How to take pre-orders for food
Short answer
To take food pre-orders: open an order window, share one link, let customers order and pay up front, and close at a cutoff before you cook. The confirmed orders total into a production count you cook to. Doing this with a proper tool — instead of DMs and spreadsheets — means every order is paid, counted, and itemised, so you know exactly what to make and the money's already in.
Open the window and share the link
Set when orders open and the fulfilment date. Post the branded link on social or send it by text. No website needed — see take orders without a website.
Collect payment on order
Take card payment when the customer orders so cash is in before you shop, and no-shows drop. See how to accept online payments.
Close at the cutoff, cook to the count
Orders close at your cutoff; a production sheet totals everything. Cook to it and hand off by pickup or delivery. This is the backbone of selling food before you cook it.
Frequently asked questions
What's the best way to take food pre-orders?
A dedicated order window with a cutoff and up-front payment. Customers order and pay from one link, orders close at the cutoff, and you get an itemised production count to cook to. It's more reliable than DMs because every order is paid, counted, and can't be missed.
Should customers pay when they pre-order?
Yes — collect payment up front. It secures revenue before you buy ingredients and sharply cuts no-shows compared with paying at pickup. PlateTicket takes card payment on order and also supports cash at pickup if you prefer.
How far ahead should I take pre-orders?
Open orders as early as you like and set the cutoff far enough before your cook time to shop and prep to the exact count — often a day or two for a weekly drop. See how to set an order cutoff for choosing your times.
Can I take pre-orders without a website?
Yes. PlateTicket gives you a branded ordering page and shareable link with no website build — post it on Instagram or send it by text and start collecting paid pre-orders in minutes.
Orders in. Plates out.
Open your first drop in minutes, get paid up front, and cook exactly what sold.
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