Ask a venue owner what Uber Eats takes and you will usually hear thirty percent. Ask what that costs them per month and the answer gets vaguer, because nobody enjoys doing this particular sum. So let us do it properly, once, with real numbers, for a venue doing 60 delivery orders a week.
A note before the numbers: none of this is an argument for ripping the tablet off the counter tomorrow. Marketplaces bring you customers you would not otherwise get. The argument is for knowing exactly what each order costs, because that number decides which orders belong on the marketplace and which ones should never have gone there.
What Uber Eats charges in Australia
As at September 2026, Uber Eats publishes tiered pricing for Australian merchants. The structure works like this: the more marketing exposure the platform gives you, the bigger the cut it takes from each delivery order.
Plan tier | Delivery orders | Pickup orders | What you get |
Entry tier | 15% | 6% | Customers find you by searching your name |
Mid tier | 25% | 6% | Featured placement on the home screen and in search |
Top tier | 30% | 6% | Highest placement in the feed and search results |
The entry tier looks tempting until you understand what it means: at 15 percent, you are essentially invisible unless the customer already knows your name. Venues join marketplaces for discovery, and discovery lives in the higher tiers. That is why most independent venues end up around the 30 percent mark, a figure industry analyses of Australian restaurants keep landing on.
Then come the extras that never appear in the headline rate: tablet rental on some plans (typically 5 to 10 dollars a week), promoted listings if you want to outrank the venue up the road (commonly another 5 to 15 percent of order value on those orders), and the refunds and cancellations you absorb. Always confirm current rates on Uber's own merchant pricing page, because plans and promotions change.
The 60-order week, line by line
Take a venue doing 60 delivery orders a week at a 45 dollar average order value. That is 2,700 dollars a week of marketplace revenue, or about 11,700 dollars across a month.
Line | Amount per month |
Gross marketplace orders (60 x $45 x 4.33 weeks) | $11,691 |
Commission at 30% | minus $3,507 |
Tablet rental (mid estimate $7.50 x 4.33 weeks) | minus $32 |
Promoted listings (if used on a quarter of orders at 10%) | minus $292 |
What reaches the venue before food, staff and rent | $7,860 |
Roughly 3,800 dollars a month leaves the building before you have paid for a single ingredient. Across a year, that is over 45,000 dollars, which is a full-time wage in most kitchens. And on a typical hospitality margin, a 30 percent order fee does not trim the profit on that order. It usually erases it.
The same orders, taken direct
Now run the same 60 orders through your own online ordering instead. Direct ordering has costs too, so count them honestly: card processing (commonly 1.6 to 1.9 percent in Australia, call it about 210 dollars a month on this volume), plus whatever your ordering software costs, plus delivery if you offer it rather than pickup.
On Allvio, commission-free online ordering for restaurants is included in the flat monthly price with no percentage of sales taken, which is the model we would obviously argue for. But even paying for standalone ordering software, the gap is stark: a few hundred dollars a month in total costs against three and a half thousand in commissions for identical orders. The difference is not efficiency. It is who owns the customer. Direct orders land straight in the same restaurant POS system and kitchen flow as counter sales, and every order builds your own customer list instead of the platform's.
Keep the 30 percent
Online ordering and QR at the table are included in Allvio's flat monthly price. No commission, no percentage of sales, orders straight into the POS and kitchen.
Start your free 30-day trial or see exactly what the flat price includes
QR ordering at the table runs on the same logic, and the same commission question applies to those platforms too. If table ordering is part of your picture, our Allvio vs me&u comparison covers the per-order costs, and the me&u feature-by-feature table shows what happens to the order after it leaves the table.
The hybrid strategy: marketplace for discovery, direct for regulars
Here is the play that actually works, and it does not require quitting Uber Eats.
Stay on the marketplace for what it is genuinely good at: being found by people who have never heard of you. Treat the commission on those orders as a customer acquisition cost, because that is what it is.
Move your regulars to direct ordering deliberately. A card in every marketplace bag with a first-order discount. A counter sign. The link in your Instagram bio. Your regulars do not love the app. They love your food.
Do the math on your own numbers quarterly. The moment repeat customers make up most of your marketplace volume, you are paying acquisition prices for customers you already acquired. That is the signal to push direct harder.
A venue that moves even half of those 60 weekly orders to direct keeps roughly 1,700 more dollars a month. Nothing about the food, the customers or the workload changes. Only the route the order takes.
Do the math on your own numbers
Bring your weekly order count and average order value to a 15-minute call, and we will run this exact table on your venue's figures. No pitch if the marketplace math wins.
Book the call | Start your free 30-day trial | How ordering works inside the venue system
FAQs
How much commission does Uber Eats take in Australia?
As at September 2026, Uber Eats' published Australian plans charge 15, 25 or 30 percent on delivery orders depending on the marketing tier, and 6 percent on pickup orders, with extras like tablet rental and promoted listings on top. Most independent venues sit at the higher tiers to stay visible. Check Uber's merchant pricing page for current rates.
Is Uber Eats worth it for small restaurants?
As a discovery channel, often yes: it puts your venue in front of customers you could not reach otherwise. As the default channel for all orders, rarely, because a 30 percent fee on a typical hospitality margin can consume the entire profit on an order. The workable approach is marketplace for new customers, direct ordering for everyone who comes back.
How do I move regulars from Uber Eats to direct ordering?
Make the direct route visible and slightly better: a card in every delivery bag, the ordering link in your Instagram bio and Google profile, and a small first-order incentive. Then keep the direct experience fast, because regulars will switch for good food and a link that works, but only once they know it exists.