EDMONTON, Alberta, Sep. 18, 2021 (Platers News Release) — Platers Inc (“Platers” or the “Company”), is pleased to announce that the company has launched flexible delivery service in Canada. Beta test of delivery service will begin immediately on the Platers application. Our engineering team has developed the proprietary Platers Rider app and has already deployed it to Apple’s app store.
Platers delivery service will be operating under the new, innovative, sharing economy business model. Our business model provides flexibility and independence for delivery drivers, while providing economic benefits for both buyers and sellers.
Safety is our number one priority at Platers and as part of our vetting process, all delivery drivers will go through extensive identification process. This helps us ensure all of our drivers will provide customers with exceptional experience.
Android app (Both Marketplace + Riders app) to be developed and deployed by the end of September, 2021.
Expansion to Calgary within 2021.
Expansion to select major cities in Canada & US
First seed-round to be announced in the near future.
There are many benefits to partnering with a third-party home-based food delivery platform in Canada. For one, it instantly boosts your online accessibility and exposure. And perhaps the greatest benefit: it takes the logistical burdens of actually coordinating delivery software, processes, and personnel off of your plate. It also provides useful customer data for your home-based food business, which you can analyze for food delivery trends and patterns and subsequently inform your marketing strategy.
Focus on the food, not the logistics. Plater’s technology platform provides home-based food business with built-in ordering and payments technology, a seamless online ordering experience, and Platers’ Riders to deliver orders so home-based food businesses can focus on what they do best — making delicious food.
Get started with Platers
The massive rise of delivery services points to one key thing: the future of food delivery is bright. As customers require greater convenience in their daily lives (and access to good food), the demand for homemade or farmers market food products will only continue to grow.
Ready to grow your home-based business with Platers? Sign up to Become a Plater and maximize your home-based food delivery service with minimal effort.
As of June 1, 2020, the Food Regulation allows Albertans to make low-risk foods in their home kitchen for sale to the public, subject to certain restrictions and safe food handling.
What does this mean for you? It means that joining the homemade food economy now would make you an early adopter in navigating this exciting new industry! It also means that you get first dibs on all of the tools, information, and resources like the Platers App that have been designed to guide home-based cooks in how to succeed. Plus, you have a competitive edge to test out the market, master it, and market your delicious food in your local community. Sounds like a win, win if you ask us, wouldn’t you agree?
If you’re thinking about starting a home-based food business, there’s no better time than NOW to get started right away!
On average, opening a brick and mortar restaurant can cost upward of $375,500 (RestautantOwner.com). In comparison, the cost to get started on home-based food business is FREE! Platers Inc. does require all cooks on the platform to have Food Handler Certification, which only costs $19.99 to get started.
By opening a microenterprise home-based low risk food business, your home is your office — meaning that you do not have to invest in real estate space or pay for all of the expenses that come with it. Plus, if you have aspirations of opening up a culinary business in the future, a microenterprise home kitchen is a great stepping stone to help you hone your entrepreneurial skills without the six-figure price tag.
Although the initial cost of your microenterprise home kitchen will be far less than opening a traditional restaurant, it’s still important to invest in the success of your home cooking business. You’ll need to invest in cooking supplies, packaging materials, basic marketing skills and a few extra helping hands (Platers Inc. offers Delivery Service to all Homemade Chefs on the Platform), but once the dough starts rolling in from your sales, it will be well worth your time!
If you’re thinking about starting a home-based food business, there’s no better time than NOW to get started right away!
Do you have a passion for cooking and have ever thought about starting a culinary business? We have an amazing news for you!
Thanks to the new Low-risk Home Prepared Foods Law (June 1, 2020) in Alberta, you can start a home-based food business and make money doing what you love by selling meals to your neighbours, from the comfort of your own home. Rather than investing significant amounts of time and capital into opening a traditional restaurant, the new homemade food law in Alberta is opening a new category in the gig economy that allows anyone with a genuine passion and love for cooking to start selling food on their own terms with minimal risk and zero startup cost.
Needless to say, if you’ve been thinking about starting your own cooking business, the homemade food economy might just be the answer to your prayers!
Now don’t get us wrong — starting a home-based food business requires time, skills, and hard work. Being a home-based food entrepreneur also provides flexibility and a much lower level of risk to get started, creating an evolutionary shift in the food industry that opens it up to so many people with big dreams of sharing their amazing food with the world. Thanks to tools like the Platers Homemade Foods Delivery App, there are so many resources out there to guide you in the process every step along the way.
Are you interested in starting your own home-based food business? Now is the time! Be your own boss.
It has been a busy year at Platers Inc. and the team is ready to add further value to the services we offer. Logistics of homemade food is where most homemade food startups often fail. This is due to the fact that many home cooks are selling food from home as a second source of income, so most people focus on evenings and weekends. Even when the orders come in the afternoon the order doesn’t usually get filled until the evening or the next day, which makes logistics very difficult.
Delivery feature will help sellers focus on cooking homemade food. It also adds value to home based businesses by offering delivery to all existing customers.
Our engineering team will likely have to try a few different concepts to figure out the best flow between the three parties (Buyer, Seller, and Driver), but here is how Platers On-Demand Delivery works:
Cook will enter preparation time while adding a dish in Platers app
Order goes to home cook
Start preparing food. once cook presses “start” button, our system will send nearby drivers alert about order pickup and delivery location and time remaining to pick up the food.
Once a driver accepts the order, the driver will see countdown that how much time is remaining to pickup the food..
Driver will pickup and deliver
Platers Inc. engineering team is making a brand new app only for drivers, the plan is to beta test this service in September for Edmonton area only.
We always want to hear from you, feel free to comment or contact us regarding your ideas!
If you haven’t downloaded the app already, feel free to download HERE.
So you’re thinking about becoming a home chef? Or maybe you are, but have never taken the time to sit down and calculate your food costs. Menu pricing for home chefs isn’t something that most home chefs jump up and down to do; but it is a critical part of running a successful, profitable home kitchen. So kick up your feet, pour yourself a glass of wine and let’s get this home chefs guide to menu pricing started!
Food costs are a crucial part of knowing how much you should charge for an item; not to mention where to position it on the menu (more about that later). Once you take the time to know how much a dish costs you and how much time you are spending on creating the dish, this will give you the numbers that you need to simply calculate. And viola, your have your price point for your dish.
Mind you, some home chefs also like to equate how much time and energy goes into shopping and prepping when it comes to menu pricing but that all depends on you. Either way, it’s important to take the time to sit down and put some effort into this. Selling your home cooked food and starting a home kitchen is a business. And businesses are in the business to make money.
Now, we get it; pricing your menu can be a daunting task for any home chef. Especially if you’ve never done it before. But no worries, HomeMade is here to walk you through step-by-step on how to do so.
Food cost should be between 20-35% of what you charge the client. Cost is calculated by simply adding up the total cost of the ingredients used to make the dish. Let’s say you are making Fettuccini Alfredo for example. First, calculate the total for all the ingredients. (Keep in mind this example is for one serving size.)
Fettuccini pasta $.34 Cream $.61 Butter $.33 Parmesan cheese $.54 Romano Cheese $.44 Total: $2.26
If you are looking to keep you food costs at 25%; take the total of $2.26 and divide it by .25 (change this according to your food costs percentage) to come up with the total amount of $9.04 per dish.
Again, some chefs like to include how much time and energy goes into making the dish (shopping, prepping, etc) but that is entirely up to you.
Once you figure out how much you want to charge, keep in mind never to use a whole number. Take the fettuccini pasta dish for example; you would not want to charge $9.00 for a pasta dish, price it at either $8.99 or $9.95. Studies shows that people feel like they are getting a better deal and will more likely purchase the item at $8.99 or $9.95 versus $9 or $10.
Keep in mind, just because something is more expensive doesn’t necessarily mean it’s more profitable. Hence why calculating food costs is an important exercise home chefs should do when they are coming up with menu pricing.
If something isn’t selling at the price point you want, don’t change the price just yet. Play around with the name and food description. For instance, if you have “Crab Cake” on your menu and it’s not selling, try changing it to “Jumbo Lump Alaskan Crab Cake” or something more descriptive. A simple swap in the name can make a huge difference if an item is selling or not regardless of the price.
Don’t forget to get creative when writing the description for your menu item. Customers love a good story. Talk about what inspired the dish, family traditions, fun facts about the ingredients, so on and so forth. The better the description, the more the customer will be inclined to purchase it.
The next thing you need to keep in mind is where an item is located on the menu. If it’s the third one down try placing it first. Believe it or not psychology plays a big role when it comes to customers purchasing items. Location, description and even colors impact a purchase decision. Play around and have fun with it. It takes time to know what works for your customers.
While we are on that note of psychology, use psychology to your advantage in regard to your menu. While you can’t change the color in your actual menu titles and descriptions on the HomeMade app, you can incorporate it in your food photos. So here are some helpful tips to keep in mind when styling your food pics:
Green: reminds people of nature and tends to trigger thoughts of healthy and fresh food. It’s also been known to linked to good flavor.
Red is an attention-grabber. You can use red to guide people to the dishes you really want them to order.
Yellow and orange stimulate appetite.
Now that you’ve got the basics down for optimizing your menu and food costs; here are some other tips and tricks to help maximize your profits.
Incorporating carbs into your dish is a great way to increase your profit margin and simplify your life. Carbs are relatively cheap, taste good and fill people up; not to mention are easy to purchase in bulk and store. Pro Tip: purchasing in bulk is another great way to increase your purchase margin. Cha-ching!
If you are lucky enough to live in a town that has a farmers market, use it. Not only is the produce fresh, loaded with flavor and a lot healthier; it’s also is a great opportunity to score some amazing deals. Many vendors will drastically cut their prices towards the end of the market. Let’s say the Farmer’s Market runs from 12-4. Try going within the last 30 minutes or so. Many vendors will be offer discounts such as 1/2 off and 3 for 1 deals. They’re not in the art of wasting time or money and neither should you. So take advantage of it.
Buy Whole Items
As a home chef who is trying to minimize your food costs and maximize profits with your home kitchen, you might want to thinking about purchasing whole items that your recipes call for. Let’s say a dish you are making requires chicken. Buy the whole chicken versus just the breast or thigh. Break it down and use the breast for salad, the thighs for another entrees and the carcass for broth. Breaking down the item yourself will save you money hence increase your profit margin in the long run.
If you don’t use all the pieces right away, freeze it and save it for later. That way it saves you time and money from running out to the store again so that you can focus on what you need to be focusing on…cooking. And again, editing your menu on the HomeMade app is super easy. So play around with you. Find out what works for you.
Are you a home chef? If so, comment below on any tips or tricks that you’ve learned along the way. We would love to hear from you.
Platers is Canada’s first homemade food marketplace. Find fresh home cooked food in your neighbourhood, using your phone. Ready to eat, at home or on the go. Our goal is to reduce food waste while re-inventing the dining experience for the better. Passionate cooks provide authentic dishes cooked in their own kitchen. Providing locally made home cooked food in cities across the world.
With zero start-up costs, Platers gives talented cooks the chance to show off their cooking skills and special dishes straight from their own kitchen. At the same time, opening a new avenue that’s different from traditional take out.
When you make desserts for Platers, one of the most difficult tasks is figuring out how to price it out. It is important to determine if you are making a return on your investment. To help you out, we put together some recommendations on how to price out your delicious sweet treats.
What to consider when setting your price
We’ve listed out some important factors that you need to take into consideration before settling on a price.
Ingredients: Think of all the ingredients that you use for your dessert such as salt, sugar, flour, vanilla extract or pieces of fruit. When you buy an ingredient, the entire package or content may not be needed. Knowing that, it is important to figure out the cost of what you actually use when you make your dessert.
Example: You bought 24 eggs at the supermarket and paid $6.00 but only used 8 eggs in your cake. To calculate the cost, multiply the amount you used by the total price you paid. Then divide that result by the total units in the package: (8 x $6.00) / 24 = $2.00
This way, you can get an idea of the cost for each ingredient that you used.
Labor: Learn how to value your labor. The amount of effort that goes into making a carrot cake is not the same as making a chocolate fudge cake. Each cake can take up different amounts of time, requires different skills, talent and techniques. Only you can determine how much you should charge. We suggest that you don’t forget to include labor costs in your final price of your product.
Operating expenses: When making desserts we use utilities such as gas, electricity, water and sometimes the internet! Factor in how much you’re using when you’re making your products and incorporate that usage into your final price.
Profit: Again, this is another element that only you can determine. We recommend a profit between 30% and 40% of your total. However, if you are just starting out in the business, it may be less. Some factors to consider are: the competition in your area, the experience you have making desserts and if you have had any professional training.
All the factors that we listed are important to help you determine a price for your final product. Now it’s time to get down to work and delight your customers with desserts full of love!
Start sharing food and reducing waste today! Sign up to become a home cook!
For more information on how to get started, contact us!
A Johns Hopkins Bloomberg School of Public Health research study shows that people who frequently cook meals at home eat healthier and consume fewer calories than those who cook less. Researchers evaluated more than 9,000 meals prepared at home. On average, homemade meals contain more vegetables, less carbohydrates, and less fat than any other meal. Study researchers also concluded that people who eat homemade food also go less often to fast food chains. According to Julia A. Wolfson, the main author of the study, these conclusions apply even when the person who is cooking isn’t trying to lose weight.
Similarly, research presented at the American Heart Association’s Scientific 2015 revealed that people who ate about two homemade lunches or dinners each day (or 11 – 14 meals per week) had a 13%t lower risk of developing Type 2 diabetes compared to those who ate less than six homemade meals a week.
So why is homemade food so much better?
We all know that cooking our own food, or cutting back at eating out at restaurants is a healthy habit to build.. but why? Well there are several factors that play info it, namely:
Hidden Calories, Fat & Sodium in Restaurant Food Restaurants utilize various techniques to add flavor to their food, such as incorporating butter, cream, sugar or sodium to enhance flavors in their dishes, which as a result, adds extra unnecessary calories, saturated fat and cholesterol to meals. Furthermore, to keep food costs low, some restaurants will utilize highly-processed ingredients in their recipes, such as low-quality oils or high-fructose corn syrup.Data shows that adults consume an additional 200 calories on days they eat at a restaurant. The National Health and Nutrition Examination Survey (NHANES) studied data from over 12,000 adults between the ages of 20 and 64, from 2003 to 2010. Study participants visited fast food and full-service restaurants on two consecutive days. On days the participants ate at a restaurant, data consistently showed an increase in caloric intake, saturated fat, sugar, and sodium.
Homemade uses Simple & Natural Ingredients Homemade recipes utilize a simple array of ingredients, that are natural, such as fresh vegetables, and minimally processed. Additionally, processed foods contain artificial preservatives, to keep the food tasting better for a longer period of time. This great infographic below (courtesy of http://www.lchef.com/) depicts just how complicated and unnatural eating processed foods can be:
Homemade is local and fresh You probably hear the mantras of ‘eating local’ or ‘farm to table’ movements all around you, but why is it so important? Is it actually a thing? Turns out YES… there are nutritional benefits behind eating locally sourced and locally prepared food. Restaurants typically source their ingredients from large food distributors who provide products in bulk, and thus the wholesalers themselves are purchasing huge lots of these items from sources all around the world. These products can take long trips, with many warehouse stops on the way, to actually get into the meal you order at the restaurant. Purchasing ingredients at the grocery store can still get you products that have been imported, but at least the time from when a homecook takes their groceries home and utilizes them in a meal are typically less than compared to a restaurant setting.On a similar note, restaurants typically prep the main components of their dishes early in the morning, before actual opening hours, and just ‘assemble’ or heat items when a customer places an order. For example, the vegetables to be used that week can be sliced and diced 6-8 hours before they are even used in a dish. This causes immediate oxidation of the vegetable / fruit, leading to depletion of its antioxidant and vitamin levels.
At Platers, we take trust and safety very seriously. Although cooks on our platform are ultimately responsible for food safety, they are vetted by the Platers team and are held to high standards. Platers has created its own approval process that each cook must complete before they can offer food on the platform.
Our team understand the importance of providing homemade, natural, and wholesome food options, and helping busy families incorporate these healthy habits into their schedules. We also understand that not everyone has the luxury of time, or talent, to cook their owns meals everyday. Let Platers approved home cooks & bakers help you experience a revolutionary way of dining.