Delivery app commissions
The apps can take a big slice of every order. If app prices match dine-in prices, some orders barely make money.
→ Commission-aware app pricingYour menu is a spreadsheet. Let's read it.
Data & Dough Co. helps independent restaurants keep more of every sale. We cost out the menu, fix the delivery apps, set up the POS and build the reports, then work with your team until the numbers move. Kitchen instinct. Hard numbers.
MenuDelivery appsPOSMarketingOperations
Weekly scorecard
Sample data
Net sales$18,450▲ vs last wk
Food cost28.6%▼ on target
Avg ticket$17.85▲ vs last wk
Sales, last 8 weeksExample
Example numbers. Profit kept per $14 plate, dine-in vs. delivery app.
Where the money goes
Busy kitchen, thin profit? It's usually one of these.
We start by finding the leak. Most restaurants have at least one of these, and none of them show up until you look at the numbers.
Food cost creep
Supplier prices go up a little every month, but menu prices stay the same. Margins shrink without anyone noticing.
→ Recipe costing & price checksListings that don't sell
Missing photos, confusing modifiers and old menus on Google, Uber Eats and DoorDash send hungry people somewhere else.
→ Listing cleanup & monthly careServices
Everything between the pass & the P&L.
Pick one problem or hand us the whole stack. Every engagement ends with something your team can run on Monday.
Menu engineering
Every item costed, then sorted by what it sells and what it earns.
- Plate costs
- Pricing
- Menu layout
Uber Eats & DoorDash
Listings, photos, app pricing that covers the commission, and promos that pay back.
- Setup
- Pricing
- Payout review
POS setup
Toast menus built right, clear modifiers, and delivery orders flowing to the kitchen.
- Toast build
- Integrations
- Training
Online & web
A fast website, direct online ordering and a Google profile that sends people your way.
- Website
- SEO
- Google profile
Marketing & social
Posts, Reels, ads and a promo calendar tied to what actually makes money.
- Social
- Ads
- Brand
Operations
Prep lists, par levels, labor schedules and a weekly P&L you can trust.
- Prep & par
- Labor
- Weekly P&L
Plate math
What does one plate really make?
Move the sliders to match one of your items. See what you keep in the dining room, what you keep on the apps, and the app price that closes the gap.
Food cost
Kept, dine-in
Kept, delivery
Dine-in
Delivery
Plate costPackagingApp commissionYou keep
The read
Before card fees, labor and rent. Real numbers come from your invoices and your POS, which is where we start.
How we work
Four steps, in this order.
We start in your kitchen, not in a slide deck.
01
Taste
We eat the food, work a shift and watch a full service from ticket to table.
→ Walkthrough notes02
Measure
We pull POS sales, invoices, labor and app payouts into one honest picture.
→ Baseline scorecard03
Fix
Menu, pricing, listings, systems. We change the few things that move the most money.
→ Action plan with owners04
Prove
Weekly numbers against the baseline, so you see what worked and what's next.
→ Weekly dashboardFounding clients
Built on real lines in North Texas.
AJ's Hot Chicken
Nashville hot chicken. Menu costing, delivery apps and profitability work.
Stacked by AJ's
Premium fast-casual. Opening systems, POS build and operations.
Contact
Pull up a stool.
Tell us about your restaurant and what's keeping you up at night. We'll set a time to walk your kitchen. The first walkthrough is free.
Plano, Texas · Serving Dallas–Fort Worth