About
We grow restaurants through their delivery platforms.
Delivery Control came out of one realization: restaurants in Mexico have demand on the platforms, but not the time, the data or the strategy to capture it.
Your restaurant should sell more without working more.
Delivery platforms are a sales channel, not an operational burden. We make sure they work that way.
The data exists. Nobody uses it.
Uber Eats and Rappi produce sales, behavior and performance data. Most restaurants never see it. We turn it into decisions.
The digital menu is not the physical menu.
A menu built for delivery needs its own structure: combos, differentiated pricing, categories designed for the scroll experience.
Advertising on the platforms works, when it's measured.
Every peso spent on ads is measured and defended. Without tracking, the spend is lost. We measure every peso.
Our approach.
Direct operation
We don't hand you reports to execute. We execute directly on your platforms: menu, ads, pricing, availability.
Measured results
Every month you get an executive report with the real metrics of your business. No ambiguity, no dressing.
No long contracts
If the results don't speak for themselves, we won't hold you. Our work defends itself.
Built in Mexico
We understand the Mexican market, the local platforms and the delivery consumption habits in your city.
Founder
Jorge Navarro
CEO, Delivery Control · Founder, XN Systems
Over a decade operating on-demand platforms. Early team member at DiDi in Mexico, with direct responsibility for market openings, operational execution and real-time growth tracking, before industry playbooks, mature dashboards or standard metrics existed.
Delivery Control came out of a simple observation: serious restaurants have no one professional running their delivery channel. It gets handled between the owner, an employee who “knows the apps”, and a WhatsApp group that never sleeps. The channel produces less than it should because nobody watches it with discipline.
Since January 2023 we have been running Pizzas a la leña in Guadalajara. Monthly sales have grown 4.2× (from $250K to $1.07M MXN) and the operation from 2 to 20 people, aligned with the opening of a second location.
“We don't hand you reports to execute. We handle it.”