Online ordering for food trucks
Kill the queue.
Queues are lost sales. Food trucks on Tenvito take 30% more orders when customers don't have to wait in line. Pre-paid ahead, scanned at the window, or ordered from the table — same dashboard. Used by Caitlin Ruth Food, Volcano Pizza, Corleggy Cheese, Sourdough Sisters and Róisín Dubh.
No monthly fee. No contract. Pay only when a customer pays you.
Lunch rush · pre-orders in
Sinead — Smashburger + fries
12:30 collect · Paid
Mei Lin — Vegan box × 2
12:45 collect · Paid
Dara — Tacos × 3 + drink
13:00 collect · Paid
Tomás — Loaded fries + wings
13:15 collect · Paid
Pitched up. Already paid.
€70
Queues are lost sales
The four ways
the queue eats your day.
Every queue is somebody walking away. Every minute on a payment is a minute not making food. Every staff member calling out orders is one not serving them.
Customers queue
Long lines, short tempers. The hungriest customer is the one most likely to leave.
Staff take orders
Every hand is needed at the window — taking orders, taking payments, and making food. Three jobs, often the same person.
Payments slow it down
Cash, change, card declines, signal drops. Every transaction adds 30 seconds to the queue behind it.
People quit ordering
They see the line. They check the time. They walk to the next truck — or skip lunch.
What this means for you
Sales become limited by how fast
you can take orders.
+30%
More orders
When customers don't have to queue, more of them buy.
+25%
Higher order value
Customers order more when they're not under pressure at the window.
+40%
More repeat customers
Your customer list builds itself. Re-engage them between pitches.
50%
Less time on payments
Staff focused on cooking, not counting change or chasing cards.
Indicative figures from food businesses moving to pre-paid digital ordering. Your numbers will depend on your pitch, your menu and how you market the change.
QR ordering · at the window · at the table
Three ways to take an order.
None of them is a queue.
One platform turns any QR code into a working order page. Stick one on the window, on the picnic bench, in your Instagram bio. Wherever the customer is — standing, sitting, scrolling — they tap, they pay, they collect.
On-premises
QR on the window.
Customer walks up, sees the queue, scans instead. Orders from where they're standing. Steps aside. Hears their name. Collects from the window.
For: the lunch rush, the festival queue, anyone holding up the window.
Table service
QR on the table.
A picnic bench at a festival. A table at a wedding. A pod at the beer garden. Customer scans, orders, stays seated. You bring the food — or call them up when ready.
For: festivals, weddings, event bars, anywhere people are seated.
Pre-order
Ahead of time.
QR in your Instagram bio. SMS to regulars. Poster at the office park. Customer orders the night before or on the way over. You pull in with the orders already paid.
For: regulars, office parks, festival weekends, any planned pitch.
All three modes feed the same dashboard. Same smart handheld. Same customer list growing in the background.
How it works
Customer orders on their phone.
It lands in your dashboard.
Customer orders
You see it instantly
One link, every pitch
The truck moves.
The link moves with it.
Office park on Tuesday. Festival on Saturday. Wedding on Sunday. Same order page, same dashboard. Wherever the truck lands, customers already know how to order.
Same order. Every surface.
Every pitch, every peak
From lunch rush to
festival weekend.
Pre-counted.
Set your quantities. Cap each slot. Open the pre-order window before the gate opens. Sell only what you can make — and never run out at the wrong moment.
When the truck pulls in, the day is already planned. Cook to a plan, not a panic.
Lunch rush
Office parks, weekday pitches. 200 hungry people in 90 minutes — already in the system.
Festival circuit
Open pre-orders before the gate. Cap each slot. No queue, no rain-off panic.
Match days
Cup finals, race meets, GAA fixtures. 15 minutes between sets — orders already paid.
Weddings & events
Pre-booked. Pre-paid. Pre-printed. You arrive, you cook, you serve. The platform does the rest.
Mobile POS for a mobile business
One screen.
Every pitch.
Wherever the truck lands.
The smart handheld is built for the back of a truck. Pre-orders from your Instagram bio. QR scans at the window. Table orders from the picnic bench. They all land here — mark them ready, hand them out the window. No counter. No queue. No paperwork.
Works on 4G or the festival's wifi. Charges in your van. Survives the rain.
— Tenvito order ticket —
#1247
12:30 · collect at window
Sinead O'Connor
085 — confirmed by SMS
• Smashburger + fries
• Coke
TOTAL
€17.00
STICK ON THE BAG · tenvito.com
Automated print
Every order.
Stickered and ready.
When the order lands, the ticket prints. Name, items, pickup time, PAID stamp. It goes on the bag, the box, the pizza paddle. The customer walks up — you hand them the bag with their name on it.
No more "ORDER 47!" shouted across the counter. No mix-ups. No staff member calling out names while another tries to cook.
Works with any compatible thermal printer. Plug in, pair, print. The smart handheld prints direct from the device — one less box in the truck.
When everything else stops
Card machine down?
Tenvito's still up.
Card terminals fail. Signal drops. Receipt rolls run out. Every food truck has stood at the window with a dead machine and a queue full of cash-free customers.
Tenvito runs on your customer's phone. If your terminal goes down mid-service, they scan the QR on the window and pay on their own device. The orders keep coming. The money keeps moving. Service doesn't stop because one box stopped working.
A POS that is a payment terminal stops working when the terminal stops working. Tenvito is the backup that's always already there.
Card terminal
No connection
Retrying…
Tenvito · still taking orders
Why food truck operators choose Tenvito
Pre-paid in. Demand managed.
Admin gone.
Pre-paid only
Pre-orders before service.
Money in before the truck pulls in. No no-shows. No counting cash at the end of the night.
Stock control
Set quantities. Kill disappointment.
Sell only what you can make. Auto-close when you're sold out. Customers know upfront — no one leaves frustrated.
Waste
Zero waste, every pitch.
Pre-orders mean you cook only what's already paid for. Nothing leftover. Nothing in the bin.
Cash-free
No cash on the day.
Card, Apple Pay, Google Pay. Every order pre-paid. The till stays closed. The staff serve food.
Mobility
One link, every pitch.
Same order page wherever the truck lands. Festival, office park, wedding — same dashboard, same workflow.
Service day
Forget the admin.
Pre-booked. Pre-paid. Pre-printed. You arrive, you cook, you hand it over. The platform handles the rest.
Live in 15 minutes
Your menu live.
Your pitch booked.
Today.
Add your menu
Items, prices, options. Photos if you've got them. Cosmo's there if you need a hand.
Set your pitch & slots
Service window, location, quantity caps. Cap each 15-minute slot so you cook to a plan.
Share the link
Instagram bio. QR on the window. SMS to regulars. The orders start coming in.
Built-in marketing
Every order builds
your customer list.
Every customer who orders becomes part of your list — automatically. No spreadsheets. No data entry. A growing, verified customer base that you own.
Send the next pitch location to regulars. Open festival pre-orders to the people who already love you. Fill a slow Tuesday lunch with one message. Cosmo's on every page, in any language, to help you do it.
"We're at Marlay Park tomorrow"
SMS your customer list when the truck moves. The regulars find you wherever you go.
"Electric Picnic pre-orders open"
Open festival pre-orders before the gates do. Cap each slot. Sell out before the weekend.
"€2 off if you order before 11am"
Fill the quiet days. Spread the lunch rush. Get orders in before the queue forms.
In the wild
From long queues
to no queues.
The problem. Caitlin Ruth Food was running pop-ups and food truck events with huge demand in short service windows. Long queues. Staff juggling orders, cash and fulfilment. Customers missing out when food sold out.
What changed. Customers pre-order before events. Scan a QR code. Pay digitally. Collect when ready.
The result. Orders processed without queues. Staff focused on cooking, not transactions. Customers get what they came for. And every customer is captured for the next event.
In the wild
Trucks, stalls, mobile kitchens.
All on Tenvito.
Food trucks. Market bakers. Cheese stalls. Festival bars. Wood-fired ovens on tow. The same platform, whatever apron and wheels you're in.
Pop-ups & food truck events
Caitlin Ruth Food
Huge demand in short windows. Pre-orders, QR scanning, customers get what they came for.
Visit store →Event bars & festival
Róisín Dubh
Massive spikes at concerts and events. Pre-order drinks, order via QR during, pay digitally and collect.
Visit store →Woodfired pizza · East Cork
Volcano Pizza
Wood-fired pizza from Killeagh, on tow at markets and events. The order book plans the day before the dough hits the stone.
Visit store →Farmhouse cheese · markets
Corleggy Cheese
Award-winning Cavan cheese at Temple Bar and Dun Laoghaire markets. Customers pre-order — every wheel accounted for before the stall opens.
Visit store →Artisan sourdough · Dublin markets
Sourdough Sisters
Micro-bakery from North Strand pitching at Glasnevin and Temple Bar markets. Customers reserve their loaves before market day — every sourdough spoken for before the oven's lit.
Visit store →More joining every week.
You're probably thinking…
How long does it take to get started?
Do my customers need an app?
Can I set quantity limits per pitch?
Can I take festival or wedding bookings?
Can customers order while standing at the truck — or from their table at an event?
My regulars find me on Instagram — do I need this?
My customers aren't tech-savvy.
I'm a single-window truck. Is this overkill?
Do I need a printer? What about kitchen tickets?
What if my card terminal goes down mid-service?
I tried Shopify and it didn't work. Why is this different?
What does it cost?
Ready when you are
Your order book.
Mobile. Done.
Set up in around 15 minutes. Customers order on their phone. You see it, prep it, hand it out the window.
No monthly fee. No contract. Pay only when a customer pays you.