We take 18 per cent. The industry takes 30.
That is the whole proposition, and the rest of this site is the arithmetic behind it. A restaurant keeps twelve percentage points more of every order. A courier is paid SEK 170 an hour for the entire shift, waiting included, rather than per delivery.
Those two things do not normally go together, and the reason they do here is automation. Every number on this site has the machine that pays for it written next to it. Where we cannot name the machine, the number is a discount rather than a price, and we say so.
The four numbers
No joining fee, no monthly fee, no minimum term. Payouts every banking day with a per-order statement.
What is in English, and what is not
The business side of Gaddr Foods is in English. The consumer side is not, and we would rather tell you that on the first screen than let you find it.
In English
Terms for restaurants, couriers and hosts. Pricing with every fee written out. The comparison against the other platforms, with sources and the date each was read. Account creation, sign-in, the terms, the privacy notice and the help guide.
Swedish only
The recipe bank of sixty dishes, the daily planner, the calorie calculator and Ristoo, the assistant. Those are written in Swedish by people who cook, and a machine-translated recipe with a machine-translated allergen line is not something we are willing to publish.
Where we operate
Sweden. Delivery runs in Swedish cities, payouts are in Swedish kronor and the terms are under Swedish law. Prices on this site are shown in kronor for that reason, not converted into a currency we do not settle in.
Every side of the order, and what each one gets
A marketplace only holds together if all four sides can read the same page and none of them finds a surprise in it.
The restaurant
18 per cent on the marketplace, 9 per cent when you deliver yourself, 6 per cent on collection. You may price lower in your own channel, and that is written into the agreement rather than merely permitted.
The courier
SEK 170 an hour for the whole shift and SEK 4.50 per kilometre on top. Waiting is paid, because waiting is work, and a courier who is only paid per delivery is carrying the cost of a slow kitchen.
The customer
SEK 29 up to 2 kilometres, then SEK 6 per kilometre. Five kilometres is SEK 47. No service fee, no small-order fee, no minimum basket.
The host
A wall with power and a passing route becomes an unattended fridge. The host keeps 12 per cent of what is sold from it and owns none of the stock.
Food moves around the clock, and the routes move with it
Breakfast, lunch, the evening orders and what is rescued when the kitchen closes are four different loads on the same road. That overlap is what makes a lower fee possible without paying anyone less.
What is baked in the morning is sold today and rescued tonight. 
The smallest order on the platform is a cup and a sandwich. 
The market opens early, and the price per kilo is written down. 
Lunch is the portion where every krona is easiest to see. 
The evening brings the volume, and that is when routes pay off. 
What is left in the crate stays listed until ten at night.
Put your own numbers in and see what a lower price actually requires
A pizzeria selling at 130 kronor keeps a little under nine of them once the platform, the ingredients, the kitchen and the rent are paid. The calculator works out what happens at eighteen per cent instead of thirty, what a machine does to the labour cost, and how much volume a price of seventy would need.
It will also tell you when the answer is no. Below roughly 2 400 pizzas a month the machine costs more than the person, and the page says so rather than hiding it.
