QR ordering marketplaces for New York food halls, buildings and restaurant groups.

If your platform needs a Department of Consumer and Worker Protection license, the city expects records you can produce on request. The system keeps vendor agreements, fee schedules, order histories and fee calculations per restaurant, exportable without a developer. Each trade name you operate under can be tracked separately.

Commission, marketing and transaction fees are configured per vendor, and the rules engine can enforce a ceiling so no fee ever exceeds what city law or the vendor's contract allows. Fee changes are versioned, with the date each one took effect.

Office workers order at ten for a slot at twelve thirty. Vendors set slot capacity so the kitchen is never promised more bowls than it can make, and orders from several stalls are timed to be ready together. Slots can close automatically when a building's fire drill or a street closure is scheduled.

Landlords that subsidize tenant dining can issue company accounts, allowances or perks redeemable at any vendor, then settle with vendors at full price. Company admins see spend by team without seeing what each person ate. Allowances can reset daily, weekly or per event, and unused balances follow the rules the landlord sets.

Vendors apply online with business details, tax ID, a Department of Health and Mental Hygiene permit, insurance certificate and bank account. Each document has an expiry date, and the platform warns the operator before a permit lapses. Letter grade changes can be noted on the record by the operator.

A marketplace payment provider divides each payment between vendors after fees and holds tax where the platform must remit it. Vendors get itemized statements showing orders, refunds, fees and net amounts, matched to payout dates.

Guests who want to pay in cash can place the order through the QR menu and settle at the vendor's counter. The order still reaches the kitchen and reporting, so cash buyers are never pushed out of the experience. Unpaid cash orders expire after a set time so kitchens do not cook for no-shows.

Guests report a problem on the order page. The vendor answers first, the operator decides if needed, and the refund is drawn from the responsible vendor. Evidence such as timestamps and handoff scans is kept for card disputes. Repeat complainers are flagged for review.

Only guests with a completed order can rate a vendor, and ratings show alongside prep time accuracy. The operator gets a weekly view of which vendors are slipping and which are earning repeat orders.

Mixed orders are assembled at a shared pickup shelf or concierge desk. Each vendor scans its bag in, the guest gets one notice when everything is there, and a handoff scan closes the order. The timestamps protect vendors when a guest later claims an item never arrived.