- 2×Cacio e pepe
- 1×Tiramisù
Ordering & pickup
Your guests order from you. Not from a middleman.
On your own site, with your own menu. No commission per order, and your guests' details stay yours.
No commission, no setup fee. Your till can stay where it is.
OrderStartersBruschetta al pomodoro8,502Vitello tonnato14,50Burrata met vijgen12,00To the basket31,50
0%
commission per order
Your own Stripe
the money lands with you
Your customers
you know who ordered
One menu
your site, your QR, your pdf and your orders
What a delivery platform costs you
Take €10.000 of pickup revenue a month. The percentages below are what this market charges.
13%gone per monthper year€ 1.300€ 15.600
20%gone per monthper year€ 2.000€ 24.000
30%gone per monthper year€ 3.000€ 36.000
With Up by Friday you pay a flat monthly fee, whether you have ten orders or a thousand.
The difference
Through a platform
- 13 to 30% commission per order
- Your guests are their customers, not yours
- You sit among twenty others, ranked by who pays
- Your name sits small under their logo
Through your own site
- No commission. A flat monthly fee.
- You know who ordered and can reach them
- Pickup slots from your own opening hours: closed is closed
- One menu for your site, your QR, your PDF and your orders
At the table a guest scans a code, and that's it
No app to download, no account to create. They hold their phone to the card, see your menu in your colours, and tap what they want. The ticket is in the kitchen before you get to the table.
Nobody is waiting
A guest who wants another round doesn't have to catch your eye. That's where the revenue is that you're missing now: the glass that wasn't ordered because nobody came past.
It's your menu, not our screen
Same colours, same type, same dishes as on your site. There's no supplier's logo between you and your guest.
The kitchen hears it at once
The ticket lands on the kitchen screen with the table number on it. No note, no shouting, no ticket that goes missing.
Table 7Scan for the menu
Table 7StartersBruschetta al pomodoro8,502Vitello tonnato14,50Burrata met vijgen12,00To the basket31,50
The table asks, the floor sees it
A guest taps for the bill or for a hand, and it lands on your screen with the waiting time beside it. Whoever has waited longest sits at the top. That is the difference between a guest raising an arm and a guest who was helped before he had to.
Round after round, one bill
A table orders all evening long. Every round joins the same bill, the kitchen only sees what is new, and the guest sees his whole evening in one list.
Calling you over without waving
The bill, a question, or it is taking long: three taps that end up on your floor screen. They disappear the moment someone ticks them off.
Settled means cleared
Once the bill is paid the table is empty again. The next guest who scans the code sees nothing of whoever sat there before.
Who is waitingTable 4Asking for the bill6 minTable 9Asking for help2 minTable 2Asking for the bill1 min
The menu knows what ran out, and what is in it
What a guest sees on his phone comes from the same menu as your site. So nothing is on it that you don't have, and nobody has to ask the table whether there are nuts in it.
Filter by diet and allergens
Tap gluten free and the menu shrinks. If a dish has nothing filled in, the app says it is not filled in, not that it is safe.
Searching in their own words
A guest types something without nuts and gets the filters that go with it. What you don't have is never suggested.
Sold out is sold out
One switch and the dish is gone from the menu, the QR and the pdf. You no longer have to tell the floor what you've run out of.
A waiting time that was measured
Usually twenty minutes, and that number comes from your own tickets of the past weeks. Busier than usual right now? Then it says so.
What goes well with it
The basket shows what your guests really took alongside it. Not what a model thinks belongs with pasta, and you can override it per dish.
Five languages at the table
The guest picks his language at the top and the menu follows. His receipt arrives in that same language, even if your kitchen is Dutch.
What should I keep in mind?VegetarianNo glutenNo nuts18 of the 42 dishes
And then that bill, with six people
The moment that costs you twenty minutes. Everyone taps what they had and settles their own share. You come by when it's done, not six times with a card reader.
What did you have?Tap what's yoursVitello tonnato14,50Cacio e pepe16,00Ossobuco24,50Tiramisù8,50Pay30,50
The receipt goes to their own inbox
Anyone who wants a receipt enters their address and gets it. Beyond that a guest fills in nothing, because they're already sitting at your table. No name, no phone number, no account.
Osteria del PonteYour receipt from tonightVitello tonnato14,50Cacio e pepe16,00Total30,50
What the kitchen sees
One screen that stays open all service and updates itself. New, in the kitchen, ready. You tap a ticket when it's out the door and it disappears.
detrattoria.nl/kitchen
By collection timeBy arrival3 open
- 1×Vitello tonnato
- 1×Bruschetta
- 1×Ossobuco
Delivery with your own people
The same menu, but a delivery is not a parcel: it is a run tonight. A guest fills in his postcode first and knows straight away whether you come that far, what it costs and from which amount you drive.
Your area, by postcode
Its own fee, its own minimum and free above an amount, per postcode wherever that is needed. Outside your area nobody can order, so there is no order to phone back.
A delivery time that holds
The guest picks as soon as possible or a time tonight, out of your own opening hours. The earliest slot moves up by itself when it gets busy, because the delivery time is measured and not promised.
Your driver needs no account
One link on his phone with tonight's runs, the route, what he still has to collect at the door and the tip that came with it. He types his name once, and after that every ticket says who drove it.
Two addresses in one neighbourhood go together
Runs from the same area stand together instead of loose on time. On a busy evening that saves riding the same street twice.
Not right now, and back on by itself
It is raining, or the kitchen is behind: delivery off for half an hour with one button. It comes back on by itself, so you cannot forget to switch it on.
A tip for whoever drives
Three fixed amounts at checkout, no sum for a guest to work out. It sits as its own line on your statement, so you know what you are paying out.
You have19:15To collect € 22,00Kanaalstraat 118Tip € 2,00RouteDeliveredReady to go19:30Zonstraat 4
Takeaway, without commission
The same menu, a pickup time added, and paying up front or on collection. You set the slots and how many you can handle per quarter of an hour. What the guest pays lands in your account, not in ours first.
How it works
Your menu is already there
What's on your site is what people can order. No second list to maintain.
You decide how much you can handle
Pickup slots every fifteen minutes, with a cap per slot. Full is full, and the next guest picks a later one by himself.
The kitchen sees it right away
Today's orders sorted by time. One tap from 'cooking' to 'ready'.
Beside the till you already have
Running on Winston? Then you keep nothing twice. We read your items, prices and VAT rates from there exactly as they stand, and whatever gets ordered goes back in as a ticket.
Your menu comes out of the till
A price you change on the till isn't something different somewhere else tomorrow. We read, you keep one place up to date.
Orders go back in
What a guest orders at the table lands in your till. If a ticket doesn't make it, it is still right with us and one button sends it again.
One bill per table
What the floor rang up sits in the same bill as what the guest ordered himself. No two amounts that contradict each other.
What you need to start
Less than you think, and nothing you have to buy.
A Stripe account
For online payment. Signing up takes fifteen minutes and the money comes straight to you; we're not in between.
A screen in the kitchen
An old tablet or a phone on the wall is enough. No till required.
Want to work out what it saves you?
Put your menu in and see how it looks. Ten minutes.
Start free