Stop and look at your last monthly statement. That thirty percent fee isn't just a number. It's the rent for a second location you don't even have. It's the profit that should be in your bank. We hear the same story from every kitchen manager we talk to. The apps brought orders, sure, but they also brought a financial headache that never goes away.
Finding a viable Glovo alternative shouldn't mean just signing up for another delivery giant. Most of these platforms operate on the same logic. They want a piece of your hard work. We think that’s wrong. The real choice isn't between blue apps or orange ones. It’s between being a tenant on someone else's platform or owning your own digital space. It’s time to reclaim your margins.
The math is broken. If you sell a pasta dish for fifty lei, and fifteen lei vanishes instantly, how do you pay the chef? How do you keep the lights on? It’s a squeeze that kills small businesses. Most diners have no clue either. They think they are supporting you, but they are mostly just funding a tech company's marketing budget.
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QR ordering is where things get interesting. No app downloads. No friction. A customer sits down, scans, and you get the order. It’s direct. The money goes straight to your POS or stays in your till as cash. No waiting for a payout. No hidden "service charges" that eat into your margins. This isn't just a tech upgrade. It’s a survival strategy for the modern restaurant. We’ve seen places switch and suddenly the stress levels just drop.
Most third-party apps keep your data locked up. You don't know who your regulars are. A smart Glovo alternative like Praesto lets you keep that connection. You get the analytics. You see what sells. Plus, you can actually grow your Google reviews without lifting a finger. Those reviews stay with your brand, not the delivery app’s profile. It’s about building your own reputation, not theirs.
The truth? You don't need fancy tablets or expensive kiosks. You need a system that works on the phones your staff and customers already carry. It's about being smart with what you have. If you’re tired of the fee trap, it’s time to try something different. No contracts. No hardware. Just your food and your customers. Give the 30% cut a rest and see what your profits look like when you're actually the one holding them. It’s your kitchen. Your rules.