During service
Delivery without the apps, timed to your kitchen.
Couriers booked when your kitchen fires the order, so food never sits waiting.
Order fired7:20 PM
Courier booked to your prep time7:21 PM
Picked up, still hot7:42 PM
Delivered7:58 PM
Tip: 100% to your driver
Hot food, delivered on your terms.
Order #1050 · Delivery
Fired with 18 min prep7:20 PMDone
Courier booked for 7:28 pickupCourier assignedDone
Picked up, on the way7:29 PMLive
Booked when you fire
The courier is booked when the order is fired, timed to your prep time.
Scheduled orders handled
Advance delivery orders dispatch on their own at the right moment.
Retries and safeguards
A failed booking is retried, staff can resend, and guests are never charged twice.

Delivery that runs itself
Your RestaurantOpen · Pickup in 20 minPickupDelivery
Goes well with
Jeera rice$5.00
Garlic naan$4.50
View cart · 1 item $14.50
Commission $0.00
Ordered direct
Delivery orders come through your own app, at your prices.
Advance orders dispatch on their own.
Office lunch · 12:30 PMCourier booked for 12:05 PMScheduled
Family dinner · 6:45 PMCourier booked for 6:20 PMScheduled
Retries, alerts and no double charges.
Courier cancelled7:31 PMRetried
New courier booked7:32 PMDone
Your team only gets a text if it still needs attention.What's included
- Your prices
- Delivery menu prices are the ones you set.
- Tips to the driver
- Delivery tips go 100% to your driver.
- Staff alerts
- Your team gets a text if a delivery needs attention.
- Live order status
- Guests track their delivery from a link.
Questions about delivery
Do I need my own drivers?
No. Our courier network handles delivery for you.
What if a courier cancels?
The booking is retried automatically, and staff can resend it from the terminal.
Also during service
Every order, booking and table on the tablets you already own, with couriers timed to your kitchen.

See it with your own menu.
A 20-minute call. We show you Saltifi with your restaurant's menu and what it would save you.
Book a demo or call +1 (201) 589-1620

