Grill & ribs
An online ordering site for your grill house
A côte à l’os is not sold the way a portion of chips is. The weight, the cooking and the side make the price, and the customer wants to know exactly what he is paying before he confirms.
€297 setup and €97 a month. No lock-in, no commission.
The size makes the price
A portion, half a piece, a whole piece: each one carries its own price, and the description gives the approximate weight. The customer knows what he is paying before he confirms. A price worked out per kilo, on the other hand, does not exist in the product, and we would rather say so now.
Cooking and sides
Blue, rare, medium. Chips, new potatoes, salad. Two plain choices that head off half the phone calls.
Big tables get prepared
An order for six sent through two hours ahead is a service that goes well rather than a rush improvised on the night.
What you can set
Fitted to the way
you actually work
- A price per size, from a portion to a whole piece
- Cooking levels and sides as options
- Ordering ahead, up to fifteen days
- Opening hours and preparation times set day by day
What commission costs, in your shop
A hundred orders,
average order €32
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
€384
of commission a month, at 12% on €3,200 of sales
With Food It Be
€97
of subscription a month, whatever your volume
That is €3,444 staying with you over a year. Are your figures different? Run the numbers with yours.
The questions we get
Three straight answers
The price depends on the real weight. How do we say that honestly?
A price by weight does not exist in the product. We may as well be straight about that. What works is a price per size: a portion, half a piece, a whole piece, each at its own price. The description gives the approximate weight, and any adjustment happens on handover, just as it does at the counter.
We cannot get twenty côtes à l’os out at the same time.
There is no ceiling per time slot, neither overall nor on a single product. When you can no longer keep up, you mark the côte à l’os sold out and it leaves the menu, while everything else carries on selling. That is a move you make, not an automatic counter.
Customers often ask for a table rather than a takeaway.
Table booking is not in the subscription. The site handles takeaway and delivery; for the tables, the tools you use today stay where they are.
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.