Three separate systems.
One business that runs.
Your till, your bookings and your takeaway know nothing about each other. So a no-show never reaches you, nobody asks for a review, and a guest leaves without you ever being able to contact them again. I tie it together. Built by someone who has stood in the kitchen.
Patrick in the kitchen at Urban Foods, Beringen.
30 years in the kitchen. Now I build the systems.
I am Patrick. I worked as a chef for 30 years and until July 2026 was co-owner of Urban Foods in Beringen. I know the feeling: service over, kitchen cleaned down, and then still answering booking emails at eleven at night. Retyping orders. Ringing someone back who booked somewhere else long ago.
I started building to solve that for my own business. It worked. Now I set it up in other places — not a consultant with a report, someone who has run it himself.
Your software bill is not your biggest cost.
A till, a booking system and an ordering page together cost a few hundred euros a month. What you lose because they do not work together costs more.
Example: a brasserie, average ticket € 45. Put your own figures in and the amounts change — the direction does not.
Plus four hours a week on work that should happen by itself. And the guests who do not come back — those are counted nowhere, because you do not even know who they are.
Your booking system knows who is coming. Your till knows what they spent. Your mailing list knows nothing.
fewer no-shows a week, and your maintenance is paid for.
Two fewer no-shows a week is € 4,680 a year. Your maintenance costs € 3,000. Everything above that you keep.
We do not replace your till — that is legally required and certified. Nor your ordering system or your marketplace; those do their job. We make sure everything around them works together and that your guests come back.
Everything your business needs online.
Under your own control, with a back end so simple you never have to ring. Changing prices, marking a dish sold out, swapping a photo — you do that yourself in two clicks.
Every block works on its own.
Start with the core and build out when you are ready.
Online ordering system
Collection and delivery, online payment, coupons, upselling and automatic notifications straight to the kitchen. No commission per order — ever.
Booking system
Online booking with automatic confirmations and reminders. Fewer no-shows, fewer phone calls during service.
Automated emails
Booking confirmation, order confirmation, review request, birthday email, promotions and newsletter. Set up once, then it runs.
Chat box on your site
Opening hours, allergens, menu, bookings, deliveries and frequently asked questions — answered day and night, without you picking up the phone.
Foodtruck Event Planner
Clients build their own event — date, package, number of guests — see the price live and book straight away with a deposit. No quotes to draw up, no phone calls, no back and forth.
The Full House — set up all at once.
Not a menu you have to work your own way through. This is what a hospitality business needs to run online, put in place in one go.
The Full House
Website, online ordering, table booking, automated emails and reviews. Set up, tested and explained.
30-day guarantee
If after 30 days it does not work as agreed, I rebuild it or you get your money back. No argument. I would rather sell you nothing than something that does not run.
These come later, when your business is ready for them — not something you have to decide on now.
Urban Foods — where it was built and tested.
Not someone else's client story. This system has been running since 2026 in the business I co-owned — which is why I know what it does.
Order → kitchen ticket, with no step in between
Own platform, own customers
Figures from the day-to-day running of Urban Foods, Beringen. What it delivers for your business depends on your volume — we work that out together.
Three things separate software will not give you.
Owner, not tenant
You buy the system. It sits on your own domain, with your name on it. If you stop working with me, it stays put and keeps running.
Everything talks to everything
A booking, an order and a till receipt belong to the same guest. One record, one mailing list. Nobody sells you that off the shelf — it has to be built.
By hospitality, for hospitality
Built by someone who stood in the kitchen for 30 years. You do not have to explain what a ticket is, or why Friday night runs differently.