Prepared food
Today you made twenty-four portions of lentils.
Your shop knows how many are left.
Every morning you say how many portions you've made of each dish. The counter goes down with each order, what's sold out closes itself and at night you know what to cook tomorrow. No Don Barrio commission per order.
When a dish reaches zero, it closes itself. Nobody pays for tripe you no longer have.
The family tray deducts four portions. The sum does itself.
Don Barrio doesn't take a percentage of your sales. If the customer pays online, the payment provider's fee applies separately.
Let's be straight
You know how to cook.
What nobody knows is how many are left.
Every morning you put on one pot of each thing: twenty-four of lentils, sixteen of tripe. By eleven the tripe has flown and nine of the rice are left over. Your customer doesn't know before coming, and you don't know when you cook.
“The tripe runs out at eleven, and until two I'm still saying there's none.”
Each dish has its counter. When it reaches zero it closes itself and shows as sold out, without you saying a word.
“I cook by eye, and what's left at four is no good for tomorrow.”
At the end of the day you see what sold out early and what was left over. Tomorrow you cook the amount that really sells.
“I don't want to lose margin or the relationship with my customers.”
Your shop with your name, no Don Barrio commission, and the customer in your hands: their name, their phone and what they usually order.
This is what your customer sees
Your dishes, your formats and your collection slots, in your own shop.
By the portion, for two or in a family tray. Each dish with its price and its counter, and what's sold out can no longer be ordered. Try it: it's a neighbourhood kitchen's example shop.
- See what's left
- Choose dish and size
- Book their slot
- Pay
Choose from what's there today. The format decides how many portions are deducted.
The dish of the day
Twenty-four portions aren't “lentils”. They're twenty-four.
On the left, your kitchen: how many you've made and how many have sold. On the right, what your customer sees at that very moment. When a dish reaches zero, it closes itself on both screens.
One day, two ways
At four you know what was left over. And tomorrow you cook by eye again.
Waste in prepared food isn't bad luck: it's information that gets written down nowhere. What sold out at eleven and what was left at four is exactly tomorrow's shopping list.
- The sign keeps promising tripe three hours after it's gone.
- Whoever comes for it leaves empty-handed.
- Nothing is sold: it all depends on whoever walks past the door.
- And the nine portions of rice left over get thrown out tomorrow.
- What's sold out closes itself: nobody comes for tripe that isn't there.
- 41 portions sold before opening the counter.
- Tomorrow's list comes from what sold out and what was left.
- And of nine left over, six were sold at the last minute.
The eleven o'clock notice
Whoever eats from your kitchen eats three times a week.
And decides at eleven what they'll eat. That notice, with what's on today and with your name, is what puts you ahead of any app.
Hello Julián,
Today we've made Madrid-style tripe, lentils with chorizo and hake in green sauce. There's not much tripe left: it usually flies before midday.
If it suits you, reserve it now and collect it at the time you choose. In a family tray too, like last week.
Kind regards,
Charo, from El Puchero
“I used to cook too much for fear of running short. Now I know how many of each thing sell, and I throw away almost nothing.”
Kitchen questions
What prepared food shops ask us.
Missing something? Write to us at hola@donbarrio.com and a person will answer you.
Tomorrow, when you light the stoves
Let people know how many are left. And what to cook tomorrow.
Free to start, ready in an afternoon, and two minutes every morning. No Don Barrio commission per order.