dated. Where a fee exists but the rate is not published, that is said
plainly rather than filled in with a guess.

### The published rates

All figures read from each vendor's own US pricing page on **15 August 2026**.

| | Delivery commission | Pickup | Charged monthly? |
|---|---|---|---|
| **DoorDash** Basic | 15% | 6% | No |
| **DoorDash** Plus | 25% | 6% | No |
| **DoorDash** Premier | 30% | 6% | No |
| **Uber Eats** Lite | 20% | 7%* | No |
| **Uber Eats** Plus | 25% | 7%* | No |
| **Uber Eats** Premium | 30% | 7%* | No |
| **Uber Eats** Self-delivery | 15% | 7%* | No |
| **Grubhub** (entry) | 5% + delivery fee† | not published | No |
| **Grubhub** (mid) | 15% + delivery fee† | not published | No |
| **Grubhub** (top) | 20% + delivery fee† | not published | No |

\* Uber Eats' pickup rate is conditional. Its pricing page states: *"A 7% Pickup
Fee is conditioned on submission of proof that pricing for in-app pickup is the
same as in-store. Without validated in-store pricing your Pickup Fee will be
10%."*

† Grubhub's percentages are a **marketing** commission. Its delivery fee is
separate: *"Choose Grubhub Delivery for a delivery fee starting at 10%."*

Sources: [DoorDash pricing](https://merchants.doordash.com/en-us/pricing),
[Uber Eats pricing](https://merchants.ubereats.com/us/en/pricing/),
[Grubhub pricing and fees](https://get.grubhub.com/grubhub-pricing-and-fees/).
Marketplace pricing changes — Uber Eats revised its US marketplace fee in March
2026 — so check each before deciding anything.

### The Grubhub 5% needs reading twice

It is the number that most often gets quoted out of context, and it is not a
trick — it is just measuring something narrower than the others.

DoorDash and Uber Eats quote one percentage that covers the marketplace listing
*and* their courier. Grubhub splits those apart: the 5%, 15% or 20% buys the
listing, and if you want Grubhub's drivers the delivery fee starts at 10% on
top of it.

So on Grubhub's own fleet, the arithmetic on their published numbers puts the
entry plan around **15%** and the top plan around **30%** — in the same
territory as the other two, not a third of them. That stacking is our
arithmetic on their figures, not a rate Grubhub publishes.

Where the 5% genuinely is 5% is when you deliver with your own drivers. If you
have a driver already, Grubhub's entry plan is the cheapest marketplace listing
of the three by a wide margin, and that is worth knowing.

### The fee none of them publish

All three charge something for card processing and fraud handling, and none
publishes the rate on its pricing page. Grubhub names it — an order processing
fee covering *"credit card processing and fraud monitoring"* — without giving a
percentage. DoorDash and Uber Eats do not break it out at all.

This matters when you compare a marketplace against taking the order yourself,
because processing does not disappear when you go direct — you simply pay it to
your own gateway at your own negotiated rate instead. Any comparison that drops
it from one side and not the other is flattering somebody.

### What the percentage costs in money

A percentage is easy to nod along to and hard to feel. On $12,000 a month of
marketplace orders:

| Rate | Per month | Per year |
|---|---|---|
| 15% | $1,800 | $21,600 |
| 20% | $2,400 | $28,800 |
| 25% | $3,000 | $36,000 |
| 30% | $3,600 | $43,200 |

Straight arithmetic on the published rates. It is also why "commission-free"
platforms charging $49–$449 a month are not really competing with the
marketplaces on price — at these volumes a subscription is a rounding error
against the percentage. What you give up is discovery.

[Run your own numbers](/commission-calculator) with your real volume. That
calculator deducts card processing on direct orders before showing a saving,
and it will tell you when moving orders **does not** pay — which below a certain
volume it genuinely does not.

### The honest way to think about it

The apps are not a rip-off and they are not a bargain. They are an advertising
channel with per-order pricing, and they should be judged as one.

**What you are buying is discovery.** A customer who has never heard of your
restaurant finds you on DoorDash. That is worth real money, and no
commission-free ordering page will do it for you — ours included.

**What you are overpaying for is your regulars.** Someone who already knows your
name, orders from you every fortnight, and opens an app out of habit costs you
15–30% of every order for an introduction that happened years ago. That is the
part worth moving.

Most restaurants should not leave the marketplaces. They should stop paying
introduction fees on customers they already introduced themselves to.

→ [DoorDash fees, in detail](/guides/doordash-fees-for-restaurants) ·
[Uber Eats fees, in detail](/guides/uber-eats-fees-for-restaurants) ·
[Grubhub fees, in detail](/guides/grubhub-fees-for-restaurants) ·
[Work out your own number](/commission-calculator)

---
## DoorDash fees for restaurants, explained

URL: https://ontabee.com/guides/doordash-fees-for-restaurants/
Last updated: 2026-08-15

DoorDash publishes 15%, 25% and 30% commission plus 6% on pickup. What each plan buys, what the intro rates really mean, and what it costs you over a year.

DoorDash publishes its restaurant pricing, which not every platform in this
market does. The rates below are quoted from
[its own pricing page](https://merchants.doordash.com/en-us/pricing), read on
**15 August 2026**.

### The three plans

| Plan | Delivery commission | Pickup | Intro rate |
|---|---|---|---|
| Basic | **15%** | 6% | 0% for 7 days |
| Plus | **25%** | 6% | 0% for 30 days |
| Premier | **30%** | 6% | 0% for 30 days |

There is no monthly fee and no contract — DoorDash's own pricing FAQ addresses
the monthly-fee question directly. You pay when orders come in, which means the
cost scales exactly with your sales, in both directions.

### What the extra 15 points buy

The gap between Basic and Premier is the whole argument, so it is worth being
concrete about what changes.

**Basic (15%)** is the listing. You are on the platform and findable.

**Plus (25%)** lowers the delivery fee shown to your customer and puts you in
front of DashPass subscribers. A lower customer-facing fee genuinely does lift
conversion, so this is not nothing.

**Premier (30%)** adds advertising run on your behalf at no extra cost, a
professional photoshoot with a *"$200 credit for food and styling"*, and the
order guarantee: *"Accept at least 20 orders per month or we'll refund your
commission costs for that month."*

The honest way to read this: the higher tiers are an **advertising purchase**
priced as a percentage. Ten extra points on every order is a large ad budget.
It is worth it only if the extra reach produces more incremental orders than it
costs — which is a question your own numbers answer, not a question the plan
name answers.

### The pickup rate is the one people miss

Pickup is **6%** on every plan, against 15–30% on delivery. That is not a small
difference — it is the difference between keeping 94 cents and keeping 70 cents
on the dollar.

If a meaningful share of your DoorDash orders are collected rather than
delivered, they are the cheapest orders on the platform, and worth encouraging
rather than treating as an afterthought.

### What it costs in a year

Straight arithmetic on the published rates, for a restaurant doing $12,000 a
month through DoorDash:

| Plan | Per month | Per year |
|---|---|---|
| Basic 15% | $1,800 | $21,600 |
| Plus 25% | $3,000 | $36,000 |
| Premier 30% | $3,600 | $43,200 |

The step from Basic to Premier is **$21,600 a year** on that volume. That is a
full-time wage, spent on reach. It might well be worth it. It should be a
decision rather than a default.

[Put your own volume in](/commission-calculator) — the calculator deducts card
processing on direct orders before it shows any saving, so the number is not
flattered.

### Where DoorDash genuinely earns it

This is not an argument that DoorDash is bad value. It brings customers who
have never heard of your restaurant, and it brings them at a scale no
independent can build alone. Nothing on your own website does that.

What it does not do well is *keep costing you* for customers it introduced you
to years ago. Someone ordering from you every other week through the app is
paying DoorDash 15–30% for an introduction that already happened.

The move that works for most restaurants is not leaving. It is keeping the app
for discovery and giving your regulars somewhere direct to go — your own
ordering page, your own customer list, no percentage on any order.

→ [The three marketplaces compared](/guides/delivery-app-fees-compared) ·
[Uber Eats fees, in detail](/guides/uber-eats-fees-for-restaurants) ·
[Run your numbers](/commission-calculator)

---
## Electronic sales suppression: what UK restaurants need to know

URL: https://ontabee.com/guides/electronic-sales-suppression-restaurants/
Last updated: 2026-08-15

HMRC calls it till fraud, and possessing the tool alone carries a £50,000 penalty. What the rules are today, what is being proposed, and what to do about it.

HMRC has been running a sustained campaign against **electronic sales suppression** — till fraud — and hospitality was where it started. If you run a restaurant or takeaway in the UK, this is the piece of tax enforcement most likely to arrive at your door, and the rules governing the software you use are about to change.

Here is the honest version: what ESS is, what the law says today, what is being proposed, and what is actually worth doing about it.

### What ESS actually means

Electronic sales suppression is **altering or hiding sales after they have happened** so that the recorded takings are smaller than the real ones.

In practice it looks like a few specific things:

- Software that deletes or rewrites completed transactions after the fact.
- A till configured so that a "training" or "practice" mode quietly keeps real sales out of the end-of-day report.
- A second set of books produced by the till itself — one number for the customer, another for the return.
- Any add-on tool sold specifically to make a percentage of sales vanish from the record.

The distinguishing feature is that the sale genuinely happened, the customer paid, and the record was changed afterwards. That is what separates it from an ordinary mistake or a legitimate refund, both of which leave a trail.

### The penalties are unusual, and worth understanding

Most tax penalties follow from underpaying tax. ESS penalties do not work that way.

Since 2022 HMRC has had the power to charge **up to £50,000 for possessing an ESS tool** — and that penalty can be charged **even where the tool was never used to evade a penny of tax**. Making, supplying or promoting such a tool carries its own separate penalty. HMRC also gained information powers letting it require details of ESS software and who supplied it.

On top of that sit the ordinary consequences: assessment of the underpaid tax, interest, evasion penalties, and in serious cases criminal prosecution with an unlimited fine and up to seven years' imprisonment.

The enforcement has been real rather than theoretical. HMRC has issued millions of pounds in ESS-related penalties, has published naming-and-shaming lists in which restaurants and takeaways feature heavily, and has carried out raids on hospitality businesses. Advisers expect the focus to broaden into retail and wholesale, but nobody expects it to leave hospitality.

**The practical implication for an honest operator:** the possession penalty means you want to be able to say, with confidence, what your till software does — not merely that you have never told anyone to use it dishonestly. Features you have never touched are still features you possess.

### What is being proposed

Between **23 June and 18 August 2026** HMRC consulted on introducing **mandatory software standards for EPOS and MPOS systems** — a first for the UK, which has never had a fiscalisation regime of the kind that Spain, Portugal, France, Italy and Greece all operate.

The main proposals were:

- **An unalterable, complete transaction log** covering every transaction and adjustment, held in the OECD's **SAF-T** format and linked together in a chain so that changes are detectable.
- **Receipts digitally signed and linked** to the previous receipt, forming the audit trail.
- **Mandatory receipt information, possibly including a QR code**, so that an officer can verify a system's records quickly on site.
- **Registration or certification** of systems — with three options floated: manufacturer certification, supplier registration, or user registration.
- **Mandatory use of a compliant EPOS system** by businesses in higher-risk sectors, which explicitly includes hospitality and takeaways.
- **Penalties on manufacturers and suppliers** who fail to protect their systems against being used for suppression.

Two things about this deserve emphasis, because vendors will not emphasise them.

**None of it is law.** It was a consultation. No legislation has been introduced, no timeline has been fixed, and HMRC's own document says measures would be introduced over time rather than all at once, with systems updated rather than replaced where possible. **There is no such thing as an HMRC-certified till today.** If someone is selling you one, they are selling you a story.

**The proposals are written around devices, not records.** They largely assume a system installed at the business. A growing share of restaurant sales never touch such a device — they are placed on a customer's own phone through a browser and recorded in a supplier's cloud. How that trade is covered is one of the genuinely unsettled questions.

We think that framing is the wrong way round, and we said so: we responded to the consultation as a software provider, arguing that the standard should be written in terms of the **record** — written at the time of sale, sequenced, hash-linked to the one before it, exportable and independently verifiable — rather than the device, because that covers tills and cloud ordering alike and will not need rewriting for whatever comes next. We also argued that whatever is required, **the business itself should be able to verify its own records** without depending on its software supplier to vouch for them.

### What to actually do now

Not much, and nothing expensive. In rough order of value:

**1. Find out what your till can do.** Ask your provider directly, in writing: can any completed sale be deleted or edited so that it no longer appears in the daily report, and does the system have a training or demo mode that removes sales from the totals? You want to know the answer before an officer does.

**2. Account for the channels that never hit the till.** Online orders, app orders, QR-code table ordering, phone orders written on a pad. A complete record of your trade is the thing that makes an enquiry short. A record with gaps in it is the thing that makes an enquiry long, whatever the reason for the gaps.

**3. Make sure you can export it yourself.** If the only way to produce a full history of your sales is to email your software supplier and wait, you have a dependency exactly where you least want one. This matters more than any certification badge.

**4. Talk to your accountant, not to a salesperson.** The people selling fiscal middleware have a commercial interest in the UK adopting the strictest possible version of these proposals. Your accountant does not.

**5. Do not buy hardware in a panic.** A consultation closed in August 2026 is not a deadline. Anyone using it as one is using it to close a sale.

### Where Ontabee fits, plainly

We should be precise about this, because the subject invites overclaiming.

Ontabee records every order and every payment movement to an append-only chain as it happens — order placed, accepted, rejected, cancelled, completed, item and price amendments, payment captured, refund initiated, refund settled, refund failed. Each record is hashed over all of its own fields together with the hash of the record before it, so altering or removing one record breaks every link after it. Each trading day is summarised into a Merkle root. You can export any period, and the export contains a small verification program that recomputes every hash from the record contents — it runs offline, on any machine with a standard Python installation, with no account and no connection to us. Your accountant can check your records without taking our word for anything.

And what it is not: **Ontabee holds no approval or certification under any fiscalisation regime, in the UK or anywhere else** — no such UK certification currently exists to hold. We have built no country-specific adapters, and nothing here changes what you owe, what you must file, or when. It changes what you can put in front of someone who asks what came through your ordering channels. Nothing on this page is tax or legal advice.

If you want the detail of how the record chain works, it is set out on our [sales records page](/sales-records). If you want to see the export and the verifier for yourself, [start free](/#start) — there is no commission and no lock-in, so you can test the claim rather than believe it.

---
## Free GloriaFood alternatives — what "free" actually buys you

URL: https://ontabee.com/guides/free-gloriafood-alternatives/
Last updated: 2026-08-13

GloriaFood was free with no commission, and that combination is rare. What free means at each platform offering it, and how to tell a free tier from a trial.

GloriaFood was free, unlimited, and took no commission. That is a genuinely unusual combination, and if you are reading this you have probably discovered that "free ordering system" means something looser almost everywhere else.

This page is about telling the versions of free apart. We run one of these platforms, so read the last section knowing that — but the framework above it holds regardless of where you land.

### First: what GloriaFood's free plan actually was

Worth pinning down, because it is the benchmark you are matching. Its own pricing page advertised:

> Unlimited orders, Unlimited locations, No commission per order, No monthly fee, No contracts, No credit card required, No setup fee, No hidden cost

Unlimited orders and unlimited locations, at zero, with no cut of revenue. Nothing else in the market is quite that generous, and it is worth knowing that going in rather than being disappointed four platforms deep. [The full pricing breakdown is here.](/guides/gloriafood-pricing)

### The four kinds of "free"

**1. Free tier, provider branding.** The platform runs indefinitely at no cost, with a small mark on your ordering pages. You are paying in attribution. This is the closest thing to GloriaFood's deal and it is what we offer.

**2. Free tier, capped.** Free up to a number of orders, menu items or locations. Fine if you are under the cap and know where it is. Check what happens the month you exceed it — some platforms stop taking orders, which is not a thing you want to discover on a Friday night.

**3. Free platform, paid payments.** No subscription, but card processing is locked to the provider's account at a rate they set. This can be the most expensive option on this page. Compare the processing rate against what you pay today, on your real volume, before treating it as free.

**4. Free trial.** Not free. Thirty days, then a bill. Perfectly reasonable, but it is a different thing and some marketing pages work hard to blur the two.

### The question that separates them

Ask each platform: **"What is the commission or per-order fee on the free tier, and what does it become on the paid tier?"**

The answer tells you almost everything. A platform charging 3% on $20,000 of monthly online orders takes $600 a month. Nearly every paid subscription in this market is cheaper than that. "Free" with a percentage attached is frequently the most expensive door in the building.

Then ask the second question: **"Can I export my menu and my customer list, and how?"**

You have just lived through the answer mattering. A platform that cannot tell you plainly how to leave is a platform you should be slower to join. Ours exports any time; ask ours the same question you ask the others.

### What we would actually check before migrating a menu

- **Commission and per-order fees**, on both tiers. Get it in writing.
- **Whose payment account** the money lands in — yours, or theirs and then remitted to you.
- **Export**, and whether it covers the menu *and* the customer list.
- **Your own domain**, or a subdomain of theirs. This is usually the real difference between the free and paid tiers.
- **What happens at the cap**, if there is one.
- **Card processing rate**, compared against your current one on your real volume.
- **Contract length.** GloriaFood's ordering plan had none. Do not accept two years now.

### Where we fit

[Ontabee](/pricing) has a free tier: $0/month, commission-free, with a small Ontabee mark on your ordering pages. Paid is $49/month for one location fully under your own brand, $99/month flat for 2–9 locations, and $29 per client location per month for agencies. **Zero commission on every tier, including the free one.** Everything exports whenever you ask.

The honest limits of our free tier: our mark is on your pages, and the branded mobile app and full white-labelling are paid features. If you were on GloriaFood's free plan and want to stay at zero, that trade is the whole of it.

Migration from GloriaFood is done for you at any tier, free included — hand over your [Fetch Menu key](/guides/gloriafood-menu-export) and the menu comes across without retyping.

If a different platform fits you better, take the checklist above and use it on them. The thing that matters is that you move before the queue forms, not that you move to us.

→ [An honest comparison of the alternatives](/guides/gloriafood-alternatives-compared) · [Run your own numbers](/commission-calculator)

---
## For agencies: migrating your whole GloriaFood client book

URL: https://ontabee.com/guides/gloriafood-agency-reseller-migration/
Last updated: 2026-08-02

If you ran restaurants on GloriaFood’s partner program, how to move your entire client book to a white-label, commission-free platform without losing margin.

If you were on GloriaFood’s partner program, the shutdown isn’t one migration. It’s your **whole client book** at once. Done badly that’s weeks of repetitive setup and a lot of nervous clients. Done properly it’s one coordinated move.

### The agency-specific problems

- **Volume.** Ten restaurants, or fifty, or a hundred. Each with its own menu, branding and delivery rules.
- **Margin.** A replacement that charges commission eats into the economics you built your service on.
- **Control.** You need one place to run every client, not a hundred separate logins.
- **Client confidence.** Your restaurants are looking to *you* to land them somewhere safe before the deadline.

### How to move a whole book

1. **Inventory your clients.** Every restaurant, its menu size, and how custom each setup is.
2. **Import the menus in bulk.** GloriaFood issues one menu key per location, so each branch comes across as its own menu rather than everything piling into one list.
3. **Apply branding per client.** Each restaurant runs under its own brand, not yours and not the platform’s.
4. **Run them from one console.** Push a settings change to the clients you choose instead of retyping it fourteen times.
5. **Stagger the go-lives.** Move a first wave, prove the flow, then roll the rest well before the queue builds near April 2027.

### Why flat per-location pricing matters for you

Commission-free protects your clients' margins and your own. **Flat per-location pricing** keeps your economics predictable as you grow, rather than a cut that scales against you. Ontabee charges agencies **$29 per live client location per month**, billed to you. Your clients never see a checkout, because what you charge them is your business.

White-label goes all the way down: storefronts, the console your clients log into, and the emails their diners get. Branded client apps are built against your own Apple and Google developer accounts rather than ours, so the listings stay yours if a client ever moves on.

### Where to start

Ontabee has a **separate agency path** built for exactly this. If you’re moving a GloriaFood partner book, [talk to our partner team](/agencies) and we’ll map the whole thing with you. Or start with the [migration checklist](/guides/gloriafood-migration-checklist) and scope it yourself first.

---
## GloriaFood alternatives compared — an honest breakdown

URL: https://ontabee.com/guides/gloriafood-alternatives-compared/
Last updated: 2026-08-13

The seven questions that separate one GloriaFood replacement from another, what GloriaFood’s own deal was, and where Ontabee fits — and where it doesn’t.

If you are replacing GloriaFood, the market is suddenly full of options — OlaClick, Menuro, Restolabs, Fleksa, ChowNow, Flipdish, Square and plenty more. Nearly all of them say the same two things: *commission-free* and *own your data*. That is table stakes now, not a differentiator.

So this page is about the questions underneath the marketing.

### First, know what you are matching

Worth being precise, because it sets a benchmark most replacements do not meet. [GloriaFood's own pricing page](/guides/gloriafood-pricing) advertised its free plan as:

> Unlimited orders, Unlimited locations, No commission per order, No monthly fee, No contracts, No credit card required, No setup fee, No hidden cost

Free, unlimited, no cut of revenue. If you were on that plan and expect a like-for-like swap at zero, you will be disappointed by most of the market — and it is better to know that now than four demos deep.

The part that *is* widely matchable is **no commission**. Hold on to that one.

### The seven questions that actually separate them

**1. Is there a commission or per-order fee — on every tier?**
Ask for the number on the free tier *and* the paid tier, in writing. This is the single largest cost difference between platforms and it is frequently not on the pricing page. A 3% fee on $20,000 of monthly online sales is $600 a month, which dwarfs every subscription in this market.

**2. Whose payment account does the money land in?**
Yours, or theirs-then-remitted-to-you? This looks like a technicality until there is a chargeback, a payout delay, or a platform that decides to hold funds. Your own merchant account is the difference between a dispute you handle and a dispute you wait on.

**3. Can you export your data whenever you want — not just when you leave?**
GloriaFood taught everyone this. Insist on an export of menu, customers *and* orders that you can trigger yourself, without asking support. If the answer involves a support ticket, that is a soft form of lock-in.

**4. Who does the migration — you or them?**
A wizard that makes you retype your menu is not migration. Ask specifically: *do you import from a GloriaFood [Fetch Menu key](/guides/gloriafood-menu-export), and do you handle option groups nested under sizes?* That last detail is where menus break — a 9-inch pizza and a 14-inch one legitimately carry different topping sets, and tools that flatten sizes into items lose it.

**5. Do you get your own domain?**
Or a subdomain of theirs. This is usually the real line between free and paid tiers, and it decides whether your regulars are ordering from your brand or from someone else's.

**6. What is the contract length?**
GloriaFood's ordering plan had none. A two-year term right after a shutdown is a poor trade, whatever the discount.

**7. Does it handle the payment rails your customers actually use?**
Most platforms in this market are built for US and European cards. If you are in India, the Gulf, or Southeast Asia, ask about local gateways by name before anything else — a platform that cannot charge your customers is not a candidate regardless of its features.

### What none of them can do for you

No platform can import your **delivery zones, opening hours, prep times, fees, taxes or payment configuration**, because [GloriaFood does not export them](/guides/is-gloriafood-shutting-down). Any vendor implying a one-click total migration is overselling it. The same goes for **dish photos**, which are not in GloriaFood's documented menu payload.

Judge replacements on how honestly they describe that rebuild, not on whether they claim to avoid it.

### Where Ontabee fits, honestly

We are not going to pretend we are the only good option. Several of these platforms are genuinely commission-free with real exports, and for some restaurants they will be the better fit.

**Where we are strong.** Migration is done for you rather than handed to you — you give us a Fetch Menu key and we bring the menu across, including size-level option groups and the min/max rules on them, with a preview of what we found before anything is written. There is a free tier with zero commission. Payments resolve to your own gateway account, including local rails most US-built platforms do not carry — Razorpay and PayU, Telr and Tap, Moyasar, PayMongo, Midtrans, Xendit, Mercado Pago, alongside Stripe. Everything exports whenever you ask.

**Where we are not.** Our free tier puts a small Ontabee mark on your ordering pages; GloriaFood's did not. We are a smaller company than Square or Oracle, and if institutional size is your main criterion after this experience, that is a legitimate reason to choose someone else. Dish photos we cannot import any better than anyone else can, because the API does not return them. And if you need a full POS terminal today, we do not sell one.

### Then compare on published numbers

For platform-by-platform detail — each using the vendor's own published pricing, dated, with a section on what that competitor does better than us — see the [comparison pages](/compare): [ChowNow](/chownow-alternative), [Owner.com](/owner-com-alternative), [Square](/square-alternative), [Flipdish](/flipdish-alternative), [Popmenu](/popmenu-alternative), [BentoBox](/bentobox-alternative) and [LimeTray](/limetray-alternative).

To put your own numbers to it rather than ours, use the [commission calculator](/commission-calculator). It deducts card processing before showing a figure, and it will tell you when switching does not pay.

→ [Is GloriaFood really shutting down?](/guides/is-gloriafood-shutting-down) · [Free alternatives compared](/guides/free-gloriafood-alternatives) · [The migration checklist](/guides/gloriafood-migration-checklist)

---
## How to export your full menu from GloriaFood

URL: https://ontabee.com/guides/gloriafood-menu-export/
Last updated: 2026-08-13

How to pull your whole GloriaFood menu out through its official Fetch Menu API: the admin path, the exact request, and the one thing it does not return.

GloriaFood has no "download my menu" button. What it has instead is a documented **Fetch Menu API**, and it returns everything in one call. This page walks through it start to finish.

These instructions work whether you are moving to us, moving to a competitor, or just want a copy of your own menu for safekeeping. That is deliberate — it is your menu.

Everything below is from [GloriaFood's own integration documentation](https://github.com/GlobalFood/integration_docs/blob/master/fetch_menu/README.md), checked August 13, 2026.

### Step 1: generate the API key

In the **Restaurant Admin Panel**:

1. Open **Others** — it is the **“...”** icon, which is easy to miss.
2. Go to **3rd party integrations**.
3. Open the **Enabled integrations** menu.
4. Select the template **"Fetch Menu"**.
5. **Generate the key.**

The key is a short secret string. Treat it like a password: it grants read access to your menu.

**Running more than one branch?** Each key corresponds to one restaurant's menu, so a nine-branch group means repeating this nine times and keeping nine keys straight. Label them as you go — they look alike, and matching the wrong key to the wrong branch is the classic multi-location migration mistake.

### Step 2: make the request

- **URL:** `https://pos.globalfoodsoft.com/pos/menu`
- **Method:** GET
- **Headers:**
  - `Authorization: <your key>`
  - `Glf-Api-Version: 2`
  - `Accept: application/json` (or `application/xml` if you prefer XML)

With curl, that is one line:

```bash
curl -H "Authorization: YOUR_KEY_HERE" \
     -H "Glf-Api-Version: 2" \
     -H "Accept: application/json" \
     https://pos.globalfoodsoft.com/pos/menu > gloriafood-menu.json
```

That file is your menu. Keep it somewhere safe and backed up — it is the single most valuable artefact of your GloriaFood setup, and it takes seconds to produce.

If curl means nothing to you: paste the command above to anyone technical, or to any AI assistant, and ask them to run it with your key. It is a read-only request and it changes nothing in your account.

### Step 3: know what you actually got

The payload is a complete menu tree. Per GloriaFood's documentation:

| Object | What it carries |
|---|---|
| **Menu** | `id`, `restaurant_id`, `currency`, `categories`, `items` |
| **Category** | `id`, `name`, `items`, `groups` |
| **Item** | `id`, `name`, `description`, `price`, `sizes`, `groups`, `tags`, `extras` |
| **Size** | `id`, `name`, `price`, `default`, `groups`, `extras` |
| **Option group** | `id`, `name`, `required`, `allow_quantity`, `force_max`, `force_min` |
| **Option** | `id`, `name`, `price`, `default`, `extras` |

Two details worth understanding, because they are where menus get mangled in migration:

**Option groups hang off sizes as well as items.** A `Size` has its own `groups` array. That is how a 9-inch pizza offers a different set of toppings than a 14-inch one. Any tool that flattens sizes and items into one list loses this, and you end up with every topping showing on every size. If you are evaluating a migration tool, this is the thing to test with your most complicated dish.

**`force_min` and `force_max` are your rules.** They encode "pick exactly one crust" and "up to four toppings". They are the difference between a menu that takes correct orders and one that lets a customer order a pizza with no base.

### What the export does not include

**Your dish photos.** GloriaFood's documentation states plainly that item photos are not included in the payload. There is no bulk download for them either — the Menu Editor is the only place to save them, one at a time.

Budget an hour or two if you have 80-plus items. Two things worth knowing while you do it:

- Relaunching with placeholder images is felt in orders during the first week. The photos are worth the effort.
- A fair share of GloriaFood item images are its own stock photography. You may not want to carry those anywhere, which makes this a reasonable moment to photograph the real dishes.

**Everything that is not the menu.** The Fetch Menu API is documented as returning the menu, and GloriaFood documents no other export endpoint. So your delivery zones, opening hours, prep times, delivery fees, tax rules, payment configuration and promotions are not covered by it. Screenshot those settings pages while the platform is up — they have to be rebuilt by hand wherever you land.

### Your customers and orders

Separate from the menu, your client contacts and order history can be exported as CSV from the admin, under **Marketing → Customers → Export**. Do this too. You will want it for reactivation campaigns and for your own records, and it is not covered by the menu API.

### If you would rather not do any of this

Hand us the key and we do the rest. [Ontabee](/migration) takes your Fetch Menu key, pulls the menu across — categories, items, sizes, option groups, the `force_min`/`force_max` rules and the availability windows, with size-level option groups kept where they belong — and shows you a preview of exactly what it found before anything is written.

Photos come across only where your account exposes a picture URL, because they are not in the documented payload. The rest we re-upload with you. Delivery zones, hours and fees get set up alongside the import, since nothing exports them.

Most single-location restaurants are live the same day.

→ [What transfers and what doesn't, line by line](/gloriafood-what-transfers) · [See how migration works](/migration) · [What else does not export](/guides/is-gloriafood-shutting-down)

---
## GloriaFood migration checklist: export everything before April 30, 2027

URL: https://ontabee.com/guides/gloriafood-migration-checklist/
Last updated: 2026-08-02

A practical, step-by-step checklist for moving off GloriaFood before the shutdown. What to export, what to check, and how to go live without losing orders.

Moving off GloriaFood is mostly about doing it **calmly and early**. Here’s the checklist we walk restaurants through.

### Before you start

- [ ] **Note your shutdown date:** April 30, 2027. Aim to finish migrating by **October 2026** so you’re not stuck in the last-minute rush.
- [ ] **List what you need to keep:** menu, customers, order history, delivery zones, opening hours.

### Export from GloriaFood

- [ ] **Menu.** Categories, items, sizes, option and modifier groups, photos, prices. This is the big one. It’s also what takes longest to rebuild by hand.
- [ ] **Customers.** Any list of direct-ordering customers and their contact details you can get at.
- [ ] **Settings.** Delivery areas and fees, minimum order values, opening hours, any surcharges.

### Set up the new platform

- [ ] **Import the menu** rather than retyping it. [Ontabee imports your GloriaFood menu for you](/migration), including items, prices, modifiers and option groups, so nothing gets lost in translation. Dish photos are the exception — GloriaFood's documented API doesn't return them, so save those out of the Menu Editor yourself. [The full list of what transfers and what gets rebuilt is here](/gloriafood-what-transfers). Your delivery areas and hours you’ll set up alongside it, because GloriaFood doesn’t export those at all.
- [ ] **Review it** against your live GloriaFood menu, side by side. Check the prices and the modifier logic especially.
- [ ] **Reconnect payments** through your own payment account, so your money still settles directly to you and nobody takes a cut.
- [ ] **Set delivery.** Distance-based fees and address validation, if you deliver.

### Go live safely

- [ ] **Keep both running** during the overlap. GloriaFood stays up until the cutoff, so there’s no reason to rush the switch.
- [ ] **Point your domain or "Order" links** at the new site once you’re happy.
- [ ] **Test a real order** end to end. Place it, take it in the kitchen, print it, mark it done.
- [ ] **Tell your regulars** if the ordering link has changed.

### After the switch

- [ ] **Export a backup** of your data from the new platform. You should be able to do that whenever you like.
- [ ] **Retire the GloriaFood links** once you’re confident.

That’s the whole move. [See how it works](/migration), check the [pricing](/pricing), or [start free](/#start) and hand us your menu.

---
## GloriaFood pricing: what it costs, and what replacing it costs

URL: https://ontabee.com/guides/gloriafood-pricing/
Last updated: 2026-08-13

GloriaFood’s ordering system is free, with paid add-ons on its own pricing page. The real figures, quoted and dated, and what the same setup costs elsewhere.

GloriaFood's pricing is unusual enough to be worth stating plainly: **the ordering system is free, and it takes no commission**. The money is in optional add-ons.

Every figure here is quoted from [GloriaFood's own pricing page](https://www.gloriafood.com/pricing), checked **August 13, 2026**. Vendor pricing changes — check it yourself before relying on it.

One thing that page does not tell you: **GloriaFood has a published end-of-life date of 30 April 2027.** The pricing page is still live, but there is no way to sign up from it, the product is [going away](/guides/is-gloriafood-shutting-down), and Oracle has said it has no direct replacement. So this is a reference for what you are paying today, and a baseline for what a replacement should cost — not a plan for next year.

### The free plan

GloriaFood advertises its free service plan as, verbatim:

> Unlimited orders, Unlimited locations, No commission per order, No monthly fee, No contracts, No credit card required, No setup fee, No hidden cost

That is a genuinely strong offer, and it is the reason a very large number of restaurants ended up on GloriaFood. It is also why the shutdown stings: the alternative to free is rarely free.

### The paid add-ons

| Add-on | Published price |
|---|---|
| Restaurant POS System | US$49 per month, per location — with a **2-year commitment** |
| Online / Credit Card Payment Service | US$29 per month |
| Advanced Promo Marketing | US$19 per month |
| Table Reservation Deposits | US$0.50 per guest, on accepted bookings only |

All four as published on gloriafood.com/pricing, August 13, 2026.

**A note on figures you will see elsewhere.** Third-party software directories list a "Sales Optimized Website" at $9/month and "Branded Mobile Apps" at $59/month. Those are **not on GloriaFood's pricing page** as we read it today. We have not included them in any total below, because we only quote what the vendor publishes. If you are being charged for either, your invoice is the authority, not us.

**The two-year POS commitment deserves a second look** if you are on it. A two-year term on a product with a published end of service is a genuinely awkward position, and it is worth asking Oracle directly what happens to the remainder of yours.

### What you were actually paying

Three common shapes:

- **Ordering only.** $0/month. Most GloriaFood restaurants.
- **Ordering plus card payments.** $29/month.
- **Ordering, payments and marketing.** $48/month.
- **Add the POS.** $97/month per location, on a two-year term.

Plus card processing, which every platform charges and which is paid to your processor, not to the ordering platform.

### What replacing it costs

This is where we have an obvious interest, so treat the next section as what it is, and check the numbers yourself.

The honest summary: **if you were on the free plan, replacing GloriaFood is the moment the bill starts.** Most established ordering platforms are $49 to $449 per month, some with a per-order fee on top. A handful — including us — keep a genuinely free tier, usually in exchange for a small provider mark on your ordering pages.

What we would hold on to from the GloriaFood deal, whichever way you go:

**No commission per order.** GloriaFood did not take a cut, and you should not accept one now. A 3% order fee on $20,000 of monthly online sales is $600 a month — an order of magnitude past any subscription on this page. Several well-known replacements charge exactly this, sometimes described as a "flat rate plan" that becomes better value only above a certain volume.

**Your own payment account.** Money settling directly to you, rather than being held and remitted by the platform, is worth more than a few dollars of subscription difference the first time there is a dispute.

**No contract.** GloriaFood's ordering plan had none. A two-year term on your replacement, at a moment when you have just been through a shutdown, is a poor trade.

For what it is worth, [Ontabee](/pricing) is $0 for a free tier with our mark on your pages, $49/month for one location fully under your own brand, and $99/month flat for 2–9 locations. Zero commission on every tier, including the free one. Agencies pay $29 per client location per month.

If you were paying GloriaFood $29 or $48 a month for add-ons, that is roughly a like-for-like swap. If you were on the free plan, it is not, and we would rather say so than pretend otherwise.

### Work out your own number

The figure that decides this is not the subscription — it is commission. [Run your own numbers](/commission-calculator) against what you actually sell. The calculator deducts card processing before it shows you anything, and it will tell you plainly when switching does not pay.

→ [Free GloriaFood alternatives](/guides/free-gloriafood-alternatives) · [An honest comparison of the options](/guides/gloriafood-alternatives-compared)

---
## How to move from GloriaFood to your own branded ordering site in a day

URL: https://ontabee.com/guides/gloriafood-to-own-website/
Last updated: 2026-08-02

You can leave GloriaFood and take orders on your own branded website, usually within 24 hours. Here’s what "your own site" really means and how the day goes.

"Your own website" sounds like a big project. Designers, developers, weeks of work. For restaurant ordering it really isn’t. Here’s how a move from GloriaFood to your own branded site actually goes.

### What "your own site" means here

It means the ordering experience runs **under your brand, not a platform’s**. Your name, your look, your domain. Real customer accounts, so regulars re-order in a tap. And **no commission** on anything that comes through it, because payments run through your own account and settle straight to you.

### How the day goes

**Morning: hand over your menu.** Export it from GloriaFood and send it across. Items, prices, modifiers and option groups all come with it. Nothing gets retyped. Dish photos are the exception — GloriaFood's documented API doesn't return them, so they come across only where your account exposes them and otherwise get re-uploaded. Your delivery areas and hours you’ll set alongside it, since GloriaFood doesn’t export those.

**Midday: review.** Your menu lands in Ontabee and you check it against your GloriaFood one. This is where you catch anything you want to change, whether that’s a price, a photo, or some modifier logic that never quite worked.

**Afternoon: connect and brand.** Reconnect your payment account, set your delivery rules, put your branding on it. On a paid plan every trace of platform branding comes off.

**Go live: point your domain.** Aim your existing domain at the new site, or point an "Order" button at it from wherever you are now, and start taking commission-free orders. Test one real order end to end and you’re done.

### What you’re not signing up for

- No long contract. It’s month to month.
- No commission, ever, on any order.
- No lock-in. Your data exports whenever you want it.

Most single locations finish in a day. Bigger menus take a little longer, and a good migration partner tells you that up front rather than after you’ve committed.

→ [See how migration works](/migration), check the [pricing](/pricing), or [start free](/#start).

---
## Grubhub fees for restaurants, explained

URL: https://ontabee.com/guides/grubhub-fees-for-restaurants/
Last updated: 2026-09-02

Grubhub publishes 5%, 15% and 20% marketing commission with delivery charged separately from 10%. What that adds up to, and what Grubhub Direct changes.

Grubhub publishes its restaurant pricing, and its structure is genuinely
different from DoorDash's and Uber Eats'. The rates below are quoted from
[its own pricing page](https://get.grubhub.com/grubhub-pricing-and-fees/), read
in a browser on **2 September 2026** — the tiers are rendered by JavaScript, so
they do not appear in the page source.

### Two numbers, not one

Every other marketplace bundles the listing and the courier into a single
commission. Grubhub splits them, and that is the thing to understand before
comparing its 5% to anybody's 15%.

| What you pay | Rate | When |
|---|---|---|
| Marketing commission | **5%**, **15%** or **20%** | Every marketplace order |
| Delivery fee | **from 10%** | Only if Grubhub's drivers deliver |
| Payment processing | not published here | Every order |

Grubhub's page is explicit that the delivery fee is separate: *"Choose Grubhub
Delivery for a delivery fee starting at 10%."* And its footnote is equally
explicit that the pricing *"does not include payment processing fees."*

### The 5% is real, and it is not the whole number

If you use Grubhub's fleet, the arithmetic on their own published figures puts
the entry plan at roughly **15% before processing** — close to DoorDash's Basic
plan rather than a third of it. That is arithmetic on their numbers, not a rate
Grubhub publishes.

But there is a case where the 5% stands exactly as advertised, and it is the
most interesting thing on this page:

> **Self Delivery.** *"Pay zero delivery fees and use your own delivery driver
> fleet for orders placed on Grubhub."*

A restaurant that already has a driver pays **5% and nothing else** to be listed
on a national marketplace. No initiation fee, no platform fee, no monthly
minimum. In a market where the alternatives start at 15% and go to 30%, that is
not a gimmick — it is the cheapest marketplace listing available in the US, and
we would rather say so than pretend otherwise.

There is a third option too: **Supplemental Delivery**, where Grubhub's fleet
covers orders beyond your own delivery boundary or during your busy periods, and
the delivery fee applies only on those orders.

### What the higher tiers buy

The three plans differ on how much of the delivery fee your *customer* pays —
Grubhub describes them as standard, lower and lowest customer delivery fee — plus
Grubhub+ visibility and a monthly ad credit equal to your commission rate on ads
bought through Grubhub.

That last one is unusual and worth reading twice: the ad credit scales with the
rate you are already paying. It only pays off if you were going to buy Grubhub
ads anyway.

Grubhub also cites Grubhub+ members ordering *"4x a month — almost 70% more
often than non-members"*, which is the argument for the higher tiers. As with
every marketplace, treat it as an advertising decision: the extra points are
only worth it if they bring orders you would not otherwise have had.

### Grubhub Direct is a different product, and we should say so

Grubhub sells a commission-free branded ordering page called **Grubhub Direct**,
listed with *zero setup fees, zero marketing commission for online orders, zero
platform fees, zero monthly hosting fees.*

That is a real commission-free direct-ordering product, from the same company as
the marketplace, and anyone comparing options should know it exists. It competes
with what we sell, and pretending otherwise would make the rest of this page
worth less.

Two things to check before treating it as equivalent. **Payment processing is
excluded** from Grubhub's published pricing, so that cost sits outside every
zero on that list. And Grubhub operates in the **United States**; if you are in
the UAE, the Gulf, India or most of Europe, it is not an option you can take.

### What it costs in a year

At 400 orders a month and a $32 average — $12,800 of monthly revenue:

| Setup | Rate | Annual cost |
|---|---|---|
| 5% self-delivery | 5% | **$7,680** |
| 5% + Grubhub Delivery | ~15% | **$23,040** |
| 20% + Grubhub Delivery | ~30% | **$46,080** |

Before payment processing, and before anything you spend on ads. The spread
between the top and bottom rows is the whole reason to read a pricing page
properly.

[Run your own numbers](/commission-calculator) against your real volume, or see
[what DoorDash, Uber Eats and Grubhub charge side by side](/guides/delivery-app-fees-compared).

### Where Grubhub genuinely earns it

Discovery. Grubhub cites *"7 out of 10 consumers use Grubhub to discover new
restaurants"* — and whatever you make of a vendor's own statistic, the
underlying point holds: a marketplace puts you in front of people who have never
heard of you, and your own ordering page cannot do that.

If you are new, or opening in a new area, that reach is worth paying for. The
question is not whether to be on Grubhub — it is whether your regulars, who
already know your name, should keep arriving through it. Those are the orders
worth moving to [a page you control](/online-ordering-system-for-restaurants).

---
## Is GloriaFood shutting down? What's confirmed, and what isn't

URL: https://ontabee.com/guides/is-gloriafood-shutting-down/
Last updated: 2026-09-09

Yes. gloriafood.com now publishes the date — 30 April 2027 — and points customers at FoodAmigos. What Oracle actually said, and what it carefully did not.

Short answer: **yes, and it is not a rumour.** GloriaFood's own website says so.

What is harder to establish is *when*, and that turns out to be the interesting part.

### What GloriaFood confirms itself

On [gloriafood.com](https://www.gloriafood.com/), the vendor now states, verbatim:

> GloriaFood will reach end of life on **April 30, 2027**. We remain committed to supporting existing customers through this date.

Checked September 9, 2026.

Two things follow immediately. **The date is official**, from the vendor's own homepage rather than from anyone selling you a migration. And **existing accounts are still being supported**, so nothing you have breaks today.

### This page used to say the opposite, and that is worth explaining

Until early September 2026, this guide argued at length that the April 2027 date was *not* published anywhere public — that it came only from the retirement notice inside the admin panel and from partner emails, and that every public page carrying it was a competitor selling migrations. That was accurate when we wrote it, and we checked it more than once.

It is not accurate now. GloriaFood changed its homepage: the old discontinuation sentence has been removed and the date is up.

Worth noting what did *not* change with it. Removing that sentence did not reopen signups — there is no signup control anywhere on the homepage, and gloriafood.com/signup returns 404. The page simply stopped saying so, while a stale "How to get started" section still tells you to create an account you cannot create.

We are leaving this note here rather than quietly editing the page, for one reason: it is the same discipline we are asking you to apply to everyone else's claims, including ours. A page about a moving situation is only as good as its last check, and you should trust a source that tells you when it was wrong over one that never mentions it.

**Check it yourself.** Everything below is on gloriafood.com and takes about thirty seconds.

### Oracle has named a company — and carefully not recommended it

The same Service Update continues:

> While Oracle does not offer a direct replacement for GloriaFood products and services, we would like to **make you aware of** FoodAmigos, a restaurant technology provider that offers online ordering and related solutions.

That link goes to a FoodAmigos landing page built for GloriaFood customers, and you will shortly see a great many articles upgrading that sentence into an endorsement.

Read the sentence again. Oracle says it **does not offer a direct replacement**, and that it wants to **make you aware of** a provider. There is no statement that Oracle evaluated FoodAmigos, compared them to anyone, or stands behind the outcome. It is a signpost at a fork in the road, not a review of what is down that road.

This is not a criticism of FoodAmigos, who may well suit you. It is a caution about what the referral proves, which is less than it looks. If you take the signpost as a vetting, you will stop comparing at the exact moment comparing matters most — when you are moving a business you built onto a platform you will be on for years.

#### What to ask them, and us

Three questions worth putting to any platform courting GloriaFood's leavers, ourselves included:

1. **What will I actually pay per order?** FoodAmigos does not publish prices — you book a demo — and commission per order is one of the models they offer. Ours are on our [pricing page](/pricing) and we do not take a cut of your orders.
2. **What exactly migrates?** Several migration pages, theirs included, imply customer data comes across. GloriaFood's only documented export is the **menu**, via the Fetch Menu API. Ask precisely how customer records, photos and settings arrive, and what you rebuild by hand. Our own answer is [line by line](/gloriafood-what-transfers), including the parts that do not transfer.
3. **What happens if I want to leave you?** The whole reason you are reading this is that a platform you relied on is closing. Ask what you can export on the way out, before you need it.

### What that means for your timeline

Take the date as real — it comes from inside the product, and it has been consistent across every partner report. But plan against the crowd, not the deadline.

The failure mode is not GloriaFood switching off early. It is **everyone moving at once**. If a large share of a six-figure restaurant base migrates in the final quarter, every ordering platform's onboarding queue, support desk and migration team is saturated at exactly the moment yours is urgent. Your own move gets slower precisely when you have least room.

Moving early costs nothing. Your GloriaFood page keeps working right up to the cutoff whether or not you have set something else up, so there is no window where you are between systems.

### What happens to your data

Not all of your GloriaFood setup can be exported, even today while the platform is healthy — and there is no single “download everything” button. It is piecemeal, and the parts that hurt most to rebuild are the ones that do not come out at all.

No data retention past the retirement date has been reported consistently, and GloriaFood publishes no retention commitment. Treat anything you have not pulled out yourself as gone when the service goes dark.

#### Your menu structure — this part exports cleanly

GloriaFood publishes a [Fetch Menu API](/guides/gloriafood-menu-export) that returns your whole menu in one call: categories, items, descriptions, prices, sizes, and modifier groups with their min-max rules.

You generate a key **per location** in the Restaurant Admin Panel — the “...” (Others) menu → 3rd party integrations → Enabled integrations → the “Fetch Menu” template. Running a chain? Nine branches means nine keys.

This is the hard part of any migration, and it is the part that does come out cleanly.

#### Your dish photos — the real gap

Photos are not in the menu payload, and there is no bulk download. The Menu Editor is the only place to save them, one at a time. Budget a couple of hours if you have 80-plus items.

Two things worth knowing. Restaurants that relaunch with placeholder images feel it in orders during the first week. And a fair chunk of GloriaFood’s item images are their own stock photos anyway — which makes this a good moment to shoot your real dishes.

#### Your customers and orders — CSV from the admin

Exportable yourself, under Marketing → Customers → Export. Pull these while the platform is still up; you will want them for reactivation and for your own records.

#### Your settings — screenshot and rebuild

Your **delivery zones, opening hours, prep times, fees, taxes, payment configuration and promotions** export nowhere, and no import tool can invent them. That is setting-by-setting reconstruction: not hard, but fiddly and easy to get wrong under deadline pressure, which is exactly what spring 2027 will be.

Screenshot every settings page now, while you can still read them side by side with the new setup.

That is the real deadline. Not "the site goes dark on a date", but "the settings you have tuned over years exist only inside a product that is winding down".

[The full line-by-line list of what transfers and what doesn’t →](/gloriafood-what-transfers)

### What to do about it, in order

1. **Read the Service Update on [gloriafood.com](https://www.gloriafood.com/) yourself**, so the date and the FoodAmigos referral come to you from the vendor rather than from anyone selling you a migration.
2. **Export what GloriaFood lets you**, now, while it is up: your Fetch Menu key, your customer and order CSVs, and your dish photos out of the Menu Editor.
3. **Screenshot every settings page** — delivery zones, hours, fees, taxes. These are the ones nothing can import for you.
4. **Move when it suits you**, not when the queue forms.

If it helps, we wrote the [export instructions](/guides/gloriafood-menu-export) so they work whether or not you come to us, and an [honest comparison](/guides/gloriafood-alternatives-compared) of what to look for in a replacement.

→ Or see [how migration to Ontabee works](/migration). Most single-location restaurants are live again the same day.

---
## Uber Eats fees for restaurants, explained

URL: https://ontabee.com/guides/uber-eats-fees-for-restaurants/
Last updated: 2026-08-15

Uber Eats publishes 20%, 25% and 30% marketplace fees, 15% for self-delivery, and 7% or 10% on pickup. The published rates, and the conditions attached.

Uber Eats publishes its restaurant rates, and it publishes the conditions
attached to them — which is the part worth reading closely. Everything below is
quoted from
[its own pricing page](https://merchants.ubereats.com/us/en/pricing/), read on
**15 August 2026**.

### The published rates

| Plan | Marketplace fee | Pickup fee |
|---|---|---|
| Lite | **20%** | 7%* |
| Plus | **25%** | 7%* |
| Premium | **30%** | 7%* |
| Self-delivery | **15%** | 7%* |

Plus and Premium show a *"0% intro rate for 30 days, then"* the stated rate.
Lite notes lower rates in selected cities — 15% delivery in Portland, New York
and Los Angeles among others — so your city may not match the headline.

### \* The pickup fee has a condition, and it is a pointed one

This is the detail most comparisons leave out, including, until today, our own
commission calculator.

Uber Eats' pricing page states, verbatim:

> A 7% Pickup Fee is conditioned on submission of proof that pricing for in-app
> pickup is the same as in-store. Without validated in-store pricing your
> Pickup Fee will be 10%.

In plain terms: **charge more in the app than you do at the counter and your
pickup fee goes up by three points.**

It is worth understanding why that clause exists. Marking prices up inside the
apps is how a lot of restaurants quietly absorb commission — a $12 burger
becomes $14 on the app, and the customer pays the commission without being told.
Uber has priced against that behaviour.

Whatever you think of the policy, know which side of it you are on, because it
is the difference between 7% and 10% on every collected order.

### Self-delivery is the cheapest way to stay listed

**15%** if your own staff deliver, against 20–30% when Uber's couriers do.

If you already run a driver, that is the single largest lever on this page. You
keep the listing and the discovery, and you take a third to a half off the rate
by doing the drop yourself. The trade is real work — dispatch, tracking, a
driver on shift — but the saving is not marginal.

### Uber Direct is a different product

Worth separating, because the names blur. **Uber Eats marketplace** is Uber's
app bringing you customers, priced as a percentage. **Uber Direct** is Uber's
courier network delivering orders *you* took, on your own site, priced from
**$7.99 per delivery**.

That distinction matters as your average order rises. A flat $7.99 on a $90
family order is under 9%; a 30% marketplace fee on the same order is $27. Uber
also publishes a Webshop product at *"2.5% order processing fee + $0.29 per
order"*.

Ontabee connects to Uber Direct with your own Uber account, so the courier cost
is whatever you negotiated and there is no marketplace percentage on top.
[See the delivery integrations](/integrations).

### What it costs in a year

Arithmetic on the published rates, at $12,000 a month through Uber Eats:

| Rate | Per month | Per year |
|---|---|---|
| Self-delivery 15% | $1,800 | $21,600 |
| Lite 20% | $2,400 | $28,800 |
| Plus 25% | $3,000 | $36,000 |
| Premium 30% | $3,600 | $43,200 |

[Run it against your real volume](/commission-calculator), with card processing
on direct orders deducted so the comparison is honest.

### The part Uber Eats is genuinely good at

Reach. Uber Eats puts your restaurant in front of people who were never going
to find your website, in a lot of countries, with logistics that work. That is
a real service and 20% of an order you would not otherwise have had is a good
trade.

The bad trade is the same one every marketplace creates: your regulars. A
customer who orders from you fortnightly and knows exactly what they want is
paying a discovery fee for a discovery that happened long ago.

Keep the app for the strangers. Give the regulars somewhere direct to go.

→ [The three marketplaces compared](/guides/delivery-app-fees-compared) ·
[DoorDash fees, in detail](/guides/doordash-fees-for-restaurants) ·
[Run your numbers](/commission-calculator)