Chinese
An online ordering site for your Chinese restaurant
A menu of a hundred and twenty numbered dishes, sharing menus, regulars who order “the 47 and the 63”. The site has to marry that way of working, not replace it with one of its own.
€297 setup and €97 a month. No lock-in, no commission.
The numbers stay
Your customers know the 47. Nothing stops you calling the dish “47. Sweet and sour chicken”, and dish search is there from every page. There is no separate “number” field: the number lives inside the name, exactly as it does on your paper menu.
A long menu stays readable
A hundred and twenty dishes organised into categories, reachable straight from the top of the page. Nobody scrolls for two minutes.
The dish for four
It sells like a product, with its sizes and its extras. What does not exist yet is the composed menu where the customer takes two starters and three mains from separate lists.
What you can set
Fitted to the way
you actually work
- Dish search from any page of the site
- Plenty of categories, with quick navigation
- Extras single choice or multiple, compulsory or not
- Heat level as an option
- Pickup and delivery, each switched on separately
What commission costs, in your shop
A hundred orders,
average order €26
For a lot of businesses in your trade, that is an ordinary month. At the rate Uber Eats publishes when you deliver yourself, the lowest on the Belgian market, here is how it works out.
On a platform
€312
of commission a month, at 12% on €2,600 of sales
With Food It Be
€97
of subscription a month, whatever your volume
That is €2,580 staying with you over a year. Are your figures different? Run the numbers with yours.
The questions we get
Three straight answers
My menu runs to a hundred and twenty dishes. Do you key all of it in?
Yes, and it is included in the setup, whatever the length of the menu. We work from your paper menu or from your file, and you read it over before it goes live.
Customers search by number. Will that work?
There is no “dish number” field as such. What numbered menus do is put the number inside the name, “47. Sweet and sour chicken”. Dish search is there from every page, and the categories sit on two levels with a bar that follows you down the screen.
We serve at midday and in the evening, with a break in the afternoon.
The two services are set separately. The site closes between 2.30pm and 5.30pm and reopens on its own, showing the reopening time rather than an empty page.
A different trade?
Fourteen other models
No lock-in
Try it yourself,
with nothing to install
A demo pizzeria is waiting for you, already filled in, with several years of orders behind it. You walk into it as if it were your own. Nothing to install, nothing to prepare, and nobody chases you afterwards.