Food sellers & home kitchens
Selling food from a home kitchen or a market stall means the order arrives however the customer feels like sending it — a comment, a text, a shout across the table. By Friday you're rebuilding one order list from three apps and a memory.
This template is the general-purpose food order sheet the bakery and catering forms are built from: your menu priced per portion, a required pickup date and slot, and dietary notes captured in writing before you cook.
Totals itself · one shareable link · no card required
Free, no signup. For Google Sheets or Docs, upload the .xlsx or .docx to your Google Drive — it converts on open.
Field by field
Menu items priced per portion
Naming the portion — "feeds 4", "box of 6" — turns a price list into a planning tool. Customers order the right amount and you cook to real numbers.
A required pickup date and slot
Without a slot everyone arrives at noon. A date sorts your prep into cook days; a slot spreads collection so your doorway isn't a queue.
Per-item caps as your kitchen valve
A max quantity per dish is how much you can genuinely cook. Set it and the form can't sell the thirteenth family curry you don't have pans for.
Allergies as one open line, not a "none" tick-box
A "no allergies" box can be ticked next to a real allergy in the notes, and you get a ticket that contradicts itself. One free-text line, plus "leave blank if none", keeps it honest — and read it back in your confirmation.
Every format
Download the food order form in the format you work in
Rewrite the Word version into this week's menu — it's a normal document, so you can restyle it, add your kitchen name, and print a stack for the market stall.
The spreadsheet is the version to run a busy weekend on: every order totals itself, and the log sheet tallies portions per dish so you know exactly what to cook.
The PDF is what you attach to the Instagram link or the weekly email — a fixed, one-page menu and order sheet nobody can accidentally edit.
Print it for the market table or the pickup counter. Big boxes, clear lines, and room to write dietary notes legibly in pen.
Same fields, same prices — but the totals calculate themselves, the orders land in one dashboard, and nothing gets lost in an inbox. Share one link anywhere: bio, group chat, QR code on a flyer.
Free while in beta · No card required
Your menu items with prices and portion sizes, a maximum per dish, a required pickup date and slot, spice or preparation choices where they apply, an allergy and dietary notes line, and the customer's phone number.
Yes — it's built for exactly that. State in the description that food is made in a home kitchen and list the allergens you handle, so customers can decide before they order.
Set a maximum quantity on each dish, and close the form when you're at capacity. The online form's link stays live and tells customers you're not taking orders right now.
Download the .xlsx and upload it to Google Drive — it opens as a Google Sheet with the formulas intact. We don't host "make a copy" Google links, so this is the reliable route.
Yes — free while we're in beta, with unlimited forms and unlimited orders, and totals worked out for you on every order.
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Use this template online — free