It takes the Christmas orders. You keep the counter.

• Customers choose the turkey size, the collection day and a half-hour slot, and pay a deposit by card.
• Sizes close when they sell out and slots fill up, so you never take an order for a bird you haven't got.
• Phone orders go in the same list, typed in by whoever answers, in under a minute.
• The balance is paid at the till once it's weighed, so weighed meat works the way it does now.
• A prep sheet for each day on one sheet of A4, and the totals for the turkey farm by the cut-off.
• A reminder email the day before they collect, with their slot and roughly what's left to pay.
• The same book for Easter lamb, barbecue packs, meat boxes and hampers.

What it won't do: weigh the turkey or carve the beef. And the regulars who like to ring will still ring; their orders just go on the same list.

1. 1A first callWhat you sell, how you take orders now, your collection days and your busiest weeks. We write the words from this.
2. 2Your listYour Christmas products, sizes and prices, from last year's sheet if you like. We set up the order book with them.
3. 3The previewYou try it on your phone and the shop computer, and put a test order through. The second payment is due when it works.
4. 4LaunchOn your own web address, in your name. The last payment.
5. 5HandoverWe show you and the staff the order book: orders, phone orders, prep sheets and ticking off collections.

Your start date and launch date go in writing on the quote, before you pay anything. The quiet weeks after Christmas are the best time to start.

Keep Facebook. It does a different job.

• An order on Facebook is a message someone has to copy onto the sheet. An order on the site is already on it, with the size, the slot and the deposit.
• Facebook can't stop at the last turkey, fill a collection slot or write the prep sheet.
• Not everyone who buys their Christmas meat locally is on Facebook.

Facebook is where people hear that orders are open. The site is where they order.

• Allergens, before they order

  The Food Standards Agency says that when food is ordered online or by phone, allergen information has to be given before the order is placed and again when it's handed over.

  On the example site: each item lists its allergens on the order form, and the receipt email repeats them. A phone order has a box to tick when the customer mentions an allergy.

• Your hygiene rating

  Customers can look up any food business's rating on the Food Standards Agency's own search.

  On the example site: a place for your rating, linked to that search. The made-up shop shows none, because it has none.

Does it work for weighed meat?

Yes. Customers choose a size, not an exact weight, and pay a £20 deposit. You weigh it on the day and take the rest at the till, as you do now.

Can it use the card machine on my counter?

The deposits are taken online through Stripe, in your name, and the balance goes through your own card machine at the till as usual. If you'd rather it all ran through Square, we can build it on Square instead, quoted separately.

What do card payments cost?

Stripe's standard fee for UK cards is 1.5% plus 20p a payment, so 50p on a £20 deposit (Stripe's published rate, November 2026). It comes off each payment; there's no monthly fee for it.

What if the internet goes down on the 23rd?

Print the prep sheets and the collection list the night before; each is one button. The order book also works on a phone over mobile data, so the counter can still tick orders off.

What if someone cancels?

You set the rule, and it shows on the order form before anyone pays. Refunding a deposit is one button in the order book. Food that goes off quickly isn't covered by the usual 14-day right to cancel an online order (regulation 28), so your own terms decide it.

Who changes the prices and the sizes?

You do, in the order book: prices per kilo, how many of each size, the collection days and slots, and when ordering closes. Easter is the same book with new dates.

My regulars like to ring. Will they have to order online?

No. They ring as they always have, and whoever answers types it in. Half online and half on the phone is fine: it all ends up on one list and one prep sheet.

What if I want to stop halfway?

Under our standard agreement you can stop the build at any time by telling us in writing. You pay for the work done up to then, and never less than the stage payments already due.

What does the care plan tie me to?

12 months at £45, so £540 in all, then a month's notice whenever you like. Without a care plan we hand the site over with its code, and you host it and keep it up to date yourself, at your own cost.

Do I own it?

Your web address, your accounts and your customer list are in your name from day one. Once the build is paid, the site is yours to use for good, even if you leave us and host it somewhere else: you get a copy of its code, which we keep the copyright in and license to you for good.

Are there any other costs?

The web address itself, which you pay for in your own name, and the card fees above. Changes outside a care plan are £50 an hour. Anything else that would cost money, we price before you agree to it.

Who writes the words and takes the photos?

We write every word, from the first call, at no extra cost. Photos are your own phone pictures of the counter, the shop and the farm. We pick the best and crop them.

Already got a website?

Start with a £295 review: a written report on the site you have, with what to fix in order, and the £295 comes off the build if you go ahead. Read a sample, for a made-up cider maker.

What if zuoshi stops trading?

The address and the accounts are yours already, and at launch you get a copy of the site's code to hand to another developer.

Who will I deal with?

Steve, every time. The studio does every build itself, from the first call to the care plan, and never subcontracts.