Pasta & catering
An online ordering site for fresh pasta and catering
Family portions and Sunday orders are not sorted out in the middle of a rush. They get booked, they are made ahead, and they are collected at the hour agreed.
€297 setup and €97 a month. No lock-in, no commission.
The portions that count
Two people, four, six. The same dish in three sizes, with three prices, without piling up lines on the menu.
The order placed ahead
A slow-cooked dish is not improvised at 7pm. The customer orders up to fifteen days ahead, on a slot your own opening hours decide.
The Sunday dish
You publish it on the Wednesday, you mark it sold out on the Friday evening, you cook on the Saturday. Two clicks at each end, and no automatic window: the moment is yours to pick.
What you can set
Fitted to the way
you actually work
- Family portions, several sizes per dish
- Ordering ahead, up to fifteen days
- Your opening hours open and close the selling on their own
- Pickup on a slot, delivery optional
What commission costs, in your shop
A hundred orders,
average order €22
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
€264
of commission a month, at 12% on €2,200 of sales
With Food It Be
€97
of subscription a month, whatever your volume
That is €2,004 staying with you over a year. Are your figures different? Run the numbers with yours.
The questions we get
Three straight answers
I only take the Sunday orders from Wednesday to Friday.
There is no automatic window per product, and it has to be said. Your opening hours open and close the selling for the whole business, and your holidays are planned ahead, with a yearly repeat. For a Sunday dish, the habit is to publish it on the Wednesday and mark it sold out on the Friday evening, in two clicks.
How do I keep on top of quantities when it is all made by hand?
There is no stock per date. Sold out is immediate and holds for everybody: the twenty lasagnes gone, you mark the product sold out and it leaves the menu. You are the one who picks the moment, which has its advantage, since no counter that got it wrong can ever block you.
Can I sell gift vouchers?
Not in the basic subscription. Discount codes are included, and caterers commonly put them to the same use.
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.