Glovo for restaurants: a practical guide

Glovo gives you something you do not have: a storefront where people who have never heard of you find your food. That is valuable and it costs money.

What you are actually buying

Commission in our markets runs 15–30%. For that you buy three things: exposure to people who do not know you, ready-made courier logistics, and payment infrastructure.

What you do not buy is the guest's contact details. From a customer-base perspective, a Glovo order is anonymous to you.

Rating matters more than you think

Your position in the Glovo feed depends on rating, and dropping below 4.5 noticeably cuts impressions. Fewer impressions, fewer orders, with the same menu and prices.

Rating is driven by whether you hit the promised time and whether the order arrives complete — an operations metric, not a reviews metric.

The Glovo tablet and what to do about it

Glovo hands you a device. With one aggregator that is tolerable; with three you have three tablets and three notification sounds, and in peak hours somebody misses an order.

Glovo orders can arrive on one screen alongside every other channel, then flow to the kitchen display and your POS without manual entry.

Moving guests to your own channels

The goal is not to leave Glovo, it is to stop paying commission on repeat orders. Someone who already tried your food does not need a storefront, they need a reorder button.

Do not discount for the sake of discounting — explain the reason: you can hold a lower price in your own channels precisely because there is no commission.

FAQ