Hero video · the table orderA busy venue at night. A hand scans a code on a table, then a Pizza Punks box lands on that same table between drinks. Loud, dark, crowded. It should not look like a restaurant.
Fed By Punks
You have the room. We have the kitchen.
Your guests order Pizza Punks to their table. We make it and we bring it. You take a share of everything they spend, and you do not buy an oven, hire a chef or give up a square foot of your floor.
The problem
People leave to eat.
A venue with no food loses its room at about half past eight. People are having a good time, someone gets hungry, and the group goes somewhere else. They rarely come back.
The usual fix is to put in a kitchen, which means equipment, extraction, chefs, a food licence, waste, stock and an entirely new set of problems you did not previously have. For most venues the numbers never work.
Fed By Punks is the version where you get the food and we keep the problems.
The venue at nine o'clockA pub or arcade floor full and loud, drinks everywhere and no food anywhere. This shot has to make the gap obvious without being staged.
How it runs
Codes on tables. Boxes at the door.
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A code per table
Every table gets its own. Your guests scan it on their own phone. No app, no account, no waiting for anyone to come over.
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They order and pay
Straight to our kitchen, with the table already attached to the order. Your staff take no orders and handle no money.
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We cook and we bring it
Our people, in our gear, to the table number. Your team carries on doing what they were already doing.
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You take a share
Of everything ordered from your floor, settled on an agreed cycle.
Your share: not confirmed
A kitchen you do not have to build, staff or clean.
The other way to use it
Put it inside what you already sell.
The table code is the obvious version. The one that makes venues real money is the package.
If you sell a package, an hour on the machines and food, a party booking, a corporate night, a quiz, then the food inside it can be ours. You sell your package at your price. We get one order for the whole booking rather than forty separate ones, which we can produce properly and deliver in one run.
Everyone gets something better than the usual, you have a package worth more than it was, and nobody in your building has cooked anything.
It works the same way for a hotel with no kitchen after nine, a student building on a Wednesday night, and anywhere else with a crowd and no oven.
The package dropA stack of numbered boxes arriving at a busy venue's door, staff taking them straight through. One arrival, a lot of food, no fuss.
What you are probably thinking
The answer is no to all of these.
| You are wondering | The answer |
|---|---|
| Do we need a kitchen? | No. The food is made in ours. |
| Do we need chefs? | No. You hire nobody. |
| Do we lose floor space? | No. Nothing of ours lives in your venue except the codes on the tables. |
| Do our staff take orders? | No. Guests order on their own phones and pay us directly. |
| Do we handle the money? | No. Your share is settled with you on an agreed cycle. |
| Do we need a food licence? | Food is prepared in our kitchens under our own controls. What that means for your premises is worth checking with your own licensing adviser, and we will give you whatever you need for that conversation. |
| What if it does not work? | Then you stop and you have lost nothing, because you bought nothing. Term and notice: not confirmed. |
Still open
What we have not confirmed.
| Your share | not confirmed |
|---|---|
| Which cities and how far out | not confirmed |
| Hours we can cover | not confirmed |
| Term and notice | not confirmed |
| Settlement cycle | not confirmed |
| Where an enquiry goes | no B2B form or inbox exists yet |
What is your venue and when is it busy?
Where you are, how many people are in on a good night and what time they start wanting food. That is enough for us to tell you whether we can reach you.
Talk to us about your venue