The delivery apps know your customers. You should too.
Every order through an app hands them a name and a number. Build a list that belongs to you, and reach it directly.
Start free · no card · export whenever you like
One place to keep the customers you have already fed, and to reach them again without paying a commission to do it.
Is this your week?
Tick the ones that are true. Three or more and the rest of this page is about you.
Where the margin actually goes
You are not losing money on the food. You are losing it on having to buy the same customer twice.
You feed them, somebody else keeps them
The order arrives and the payout arrives. The name and the number stay with the platform. You served that person and you cannot reach them.
Every visit costs you again
Getting the same person back means another commission or another discount. You are renting a customer you already earned.
Discount becomes the only lever
With no way to talk to anybody directly, the one thing left is cutting the price. That works once and costs every single time.
What changes in the first week
Start with the list. Everything else on this page depends on it existing.
Build a list that is actually yours
Take the number at the table, on the bill, or when somebody books. After that it belongs to you.
Tell people directly when something is new
A new menu, a festival special, a Sunday brunch, straight to people who have already eaten your food.
Take bookings without the phone ringing
A link showing real availability, with a reminder the day before.
Bring back the ones who stopped
Anybody who has not ordered in sixty days hears from you.
What is already in there on day one
You are not buying an empty box to fill in. Most of this is switched on before you start.
Messages already written
Templates built from campaigns we have actually run, so day one is not a blank screen and a cursor.
Automations you switch on
The journeys most businesses need are already built. Turn one on and it runs, with nothing to wire up.
A record that fills itself
Every message, call and click writes to the customer on its own. Nobody has to update anything afterwards.
Numbers in plain language
Which message brought which customer, written so you can read it without being trained on a dashboard.
An AI teammate that waits
It finds the leads nobody answered, writes the follow-up, and then stops until a person approves it.
Shaped around your business
We set it up for how you actually work, and we change it as you grow instead of handing you a fixed plan.
Why us and not something else
The list outlives the platform
Commissions change and rankings change. A phone number you hold does not.
Your whole floor team included
Unlimited users on every plan, so nobody has to share a login.
Built by marketers
Festival and new-menu messages arrive already written, because knowing what to send is the hard part.
We are not a point of sale, a delivery integration or a kitchen system. We never take an order and we never touch payments. We help you keep the customer and talk to them. Keep selling through whatever you already use, and check the terms of any platform you work with before you collect anything through it, because some of them restrict this.
Two ways to start
- Somewhere to keep your first 2,000 customers
- Booking pages for tables and events
- Your whole team, at no extra cost
- No card, and no expiry date
- We look at whatever you actually have, wherever it lives
- We show you how many customers you could reach today
- We tell you the next three things to do, even when they are not us
- Twenty minutes, and nothing owed afterwards
Questions people actually ask
Can you pull customer details out of the delivery apps?
No, and be careful of anybody who says they can. What we do is help you collect the number directly, at the table or on the bill, so the next visit is yours.
Is this allowed?
Collecting a customer's number with their consent, in your own restaurant, is ordinary. Check the terms of any platform you work with before you collect anything inside their flow.
Do you handle orders or payments?
Neither. Keep your POS and your delivery partners exactly as they are.
We are a cloud kitchen with no dining room. Does this still work?
It is harder, because you meet fewer customers directly. Start with the number on the bill or a card in the bag, and build from there.
What if I want to leave?
Export the list any time. It was always yours, that is the whole point of the page.
Find out how many diners you could reach today
Twenty minutes with whatever you have. Most kitchens are surprised by how many customers they have served and cannot contact.