S4VOR connects diners and restaurants — no middlemen, no markups, no one standing between you and the places you love.
They're where we celebrate birthdays, go on first dates, grab comfort food after a long day, and gather with the people who matter most.
They employ our neighbors. They anchor our streets. When a local restaurant closes, the whole block feels it.
Third-party platforms have inserted themselves between restaurants and their customers. And everyone pays the price.
On a $50 order, up to $15 goes to the platform — not the restaurant that made your food.
When you order through a platform, they own the relationship. The restaurant never sees your email or builds loyalty with you.
Restaurants raise menu prices on platforms to cover fees. You're paying for the middleman without knowing it.
Free for restaurants. Always. Here's what others charge.
The tools restaurants need to run their business shouldn't be a luxury. They should be infrastructure — like having a phone line or a front door.
When you order direct, everyone wins.
Restaurants keep 100% of their menu price. No inflated pricing to cover platform commissions.
Every review comes from someone who actually ordered or visited. No fakes.
A small tech fee (typically 1%, capped at $1) keeps S4VOR running. It's always shown before you pay. No surprises.
Order, join waitlists, and reserve across every restaurant on S4VOR.
S4VOR is free for restaurants — no monthly fees, no commissions, no contracts. Restaurants keep 100% of their menu price, always.
To keep the platform running, diners pay a small, clearly disclosed technology fee — typically 1%, capped at $1 per order. That's it. No hidden markups. No surprise charges. Just a direct connection between restaurants and the people who love them.
For context: when you order through DoorDash or Uber Eats, the restaurant pays 15–30% and the menu prices are often inflated on top of that. On S4VOR, the restaurant pays nothing and you pay at most a dollar.
When restaurants grow and want more — SMS marketing, loyalty programs, customer analytics — those optional premium tools are available. But the foundation is always free. We'll never charge a restaurant for the basics.
S4VOR was founded by Tony Le. Tony grew up in his dad's Chinese takeout — restaurants have been part of his life for as long as he can remember.
When Tony opened Daikon Carrot in Jersey City, NJ, he thought the hardest part would be the food. Turns out it was the platforms. Between 30% commission fees eating into every order and a partnership that fell apart, Daikon Carrot closed its doors in December 2025.
That experience changed everything. Tony saw firsthand how the system is rigged against the people doing the actual work — the cooks, the servers, the owners pulling 14-hour days to keep their dream alive.
S4VOR is what Tony wished existed when he was running his own restaurant. With 15+ years as a product manager and serial entrepreneur, Tony understands both the technology and the daily reality of restaurant operations. S4VOR isn't built from a boardroom. It's built from behind the counter.
They employ our neighbors, anchor our streets, and bring people together. We exist to help them thrive.
Your customers ordered from you, not from an app. Their data, loyalty, and relationship belongs to you.
No inflated prices. No fake reviews. Every fee is disclosed upfront. You always know exactly what you're paying and where it goes.
Ordering, waitlist, and reservations are the cost of doing business. Charging for them is predatory.
Better for restaurants (margins), better for diners (fair prices), better for communities (local businesses stay open).
A small diner tech fee keeps the lights on. Premium tools for restaurants fund growth. Our success comes from making the platform worth using.
Whether you run a restaurant or love eating at one — you can help build a better food economy.
List it free. Set up in under 10 minutes. No credit card. No contracts. Ever.
List Your Restaurant — FreeBrowse restaurants and order direct. Restaurants keep their full menu price — no commissions taken.
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