After the food delivery service Uber Eats was introduced to the Treasure Valley last June, local restaurants that subscribed say they have seen a big jump in sales.

Paddles Up Poke opened up shop in downtown Boise last May. Owner Dan Landucci says the restaurant sells on average 300 poke bowls each day.

Uber Eats makes up around 20 percent of those orders.

"Our Uber Eats averages anywhere from 50 to 75 bowls per day, we're right now the number one restaurant on Uber Eats," says Landucci.

Landucci says being featured on the app has not only brought in a new set of delivery customers, but has brought in more foot traffic through the door.

"Every time a customer comes in and we don't recognize them we ask if it’s their first time, and then we ask how they heard about us, and the percentage of they heard about us through Uber Eats is extremely high," explains Landucci.

"It definitely gets our name out there," says Peyton Jones, the manager of Hyde Perk.

Peyton agrees that Uber Eats has been a great tool to spread the word about the local North End coffee shop, along with taking orders from a new set of customers.

"Local, small family business, so it’s fun to make coffees for people who can’t make it in," says Jones.

Hyde Perk and Paddles Up Poke are just two of a long list of Treasure Valley restaurants featured on Uber Eats.

But what the app lacks is delivery service to Canyon County customers.

"Being a Canyon County resident it was important for me to start there and then to really branch out to the rest of the valley," says Zach Marble, who launched Boise Food Express last Friday.

Marble hopes to cash in on the Canyon County market and right now is delivering food from 15 to 20 area restaurants.

"Whether it be your home or your business we're bringing it to you, and for sure within an hour if not sooner," says Marble.

But Marble says to fully capitalize on his new venture he will be expanding into Star, Eagle, Meridian and west Boise by the end of this week, in total offering delivery service from more than 40 restaurants.

"I think most of them would prefer to work with somebody local, somebody that they can get a hold of if there's an issue, we actually have a live person behind each order," says Marble.