18 per cent, and the reason we can charge it
Twelve percentage points below the industry is either a promotional rate that ends, a cost pushed onto the courier, or something structural. Ours is the third, and the paragraph below names it rather than gesturing at technology.
Routing, demand forecasting and settlement all run on the same code around the clock. What disappears is a sales organisation negotiating a separate rate per restaurant, a support function selling upgrades, and the manual reconciliation against every individual proprietor at the end of the month.
If that stops being true, the number goes up and we will say why. A rate we cannot explain is a rate you should not plan on.
Three rates
Calculated on the net amount, that is after VAT. A percentage taken on the gross is a higher percentage wearing a smaller number, and it is worth checking which one any platform quotes you.
Your own ordering page, and we take 0 per cent of it
A restaurant that sells only through a platform builds the platform's customer list rather than its own. The day you want to raise a price, open a second site or leave, you own no relationship with anyone.
What you get
- Your own ordering page on your own domain, with your logo and your colours
- Your customer list, meaning who orders and what they order
- Nothing to us on what sells there
- The same kitchen, the same menu and the same payout as the marketplace
What it costs
Nothing per month, and 0 per cent of what is sold through it. You keep the customer's details, because they are the customer's and yours, not ours.
For comparison, Uber Eats charges a fee on orders through the shop it gives you for your own channel. The figure and the source are on the comparison page.
You may price lower there
Explicitly, in the agreement. Some platforms permit it without saying so, with the predictable result that most restaurants believe they are not allowed to. A permission nobody knows about is not a permission.
The things that usually turn out to be in the small print
Every line here is a term we have seen cause a problem elsewhere. They are on this page rather than only in the agreement, because a term you have to search for is a term designed not to be read.
No term, no notice period
You can stop at any time and your menu comes with you as an export. There is no joining fee and no monthly fee, so leaving costs you nothing.
Payouts every banking day
With a per-order statement showing gross, VAT, our share and the amount paid. Not a monthly lump sum you have to reverse-engineer.
A person decides a suspension
With written reasons and a right to have it reviewed. The EU platform work directive requires this from 2 December 2026; we do it now because an account closed by an algorithm on a Friday is a weekend of lost trade.
VAT is handled at the right rate
6 per cent when the food leaves the premises and 12 per cent when it is eaten there. Six per cent when the food leaves the premises and twelve when it is eaten there. The reduction to six is temporary and is currently legislated to end in 2027.
Surplus food is not a separate contract
Selling what would otherwise be thrown away runs through the same agreement, the same dashboard and the same payout, at no extra fee.
Your data leaves with you
Orders, customers and menu as machine-readable files, on request, without a support ticket and without a fee.
The only thing that changes is what happens after the order arrives
The menu, the ingredients, the supplier and the recipe stay yours. We handle the order, the route, the settlement and the forecast, and write out every krona along the way.
The order lands in the panel you already have, not on a second screen. 
Prep is the same whichever channel sold the portion. 
Menu price applies. Any difference from the dining room is written out. 
One payout, whether it was delivery, rescued food or a fridge. 
What is left over today is listed as rescued the same evening. 
Buying stays yours. We touch neither your supplier nor your recipes.
Six points, each with the source and the date we read it
Every claim below can be checked. Where the evidence is reporting rather than a published figure, the row says so, because the difference matters when you are deciding who to sign with.
| Point | Us | Them | Source |
|---|---|---|---|
| The restaurant's share | 18 per cent on the marketplace, 9 when the restaurant delivers itself, calculated on the net amount | Uber Eats Sweden takes 30 per cent on the marketplace and 16 on self-delivery. Foodora is reported at around 30 | Uber Eats prissida för Sverige, och TTELA 2025-08-25 för Foodora. Read 14 August 2026. Published figure. |
| Waiting time paid to the courier | The hour runs for the whole shift, from sign-in to sign-out | Wolt pays per delivery. Waiting between jobs is unpaid according to both the union and the couriers themselves | arbetet.se 2025-05-19 och transportarbetaren.se 2025-03-25. Read 14 August 2026. Reported, not published. |
| An own channel with no cut | Your own ordering page on your own domain, nothing to us and no monthly fee | Uber Eats Webshop charges a 2.5 per cent order fee plus 0.29 dollars per order in your own channel | Uber Eats prissida. Read 14 August 2026. Published figure. |
| Published fees | Every level is on the pricing page, with the automation that pays for it written out | Wolt publishes no level at all and states that it follows from the individual agreement | Wolts egen sida om avgifter för handlare. Read 14 August 2026. Published figure. |
| Surplus food in the same system | Same agreement, same dashboard and same payout as ordinary sales, at no extra fee | Karma and Too Good To Go are separate platforms with their own agreements and their own payouts | docs/research/foods/konkurrent-matsvinn-karma-tgtg.md. Read 14 August 2026. Published figure. |
| A human being behind a suspension | A suspension is always decided by a person, with written reasons and a right to have it reviewed | Suspension today happens without a human necessarily making the decision. That becomes unlawful in the EU on 2 December 2026 | docs/research/foods/gig-ekonomi-och-bud.md, plattformsdirektivet. Read 14 August 2026. Published figure. |
Fuller detail, including what the other platforms do not publish at all, is on the comparison page.
Before you decide, do the arithmetic on your own kitchen
The calculator takes five numbers you already know and shows what is actually left per dish today, what changes at 18%, and what a lower price would require in volume. It will tell you when the answer is no.