The rise of zero-commission ordering in Australian restaurants

Platform commissions of 15 to 30 percent are no longer sustainable , especially with the October 2026 surcharge ban. Here is how Australian venues are making the switch.

The commission model that built Australia's food delivery platforms is beginning to crack. A growing number of restaurant and café operators are moving customers to direct ordering channels , and the economics are compelling enough that the shift looks structural rather than cyclical.

What the numbers actually look like

The major delivery platforms charge commission rates of 15 to 30 percent on every order, depending on the tier and the platform. For a venue doing $3,000 in weekly delivery orders at a 25 percent commission rate, that is $750 per week , or $39,000 per year , handed to a platform before labour, food cost and packaging are even counted.

Against that, a direct ordering platform typically charges a flat monthly fee of $50 to $200 depending on features and order volume. At $100 per month, the annual cost is $1,200. The difference on a $3,000 weekly delivery base is approximately $37,800 per year in additional gross profit.

Why the shift is happening now

Several factors are converging. The October 2026 RBA surcharge ban removes the ability to add a card fee to offset platform costs, making the commission burden more visible and more painful. At the same time, direct ordering technology has become cheaper, more reliable and easier to implement than it was two or three years ago. Customers have also become more accustomed to ordering directly , particularly repeat customers who have a relationship with a specific venue.

How venues are making the transition

The most effective approach is not to leave the platforms immediately but to systematically shift repeat customers to direct channels while maintaining platform presence for new customer acquisition.

• QR codes on packaging that link to the direct ordering page, with a clear incentive , typically a small discount or free item on the next direct order.
• Email and SMS campaigns to existing customers explaining the change and why ordering directly supports the venue.
• Loyalty integration with direct ordering platforms, so points and rewards only accrue on direct orders.
• Pricing parity or premium on platforms , some venues now price platform menus slightly higher to reflect the commission cost, making the direct channel more attractive by comparison.

What to look for in a zero-commission platform

The key variables are: flat monthly fee structure (not per-order), POS integration, branded ordering page or app, and the ability to run promotions and loyalty programs. Compare several options before committing , pricing and features vary significantly.