Timed automatic dispatch
The booking is placed against real kitchen status, not order time.
DELIVERY
Delivery, without a single driver on payroll.
Revasta holds dispatch until the food is nearly ready, then books an Uber Direct driver automatically. The driver isn't waiting on you, and the food isn't waiting on the driver.
Included in the Complete plan.
Two bad options
Independent restaurants that want to deliver normally choose between two unattractive things. Hand the order to a marketplace and pay a quarter of it away, along with the customer relationship. Or employ drivers — payroll, insurance, scheduling, vehicles, and a fixed cost that does not care whether tonight was busy.
The third option, booking a courier manually, fails on timing. Book when the order arrives and the driver stands in your doorway for twelve minutes. Book when the food is ready and the food sits under a lamp waiting for someone to accept the job. Either way something is getting cold or someone is getting annoyed.
Timing is the entire problem, and it is the part that manual dispatch cannot solve reliably during service.
Dispatch timed against the kitchen
Because Revasta knows the state of the ticket in the kitchen, it can hold the Uber Direct booking until production is nearly complete and then place it automatically. The courier arrives into a short, predictable wait rather than a guess.
You do not employ the driver, insure them, schedule them or manage them. You also do not surrender the order or the customer to a marketplace — the order was placed on your site, the customer record is yours, and the delivery is simply the last mile.
The guest gets tracking. Your team gets a proof-of-delivery record. Nobody on your staff spends the service on the phone to a courier.
Uber Direct integration
Courier network without payroll, insurance or scheduling.
Customer delivery tracking
The guest follows the order without calling the restaurant.
Proof of delivery
A record of what was delivered, when, and to whom.
Internal riders too
Run your own drivers instead, or alongside, with the same dispatch view.
One delivery queue
Pickup and delivery tracked together, not in separate systems.
What it connects to
Dispatch only works because of what it is attached to:
Kitchen display — Production status is what triggers the booking.
Online ordering — Delivery fees, zones and timing sit in the checkout.
Your POS — The completed delivery order reconciles with the till.
Reporting — Delivery share, timing and cost as part of the same picture.
176 deliveries, no drivers
Brooklyn Pizza completed 176 deliveries in six months — around 21% of its direct order volume — without a single driver on payroll and without handing those orders to a marketplace.
That is the part of the platform that is genuinely hard to replicate, and the one most often buried three clicks deep on a competitor's site.
QUESTIONS
Delivery, answered.
Anything specific to your operation, we'll cover during discovery rather than guess at here.
Ask us directlyYou do, at Uber Direct's rate, and you decide how much of it to pass to the guest as a delivery fee. It is a per-delivery cost rather than a percentage of the order, which is the whole difference from a marketplace.
Then you run internal riders through the same dispatch view, or offer pickup only in that zone. We confirm coverage against your address during discovery rather than after you sign.
Yes. Internal rider operations, dispatch and customer tracking are supported, and you can run both — your own drivers at peak, couriers for overflow.
Dispatch is held against the ticket's production status in the kitchen and released when the food is close to ready. The offset is tuned to your kitchen during rollout, because a pizza oven and a grill line do not behave the same way.
TWENTY MINUTES
See it running on your kind of operation.
The real system, walked through against how your restaurant actually works. No slide deck.