pay·e
Start free

Solutions · QSR & Takeaway

Stop Friday-night phone orders walking away.

Pizza shops, kebab houses, fish-and-chip kitchens, burger joints — Pay-E was built for the Friday-night rush.

Family orders disappear at the worst time: when the dough is rising, the fryer is hot, and three more calls are queued. Pay-E moves the payment off the kitchen floor and onto the customer's phone.

The problem

Where the money quietly leaks.

  • $80 family orders, gone at 7pm

    A handful of weekly no-shows quietly cost more than your power bill. Wasted dough, wasted time, wasted morale.

  • Card numbers over the phone

    Reading 16 digits across a noisy kitchen is slow and fraught. One transposed digit and you've prepped a free meal.

  • Slow till, slower line

    Walking the customer through a portable EFTPOS reader keeps a staff member off the floor for two minutes per call. Multiply by Friday.

How Pay-E helps

Money lands first. Prep starts second.

  • Paylink in 30 seconds

    Type the order, tap Send. The customer gets an SMS with a clean Stripe Checkout link — Apple Pay, Google Pay, card. No app to install.

  • Kitchen prints on payment

    The receipt printer fires only when payment is confirmed. The team starts cooking when the money has landed, not before.

  • Auto-flag repeat offenders

    Customers with two unpaid links get flagged automatically. The next time they call, your staff sees the warning before they read out the menu.

A story like yours

What real shops do with Pay-E.

Composite stories grounded in operator interviews. Names and figures are illustrative.

No-shows recoveredItalian takeaway · Footscray VIC

Mama Rosa's Pizza

Three large family pizza orders ($60–$90) were no-showing every Friday. Staff were reading card numbers off the phone into a portable EFTPOS — slow, error-prone, and cost the kitchen real money in wasted dough.

Friday at Mama Rosa's used to start with the phone ringing at 5pm and not stopping until 9. The two pizza chefs and one front-of-house staff would write orders on docket pads, repeat card numbers back over the noise, and key them into an old terminal.

After the third $90 family order in two weeks walked away unpaid, Sara — the owner — switched to Pay-E. SMS paylinks now go out the moment the order is taken. The kitchen ticket only prints after the customer pays.

"We don't argue about cards on the phone anymore, and the kitchen knows the order is real before we touch the dough."

“We don't argue about cards on the phone anymore, and the kitchen knows the order is real before we touch the dough.”

— Sara, owner — Mama Rosa's Pizza

No-shows recoveredBeachside burgers · Bondi NSW

Coastal Burger Bar

Tourists called in $50–$120 family orders during beach season then changed their minds. Eight to ten weekend walk-aways every week in summer.

Bondi in January is brutal on a phone-order kitchen. Beachgoers ring with big family orders, food gets prepped, and half of them never show — a kid started crying, parking ran out, the line at the gelato shop was shorter.

Owner Nick estimated the loss at 8–10 orders per weekend. Pay-E paylinks fixed it in a week: customer pays via Apple Pay before the patty hits the grill.

Friday and Saturday phone orders are now up 30% as well. Nick reckons it's because customers trust a clean process more than they trust a card-over-phone shouting match.

See more stories on the Customer stories page.

Try it on this Friday's rush.

Start freeBook a demo