Zero Commissions. Every Order. Every Time.
Third-party delivery apps have convinced restaurants that paying 15-30% commission on every order is normal. It's not. Seared's online ordering system processes every order directly through your restaurant's website and branded mobile app with absolutely zero per-order commissions. On a $30 order, that's an extra $4.50-$9 that stays in your pocket instead of going to a platform. Over a month, over a year, the savings are transformational. Flat monthly pricing means your costs never increase as your sales grow. The more you sell, the more you keep.
Ordering That Feels Like the Big Brands
Your customers are used to the Chipotle ordering experience. The Domino's app. The Starbucks mobile order. Seared gives your independent restaurant that same polished, intuitive ordering flow. Menu browsing, item customization, cart management, secure checkout, order tracking, and confirmation. Everything a customer expects from a modern ordering experience, branded to your restaurant. No learning curve for your customers, no fumbling through a confusing interface. Just fast, familiar, frictionless ordering.
Pickup, Delivery, Dine-In — All in One System
Seared handles every order type your restaurant offers. Online ordering for pickup with scheduled times, delivery with address validation and delivery zone management, and dine-in ordering for contactless table service. One system, one dashboard, every order type. No juggling multiple platforms, no tablet farms cluttering your host stand. Seared consolidates your ordering into a single, manageable system that your staff can learn in minutes.
Your Customer Data Belongs to You
When a customer orders through DoorDash, DoorDash owns that customer's data. Their name, email, order history, and preferences belong to the platform, not to you. When they order through Seared, you own everything. Every customer's contact information, order history, and preferences flow into your customer database. That data powers your marketing, your loyalty program, and your ability to build real relationships with the people who keep your restaurant alive.