My Menu Launches Free Commission-Free Reservations
My Menu, the global restaurant technology platform serving 4,500+ restaurants and 600+ hotels in 70 countries, has announced the launch of its commission-free reservations and table management system. Offered entirely free to 5,000 restaurants worldwide, this bold move disrupts an industry dominated by high-fee platforms where independent and mid-sized restaurants often struggle under commission costs.
A Move to Support the Industry
With the new system, selected restaurants can manage bookings, optimize table turnover, reduce no-shows, and build guest loyalty—without paying a single fee. More than a product launch, this initiative reflects My Menu’s commitment to giving back to the industry that helped it grow.
Learning from the Pandemic
“During the COVID-19 pandemic, we offered free contactless menus to keep restaurants and their staff safe,” said Abhishek Bose, CEO & Founder of My Menu. “That goodwill took us from 300 to more than 4,500 restaurant clients worldwide. Today, as restaurants face rising costs, labor shortages, and the pressure to bring in more guests, we’re stepping in again to help, this time with reservations.”
What’s Included for Restaurants
- Commission-Free Reservations: Seamless integration with Google, Swiggy, and EazyDiner
- Advanced Table Management: Smart tools to optimize seating and potentially double covers per meal period
- Guest CRM & Marketing: Personalization and data-driven loyalty building
- Full Support: Free setup, installation, and remote training
- Sustainability Tie-In: A tree planted in the My Menu Forest for every partner restaurant
Who Qualifies?
Casual dining and full-service restaurants operating at least two meal periods (like lunch and dinner) qualify. Quick-service restaurants generally do not, since they rarely rely on table bookings.
A Community-First Approach
“This is about more than technology,” added Bose. “We owe our success to the restaurant community, and it’s only fitting that we help them thrive in return. The more restaurants succeed, the more the entire dining ecosystem wins.”
