Features
Ten years of dinner rushes,
tidied away into software
Every feature on this page is here because a shop owner asked for it on a Friday at 7.30pm. Nothing was added to fill out a sales page.
63 features delivered, and more than a hundred settings spread across fifteen management screens. You change them yourself, without calling us and at no extra cost.
01 The customer’s side
What the person placing the order sees. Every extra screen is an order lost, so there are as few of them as possible.
Ordering
The whole menu on one page
With a category bar that follows you down the page. Your customer sees everything you make without opening four submenus, and orders the one thing he would never have thought of.
Dish search
From any page. A customer who already knows what he wants is not going to scroll through your menu.
Sizes and extras
33 cm or 50 cm, sauce of your choice, double meat, no onion. Every option carries its own price per size, and the total keeps up live.
In your customer’s language
The ordering site follows the browser language, among the ones you switch on: French, Dutch, English. And that language survives the order. The payment page, the confirmation email and the PDF invoice all come out in the customer’s language, even when they are produced hours later.
Your menu too, dish by dish
Categories, products, extras, right down to the allergens. You translate what you want, when you want: whatever is not translated yet stays in your own language, so the menu never shows a hole. And “Lait” is not a word an English speaker guesses at: getting an allergen wrong does not cost you an awkward moment.
The fourteen allergens
The ones in European regulation 1169/2011, attached product by product and shown before the customer confirms, as the text requires for selling at a distance. Every product carries the date it was last reviewed, and that separates “not looked at yet” from “looked at, and no allergens”. It is exactly this confusion the regulation punishes.
A note on each dish
“No ham”, an allergy, how well it should be cooked. It prints under the item it belongs to on the kitchen receipt, not at the foot of the page where nobody reads it.
What changes gets said
A price that moved since the item went into the basket, a product taken off the menu, a promo code that cancels an offer: every correction comes with a sentence. Nothing surprises the customer at the payment step.
Your best sellers work themselves out
The eight most ordered dishes over the last ninety days, minus the ones you already feature elsewhere: the page never shows the same pizza three times. Of the three kinds of feature, this is the only one that does not go stale while your head is in the service.
Pickup, delivery, time slots
The choice is made in the basket
Pickup or delivery. The fees and the minimum order depend on it, and hiding them until the last screen is the bad surprise you can count on.
Time slots worked out, not typed in
Over fifteen days, in quarter-hour steps, taking in your opening hours, your holidays and your preparation times. Leave a free text time field and somebody asks for a delivery at 3am on a day you are shut.
Your zones, your rules
Municipality by municipality. Fees, minimum order, and free delivery above an amount you set yourself. Distance-based delivery is in preparation: the screen exists, nothing applies it yet, and so we do not count it.
Ordering ahead
For another day, up to fifteen days out. It is a small share of the volume, around 0.5%, but these tend to be the big orders.
The time you keep, not the time you announce
The customer reads the average from your own orders over the last twelve months, measured against the slot you promised him. The two almost always differ, and it is that gap which makes him ring the shop in the middle of the rush.
Paying
Your account, your key
Mollie or Stripe, whichever you prefer, opened in your own name. Your customer sees the methods you have switched on at your provider: Bancontact, cards, Belfius and KBC are possible at Mollie, Bancontact and cards at Stripe. Food It Be never touches your shop’s money.
Cash or card terminal on receipt
If you want it, and the setting changes in two clicks. Common practice is to keep it for pickup and take it off for delivery.
The amount is checked to the cent
With the provider itself, not from whatever the customer’s browser claims. An abandoned payment therefore prints no receipt, and you are not making up an order that nobody will come and collect.
Picking up an abandoned payment
A customer who closed his window at the wrong moment carries on where he left off, from his tracking link.
After the order
A tracking page with no account
Reached through a signed link sent to the customer. He sees where his order stands without logging in anywhere.
Confirmation email
With the breakdown, the expected time and the payment method.
PDF invoice for business customers
Generated automatically once the company number is valid. The customer downloads it himself, you have nothing to send.
Customer reviews
Asked for automatically after the meal, left without an account, two separate scores for the kitchen and for the service, and your public reply.
The customer account
“Same as last time”
The order history in one move. At a pizzeria an account orders 5.4 times on average, and often the same thing.
Loyalty card
One stamp per order, whatever the payment method. The customer sees how far along he is and what he gets, written out in full.
GDPR erasure
Erasing a customer works by substitution: his orders keep their accounting value, his identity goes. And the export of the customer file is limited to the people who have explicitly consented.
02 The kitchen’s side
What your team handles during the service, and what you set the rest of the time.
During the service
Late orders at the top
The dashboard puts whatever is running late at the top, with a countdown, and keeps pickup and delivery apart.
Three states, two moves
In preparation, ready, handed over. All a kitchen hand has to remember.
Close now
Or open when you would normally be shut. The exception clears itself at midnight, so nobody forgets it.
Putting an order right
Cancel it, record a refund, release an online payment that never came back. The receipt then goes off to the kitchen.
The phone, on the same screen
Included in the subscription. You key in the number, and if the customer exists his name, his address and his last orders fill themselves in. The receipt goes to the kitchen by the usual route, the loyalty stamp is credited, and the order counts in your end-of-day close. This is not a registered cash register system: see the pricing page.
Reprint a receipt
Yesterday’s included.
Warning about a delay, in two touches
Plus five, ten, fifteen, twenty, thirty or sixty minutes on an order from the site. The screen shows the new time before you confirm, and the customer gets an email straight away. If the message cannot go out at that moment the delay is cancelled rather than postponed: “ready around 8.35 pm” arriving at 11 pm lies to the customer.
The open tab, at the counter
A table or a takeaway stays open: the docket goes to the kitchen straight away, you add to it later, you take payment at the end. The order only enters your statistics once it is paid.
The legal limit on meals eaten in, in plain sight
The €25,000 a year threshold sits at the top of the counter screen, whatever the sales mode, and changes colour well before you get near it.
Printing
No receipt goes missing
A job that is never acknowledged goes back into the queue and comes out again when the printer returns. A power cut does not close your business.
An alert if a receipt is left waiting
An email goes out after five minutes. You find out the printer is offline before your customer does.
End-of-day close
Printed automatically at the end of the service.
Without a computer, if you like
An Epson TM-Intelligent printer fetches its own receipts from your site. No PC on the counter, no software to install, no tablet left switched on. The other route stays open: a small program on a machine you already have, whether it runs Windows, Mac or Linux.
80 mm thermal receipt
42 columns, with the accents and the euro sign coming out right.
The ticket comes out at your printer’s width
Forty-two or forty-eight columns depending on the model, not one setting for all of them: on a machine with forty-two, a total of €127.47 printed as “€7.47”. Add to that large characters for the kitchen, where the height doubles without the width moving, and opening the cash drawer.
Your menu
Categories on two levels
Create, rename, reorder, hide. Your sections follow the order of your paper menu, not the order of a piece of software.
Products
Create, rename, move to another category, correct the VAT, set a price per size, mark as sold out, keep as a draft until you publish.
Extras
Groups with one choice or several, compulsory or not, with a price per size and sold-out handling.
In the spotlight
New items, suggestions, and one more thing offered at the moment of paying.
Your menu as a PDF, always current
Built from your own catalogue, with your logo, your categories, the prices and your contact details on every page. A QR code to the online menu downloads as an SVG, to hand to your printer exactly as it is. If you would rather use your own menu, yours takes precedence.
296 photos, or your own
A library sorted by trade, seventeen headings, there for when you have no photo of your own. Yours go in as well: a 7 MB image straight off a phone becomes 345 KB without you having to think about it.
Sizes and price rules
You set one reference size and the rule that derives the others from it: “50 cm = 33 cm + €7.00”, with a separate scale for the extras. Change a base price and the rest follows.
Out of salmon? Two clicks
The dish goes to sold out. It stays on the menu, greyed out and not orderable: the customer sees that you usually make it, and nobody has to ring round apologising.
Commercial
Promo codes
A percentage, a fixed amount or free delivery. Minimum order, number of uses, end date, and whether or not they stack with your own offers.
Loyalty
Switch it on, name the reward, choose how many stamps and how long they stay valid.
Build a promotion, and read it back in English
A trigger on quantity, on amount, on category or on size. Reward of your choosing. Time windows day by day, validity dates. The screen writes the rule out as you go: “When the basket contains 2 × Pizza 33 cm, then Panzerotti free. Valid on Tuesday.” You no longer find out in use that it does something other than what you thought.
Where each order comes from
Google search, Google ad, Facebook, Instagram, TikTok, email, QR code, direct link, counter: the origin is written on the order and grouped in your statistics. You know which of your advertising euros is working.
Running the shop
Opening hours and holidays
Time windows per day, holidays planned well ahead, and a yearly repeat for the closures that come round every year.
Customers
Search by name, email or phone. The number is normalised: type 0477 09 76 94 and you find +32477097694.
A log with names on it
Who cancelled this order, and when. On a Saturday night, when an order vanishes off the board, that question gets asked in earnest, and the answer is written down.
Staff
Create an access, take it away again, assign a role, hand out a temporary password.
VAT per category and per service type
One rate for takeaway, another for eating in. And a change of rate never writes over the past: the old one is closed off rather than edited, so your orders from six months ago keep theirs.
Your home page, and what Google shows of it
Title, subtitle, background image. Plus the title and the description Google will display, with a preview of the result measured in pixels: you see where the sentence gets cut off before you publish.
Your colours, with no contrast mistake
You pick two colours, the ten other shades follow from them, and the contrast is checked against WCAG. A site in your colours that stays readable, including for a customer whose eyesight is poor.
Correcting a customer record
A phone number keyed in wrong, an address that has changed. Orders already placed keep the details they were given: you correct the future, not the history.
Legal pages you edit yourself
With variables that fill themselves in, so your notices stay accurate without any work.
Statistics
Sales by period, by product, by category, by service type, by payment method, by hour and by day. Promo codes used. And the waiting time you announce, set against the one you actually keep to.
One file for your accountant
A CSV that Excel, Numbers and LibreOffice open on a double click, with no import settings to work out. And a monthly summary as a PDF, sent to you and to your accountant, carrying on its own face the words “supporting document, of no fiscal value”.
03 Payments
Your account is opened in your own name, at Mollie or at Stripe, whichever you prefer. The money lands with you directly, and every fee is there to read in their own screen.
Bancontact first
It is how the Belgian customer pays. So it comes up first, not buried three screens deep.
The real fees, nothing on top
Bancontact costs you €0.39 per order whatever the amount, and cards run from 1.80% to 3.25% depending on the type. Those are Mollie's published prices. We do not take a cent along the way.
Traceable for your accountant
Every transaction is identified and can be exported. Month end without piecing it back together by hand.
04 What you will never see
The technical side sits with us. It is there, it runs, and it should never ask you for anything.
ZIXAR servers
A European server, with a Belgian hosting company. Daily backups, and a security certificate that renews itself without telling you.
Three languages, on both sides
The ordering site follows your customer’s browser language, among the ones you switch on. Your management screen follows the language of your business instead: a Flemish owner keeps his screen in Dutch even on a phone set to English. Handy in Brussels, essential in the Brussels periphery.
The basics of search visibility
Page structure, speed, how it looks on a mobile, sound indexing practice. We lay the technical foundations. Your Google listing, ongoing SEO and paid campaigns are not in the subscription: ZIXAR can take those on separately, if you ask.
Updates
Done overnight, and included in the subscription. No surprise invoice after two years.
05 The failures that give no warning
Ordering software rarely breaks down loudly. It loses a receipt, it stops crediting a loyalty card, it takes an amount that is not the right one, and nothing looks broken. Here are four places where the code assumes it is going to go wrong.
No ticket is ever lost
A printer switched off, an unplugged cable, an empty roll. Every ticket is a tracked job: requested, claimed, printed or failed, with the number of attempts and the exact error. The station that claims a ticket receives a token, and only it can declare the ticket printed. Without that acknowledgement, the ticket returns to the queue after five minutes.
Prices never come from the browser
The basket is recalculated on the server at every step: prices, sizes, options, promotions, delivery charges. The browser displays, it does not decide. A basket built by hand in the console gets the real price, not the one it claims.
A loyalty card that really fills up
The usual trap: the stamp goes out when the customer pays on delivery, but not when they pay online. The card then dies on its own, without anything looking broken. This was seen at close range: 9,070 stamps handed out, not one ever redeemed. Here the stamp is created in the same place as the order, whatever the means of payment, shop or counter. And if the basket does not qualify that day, the card stays full.
The amount paid is checked to the cent
Before an order turns to paid, the amount is read back from the payment provider and compared with the total. One cent of difference is enough: it does not turn, and the difference is recorded. Nor can a late webhook cancel an order the kitchen has already started.
Watch it run
With your own menu,
not a stock demonstration
A demo pizzeria already filled in, with several years of orders behind it. You place an order, you change the menu, you close the service: the software reacts the way it would in your shop.