Beply
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For restaurants

Get on Beply

We photograph your food, write your menu in Vietnamese and English, and send you customers who already know what they want to order.

Call (408) 555-0101See the dashboard

We speak Vietnamese. Chúng tôi nói tiếng Việt.

The whole arrangement

15%

commission on the food subtotal.

  • No sign-up fee
  • No monthly fee
  • No exclusivity
  • Keep your own drivers if you have them
  • Photography and menu writing included
  • Your customer list, exportable, yours

On a $34 order you keep $28.90.

What onboarding actually looks like

You will not be sent a spreadsheet. The single largest reason restaurants abandon these platforms is being handed the work of building their own menu, so we do it.

  1. 1

    A 45-minute conversation

    In Vietnamese or English, at your restaurant, at a time that is not service. We look at your printed menu and ask what people actually order.

  2. 2

    We build your menu

    You do not type anything. We enter every dish with its Vietnamese name and diacritics, an English gloss, the real options — broth, protein, noodle, doneness, spice — and the portion size.

  3. 3

    We photograph your food

    One photographer, 90 minutes, natural light, no fee. Twelve images: your portrait, the room, six dishes, two details and two vertical crops for social.

  4. 4

    You approve it

    You see the whole page before it goes live and change anything you want. Nothing publishes without you saying yes.

  5. 5

    Orders arrive on a tablet

    Sound, screen and an SMS, because a missed order is the worst thing that can happen. You set the prep time when you accept, not in a settings screen.

What generalist platforms do to your food

  • Replace dish names with item numbers, so a regular cannot find what they order.
  • Flatten a combination dish into one line and lose its components.
  • Break diacritics, so phở becomes phỡ and your customers notice.
  • Send broth in the same container as the noodles.
  • Charge you 30% and then raise your menu prices to cover it.

What we do instead

  • Vietnamese name first, English underneath, diacritics tested before we shipped.
  • Real modifier trees, so the ticket says 'no tripe, extra rare, broth separate'.
  • Packaging instructions printed on the ticket for dishes that travel badly.
  • Pickup promoted, because it is better food and better margin for you.
  • One rate, published on our own fees page, where your customers can read it.

Your kitchen keeps control

86 an item in one tap. Snooze orders for 30, 60 or 90 minutes when you are slammed. Set prep time when you accept, because the honest answer changes hour to hour.

Your customers are yours

Name, phone, email, order count, last order — exportable to CSV whenever you want. We are not holding your customer list hostage.

You get paid on a statement you can check

Every payout line traces to an order number, with commission and refunds itemised. A payout you cannot reconcile is a relationship we do not want.

Have a conversation with us

No contract at the first meeting. We will look at your menu, tell you honestly whether your food suits delivery, and show you what your page would look like.

(408) 555-0101Email us