Menu, categories and modifiers
Structured the way guests browse, not the way your printer laid out the takeout menu.
ONLINE ORDERING
An ordering channel you actually own.
Your own ordering website, your own customer list, and a flat monthly fee instead of a cut of every order. Brooklyn Pizza took 840 orders worth $31,533 through theirs in six months.
Included in the Direct plan.
The problem with renting your demand
A marketplace order looks like free money until you do the arithmetic. At the widely reported 15–30% band, a restaurant doing $5,000 a month online hands over $750 to $1,500 of it. Not once — every month, for as long as the arrangement lasts.
The commission is only the visible cost. The bigger one is that the customer never becomes yours. Their name, their phone number, their order history and their willingness to hear from you again all sit inside an app that is simultaneously promoting the restaurant two blocks away. You cannot email a customer you do not have.
And the cost scales in the wrong direction. Every marketing dollar you spend, every good review you earn, every regular you win — the marketplace takes a larger absolute cut as you succeed. You are paying more for growth you generated.
What Revasta gives you instead
Revasta builds a full ordering site on your own domain — menu, categories, modifiers, images, pickup and delivery journeys, card payments, order tracking. It is not a menu PDF with a phone number. It is a checkout that behaves like the ones your guests are already used to.
We build it for you. The menu is entered, structured and priced by us during onboarding, along with local SEO setup and the connection to your POS. You do not get a template and a login and a weekend of data entry.
The commercial model is deliberately dull: a flat monthly fee. A hundred orders or a thousand, the number on your invoice is the same one.
Pickup and delivery journeys
Separate flows with their own timing, fees and availability rules.
Card payments
Stripe or Clover at their standard rates, paid to them — never a Revasta commission.
Customer accounts
Order history, saved addresses and a list that belongs to you.
Offers and upsells
Cart and product suggestions that lift average order value without a developer.
Local SEO setup
So the search that used to end in an app ends on your own site.
What it connects to
An order placed here does not stop at a notification. It moves:
Kitchen display — The ticket prints and appears on the pass automatically.
Uber Direct dispatch — A driver is booked when the food is nearly ready, not when the order lands.
Your POS — The order writes into Clover so your till and day-end stay correct.
Stock and reporting — Sales and item costs are recorded as they happen.
What it looked like in practice
Brooklyn Pizza, Pasta & Diner had no ordering channel of its own before launching on Revasta in January 2026. In the first six and a half months the site took 840 orders worth $31,533, at a $37.54 average order, converting 4.1% of its 20,590 unique visitors.
At marketplace rates that volume would have cost between $4,700 and $9,500 in commission. It also produced 916 customer records the restaurant now owns outright.
QUESTIONS
Online ordering, answered.
Anything specific to your operation, we'll cover during discovery rather than guess at here.
Ask us directlyNo, and most restaurants shouldn't at first. The marketplaces are a discovery channel. The goal is to stop them being your only channel — Revasta pulls those orders into the same queue as your direct ones so you can run both without three tablets on the counter.
The build is the menu. Once we have your menu, pricing and modifiers, configuration, POS connection, SEO setup and staff training run in sequence and we agree the go-live date up front.
You do, at Stripe or Clover's standard rate, paid directly to them. Revasta takes no percentage of any order at any point.
Usually we replace it, because a brochure site and an ordering channel pull in different directions. If you have a site you are attached to, we can connect ordering to it instead — tell us during discovery.
TWENTY MINUTES
See it running on your kind of operation.
The real system, walked through against how your restaurant actually works. No slide deck.