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<p>The potential earnings range displayed is an estimate. DoorDash makes no guarantees as to the sales your business may earn by using our platform.</p><p>To estimate potential incremental sales on the DoorDash platform, we review past sales data from a subset of businesses in your area using DoorDash. We extrapolate that data to provide an estimated range of annual average earnings on the platform. We choose similar store listings based on the information you share about your business, including business address and the type of business (e.g. restaurant, convenience, flowers, etc.). This includes stores that run promotions on DoorDash. If you do not input a business address, we select similar stores based on the location indicated by your IP address. Based on data availability, we may adjust the size of the area for which you are seeing earnings estimates. For any given earnings estimate result, the general geographic location of the stores that were used as inputs for that particular estimate is shown.</p><p>Your actual sales on the platform may be impacted by a range of factors including local customer demand, pricing, and store availability.</p>

Disclaimer

merchant referral program terms and conditions

If you'd like to request an integration, click “Request partner” below

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<p>With Online Ordering, orders placed through your own channels (website, native apps, social media, Google page) show up on your POS.</p><p>POS and Aggregator / Middlewares that support these features offer more streamlined Online Ordering integrations:</p>

Channel based menus & pricing

Channel based order tags

Staff tips

What is DoorDash Online Ordering?

Live menu sync

Order ready signal

Real-time 86ing

Self-guided store setup

Self-serve integration activation

What features are required for Preferred Integration status?

<h3>Qualifications to be referred are:</h3><ul><li>A small business restaurant (75 stores or fewer) located in the US or Canada, excluding Puerto Rico</li><li>Physical location that is publicly accessible to customers (e.g. brick and mortar store, food truck)</li><li>New to DoorDash Marketplace</li><li>Multiple store locations of the same business will be treated as a single Referred Merchant</li></ul><h3>Qualifications for referring merchants to receive their bonus are:</h3><ul><li>Referred restaurant is active on DoorDash Marketplace within 45 days since their referral</li><li>Referred restaurant has 15 customer delivery orders within 60 days of activating on DoorDash Marketplace</li><li>Referring restaurant must be active on DoorDash Marketplace</li><li>Referring restaurant must have 15 customer delivery orders within 60 days of activating on DoorDash Marketplace</li></ul>

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Secret Menu is a print and digital magazine from DoorDash that celebrates local restaurant cultures by elevating the often untold stories of restaurateurs, chefs, entrepreneurs, and the communities they’ve created.

Secret Menu is a celebration of the restaurants that are integral to local communities. 

Secret Menu Issue 3 Magazine Cover

United States

Secret Menu Issue 3: Philly Brings Its Own

For Danny Childs, the best drinks are poured by getting dirty.  


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Wild Spirits

The city has long been a vibrant hub of Vietnamese food. Today, a new generation is striking a balance all their own — between creativity and tradition, innovation and memory.

Mx - Jacob Trinh Pho Town Philly 

Photown Philly

A singular Afrocentric grocery, Honeysuckle Provisions holds the belief that a restaurant can be a force for change.

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On a Mission: Honeysuckle Provisions

Inside the world of homespun pop-ups and unexpected collaborations that have made Philly’s dining scene like nowhere else.

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Your Place or Mine?

Cheesemakers and winemakers. Breweries and distilleries. Bakers and coffee roasters. A journey into the warehouses of Kensington, where artisan upstarts are breathing new life into Philadelphia’s food scene. 

kenzo-12-min

Make It on Our Own

Three Philly couples get frank and intimate in sharing their recipes for romance. 

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The Dish on Love

The city's Eritrean-Ethiopian restaurants serve up more — way more — than delicious food.   

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Come One, Come All!

Philadelphia Magazine's food critic on the irrepressible attitude that is the key ingredient of the city's restaurants. 

Mx Blog (US) - Secret Menu 3 - Everyone Likes Us, We Don’t Care - Header

Everyone Likes Us, We Don't Care

Ange Branca was forced to close her beloved restaurant in 2020. Four years later she is opening a new one that comes as close as ever to embodying all that she holds dear.

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The Many Lives of Saté Kampar

Marc Vetri's journey from pioneering chef to mentoring the next generation of Philly talent.

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The Godfather

Chloé Grigri, Amanda Shulman, and Ellen Yin on upending the rules of the game.

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Break on Through

Michael Solomonov of Zahav looks back on where he’s been, where he’s going, and discovers the secret ingredient: letting go of everything he thought it was supposed to look like.

Mike Solomonov at Federal Donuts

Plan Z

The cheesesteak may be the global mascot of Philly. But a contingent of pioneering chefs and restaurateurs have made the city a hub of vegetarian innovation.

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Plant to Plate

How Chutatip Suntaranon channeled her upbringing in Thailand — and life spent flying around the world — into one of Philly’s most singular restaurants. 

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The Ambassador of Spice

The ongoing evolution of Philly's classic sandwiches.


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Survival of the Tastiest

How Juan Carlos Aparicio baked his way to running a restaurant (that isn’t a bakery).

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The Breadwinner

Learn how Alex Tewfik went from being a food editor in Philly to owning one of the best restaurants in town. 

Mx - Mish Mish Alex

What's the Frequency, Alex? 

Down North Pizza, empowering formerly incarcerated staff with opportunities and community support, serves unique Philly-style pies as a force for positive change.

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On a Mission: Down North Pizza

An ode to the unsung heroes of restaurant kitchens from a comedy writer who couldn’t take the heat. 

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Lessons on the Line

Richard Ortega’s Maiz Project goes beyond serving Miamians true Venezuelan arepas. By invoking memories of his abuela’s cooking, he hopes to show that traditional family recipes can be the start of something bigger.

Do You Know The Masa Man 2

Do You Know The Masa Man?

Learn about the business of BBQ in Miami, featuring Mama Lucy's All Pro Ribs, Drinking Pig, and more. 

Learn about Miami's hidden gem: Mama Lucy's All Pro Ribs

The Keepers of the Flame

One does old-school Cuban burgers, the other new-school Cubanos. A conversation between the two offers an education into far more than what it takes to make the perfect sandwich.  

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The Great Sandwich Summit

Miami has long attracted big names in the restaurant world, but the recent pace is like nothing the city has seen before. Local legend, Michelle Bernstein, doesn’t think it’s a bad thing.


Cafe La Trova Staff

Bring It

Matt Kuscher brought the craft beer craze to Miami. Can he do the same with vermouth? 

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Buzzworthy

Inflation. Rising rents. Unpredictable supply chain. Here's how some Miami restaurants are making their restaurant operating margin work. 

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The Cost of Doing Business

In a city that prizes flash and novelty, Joe’s Stone Crab has thrived for over a century. 

Old Joe's: A Family Owned Business in Miami

An Ode to Old Joe's

Miami has evolved into a city that’s embracing sustainable dining in creative ways. Here four leaders of this transformation tell us about what they’ve got growing.

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Well Grounded in the Magic City

Men may dominate the wine industry globally, but in Miami women have the nose for what the city wants to sip on.  

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Women of Wine

Not long ago omakase was unheard of in Miami. Now, thanks to a contingent of pioneering restaurateurs, it’s everywhere. 

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In Toro We Trust

Learn how four business owners staff up in uncertain times. 

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Dream Team

Black chefs are leading a vegan movement across Miami.

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Our Community Deserves This

Modern-day Miami is a Boomtown, with neighborhoods being transformed by new money, new residents, and frenzied development. Some of the city’s bedrock businesses, like B & M Market, stay put by doing what they’ve always done.  

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Holding It Down

How the city’s walk-up coffee windows—or ventanitas—began as a business innovation and became a cultural institution.

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Windows Into Miami

New York-style Pizza in Miami. Tokyo-style sushi in New York. David Foulquier has built his nascent restaurant empire by thinking outside the box. 

Mx Blog - Opening a restaurant: The Chameleon

The Chameleon

Restaurants remain very much alive after closing for the night.

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Closing Time

The dream was an Italian restaurant. Step one was a taco stand. Luciana Giangrandi and Alex Meyer’s unconventional road to a Michelin star.

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That's Amore!

The influx of high-end Mediterranean and Middle Eastern restaurants in Miami obscures something: that people have been cooking such food here for a long time.

Mx Blog (Secret Menu) More than a meal

More than a Meal

Miami was once awash with classic Jewish delis. A quest for those glory days reveals how a new generation of owners is honoring the past with an irreverent eye toward the future.   

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In Search of Lox Time

Here’s how the enterprising husband and wife behind Phuc Yea, a beloved Vietnamese-Cajun restaurant, navigated the costs to opening a restaurant.