Do you run a chip shop?
An online ordering site for your chip shop
On a €15 ticket a platform takes €1.80. Here it takes nothing.
€97 a month, free setup. No lock-in, no commission.
Six details, and your area is open. Nothing is charged until you pay the set-up fee.
Friday night, the queue spills onto the pavement and the phone rings while you are at the fryer. An order placed online forty minutes earlier is a fryer running full and a customer who does not walk away.
What commission costs, in your shop
A hundred orders,
average order €15
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
€180
of commission a month, at 12% on €1,500 of sales
With Food It Be
€97
of subscription a month, whatever your volume
That is €996 staying with you over a year. Are your figures different? Run the numbers with yours.
Nothing forces you off Takeaway or Uber Eats. You can keep the platform and your own site: the platform brings in new customers, your site takes back the regulars, the ones who order every week and cost you the most in commission.
The time slot beats the photo
Nobody picks a chip shop from a photo of a frikandel. What the customer wants to know is when he can come by. So the time slots sit at the top of the page, worked out in fifteen minute steps from your opening hours and your real preparation times. The menu comes after that.
Sauces as tick boxes
Andalouse, samurai, brasil, tartare, with or without onions. The customer ticks, the kitchen reads one clean line, and nobody rings back to put something right.
Paying at the counter stays possible
Plenty of your customers pay cash when they collect. We do not make them pull out a card just to order ahead.
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.
Want to log in to its admin yourself? Ask for trial access: an answer within one working day.
What happens next
Six details,
and we type up your menu
-
Your area opens
The name of your business, your company number, your name, your email, your phone. Under a minute, and nothing is charged.
-
You pay your first month
From your area, by Bancontact, card or bank transfer. The setup itself is not charged to you. That payment is what starts your site being built.
-
You send us a photo of your menu
We type it up for you, however long it is. You check it and correct it before anything goes live.
-
Your site opens in your name
On your own .be domain. If you ever leave, you keep it.
Once you have paid, your site is already standing. Three things are left to set: your online payment account, the mailbox on your domain, and your menu, which we key in. The rest happens on its own.
What you can set
Fitted to the way
you actually work
- Pickup slots every fifteen minutes
- Sauces and extras as tick boxes
- “Close now” in one button, and it reopens by itself at midnight
- Online payment or payment on collection, your call
- Large portions, small portions
Those settings are the ones for your trade. Your dashboard holds more than a hundred, across fifteen screens: the menu and its options, opening hours, delivery, promotions, loyalty, your pages, your staff. You change them yourself, without asking anyone, and the site follows straight away.
What is not there
Two gaps,
said before you sign
Ordering software always promises everything. Here is what this one does not do yet for your trade, and what does the same job in the meantime. Better read here than on a Saturday at seven.
No ceiling per slot
Not overall, not per product. On a Saturday night that gets away from you, what you have is “Close now”, which stops orders from your phone and reopens by itself at midnight.
No timed pause
The button closes until midnight, not for twenty minutes. To catch your breath for a quarter of an hour, marking one product sold out does the same job.
The price, in full
It is all written down,
nothing gets added later
The setup
Free. It covers typing up your menu, your .be domain name and going live. You pay nothing to start.
The subscription
€97 excluding VAT a month, whatever your order volume. No commission on your sales.
The payment fees
They go to your payment provider, not to us. With Mollie, in Belgium: €0.39 per Bancontact payment, €0.25 + 1.80% on a European consumer card.
The term
There is none. You stop from your area whenever you like, and your site stays online until the end of the month already paid for.
The first month is a month like any other: €97 excluding VAT, or €117.37 including VAT. See the pricing in detail.
Food It Be is a brand of ZIXAR, in Carnières, Belgium. Your data stays in Europe.
The questions we get
Three straight answers
On a Saturday night we are swamped. Can the site stop taking orders?
Yes. “Close now” cuts off new orders from your phone, and that exception wipes itself at midnight, so there is no way to forget to reopen the next day. Let us be exact about what is not there, because the question comes back every time: no timed pause, and no ceiling on orders per time slot. What you set are your opening hours and your preparation times, and the slots follow from them.
My customers are not youngsters, they will never order online.
That is the objection we hear most, and it makes sense. But online ordering does not replace the counter, it comes on top of it, above all at the busy hours and at the weekend. The people who ring you today are the ones who will order online tomorrow, and the phone is already cutting across your service.
Do I need any special equipment?
No. A screen, a tablet or the phone you already carry, plus an ordinary thermal printer for the receipt. The hardware stays yours: nothing to rent, nothing to hand back after three years. One thing not to confuse, though. Our order screen is not a registered cash register system. If you go over €25,000 a year in meals eaten on the premises, drinks excluded, those sales must keep running through your white cash register. Takeaway and delivery do not count towards that threshold.
No lock-in
Open your site,
keep your customers
Six details and your area is open. Nothing is charged until you pay your first month.
A different trade?