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Τοπικά εστιατόρια, χωρίς την έκπληξη στο τέλος
Οι τίτλοι αυτής της σελίδας μεταφράστηκαν αυτόματα στα Ελληνικά και δεν τους έχει ελέγξει ακόμη άνθρωπος. Το υπόλοιπο κείμενο είναι στα Αγγλικά.
What Angie Eats actually is
It is a marketplace with three sides. Restaurants list their own menus, set their own prices and hours, and decide how far they will deliver. Customers search from an address, order, and pay once. Couriers — either Angie Eats’s own or a delivery network the restaurant has chosen — carry the food.
Angie Eats runs the parts in between: search that knows which kitchens reach a given point, pricing that includes delivery and tax before you commit, payment, the order rail the kitchen works from, dispatch, and the money split afterwards.
It is also the ordering system a restaurant can run on its own. Every venue gets a page carrying its own name, logo and colour — for the QR code on its tables, the link on its receipts, and an embed on its own website — with no Angie Eats branding and nobody else’s restaurant advertised beside its menu.
The four things we hold ourselves to
The quote is the charge
The total on the checkout screen is produced by the same pricing pass that takes the payment — not a browser estimate corrected afterwards. An automated test fails the build if the quoted total and the charged total can differ.
The fee arrives before the menu
Delivery is priced against your actual address, per restaurant, on the search results — and repeated above the menu with the minimum order. Finding out at the pay button is the single biggest reason people abandon a food order.
We do not dress up what we do not know
A restaurant nobody has reviewed says “no reviews yet” rather than showing an empty five stars. A courier position we cannot vouch for is withheld instead of drawn as a pin that has stopped moving.
A restaurant that cannot reach you says why
Out-of-range kitchens are shown greyed with the reason, rather than silently dropped — so nobody wonders where the place across the road went.
Where Angie Eats operates
One market today: the United States, in US dollars, under US sales-tax rules. Market is a first-class idea in the platform rather than a setting bolted on — currency, tax model, timezone and locale belong to the market a restaurant is in, so opening another country is configuration and onboarding rather than a second version of the site.
Coverage inside a market is decided restaurant by restaurant, by the delivery zones each one draws. That is why the first question the site asks is where you are: until that is answered, nothing else on the page can be true.
Who runs it
Angie Eats is owner-operated. The platform you are using is a ground-up rebuild: a Laravel API, a PostgreSQL database with the business rules enforced as database constraints rather than as good intentions, and this web app.
Three phone apps are being built alongside it — one for customers, one for the tablet in a restaurant’s kitchen, and one for couriers. None of them is published, so there are no store badges anywhere on this site. Everything Angie Eats does today, it does in a browser.
Registered company details: Legal entity and registered address — not published yet
Careers
There are no roles posted right now. When there are, they will be listed on this page — not on a jobs board we forget to close.
If you build ordering or point-of-sale systems, run delivery operations, or cook for a living and have opinions about the tablet on the kitchen wall, we would rather hear from you than not: Careers contact address — not published yet
Talk to us
If you have a live order that has gone wrong, the fastest route is the order itself — it reaches the same people and attaches the message to the order, so nobody has to ask you for a reference number.