Fadel for restaurants
Your loss is not plates. It is the prep behind them — committed in the morning against a guess about the evening.
Why service ends with food you paid for twice
A restaurant’s surplus is mise en place. Rice cooked, stews held, meat marinated, salads dressed, mezze portioned — decided hours before you know how many people are walking in. What service does not sell you have paid for twice: once in ingredients and once in labour.
Very little of it goes back on tomorrow’s line at a standard you would put your name on. Cooked rice and cooked meat held overnight is a call most kitchens are not willing to make, and the safe answer has always been the bin.
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Prep is committed before demand is known
The gap between what you prepped and what service sold is your surplus, and it exists on a good night too — a good night just moves the number.
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Quality expires before safety does
Much of what gets thrown out is perfectly safe and simply will not be as good tomorrow. Sold and eaten this evening it is exactly as good as it was during service.
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The window is yours to set
Start collection when service winds down. Customers see the exact hours before they reserve, so nobody arrives in the middle of your rush.
What restaurants usually put in
You describe the kind of food rather than a specific plate, and decide what is fit to go in on the night. Nothing should go in a bag you would not serve.
- Portions from the day’s stews and rice
- Mezze and salads prepared for service
- Grilled and marinated items that did not go out
- Lunch-buffet trays at the end of the day
The money, plainly
Fadel never holds your money or your customer’s. There is one number you owe us, and it arrives on a weekly invoice.
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You take the cash
The customer pays you, at your counter, when they collect. Fadel is not in the payment path — we never receive, hold or forward any of it. There is nothing for us to pay out to you, and nothing to wait for.
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Commission is 20% of the bag price
Charged per bag, on the price you set. The rate is written into each invoice line at the moment it is billed, so agreeing a different rate later never rewrites what you already owe.
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Only collected bags are billed
Commission is recorded when a bag is actually handed over. A reservation nobody turns up for costs you nothing — you keep the food and owe nothing on it.
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One invoice a week, in arrears
Once a week we bill the bags collected over the previous week: commission, plus VAT on that commission. Payment is due within 7 days. Those are the only two lines on the invoice — no listing fee, no monthly fee, nothing to pay to start.
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And if the invoice goes unpaid
Worth stating here rather than leaving you to find out: if you owe more than $50 and an invoice has been outstanding for more than 14 days, your shop stops publishing new bags until it is settled. Orders already placed are unaffected.
Prices are set and billed in US dollars. Any Lebanese lira figure shown to a customer is a guide at a rate Fadel sets; what the customer owes you is the amount recorded on their order when they reserved.
How it works
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Apply
Four short steps in the browser — your business, your shop, your pin on the map, who to call. Answers are kept as you go, so you can stop and come back. A person reads every application and we answer within 48 hours.
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Describe a bag once
In the console you write the bag up once, then say how many you will have and between which hours it can be collected. The price is yours, with two rules: at least $1, and the contents worth at least 2× what you charge. That second one is the whole product.
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Customers reserve
A reserved bag is held for a named customer inside your window. You see the day’s orders as a list, each with a 4-digit code against it.
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They collect, you take the cash
They show the code, you hand over the bag and take the money, and someone taps Collected. If a collection is marked that never happened, you can reverse it until the end of the service day.
Apply to sell on Fadel
Four steps, kept as you go, so you can close the tab and come back to where you stopped. We answer within 48 hours and we call you when we do.
Nothing to pay to apply, and nothing to pay to start.
Questions restaurants ask
- Is it sensible to sell cooked food this way?
- It is handled the way you would handle a takeaway order at the end of service: packed by you, collected inside a window you set, eaten that evening. You decide what is fit to go in, and nothing goes in a bag that you would not put in front of a guest.
- What if someone turns up mid-rush?
- They will not, unless you set the window there. Collection hours are chosen by you and shown to the customer before they reserve, and the day’s collections appear in one list with a 4-digit code against each.
- Can I run different bags for lunch and dinner?
- Yes. A bag is described once and then listed as often as you like, each listing with its own quantity and its own collection window.
- Do I have to say exactly what is in it?
- No. You describe the type of food. Customers are told contents change daily and cannot be chosen, which is what lets you list whatever service actually left.
- What if an order is marked collected and it was not?
- You can reverse a collection until the end of the service day. Reversing it also removes the commission on that order.
Questions shops ask
- Who takes the customer’s money?
- You do. The customer pays cash at your counter when they collect. Fadel never receives, holds or forwards customer money, so there is no payout to wait for and no balance sitting with us.
- What does it cost to sell on Fadel?
- Commission on the bags customers actually collected, plus VAT on that commission, billed once a week in arrears and due within 7 days. The standard commission is 20% of the bag price. There is no listing fee and no monthly fee.
- What happens if nobody collects a bag?
- You keep the food and you owe nothing on it. Commission is only recorded when a bag is handed over, so a no-show costs you the food you already had and nothing more.
- Do I have to install anything?
- No. The shop console is a web page. Open it on the phone behind the counter and add it to the home screen if you want it to behave like an app. There is no card machine and no hardware.
- Do I have to promise what is in the bag?
- No, and you should not. Customers are told before they reserve that the contents are a surprise, change daily, and cannot be chosen. You describe the kind of bag and decide what goes in it on the day.
- What about allergens?
- Because contents vary by day, customers are told allergens cannot be guaranteed and to ask you before they collect. You declare which allergens your bags may contain or have been in contact with, and that is shown on the listing.
- How long does an application take?
- A person reads every application. We answer within 48 hours and we phone the number you give us.