Fee explainer · Food deliveryHow much does DoorDash charge restaurants?
For most restaurants, the commission a delivery app takes from every order is the biggest cost of being listed at all. Here is what DoorDash charges in 2026, pulled straight from its own merchant pricing, with a worked example so you can see where the money actually goes.
Pricing sourced July 2026 · Pre-launch comparison
In short
DoorDash charges restaurants a commission of 15% to 30% on each delivery order, set by plan (Basic 15%, Plus 25%, Premier 30%) and applied to the order subtotal. Pickup orders run at 6%. Since it is a percentage, the amount the platform keeps rises as the order gets bigger.
DoorDash vs a flat fee, side by side
| DoorDash | Bobby (pre-launch) | |
|---|---|---|
| Fee model | Percentage commission | Flat fee per order |
| Delivery orders | 15% to 30% of the order subtotal | Flat $2 per order |
| Who the fee scales with | Grows with the order total | Fixed, whatever the order total |
| What the restaurant keeps | Order subtotal minus the commission | 100% of the menu price |
A worked example
Take a $60 dinner order from a restaurant in Manhattan.
DoorDash: At the 30% Premier commission, the platform keeps $18 of that $60. The restaurant is left with $42 before it has paid for the food, the kitchen, or the packaging.
Bobby (being built): Bobby's plan is a flat $2, whatever the order size. The restaurant keeps the full $60 and the customer pays $62.
There are three plan tiers. On delivery orders the commission is 15 percent on Basic, 25 percent on Plus, and 30 percent on Premier, all charged against the order subtotal before tax and tip. Pickup orders sit at 6 percent whichever plan you are on. Paying for a higher tier buys you more marketing exposure and a wider delivery radius; it does not buy you a lower rate.
The catch with a percentage is that it grows with the order. A $30 order and a $120 order take the same effort in the kitchen per dish, yet the platform pockets four times as much on the bigger one. That is really the whole story of percentage commission: your cost climbs with the ticket size even though the work of handling the order stays the same.
A flat per-order fee is the other way to price the same service. Bobby is being built on that model for food delivery: a flat $2 an order, split as $1 to the restaurant and $1 to the driver, so a busy Friday full of large orders does not cost the kitchen more than a slow Tuesday of small ones.