Sunday
On Sunday you post Saturday's pop-up at a friend's café: 6 dozen glazed and 3 dozen of this month's special, for pickup from 8 to 10.
Glazed × 72
Special × 36
Café · Sat 8–10
for donut makers and pop-ups
Sell out the pop-up before you fry.
Post a pop-up with a pickup window and a cap on every dozen, take the orders ahead, and fry to the number. People who want first word hear about the next one.
Start your shop
free while you set up
One flat monthly price. No fees added to your customers' orders.
this could be your week
A week in your kitchen
One example week, pinned up day by day.
Saturday pop-up · glazed & the special
Wednesday
Sold outBy Wednesday the glazed are gone. Three people ask to hear if more come up, and you add a dozen.
Glazed cap 84 (was 72) · 3 toldFriday night
On Friday night the bake plan tells you how much dough to mix and proof.
- dough, mixed
- proof overnight
- glaze × 84
Saturday
On Saturday you check names off at the café window.
- order #3011 · collected
- order #3012 · collected
- order #3019
Next month
Next month's pop-up is already posted, and people who signed up for first word get an email.
First word · by email
the four that matter most
Made for the way you sell
Everything else is in there too. These are the parts pop-up makers lean on.
fry to the number
Caps by the dozen
Set how many of each you'll fry. When the glazed are gone, they stop selling, and people can ask to hear if you add more.
wherever you pop up
A pickup window at the café
Make a window for each place and time: a café on Saturday morning, a brewery on Sunday. Customers pick one when they order.
the night before
A fry plan from your orders
Every order for the pop-up, added up into how much dough to mix and how many to glaze, then a checklist for the morning.
know your numbers
Cost per donut
Enter what you paid for flour, oil and sugar, and every recipe shows its cost per donut. Labels with ingredients and allergens come from the same recipe.
- A monthly special, kept secret Reveal the special on the date you pick.
- Your own delivery Pro and up Inside a radius you set, if you want to.
- Labels Ingredients and allergens from the same recipe.
- Cottage-food limits Your state's yearly cap and allowed foods, tracked.
[pop-up maker story, with consent]
honest about what's next
Payment at the pop-up is coming
Taking a card at the pop-up through the app isn't ready yet. Today, customers pay when they preorder, and anything you sell on the day can be typed in so your yearly total stays right.
- Payment at your market stall Coming
- Phone apps Coming
same plan for every maker
Pricing
What you get
- Your own shop page, with preorders and pickup windows
- Drops with caps and secret flavors
- Monthly subscription boxes Pro and up
- Local delivery inside a radius you set Pro and up
- Recipe costing, labels, bake plans and checklists
- Your state's cottage-food limits, tracked
- No fees added to your customers' orders
- No platform fee on paid plans
- Free while you set up, in test mode until you're ready
straight answers
Questions pop-up makers ask
Can I pop up somewhere that isn't my house?
Yes. Make a window for each place and time, like a café on Saturday morning. Customers pick it when they order.
Can people pay at the pop-up?
Not through the app yet; paying at the stall is coming. Today, customers pay when they preorder.
How do people hear about the next one?
They can sign up for first word on your shop, and get an email when the next pop-up opens.
Do I need a permit?
Probably. Most states ask home food sellers to register or hold a cottage-food permit, and the rules differ by state. Fried foods aren't allowed from a home kitchen everywhere. Kitchenstead doesn't issue permits. It tracks your state's limits once you have one.
also for you
Next door
Open your next pop-up for preorders.
Set it up free, practice in test mode, and open when you're ready.
Start your shop