Services · Ecommerce development · Food ordering marketplaces
Codeeo offers online food ordering website development in the USA for companies that sell food from many kitchens through one site. That includes regional delivery marketplaces, restaurant groups with several brands, food hall operators, ghost kitchen networks and contract caterers serving campuses and hospitals. Customers browse every participating seller, pay once, and the platform keeps its commission while each restaurant is paid out on schedule. Sales tax, fee disclosure and privacy differ from state to state, so the platform is built to hold those differences as settings.
This page covers the ordering website and the operations behind it: seller accounts, menus, checkout, payouts, disputes and reporting. Our team works with US clients remotely, and every discovery session, design review and release demo runs by video call.
200+ companies across the US and the UAEFrom a first store to a listed developer
What the platform includes
A multi-seller food site has three groups of users who want different things. Customers want to find something good, see the real total and get it hot. Restaurants want orders that arrive cleanly in the kitchen and money that lands when promised. Your operations team wants control over who sells, what they charge and what happens when an order goes wrong.
Across the country, the hard part is that the same order can be taxed, disclosed and reported differently depending on where it is placed. A pickup order in one county, a delivered order in a neighboring state and a catering order for an office can each follow different rules. We build the marketplace so those rules sit in configuration managed by your team, not in code that needs a developer every time you enter a new market. The capabilities below are the ones we plan first for a platform expected to cross state lines.
Restaurants apply through a guided form, upload their health permit and business details, and complete identity and bank checks inside your payment provider's hosted flow. Your team reviews each application in the admin before the seller goes live, with notes and status kept on the record. Expiring permits trigger reminders so lapsed sellers are paused automatically.
Only approved, permitted kitchens appear on the site.
Each market you operate in gets its own profile: tax treatment of prepared food, fee display wording, local caps on what you may charge restaurants, delivery radius and trading hours. A new city is added by creating a profile, then assigning sellers to it.
Expansion becomes a configuration task rather than a rebuild.
Customers add dishes from more than one seller, see each kitchen's preparation time, and check out once. The order splits behind the scenes so every restaurant receives only its own items, with a combined tracker for the customer. Delivery fees can be charged once per basket or per kitchen, depending on how your couriers collect.
Larger baskets without confusing the kitchens.
Payment runs through a marketplace product from a licensed processor, so funds move to sellers without your company holding them. Commission, delivery charges, refunds and tips are calculated per order, and payouts follow the schedule you set for each seller.
Clear money flows that your finance team can reconcile.
Since the Wayfair decision, states have adopted marketplace facilitator laws that can make the platform responsible for collecting tax on sellers' sales. We connect a tax engine that applies rates by delivery address and order type, and keeps records for filing in each state.
Tax collected at the right rate, with records ready for returns.
Service fees, delivery fees, small order charges and restaurant surcharges are itemized before payment, with plain explanations of what each covers. The rules for when a charge must be built into the menu price can be set per state where the law requires it.
Fewer chargebacks and complaints about surprise fees.
Sellers manage their own items, modifiers and photos, with fields for calories and the nine major allergens, including sesame. Chains with 20 or more locations that are covered by FDA menu labeling can show calories wherever the rule applies to them.
Customers make informed choices and kitchens keep data current.
Only customers with a completed order can rate a seller, and moderation rules are written down and applied the same way to everyone. That matters because the FTC's rule on fake reviews and testimonials bans buying, inventing or selectively suppressing reviews.
Ratings that customers and sellers can trust.
Missing items, late deliveries and wrong orders open a case linked to the order, with photos, timestamps and a decision on who pays: the seller, the courier provider or the platform. Agreed policies apply automatically to common cases.
Faster resolutions and fewer escalations to the card network.
Dashboards for orders, commission earned, refunds, seller performance and delivery times, filtered by state, city and brand. Data exports feed your accounting system and the reports your payment provider files on your sellers' behalf.
Decisions based on market by market numbers.
Who this is for
Most clients asking for a multi-restaurant ordering site are not trying to rebuild a national delivery app. They have a specific group of kitchens, a specific set of customers and a reason the large marketplaces do not suit them: commission levels, lost customer data, or simply that their sellers are not listed there. These are the four starting points we see most often across the country, and each one shapes the first version differently. The difference shows up in who controls the sellers, how commission is charged, whether delivery is your job or the restaurant's, and which payment methods customers expect at checkout.
You serve a group of towns or a metro area where independent restaurants want a local alternative. The first release focuses on seller onboarding, delivery zones, courier dispatch through a delivery provider's API and payouts. Rule sets per state come early if your area straddles a state line, which is common for metros that spread into a neighboring state.
Start narrow, with sellers who will promote the platform themselves.
You own a handful of concepts, some sharing a kitchen, and want a single ordering site where guests can mix brands in one order. The platform behaves like a marketplace internally, with each brand reporting separately, but you control every seller. Commission may be an internal transfer rather than a fee.
Brand reporting matters as much as the storefront.
Tenants rent space from you and you want their orders, payments and payouts running through your platform. Ordering kiosks and QR codes at tables can use the same checkout as delivery, while tenant leases and commission terms are recorded in the admin. Networks with sites in several states use market profiles from the start.
Tenant turnover makes self-service seller setup essential.
You run dining across hospitals, universities or corporate campuses, each with several outlets. Customers order ahead for pickup at a counter or locker, some pay with a stored badge balance or meal plan through an integration, and each client site sees its own reporting. Accessibility and staff single sign-on are usually in the first release. Menus often rotate daily, so scheduled menus and cutoff times for each outlet matter more here than photography or promotions.
How we work together
The usual route is a fixed scope first version covering one or two launch markets, priced against a written feature list. After launch, most marketplace clients keep a monthly retainer for new markets, integrations and fixes, because seller and customer feedback arrives quickly once money is flowing. Operators planning a fast multi-state rollout sometimes take a dedicated team that works as part of their own product group. All three models run remotely, with shared boards and recorded demos. Whichever model you choose, the code, accounts and data stay in your name, so you can bring development in house later or hand it to another team without starting over.
A defined build with a deadline
We agree what the product has to do, write it down with a price and a date, and build exactly that. Changes are priced before they are made, not discovered on the invoice.
A product that keeps evolving
Named engineers who work your hours, join your standups and stay on the codebase. You direct the backlog; we own the quality of what ships.
Something live that needs looking after
A monthly block of hours for improvements, fixes and the small requests that otherwise wait months. Unused hours carry for a quarter.
Technology
We pick the stack around your payment processor, tax engine, delivery provider and the team who will maintain the platform. Common choices include a headless commerce back end with a fast React or Next.js storefront, or a custom Laravel platform when marketplace rules are unusual. Hosting sits in your own cloud account, with monitoring and backups set up before the first order is taken.
01Web
02Commerce
03Data and cloud
04Marketing and tracking
The storefront, the seller portal, the operator admin and the money flows between them.
Customers get search, menus, a mixed basket, checkout and order tracking. Restaurants get onboarding, menu tools, order screens or a POS link, and payout statements. Your team gets approvals, commission settings, market profiles, dispute handling and reporting. Payments, tax calculation and delivery dispatch connect to specialist providers rather than being built from scratch, which keeps the platform safer and cheaper to run.
Schedule a free consultation and get a written recommendation, with costs, before you commit to anything.
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