Your restaurant earns it.
Your systems leak it.
Delivery apps taking 15–30% of every order. Rush-hour calls ringing out. Customers who loved the food and never heard from you again. A Google listing with the wrong hours. None of it shows up on a report — all of it is money. I find where your operation leaks, and I build the systems that stop it.
The commission math is brutal.
Third-party ordering platforms charge 15–30% per order, and full-service restaurant margins run 3–9% of revenue. On a delivery order, the app can take more than the restaurant keeps. That's not a marketing problem — it's an infrastructure problem, and infrastructure is what I build: ordering on your own site, your own customer list, every dollar minus card fees staying yours.
Proof it works: the case study.
I rebuilt the lead and customer flow for a Virginia service business — every way a customer could reach them fed one automated system: contacts captured, details extracted, jobs booked, follow-ups fired, nothing double-entered, nothing dropped. Revenue went from $235,568 to $404,888 in twelve months. Phone answering was one piece of it. The result came from fixing the whole operation — which is exactly the job in a restaurant, where the leaks are orders, repeat visits, and app commissions instead of service calls. Full case study with the receipts.
I've also built a complete nine-storefront ordering platform for a regional pizza brand — one brand, central menu control, per-store hours and configuration — so multi-location isn't theory here; it's work I can show you.
Plug the leaks, keep the money.
Three steps, plain language.
Fifteen minutes, no pitch deck
Tell me how orders, calls, and customers flow today. In person at your restaurant or on a call — your pick.
The operations review
I map where money is leaking — commissions, missed orders, customers who never come back — and hand you a fixed quote scoped to exactly what's worth fixing.
I build it, you own it
Month-to-month on anything recurring, no annual contracts, and the system — ordering, customer list, site — belongs to you, not a platform.
What restaurant owners ask before they hire me.
Will my customers actually order from my own site instead of the delivery apps?
Some customers are hooked on the apps' convenience, and that's fine — keep the apps for discovery. But a lot of your regulars will order direct if it's easy and you give them a reason (a card in the bag, a sign at the counter, a small loyalty perk). Every direct order saves you the 15–30% cut and hands you the customer's contact info, which the apps keep for themselves. Start by winning back the regulars.
How is ordering on my own site different from just being on a delivery app?
The app owns the customer, the data, and takes 15–30% of every order. Your own ordering keeps the customer list, the relationship, and every dollar minus card fees. Most restaurants run both: the apps for people discovering you, direct ordering for the regulars you'd have kept anyway. The point is to stop paying a third of the ticket on orders you already earned.
I already have a website — do I need a new one?
Not necessarily. If yours loads fast and can take orders, I'll build on it. If it's slow or can't take orders, replacing it usually pays for itself in saved commissions within a few months. The free Operations Review tells you honestly which one you're in — I'm not going to sell you a rebuild you don't need.
What does it cost, and am I locked into a long contract?
Real numbers after the Operations Review, scoped to your restaurant — transparent starting anchors are on the main pricing menu. Everything recurring is month-to-month, no annual contracts, cancel anytime. The review is free and tells you which pieces (if any) are worth it before you spend a dollar.
Do I have to drop the delivery apps entirely?
No. Keep them for the customers who discover you there. The goal isn't to fight the apps — it's to stop paying 15–30% on the orders you'd have gotten regardless, by giving your regulars an easy way to order direct. Discovery on the apps, loyalty on your own site.
Can it cover the phone during a rush?
Yes — hours, directions, to-go and catering questions handled while your crew works the line, in up to 8 languages, and it hands off to a person when the call needs one. It's one instrument in the system, not the whole story: the bigger win for most restaurants is commission-free ordering and the repeat-customer engine.
Are you a real person, local, who'll actually show up?
Yes — Johnathan Viruet, based in Locust Grove, VA, serving Fredericksburg and Central Virginia. I come to your counter, face to face, around your schedule. Real name, real phone (540-440-1811), real email. I run my own shop and build these systems for my own business first.
Find your restaurant's leaks.
Tell me about your restaurant.
Call, email, or book 15 minutes.
I'm local. I'll come to your restaurant, look at how orders and customers flow today, and tell you honestly whether I can move the needle — and if I can't, I'll say so.
Book a 15-minute call →The Build Log
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