^{Your calm kitchen} For the chefs

Customers pay in advance, directly when ordering your meal. Payment goes through Stripe, a reliable and globally used payment platform.

For you that means: no loose payment requests, no cash and no hassle with paying afterwards. Everything is arranged automatically.

Stripe collects all payments and usually pays them out to you within 1–2 business days as one total amount. Monthly we prepare a clear overview for you.

No administrative hassle. You cook. Stewday & Stripe do the rest.

We often get this question from starters. If you occasionally make meals for acquaintances, registration is usually not needed.

Do you cook more often, for more people, or do you earn serious money from it? Then you're considered an entrepreneur and business registration is required. This also includes obligations to tax authorities and food safety agencies. Much information about this can be found online.

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

If you cook for others, working clean and organized is essential. Think about keeping raw and prepared products separate, using clean materials and storing food correctly.

For small providers, no complicated food safety plan is needed. You can work according to approved hygiene codes for hospitality. These are specially designed for small-scale entrepreneurs, including home kitchens.

If you grow and cook structurally for others, stricter requirements apply. In that case you need to keep temperature logs, do registrations and be able to demonstrate how you ensure hygiene. Then you work with a HACCP plan or a recognized hygiene code.

As long as you work clean and organized and your hygiene is in order, both are possible. If you make many meals per day, a standard home kitchen can become too small at some point.

Do you prefer to work in a professional setting or is your meal service growing? Then you can also use a cooking studio or professional kitchen. Think of a community center, event venue or catering company. Many professional kitchens are empty during the day and are often affordable to rent.

Pro tip: give the owner free meals.

You start with your own network. Family, friends, neighbors and colleagues are often your first customers. You easily share your own order page via a link or QR code.

You are responsible for acquiring customers yourself. Existing customers automatically receive the menu for the following week.

Additionally, we offer a practical marketing step-by-step plan with examples, tips and simple actions you can apply immediately. This way you steadily build a regular customer base.

Stewday is a system that helps chefs make it easier for their own customers to order and return.

That also means: Stewday doesn't solve a demand problem. We don't provide customers, but structure.

Can't (yet) generate 5 to 10 orders? That's not failure, but a valuable signal. Often it's in one or more of these things: price, reach, trust, appearance, clarity, presentation, timing, product choice or connection with your target audience.

If people aren't ordering from you now, a website can't solve that for you. Then it's time to go back to the drawing board and ask your environment for honest feedback.

Stewday helps you make this visible and improve step by step. So you build a sustainable customer base — with calm in your kitchen and without hassle.

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 you need to deliver. This prevents unnecessary driving back and forth. Our smart route planner automatically creates routes, with as little driving distance and time loss as possible.

Customers appreciate the personal contact. And if they're not home, you can agree that they put a cooler bag or box at the door. This way you keep control and the work stays manageable.

Don't feel like delivering? Then let customers pick up their meal at your place – at a moment you choose. Some chefs even agree on a central pickup location for multiple customers, like a canteen or pharmacy.

Stewday is not a marketplace that brings supply and demand together.

Our chefs have their own customers. So 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 word of mouth.

You can also choose "📍 Chefs near you? Discover" at the top of the website. Then we'll introduce you by email to chefs near you.

We keep it personal. You get direct contact with Ruud or Niels, the founders of Stewday. No helpdesk, no ticket system. We listen, think along and solve it together.

Send an email, a WhatsApp message or schedule an appointment. We're happy to help.

The first version of Stewday was created in 2019. At the beginning of 2025 we put our full focus on Stewday.

We release improvements and updates almost weekly. Ruud Seydel and Niels Perik both have extensive experience building and running software and businesses.

Stewday is self-funded, without external investors. We have no debt and are building Stewday to stay, not to sell quickly later, but to develop it sustainably.

You can always email us directly at [email protected] or [email protected]. We read and answer our email ourselves.