Batch Direct

How It Works

You choose your rhythm.

For example, you might deliver Sunday evening and Wednesday evening.

Orders placed before Friday 6pm go into the Sunday batch.
Orders placed before Monday 6pm go into the Wednesday batch.

Any order placed after a cutoff simply rolls into the next cycle.

That means you always know your confirmed volume before you start cooking. No guessing. No over-prepping.

Your customers also know exactly when their food is arriving. They order into a clear batch and receive it on a clear day.

Sunday delivery helps customers prepare for the week ahead.
Wednesday delivery meets midweek demand when energy dips and convenience matters most.

You cook with certainty.
They order with clarity.

And between those two rhythms, predictable revenue begins to build.

This is an example of how a restaurant or chef’s page can look. Below you see Osu Ultimate Cuisine—their batch day, their dishes with prices and descriptions, and how a customer orders and pays. Your page would follow the same structure with your name, your menu, and your prices.

Osu Ultimate Cuisine

Wednesday Evening Batch · Order before Monday 6pm for Wednesday delivery.

Their menu might look like this:

When customers order, they choose a dish and pay. For example: 5 people order the £35 tray and 3 order the £18 tray—that’s 8 orders in total. You see exactly who ordered what, the Order Summary, then they authorise payment. That’s the flow.

Example order summary (one customer ordering one Large Jollof Tray):

Pre-order payments

We authorise payments at checkout but only charge when the order is confirmed. So customers pay when they order; you get clear, locked-in numbers before you cook.

Replace the button above with your Stripe payment link when you’re ready to go live.

Revenue Impact

Use this to see how much you could earn and how much you save compared to delivery apps. Move the sliders to match your situation—no maths needed.

Price per tray (£) — The price you charge for one tray or one order. That might be one dish (e.g. one Large Jollof at £35) or one combo. If you have several dishes at different prices, use an average or try one dish at a time to compare.

Trays per week — How many trays (orders) you expect to sell each week across all your batches. For example: 5 orders of one dish + 3 of another = 8 trays per week.

For Restaurants

Platforms like Deliveroo and Just Eat take around 30% in fees. You do the work; they take a big cut. Batch Direct helps you keep more of what you earn.

You set your batch days (e.g. Sunday and Wednesday delivery). Customers order and pay before your cutoff. You see confirmed orders and revenue before you cook—no guessing, no over-prepping. Less dependence on the apps, better cash flow, and your customers know exactly when their food is coming.

In short: Lock weekly orders before cooking. Reduce delivery-app dependency. Improve predictability.

What Partners Say

For Independent Chefs

Maybe you cook at home, people in your community love your food, or you know you can do this. Batch Direct helps you turn that into predictable orders and income—without renting a shop or signing up to the big delivery apps.

Worried about certifications? We can connect you with a restaurant that already has the right setup. You can work under their name or get training from them. If you’re independent and have what you need, you can also run your own page. When you’re starting out, you often don’t need every certificate straight away—many chefs begin small and grow from there.

Either way: lock in orders before you cook, build a customer base without a storefront, and structure everything into clear weekly batches.

Get Your Onboarding Link

Enter your restaurant or chef name to get your custom page. You’ll be taken to a short form and payment to complete setup.

This will open our Stripe onboarding (a few questions + payment). Replace the link with your Stripe URL when ready.

Book a 10 Minute Call