Before starting Chop Chop, I was one of the early McDonald’s franchisees in South Africa, where I owned and operated five restaurants. That experience taught me what really matters in the restaurant business: customers who keep coming back, a team you can depend on, and what remains of every dollar after the bills are paid.
So you can guess how I feel about a delivery app taking up to 30% of an order. That percentage comes off your sales, before you’ve paid for the food, the staff or the rent. The busier you get, the more you hand over, and your regulars start to feel like the app’s customers instead of yours.
The kitchen that cooks the food should keep what it earns.
I built Chop Chop around that one idea. You pay a flat $199 a month and set the payout offered to the driver, with an $8 suggested minimum. You also decide what delivery fee to charge your customer through your own ordering channel. We take no percentage of your food orders and nothing from the driver’s pay, and tips go to the driver in full.
I won’t tell you the economics are identical for every order. The driver’s payout depends on the delivery, and you decide whether to pass that cost to the customer, cover it yourself, or split it. Your $199 monthly subscription is separate, so run your own numbers against our pricing before you decide.
You don’t have to change how your kitchen runs. Your orders and your customers stay yours. When one needs to go out, you request a driver, the best nearby driver gets the offer, and the drop-off only completes at your customer’s address, with a photo.
Getting started costs nothing. Sign up without a credit card, register your restaurant, and activate your plan when you’re ready for your first delivery. If you have questions, run into a problem, or simply want to share feedback, email me directly at troy@chopchop.mobi. I want to hear from you.
I want your next busy night to feel like what it is: a good night.
Thank you for keeping your community fed.