How Much Does UberEats Charge Restaurants in Montreal? The Real Numbers Behind Every Order

UberEats sells Canadian restaurants three marketplace plans. The published rates for delivery orders are:

The catch is that commission is only the first deduction. An order processing fee of roughly 2.9% plus a small fixed cents-per-transaction charge is layered on top. So a Montreal restaurant on the Premium tier is not paying 30% — it is paying 30% plus payment processing plus any promo spend it ran that week.

On a $100 order at Premium, the visible ubereats commission montreal rate alone removes $30. Payment processing removes roughly another $3. Before a single refund or ad auction bid, your $100 order is already down to $67.

A 2023 Restaurants Canada Foodservice Facts report put the average independent restaurant's prime cost (food + labour) at 65% of sales. Add a 33–40% platform stack on top of that prime cost and the math is not close — it is broken.

The commission tier is what gets discussed. The hidden fees ubereats charges restaurant owners canada are where the real margin damage lives. Here is the full stack most Montreal operators miss when they glance at their weekly payout:

• Payment/order processing — approximately 2.9% plus a per-transaction cents fee on every gross order value. This is the base delivery app marketplace fee every Canadian operator pays on top of commission.
• Promotional spend — "Buy One Get One," "$5 off $20," and free-delivery promos are deducted from your payout, not Uber's.
• Ad auction fees — Sponsored Listings run on a cost-per-click auction. A busy Montreal sushi category can push CPCs to $1.50–$3 per click, and few of those clicks convert.
• Refunds and customer adjustments — when a driver bag leaks or an item is missing, the refund is typically charged back to the restaurant, not the courier.
• Courier adjustments and delivery subsidies — surge or long-distance subsidies sometimes get split into your settlement line.
• Tablet and hardware fees — small weekly rental charges that seem trivial until you annualize them.

Each item alone looks reasonable. Stack them and the true effective take rate on a Premium-tier Montreal restaurant regularly lands between 33% and 40% of gross sales. The Canadian Federation of Independent Business (CFIB) flagged this pattern publicly in 2022, calling third-party delivery fees canada operators pay the single biggest cost issue for independent restaurants after labour.

Skip frames itself as the "Canadian" option, but the skipthedishes commission rates for small restaurants toronto operators pay look a lot like the US-owned competitors. Skip publishes a tiered partnership structure with commission rates that typically land between 25% and 30% of order subtotal for independent operators, plus:

• A separate marketing/promotions contribution on featured campaigns.
• Payment processing folded into the settlement, not always broken out on the weekly summary.
• Partner Portal charges for additional services (menu photography, loyalty boosts, priority placement).

Toronto operators on Skip's higher-visibility tier commonly describe effective take rates of 28–32% once marketing contributions are counted. Montreal operators see similar numbers, with one wrinkle: QST on platform fees is applied differently than Ontario's HST, so the net payout line on a Montreal partner statement can look slightly different from a Toronto one for the same gross sales. The commission itself does not change — just the tax line that follows it.

During the pandemic, Quebec temporarily capped third-party delivery fees at 20% (Gazette officielle du Québec, February 2021). The cap expired. The commissions did not go back down on their own.

Learning how to calculate true cost of doordash commissions is a 10-minute exercise, and once you do it once, you will never look at your payout report the same way.

DoorDash Canada sells three partnership plans:

Here is a worked example on a $100 Montreal order on the Premier plan:

That $60.20 is what actually hits your bank. Against a 30–34% food cost and 28–32% labour cost, the order is losing money the moment it leaves the kitchen. This is a restaurant commission breakdown most owners have never seen written out this plainly — and it is the entire reason independent operators quietly carry third-party apps as a marketing expense, not a profit centre.

Let's scale the math. Same Montreal restaurant, $1,000 in gross sales on a single Saturday, all platforms on their highest-visibility tier, every delivery app marketplace fee included:

On a $1,000 day, a Montreal restaurant keeps roughly $600–$630 after the full fee stack — not the $700 a naive 30% calculation suggests. That $70–$100 gap per $1,000 is the difference between breaking even and actually paying rent.

Here is the opinion nobody wants to say out loud: no amount of menu engineering fixes a 37% effective take rate. The only durable answer is a restaurant direct ordering platform you own, where the platform take is replaced with a flat percentage you can actually model.

Get Free Demo — see what your margin looks like when every order comes through your own branded page. Start at Restohub.

Statistics Canada's Monthly Survey of Food Services and Drinking Places (2023) pegged annual Canadian food services revenue above $95 billion, and Restaurants Canada's 2023 industry report showed average pre-tax profit margins for independents sitting in the low single digits — typically 3–5%.

Now overlay that 3–5% profit margin with a 25–30% platform take on every delivery order and the structural problem becomes obvious. You are handing the delivery app six to ten times your take-home profit margin. Every single order.

The usual responses are all variations of rearranging deck chairs:

• Raise menu prices on the platform by 15–20% — customers notice, conversion drops.
• Push customers to pickup — helps, but only a slice of volume shifts.
• Cut portion sizes or swap ingredients — kills the brand over time.

The structural fix is different. A branded direct ordering page owned by the restaurant removes the 30% commission, removes the refund chargeback roulette, and — most importantly — gives you the customer data. Repeat-order rates on restaurant-owned ordering channels routinely run 2–3x higher than platform orders because you can actually email, text, and remarket to customers who already chose you. That is the Restohub model: a flat 5% per order, no monthly fees, no contracts, live in under 24 hours.

Do not take our word for any of this. Run the math on your own Montreal or Toronto operation. Here is the exact sequence:

1. Pull last month's payout statement from UberEats, Skip, and DoorDash. Export to CSV. 2. Sum every gross order subtotal — not the number you were paid, the original customer order value. 3. Subtract every deduction line: commission, processing, promo, refunds, adjustments, hardware, marketing contributions. 4. Divide total deductions by gross order subtotal. That is your real effective platform take rate. 5. Compare to your contribution margin. Food cost + labour cost + platform take should leave room for rent, utilities, insurance, and profit. If it does not, you are subsidizing the platform with working capital.

Most Montreal operators who run this exercise honestly land between 33% and 40% — not 30%. That is the number to react to.

The fix is not to negotiate harder with the platforms. They are not negotiating. The fix is to build a direct channel where your regulars can order without anyone taking a 30% cut.

Get Free Demo — see what your margin looks like when every order comes through your own branded page. Head to Restohub and we will walk through the side-by-side on your actual numbers, not a generic pitch deck.