Chip shop
An online ordering site for your chip shop
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.
€297 setup and €97 a month. No lock-in, no 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.
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
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.
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.
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.