Cook to order.
Not to forecast.
See each day’s orders the evening before — at a cutoff you set — then prep the exact portions and do one delivery run per building. Predictable demand from whole offices, without the on-demand guesswork, idle time, or last-minute pings.
Launching in Solihull · now onboarding founding kitchens across the Midlands
Demand you can actually plan around.
On-demand apps make you guess, staff for chaos, and eat the waste. Smorgz flips the model: you know the orders before you start cooking.
Orders lock the evening before at a cutoff you set, so you walk in knowing exactly what to make and how many hands you need. No staring at an empty queue, no surprise rush.
Cook to a fixed count instead of forecasting demand. Less food in the bin, tighter labour, and no commission bleed from a 200-restaurant bidding war.
Every order for a building goes out in a single run to one drop-off point. One trip, one route — instead of couriers peeling off across town all afternoon.
Built for how a kitchen actually runs.
- A prep sheet, not a feed — tomorrow’s orders arrive as clean counts and modifiers, totalled by dish.
- Set daily capacity caps — cap covers per building per day so you never take more than you can cook well.
- Update menu & prices anytime — edit dishes, prices and availability yourself; changes apply from the next ordering day.
- Schedule menus ahead — run different dishes by day or building, and pause anytime without penalty.
- One delivery window — a single handoff per building at a fixed time, so service never collides with prep.
Paid on a schedule you can plan around.
No chasing, no guessing what landed. Every order is reconciled and paid out on a predictable cycle.
- A simple, transparent per-order fee — no setup cost, no listing fee
- Scheduled payouts on a regular cycle
- Clear statements — every order, fee and adjustment itemised
- Locked orders mean fewer disputes and no chargeback chaos
From application to first order.
No storefront to build and no photographer to book. We get you live quickly.
Tell us your kitchen, cuisine and where you’re based. We review for fit and food standards.
We place you into curated line-ups at offices near you — where there’s real daily demand.
Add dishes, prices and daily caps. Schedule which days and buildings you want to serve.
Orders lock at your chosen cutoff; you prep to the sheet and do one drop the next day. Then you’re paid.
Cooking to confirmed orders means almost nothing wasted, one trip instead of fifty, and a fair deal for local kitchens. That’s the model — better food, less waste.
What kitchens ask first.
- How and when do I get paid?
- Orders are reconciled automatically and paid out on a regular scheduled cycle, with an itemised statement for every order, fee and adjustment.
- What’s the fee?
- A simple, transparent per-order fee — no setup cost and no listing fee. Because orders are locked the night before, there’s no auction-style commission war. We’ll walk through the exact numbers when you apply.
- Who handles delivery?
- Smorgz coordinates delivery into each building as a single batched run. You prepare one handoff at a set time rather than juggling individual couriers.
- How many buildings will I serve?
- It depends on your location and capacity. We match you to nearby buildings where your food fits the curated line-up, and you control how many you take on.
- Do I need special equipment or space?
- No. You cook in your own kitchen exactly as you do now. All you need is the capacity to batch a set number of covers for a fixed delivery time.
- Can I cap or pause volume?
- Yes. Set daily capacity caps per building and pause any day or building whenever you need to — there’s no penalty for managing your own load.
Put your kitchen in front of whole buildings.
Tell us about your kitchen and we’ll find the offices near you where your food fits. No storefront to build — you could be taking locked-in orders within days.