DriverEats

The places that don’t deliver.
Delivered.

The taqueria with three tables. The barbecue place that closes when it sells out. The kitchen that has never been on a delivery app and never will be. Somebody local orders it, waits for it, and brings it to you — because they don’t need anyone’s permission to walk in and buy lunch.

Order from anywhereShopping runs

Pick what you feel like.

Every kitchen we have mapped, filed by what they cook — and the ones we haven’t are still orderable by name.

Burgers22 placesPizza30 placesMexican & Tex-Mex37 placesChicken & wings6 placesBarbecue & steak20 placesSandwiches & subs22 placesCoffee & donuts58 placesAsian47 placesItalian10 placesSeafood9 placesBreakfast & diners8 placesIce cream & sweets24 placesIndian & Mediterranean12 placesBars & pubs44 placesSit-down restaurants228 placesFast food69 places

And if the place you want isn’t under one of these, type its name — the box takes any kitchen in town, listed or not. That is the whole point.

Feeding a crowd

Say how many. We’ll say how much.

Office lunch, team practice, a funeral meal. Tell us the head count and we work out the order — twenty-five people is ten large pizzas — then pick up the plates, cups and ice on the same run, which the restaurant doesn’t sell. No percentage of your bill, however big it gets.

Plan a big order

No commission. Ever.

The kitchen is paid its own menu price, in full, at its own register — because your shopper is standing there paying it. We take nothing from the restaurant, so nothing has to be added to your food to cover us.

Which is also why there is no sign-up for them, no tablet, and no contract. Most of them will not know we exist.

Delivery from

$11.99

A twenty-item shop four miles away is about $30.49 to deliver.

A base and the miles, priced from a card we publish — no per-item charge, because the kitchen makes the order and your shopper collects it. On top of that: the menu price, which is the menu price.

Never a markup on the food — you pay what the register rings up, and your shopper sends the receipt.

Ordered the way you’d order

Not a note in a text box. Pick the dish, then the things you actually change — no pickles, extra cheese, sauce on the side, no ice. Each one becomes its own line, and your shopper reads it as a kitchen ticket rather than a paragraph.

Allergies lead the ticket

Type it once and it sits at the top of the line, in its own color, on the screen your shopper reads at the counter — not folded into a note under everything else.

They can hand the screen to whoever is taking the order. What the kitchen does with it is between you and them, and we will never pretend otherwise.

Waiting is paid for

Hot food means somebody stands in a kitchen while it is cooked, and that time is real whether or not anybody counts it. Here it is counted: after a grace period, the wait is paid from the published card — the same figure you are charged and they are paid. It is why the food arrives with someone who was willing to wait for it properly rather than someone rushing a stack of four orders.