The evening this is about
Every delivery platform arrives with its own tablet, its own beeping, its own menu that drifts out of date, and its own idea of what your dish is called. Three platforms is three tablets on the pass and three menus nobody has updated since spring.
- Three tablets on the pass, all beeping, none of them talking to the till.
- A dish taken off the menu in June is still selling on one platform in September.
- An order comes in during the worst ten minutes of service and nobody sees it for six.
- The commission is known; the true cost of the whole arrangement is not.
What it actually does
- Brings the platform orders onto the same screen as everything else, so the kitchen has one queue.
- Pushes one menu out to all of them, so a change happens once.
- Puts platform revenue into the same reports as the room, at the price you actually received.
- Shows what each platform costs you in total, not just the commission line.
The detail that matters
The number worth having is the whole cost, not the headline commission. A platform takes its percentage, then the packaging, then the dish that travels badly and comes back as a refund, then the guest who is now their customer rather than yours. Set against what the same dish earns in the room, some platforms are worth keeping and some are a decision you have been avoiding.
What it does not do
- It does not get you better commission. Nobody can; that is a contract, not software.
- It needs each platform to allow a connection, and not all of them do in every country — that is checked before anything is promised.
We would rather you read this before the call than find out after.
Where it sits
Ordering, plating standards and the delivery chaos. Delivery Hub is one of three tools in Kitchen & Supply, and it runs on the same guest, booking and menu data as the rest of the Suite — so nothing is typed in twice.
Fifteen minutes, no slides.
Tell us how your venue runs and we will say plainly whether Delivery Hub helps — and which two or three tools to start with.