Orders
- A public order page for each restaurant
- The same orders on the admin desk
- Customer accounts, order history, and a receipt
- A customer display at the counter
Home / ChopFood
A PayBitt product for restaurants
ChopFood keeps the order, the kitchen, and the rider on one ticket.
Food ordering and delivery, with more than one branch, a till, inventory, the kitchen, staff, and expenses. It works offline and online. Payments go through your bank account, and each restaurant’s data stays its own.
Download ChopFood
Install ChopFood on the restaurant computer or on a phone. Pick the system you use.
What the restaurant gets
Service, kitchen, and delivery are not three apps taped together.
Kitchen and menu
- Menu the floor and the website both use
- A kitchen view of what is waiting
- Inventory and cost beside the dishes
- Branches when there is more than one kitchen
Riders
- A rider app for deliveries and notifications
- Dispatch from the restaurant, not from a chat group
- Rider profiles and delivery lists
- Support when an order goes wrong
Money
Payments go through your bank account. The restaurant also has expenses and accounting, so the night’s sales are not only a stack of tickets.
The team
Staff, attendance, and HR sit in the admin. Roles decide who can change the menu, take a payment, or see the reports.
The owner’s view
Analytics and reports cover orders and the operation. Adverts and receipt settings are there when the brand needs them, not as a separate tool.
Why restaurants use it
The meal should not be rewritten at every station.
One ticket
What the customer ordered is what the kitchen cooks and what the rider carries. The till is not a second version of the order.
The menu matches the store
Inventory sits with the dishes, so you are less likely to sell a plate the kitchen cannot make.
Delivery has a job, not a phone call
Riders see their deliveries. The desk sees who has the order. WhatsApp stops being the dispatch board.
Each restaurant is separate
ChopFood is multi-tenant. One kitchen does not see another kitchen’s customers, orders, or money.