Food and beverage businesses lose orders in the gap between wanting to order and being able to.
5 shipped projects on this page. Every one names the client and links to a live system.
KOA is a premium cocoa-tea brand - a wellness beverage brewed from upcycled cacao husks rather than the cocoa bean itself. The husk is the part of the cacao pod that is usually discarded, so the product is positioned aro
Pétale Tea is a Singapore brand that sells hand-sewn blooming flower teas - tea balls that open into a flower when steeped. The brand calls itself Singapore's first blooming flower tea specialist, with a range of over th
Good News Cafe and Providence Cafe & Bakery are part of iFood Pte Ltd, a Singapore group established in 2005 and 2015 respectively. Founded by Alvin Sabai after more than a decade in French and American bakery chains, th
BBQAffair is a Singapore BBQ catering and live-grill business with around ten years of experience in the local catering scene. It runs full-service barbecue events - corporate functions, birthdays, chalet gatherings, yac
Jie Bakery is a family-run traditional bakery in Singapore that has been baking handcrafted breads and pastries since 1988. Operating from Upper Paya Lebar Road in the Tai Seng area, it is one of a dwindling number of ol
Food and beverage businesses lose orders in the gap between wanting to order and being able to.
A caterer gets an enquiry for a barbecue in three weeks and has to check whether the chefs are free, whether the date clashes, and what the headcount does to the price, all before replying. If the reply takes a day, the customer has already asked someone else. A bakery takes custom cake orders through direct messages, which works until the messages outnumber the person reading them. A beverage brand selling a considered product has to explain what it is before anyone will buy, which is a content problem before it is a shop problem.
Delivery adds its own constraint. Fresh food has a window, and an ordering system that lets a customer pick an impossible slot creates a problem in the kitchen rather than preventing one.
Halal certification, where it applies, is a genuine trust signal and belongs where people can see it, not buried on an about page.
The useful version of this work is closing the gap: let people order or enquire properly, and give the kitchen a schedule it can actually run.
Yes, where the product suits it. Packaged goods and set menus work well as a normal checkout. Bespoke catering usually converts better as a structured enquiry, because the price genuinely depends on the answers.
Yes. Slot capacity, lead times and cut-offs are configurable, so the site stops taking orders the kitchen cannot fulfil instead of creating a problem at 6am.
Yes, and it should be prominent. Where only part of the operation is certified, the site needs to be precise about which kitchen or which items, since an overstated claim is worse than none.
Yes. Menus change too often to route through an agency. Prices, items and availability are all editable by your team.