For the chefs

When you cook for others, it's important that you work clean and organized. This means, among other things, that you keep raw and prepared food separate, work with clean materials and store your products properly.

For small providers, no complicated plan is needed. You can simply work according to the approved Hygiene Code for hospitality. This was drawn up by Royal Dutch Hospitality and is specifically intended for small-scale entrepreneurs, such as home chefs.

When you grow and structurally cook for others, stricter requirements apply. Then you must, for example, work with a registration system, keep temperatures, and be able to demonstrate how your hygiene assurance is arranged. In that case, you must also draw up your own plan according to HACCP rules or use an approved hygiene code.

Customers pay in advance via iDeal, directly when ordering your meal. Payment is processed through Stripe, a reliable and worldwide payment platform.

For you, this means: no hassle with loose Tikkies, cash or paying afterwards. Everything is automatically arranged.

The money is collected by Stripe and transferred weekly to your account. You then receive one amount for all orders of that week, including a handy overview.

No administrative hassle – you cook, Stewday and Stripe do the rest.

If you occasionally make meals for acquaintances, registration at the Chamber of Commerce is usually not necessary.

Are you cooking more often, for more people, or earning serious money with it? Then you're seen as an entrepreneur and registration is mandatory. With structural sales also comes meeting the requirements of the Tax Authority and the Netherlands Food and Consumer Product Safety Authority.

When in doubt, you can start small and grow steadily. We'll help you step by step if you want to go further.

Half of the chefs on Stewday cook from their own kitchen. As long as you work clean and have your hygiene in order, that's fine.

If you prefer to cook in a professional setting or your business grows, you can also use a cooking studio or professional kitchen. You can also think about a community center, an event venue or a catering company. There are many professional kitchens that are empty during the day and often affordable to rent.

Pro tip: give the owner free meals.

You start with the people around you. Family, friends, neighbors and colleagues are often your first customers. Via Stewday you get your own order page, a QR code and your customers automatically receive a message when you offer a new dish.

In addition, we offer a practical marketing approach with examples, tips and simple actions that you can implement immediately. This way you can start calmly and build a regular customer base at your pace.

Stewday works differently than a delivery platform. You don't order from a list of anonymous chefs, but from someone in your area – a chef you might already know, or will get to know.

Every chef cooks for their own community: people who match their style, taste and values. You discover them via social media, a flyer in the neighborhood, or simply through word of mouth.

If you have to deliver each order separately, that's a lot of hassle. That's why it works differently at Stewday.

You know in advance who orders, what you need to make and where to deliver. This way you prevent unnecessary back-and-forth driving. Our smart route planner automatically creates routes, with minimal driving distance and time loss.

Customers appreciate the personal contact. And if they're not home, you can arrange that they put a cool bag or cool box ready at the door. This way you stay in control and the work remains manageable.

Not keen on delivery? Just let customers pick up their meal from you – at a time you choose. Some chefs even arrange a central pickup location for multiple customers, such as a canteen or pharmacy in the hospital.