How we set Onboard's prices

Few topics polarise restaurants as strongly as the price of software. Rightly so — margins in hospitality are thin, and every additional monthly cost has to pay for itself. That's why at Onboard we've followed a different path from the start.

Modular instead of monolithic

Instead of a blanket premium package, our customers only subscribe to the modules they actually need. A 30-seat bistro doesn't need multi-property management. A restaurant group across three cities, on the other hand, does. Prices grow with demand.

The second element: per active team member a small, transparent fee is charged — and nothing beyond that. No packages, no tiers, no surprises.

Fair pricing isn't a marketing line, it's an architectural decision.

Zero percent commission

Perhaps the most important point: we take no commission on reservations. Not a single one. When a guest eats at your restaurant, the revenue goes entirely to you. Onboard earns only through the platform fee — not through your guests.

This decision wasn't uncontested internally. Commission models scale faster. But we're convinced: a platform that stands between restaurant and guest harms both in the long run.