Pizzeria
An online ordering site for your pizzeria
It is the trade the platforms court hardest, and the one where their commission hurts most. On a €25 ticket, every order placed with you rather than with them leaves three euros more in your till.
€297 setup and €97 a month. No lock-in, no commission.
Sizes, bases, toppings
Senior or mega, thin base or thick, toppings to add or to take off. The price follows every choice, with no sums to do in your head.
The oven sets the pace
Your opening hours and your preparation time drive the slots. Fifteen days ahead, in fifteen minute steps. On an evening that gets away from you, “Close now” stops everything from your phone. There is still no ceiling per slot, and you may as well know that before you sign.
Your customers become yours again
On a platform, the customer belongs to the platform. Here, his address, his history and his number sit in your own screen.
What you can set
Fitted to the way
you actually work
- Sizes and types of base
- Toppings to add or take off, each with its price
- A product marked sold out on the spot
- A price per extra by size, 33 or 50cm
- Delivery zones by municipality, with fees and a minimum
What commission costs, in your shop
A hundred orders,
average order €25
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
€300
of commission a month, at 12% on €2,500 of sales
With Food It Be
€97
of subscription a month, whatever your volume
That is €2,436 staying with you over a year. Are your figures different? Run the numbers with yours.
The questions we get
Three straight answers
I am already on Takeaway. Do I have to leave it to come to you?
No, and most keep both to begin with. The platform goes on bringing new faces in, while your site takes back the regulars, the ones who order every week and cost you the most in commission. Plenty cut the platform back afterwards, or drop it, but that is their own decision and it comes of itself.
How are my customers going to find my site?
By the name on the pizza box, by a sticker on the door, by your Google listing, and by a QR code on the receipt. Customers who order every week do not look for long once they know the site is there.
Is half and half possible?
Not as such: the half and half does not exist in the product. What pizzerias do is create a “half and half” product with sizes of its own, then let the customer pick his two toppings from a group of options. The kitchen receipt reads the same at the end, the road there is different.
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.