Personal chefs: meal-prep drops and dinner bookings from one register
How it works day to day
The week’s menu goes up with a portion count and an order cutoff. Private dinners book a date. Pickup-day extras tap a card on your phone at the door.
A 30-portion prep run and 2 open dinner dates are both just counts on one page — when they hit zero, the week is full.
What your page does
- Takes real orders for weekly meal-prep menus, private dinners, cooking classes — buyers pay on the web with no app and no account.
- Books time with a calendar that shows what is actually open.
- Answers questions in a built-in chat, so your customer conversations stop living in DMs.
- Takes cards in person — Tap to Pay on iPhone means the phone you already own is the card reader.
- Keeps one count across in-person and online, so nothing sells twice.
What it costs
Online orders: 3.5% + 30¢ all-in — card processing is already inside that number, not on top of it.
In person: 0.5% on top of standard card processing.
Cash sales at the register: free.
Compare that with $29–$99/month link-in-bio subscriptions, or free tiers that keep 9–12% of every sale. The math is on the comparison pages.
When Tavvi isn’t the pick
If you run a full premise operation — a dining room with servers, a kitchen display rail, table maps — you are shopping for restaurant POS, and Toast or Square for Restaurants will fit better. Tavvi is built for one person selling real work from wherever they are.
Set up the free register with no account. Your public page and online orders switch on whenever you claim your handle.