7 orders a day and it’s paid for itself.
Every app order puts $1.00 in your pocket that a window sale does not — on a $15.00 ticket and on a $400 one, because we take no percentage of either. Card processing is the same as you pay today.
The real product, loaded with a real truck. Nothing to sign up for.
The line is costing you more than you think.
You know what you sold tonight. You do not know how many people looked at the queue, did the maths, and went to get a sandwich instead. Nobody counts the order they never took.
14 recovered orders in a month covers Pro, at a $15.00 ticket. That is one person every 2 days who would otherwise have walked. Arithmetic you can check, not a promise.
Every app order pays you a dollar.
The customer pays $2.50 on top of the food to order ahead, and a dollar of that is yours. Not a discount, not a rebate on your own money — an extra dollar on the order, with no food cost against it. It is the closest thing to profit a truck ever sees.
Nothing. Not a percentage of anything you sell.
No commission, no percentage, no cut of your food. You pay card processing exactly as you already do to Square or whoever takes your cards today — that does not change, and it does not come to us. We are the subscription and our half of the customer's fee, and that is the whole of it.
They order from where they are standing
A code at your window puts your menu in their hand with an honest wait on it. They pay, they walk off, and they come back when their phone tells them it is ready. The queue stops being the reason they leave.
A wait you can actually keep
The quote comes from what is really on your rail, and widens itself when the kitchen falls behind. It is built to be believed, which means it is built to never make you the liar.
You do not know what a plate costs you.
Almost nobody does. The number in your head came off a napkin, and the napkin counted what the meat weighed on the invoice — not what was left after the trim and the smoker. Tell us what one batch cost and how many it made, and we will tell you the real figure on every item you sell, next to what you charge for it.
A supplier price moves and nobody notices for six months
Chicken goes up twenty cents a pound. You do not read line items, you read the total, and the total moves for a dozen reasons. We watch every ingredient you buy and tell you the week it happens — which dish it hit, what it did to the margin, and what to charge to put it back.
Photograph a docket and we will check their arithmetic.
Nobody audits a forty-line invoice at six in the morning, so nobody catches the case billed at the price of five. We read it, add it up, and tell you what they overcharged — and which of your prices moved since last time. One photo, no typing, and it stops being a favour we are asking for.
Say your menu out loud. That is the setup.
Ten dishes takes about two minutes. Name it, say the price, say what goes in it, in your own words — a scoop of slaw, a couple of pickles. We ask once what a scoop is and never again. Then you check a table and change what we got wrong. Nobody types a menu into a phone at eleven at night.
The same shortfall every week is not your cook
Count ten things once a week — we fill the numbers in, you correct them. Then we compare what your recipes say you used against what actually left the shelf. Waste is erratic. A gap that is identical every single week is an assumption that does not match your kitchen, and we can tell you the number that does.
You are not the only truck buying clamshells
Paper, containers, gloves, cleaning. We can already see who near you buys the same things — so we will put the order together: one pallet, one address, one truck paid to take delivery and split it. You will be able to pull out any time before it closes. Food is deliberately not split this way, and it never will be.
Your screens in your language. Their phone in theirs.
Run the whole thing in Spanish — the setup, the kitchen board, the assistant — while every customer sees your menu in whatever language their phone is set to. Two settings, not one, so you never have to choose between reading your own screen and being understood at the window. Your truck's name is never translated.
Everything on Pro.
Find out what a plate actually costs you
Most owners are guessing, and the guess is nearly always too low — the trim and the cook loss disappear from a napkin calculation. Say what goes in it once and you get the real number, on every item, next to what you charge.
Stop a price rise eating a whole season
Chicken goes up twenty cents and nobody notices for six months. You get told the week it happens, in dollars, with what to charge to get back to where you were.
Take orders while both hands are busy
They scan the code at your window and order from where they are standing. No extra person on the till, no shouting over a generator.
Quote a wait you can actually keep
The number comes from what is really on your rail, and widens itself when the kitchen falls behind — so the board never turns you into a liar.
Sell out without disappointing anyone
One tap and the item is gone from every phone before the next person adds it. Nobody queues for something you ran out of twenty minutes ago.
Hand the right bag to the right person
Scan their code and the order clears off the board. No calling names twice into a crowd.
Keep the customers you earn
Every order builds a list that belongs to you, with what they ordered and when they last came. You can tell them where you are parked without renting the reach back.
Find out what is actually making money
Which items, which hours, which pitch. Including the window and cash orders, so the picture is the whole day rather than the app half.
- Farm Stand$49.00/mo
Know what a pound actually costs you to grow, and stop guessing your price.
- Pro$199.00/mo
Stop losing the people who see your line and keep walking — and find out what a plate really costs.
The board, on the screen you mount.
- Full screen. No address bar, no tab that somebody swipes away mid-service.
- It stays awake while the board is open, so nobody wipes their hands to tap it.
- A new ticket makes a noise even when the screen has been idle.
- Scan a pickup code with the camera instead of typing a number one-handed.
Same account, same board. Everything here works in a browser too — the app is for the truck, not a second product to learn.
First month, or it is free
If the first month does not pay for itself, tell us and we refund it. You are working out whether this suits your truck, and finding that out should not cost you anything.
No commission, ever
We take no percentage of your sales. Not on food, not on catering, not on a big order. The customer pays a fee to order ahead and you keep a dollar of it; card processing stays exactly what you pay today.
You keep every cent of every tip
Customers tip at checkout the way they would at your terminal, and the whole tip is yours — we take no share of it, ever. It lands in your own account with the rest of the order.
Window and cash sales cost you nothing
Orders taken at your window, or through a till you already use, carry no fee at all — we only earn where we brought you the order.
The money lands in your account
Card payments go to your own Stripe account and pay out to your bank. We are never holding your takings.
Stop whenever you want
Cancel from your dashboard in two taps. You keep the rest of the month you paid for, and your customer list is yours to export.
A menu and a bank account is all it takes. You can be taking orders at your next service.