What we sell, plainly
The platform for Quebec's independent restaurants
Four pieces working together: your visibility on Google, your online orders with no commission, the follow-ups that bring customers back, and your own app under your own name. One platform, plugged into what you already have.
Four pieces, one platform
Each piece fixes a problem you already have. Taken separately, they're four projects nobody has time to run. Together, they feed each other: the customer who finds you on Google orders from your site, their email lands in your data, the follow-up brings them back, and the app keeps them.
That's the difference between paying four suppliers who don't talk to each other and running one platform where the customer stays yours from beginning to end.
It plugs into what you already have
Your point of sale doesn't change. You keep the system your staff knows, with the habits that come with it. Online orders come in without anyone having to relearn their job on a busy Tuesday night.
Your website too, if you want. If you have one that does the job, we graft online ordering onto it. If it's dated, slow or nonexistent, we build you one: that's often what unlocks search, because a slow site doesn't show up on Google no matter what else you do.
Why not just use a delivery app?
Delivery apps bring you orders, and that's true. What they don't bring you is the customer. That customer stays theirs: the email, the order history, the frequency, all of it sits on their side. The day you stop paying, you start from zero.
| Through a delivery app | On your platform | |
|---|---|---|
| Commission per order | A cut of every sale | None |
| The customer | Belongs to the app | Is yours |
| Their email, their history | You don't have them | In your data |
| Your prices | Often inflated to absorb the commission | Yours, as they are |
| If you stop tomorrow | You start from zero | You keep everything |
We won't tell you to close your delivery accounts. For plenty of restaurants they're a real source of orders. We're telling you they shouldn't be the only one, and that every order coming through your own channel is an order at full margin.
How it starts
- We listen. Thirty minutes on the phone, you tell us about your restaurant: what runs, what sticks, what you're already paying for.
- We dig in with you. We look at your numbers, your commissions, your presence on Google. We tell you what we see, even when what we see is that the problem is somewhere else.
- We fix the problem. We put in what's missing, in the order that pays you back fastest. Not all four pieces at once if one is enough.
What we won't promise you
The top spot on Google by next week. Nobody can promise that, and anyone who does is lying to you. Visibility builds over months.
Bought five-star reviews. Google catches them, and the penalty lands on your restaurant, not on the supplier who sold them to you.
A forty-page contract. If what we do doesn't pay you back, you have to be able to walk. That's the opposite of a sales pitch: it's what forces us to be useful.
The four pieces
Each has its own page: what it fixes, how it works, and what it doesn't do.
Questions about the platform
Do I have to take all of it?
No. Plenty of restaurants start with a single piece (usually Google visibility or online ordering) and add the rest once it pays off. We'll tell you which one comes first for you.
Do I have to change my point of sale?
No. You keep the system your team knows. The platform adds to what you already have instead of replacing what works.
What if I already have a website?
We look at whether it does the job. If it's fine, we graft online ordering onto it. If it's slow or invisible on Google, we build you one: a slow site doesn't rank, no matter what else you do.
How long before I see results?
Your site and your online ordering go live within a few weeks. Google visibility builds over a few months. Be wary of anyone promising you the top spot by next week.
What restaurants do you work with?
Independent restaurants across Quebec, from Trois-Rivières to anywhere else in the province. No chains, no franchises: that's not who we set out to help.
We look at your restaurant before we sell you anything.
Thirty minutes on the phone with Guillaume. You leave with what we saw, whether you sign or not.