Do you take a cut of every online order?

No. The 1% platform fee is the same one any electronic payment already pays, charged once on the payment that comes in. An online order does not add anything on top, and cash on delivery pays nothing.

Where does the money go?

Into your Stripe account, directly. We never hold your takings: the charge is made on your account and the payout is yours.

What happens if I cannot serve an order that is already paid?

You reject it with a reason and the full amount is refunded automatically, our fee included. The guest gets an SMS saying the money is on its way back and the phone number to call.

No. You get a link that works on any phone. Put it on your Google listing, your Instagram bio or your own site if you have one.

Online store

Your menu, with a cart.

A link that takes orders and charges them. The guest picks, pays by card and the order lands on the same board as the rest of the service, already paid.

Card payment
Delivery or pickup
No commission per order

Join the waitlist

Everything you need

Built for the day-to-day of a restaurant, with no filler features.

The same menu you already sell

It sells the point of sale catalogue: same prices, same options, same VAT. There is no second menu to keep in sync, and what you do not want to send out you switch off one by one.

Paid before it reaches the kitchen

Card payment with Stripe into your account. Nobody cooks anything that is not paid, and a cart that is abandoned halfway cancels itself.

You accept or you say no

Every order waits for your answer with the minutes it has been waiting on screen. If you cannot serve it, you reject it with the reason and the full amount goes back automatically.

One button when the kitchen is full

Pause orders for the minutes you choose. The menu stays visible and nobody can order until you open again.

What you can do, in detail

No smoke: this is what the module does today, exactly as you'll find it inside.

Delivery or pickup, with your postal code zones, your minimum order and your delivery charge as a normal line on the ticket

The estimated time is prep plus travel, the same calculation as the delivery board, and the guest sees it before paying

Closed today, outside opening hours or paused: the page says so and shows the phone number instead of taking an order nobody will make

The guest can cancel while nobody has started cooking, and gets the money back without calling

Every message to the guest carries the venue's phone number: the SMS, the email and the tracking page

No customer account and no password: name, phone and email, and the address is deleted when the retention period ends

How it works

Three steps to get started. No installs, no complex integrations.

1
Create your restaurant
Sign up free and set up your organization in minutes.
2
Add your data
Load products, team or tables, whatever you need.
3
Start operating
Work from day one with everything connected in one place.

Frequently asked questions

Start running your bar today.

Free until launch. Create your restaurant, add your products and your team, and close your first day.