Salad bar
An online ordering site for your salad bar
Your customer eats at his desk, he has twelve minutes, and he builds his salad himself. Better he builds it on his phone at 11.30am than standing in front of you at noon sharp.
€297 setup and €97 a month. No lock-in, no commission.
Built by the customer
A base, a protein, four ingredients, a sauce. The rules of the build are yours, and the price follows on its own.
Allergens on display
The fourteen allergens of regulation 1169/2011 attach to each product and appear before the customer confirms. You stop losing ten minutes a day answering the same questions on the phone.
The Tuesday regular
His history is right there. “Same again” drops his last salad back into the basket in one move, which counts for somebody who eats with you three times a week.
What you can set
Fitted to the way
you actually work
- Built by the customer: base, protein, toppings, sauce
- The fourteen allergens of regulation 1169/2011, shown before the customer confirms
- “Same again” in one move
- Fifteen minute time slots
What commission costs, in your shop
A hundred orders,
average order €14
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
€168
of commission a month, at 12% on €1,400 of sales
With Food It Be
€97
of subscription a month, whatever your volume
That is €852 staying with you over a year. Are your figures different? Run the numbers with yours.
The questions we get
Three straight answers
Allergens are a legal duty. How do we cope with that?
The fourteen allergens of regulation 1169/2011 attach to each product, and they appear before the customer confirms, which is what the text demands for distance selling. Each product also carries a review date, which tells “not looked at yet” apart from “looked at, no allergens”. It is that confusion the regulation punishes.
Can I cap how many orders come in between noon and 12.30pm?
No. This is a limit worth knowing before you sign: there is no ceiling on orders per time slot, and the slots are worked out from your opening hours and your preparation times, in fifteen minute steps. At noon you mark a product sold out, or you stop everything with one button.
We change the menu every week, depending on the market.
You change it yourself, as often as you like. Marking an ingredient sold out takes two clicks, and it drops out of every build at once.
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.