Somebody needs to feed forty people a week on Thursday, and they are looking at nine in the evening. Right now they fill in your contact form and wait — a day for a reply, a week and a half for a quote, and two rounds of email to change the dessert. We build the website for your kitchen, on your own domain, with your own payment account, where they pick the menu themselves, watch the price move as they click, and leave with a quote as a PDF and an order already on your list.
Nothing to install and nothing to fill in first. Below are five real websites, each one a different kind of kitchen, and a dashboard you can click around in right now.
Five caterers, five websites
Every one of these is a working website with its own domain, its own look and its own pricing. None of them share a template — a barbecue truck should not look like a wedding caterer. Open any of them, build a menu and get a quote as if you were a customer; nothing you do there reaches anyone.
Weddings
Plated service where the couple picks each course, servers are priced by the hour with overtime, and the quote lands itemised — food, staff, rentals and tax on separate lines.
Open the site →
Office lunch
Priced by the tray — half pans feed ten, full pans twenty. Order by four the day before, delivery zones with their own minimums, paid in full up front.
Open the site →
Barbecue truck
One flat fee to bring the rig out, then per guest for the food. Travel charged by the mile past twenty-five, and a minimum that tops the order up instead of turning it away.
Open the site →
Private chef
The only one priced upward as the table gets smaller — six guests cost more per head than sixteen, because the work is the same either way.
Open the site →
Desserts
Priced by the piece and by the platter, pickup or delivery, and an allergen list on every single item — which is what a dessert table for eighty actually needs.
Open the site →
And the side they never show you
Every demo above is run from a dashboard. Click below and you get your own copy of one — not a video, not a walkthrough. Change the headline, the colours, the prices, add a dish, put an allergen on it, and watch the site change next to you. No signup, no card, nothing to install. It is yours for two hours and then it deletes itself.
Opens in a few seconds. Nothing you do there is saved or seen by anyone.
The same request, two routes
An office manager has been told to feed forty people next Thursday. She has three tabs open and she is going to finish this tonight.
A contact form and a quote written by hand
Nothing was lost through a fee. It was lost in the gap between the question and the price.
Your own website
The deposit goes to your own Stripe account. It never passes through us, and we take no percentage of it.
The seven minutes are not the point. The evening is. The person deciding is doing it after hours, with a number she has to justify to somebody else in the morning — and she cannot justify a number she does not have yet.
The second argument is arithmetic rather than timing, and it only applies if you sell through a marketplace: a commission is charged on every order, forever, while our fee is the same whether you sell nothing this month or half a million. Put your own volume, your own commission rate and your own average order into the calculator and it works out the difference — our fee subtracted, no invented averages. For a kitchen with little marketplace volume it comes out against us, and it says so.
What you get
Most booking software knows appointments. Catering Deck is not appointments: it is a menu with choices inside it, a headcount that changes twice before the day, and a price that depends on all of it at once.
Packages with “pick two of these five”, sizes, upgrades that cost more, extras on the side. Every click moves the price on the screen in front of them, before anyone has emailed anyone.
Per person, per tray, per piece, a flat fee to bring the truck out, or a rate that goes up as the table gets smaller. Tiers by headcount in either direction, minimums that top an order up rather than turn it away.
Itemised the way an accounts department needs it — food, staff, rentals, delivery and tax on their own lines. It carries your name and nothing of ours, and it is the thing she forwards to her boss.
They are not the same thing and several states are explicit that a mandatory service charge is not a tip. Both are separate lines with their own wording, so a customer never has to ask which one the staff actually receives.
The nine federal allergens plus gluten, marked per dish, not typed into a notes box. A customer who filters for shellfish sees a menu that has already removed it — and an unmarked dish is never treated as safe.
Three separate questions, because they have three separate answers: is the food taxed, is delivery taxed, is a mandatory service charge taxed. Set once, applied per line, shown on the quote.
By zone or by the mile past a radius you set, each with its own minimum. An address outside every zone is told so on the spot instead of being quoted and then disappointed.
A guarantee date counted in working days, and a reminder that keeps arriving until the number is confirmed. You bill the greater of what was guaranteed and what was served, which is how this trade has always worked.
A deposit on booking and the balance when you say, on your own Stripe account. Customers, orders, quotes and menus export to CSV whenever you want, without asking us.
One page for the week: how much of every dish across all the orders, the dietary counts in a line of their own, then order by order with the address, the time, what to load and what the customer wrote. Print it and put it on the wall.
Service charge, gratuity and delivery are printed next to the price on the menu, with what the service charge is for — not discovered in the total at the end. Four states now require that in writing, and it is the right thing to do anyway.
How it works
From what is already public: your name, your menu, your prices, the area you serve. You look at a working website with your own dishes on it, not a slide deck. This costs you nothing and commits you to nothing.
The prices we read off a PDF from 2023, the package that no longer exists, the minimum you actually hold people to, how far you will drive. Two rounds of changes, and in practice it is usually one.
You buy the domain, you open the Stripe account. Both are yours from the first minute, which is the whole point — see below.
Hosting, updates, backups, security. Changes and support the same business day — and the menu you change yourself, in the dashboard, in the time it takes to read this.
What is yours
Every part of this that matters is registered in your name, not ours. That is not generosity — it is the only arrangement that makes the rest of the promises believable.
Your domain
yourkitchen.com
Bought on your card, in your name, at a registrar you choose. We configure it. If you leave, you point it somewhere else and nothing of yours moves.
Your payment account
Stripe, in your name
Customers pay you. The deposit and the balance land in your Stripe balance and go to your bank. It never passes through an account of ours, and there is no technical route by which it could.
Your menu and your customers
Export any time
Dishes, prices, packages, customers, orders and quotes — all of it exports to CSV whenever you want, without asking us.
Not a listing on our site
yourkitchen.com, not us/yourkitchen
We are not a marketplace, we do not sell you leads, and we do not put you next to four competitors sorted by price. The whole argument of this page is that the order should arrive without anyone standing between you and it.
Pricing
No commission, no charge per quote, no bands. The two things this trade is normally billed on are the two things you are trying to do more of — send quotes and take orders — and we are not going to charge you for trying.
Everything
Any volume, any number of quotes, any number of events
$59/ month
or $708 a year
the same price either way — at $80,000 a year or $800,000
No setup fee. The demo with your own menu on it exists before we contact you, and the design, the loading of your dishes and prices, the domain and payment account, and two rounds of changes are all in the monthly fee. There is nothing to pay before the site is live and nothing to pay if you decide against it.
$59 a month, or $708 for a year — the same money, whichever suits your bookkeeping. It does not change with how much you sell, how many quotes you send or how many events you run, and there is no minimum term: if you leave, we invoice up to the current month. Prices are in US dollars and are what you are invoiced: we add no sales tax and no VAT. The domain (about $12 a year) you pay directly to the registrar, in your own name. Stripe's processing fees are charged by Stripe and never pass through us.
What we do not sell
Four things in this trade are each an entire product of their own, and half of one is worse than none. We are not going to pretend an ordering website is any of them, because the first time it wasn't you would be the one holding it.
Not included
Recipe costing and food cost percentages, inventory and purchasing, staff scheduling and payroll, delivery routing, and SMS.
What we do instead
Everything the site records — every order, every quote, every customer, every line of every menu — exports to CSV whenever you want. Whatever you use for costing or for the rota, you feed it from that instead of typing it twice.
Why we say it here
Because it comes up in almost every conversation, and it is a much better answer before you have paid us than after.
What else you could do
We are not the only way to solve this, and one of the three may well be the right answer for you. Here is when.
The ordering sites that corporate buyers already have accounts with. Real demand, no work to set up, and an order arrives without you doing anything.
Where it stops: a percentage of every order, forever, including from the office that would have called you anyway; you do not get the customer, you get the order; and the price you show is next to four competitors sorted by it.
Right answer if: you have spare capacity, no name in your city yet, and you would rather pay for demand than build it. Most kitchens should be on one and have their own site.
Built for this trade and it goes much further than we do: recipe costing, inventory, staff scheduling, banquet event orders, multi‑venue reporting.
Where it stops: it does not build you a website, so the customer still has to reach you before any of it starts; and the pricing is usually per user or per quote, which is a charge on selling.
Right answer if: food cost and the rota are your real problem, and you already have a website that brings the orders in.
A website with your brand on it where the customer builds the menu and leaves with a priced quote, for $59/month, flat, with no setup fee and no commission. Packages, allergens, tax, delivery, deposits, CSV out.
Where it stops: costing, inventory, payroll and routing — we say so above.
Right answer if: people ask you for a price and it takes you days to give them one.
We have deliberately left prices off the other two columns. Their pricing changes, ours would be second‑hand by the time you read it, and a competitor's number quoted wrong is the fastest way to lose your trust. Look them up — if one of them fits you better, take it. The calculator compares us against the first column with your own numbers, and it does not always come out our way.
What the subscription covers
A website is not a thing you buy once. Most of what goes wrong with one goes wrong quietly, months later.
Questions
Get in touch
Send us your current website, or just your Google listing and a menu PDF, and we'll build a demo with your own dishes, your own prices and your own packages, so you can see how it would look before deciding anything. No commitment and no cost.