A marketplace takes the order, the customer, and a cut of the food. DialTone does the opposite: the guest orders from you — by phone, from your website, or in your app — and a courier is dispatched to bring it. You keep the margin, the customer record, and the relationship.
The courier fee is quoted live against the real dropoff address and folded into the total before the guest pays, so nobody is surprised and no order is dispatched at a loss.
A delivery order with the courier fee quoted against the real address, before checkout.
Most delivery problems are accepted at the door. An address just outside the range, an order too small to be worth driving, a kitchen that has already stopped cooking — each one becomes a refund and an unhappy guest an hour later.
DialTone checks the address against your delivery range while the guest is still ordering, and the phone agent says so out loud rather than taking the order and failing later. A delivery minimum is enforced in the same place, on every channel, so it cannot be talked around.
A dropoff address measured against the restaurant's delivery range.
A courier is a commitment: dispatch one and the trip is billable whether or not the guest ever pays. So DialTone quotes at checkout and dispatches only once the payment has actually gone through. An abandoned cart costs you nothing.
If the guest takes their time deciding and the quote goes stale, it is re-quoted automatically rather than failing the order.
A paid delivery order handing off to a courier.
A food truck's registered address is usually a commissary it is nowhere near. Measuring delivery from there accepts guests the truck cannot reach and refuses ones standing a block away — and every refusal looks perfectly reasonable, which is why it goes unnoticed.
DialTone measures from the stop you are working, and sends the courier to the truck rather than to the paperwork.
A truck's delivery range drawn around the lot it is parked in.
Your menu, your prices, your customer — and a courier when you need one.
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