FIRST OF ALL, YOU NEED FOOD
Family recipes, intricate delicacies, or just delicious meals are all encouraged. With Zestyer you run your own restaurant. The key to this business is repeat customers. Large, loyal customer bases are created with the methods described below.
Any food sold on Zestyer, must be considered safe for human consumption, both in the form it is advertised and when it is sold/exchanged/delivered. Under no circumstances, should any food on Zestyer be advertised or sold as edible/safe when it is not. Please report items you suspect are unsafe withe the "Mishandled Food Item" issue, and dispute orders that are mishandled. You may also email email@example.com from your login email with the subject "Mishandled Food Item", to inform Zestyer of mishandled food.
Theme: One very effective way to attract and retain diners is to have a theme. If you specialize in burgers, having different types of burgers available will not only allow you to refine your craft but also create a "go to" for diners. The search algorithm will also recognize most themes through your use of tags, inputed when creating a food. This does not necessarily mean that you need a theme. Read the explanation of the Zestyer search to find out more.
Taste: Make sure your foods taste good. As the saying goes "you can only rip people off once". Repeat business is the key when it comes to restaurants. Your loyal diners are the ones who will bring you a majority of your business, make sure to create appetizing and delicious foods so that you grow your loyal diner base and earn consistently.
Convenience and Difficulty: A loyal base is primarily based off of two factors: convenience and difficulty. Diners will buy from you mainly because the food you make is difficult for them to replicate and/or it's convenient for them in terms of pricing and time. Play to whichever strength you have with your whole kitchen. Make sure pricing and average ready times (the time you take to prepare a food), inputed when creating a food, are similar. Additionally, all chefs can benefit from adding drinks and quick customizations to their foods. Charging 50 cents for extra cheese brings in an additional 5 dollars from just 10 orders when in reality it will cost you 1 dollar.
Premade Drinks and Snacks: Selling premade drinks and snacks like soda or snack bars is allowed and encourage on Zestyer. Please do note that these types of foods will not sell well on their own. The best way to sell these is as customizations with other foods in deals. If you make specialty drinks and snacks, these should be listed as separate items, however the search algorithm does not rank drinks and snacks well. The best way to sell specialty drinks and snacks is to pair them with a food item with a deal. See more about this in how the Zestyer search works here.
A chef is required to package his/her ordered food items properly. This means they need to be in either a sealed container or in a container covered on the bottom and top in an appropriate manner. Chefs are solely responsible for proper packaging. This means the food must be provided in a fitting container. Chefs are not responsible for providing cutlery, spices, or sauces, unless those items are explicitly stated as an option or food in the order. If proper packaging is not supplied, the resulting dispute will be won by the diner.
For your first order, it is reasonable and somewhat expected to reuse plastics you may have from previous take out. Please wash these plastics thoroughly and make sure they are meant for food.
You will find these numbers on the bottom of the plastic container inside a small triangle made of arrows chasing each other's tails, as shown above.
If the plastics don't have these 4 numbers, do not use them. They are harmful and will lead to the termination of your employment by Zestyer as well as possible legal action.
After a couple fulfilled orders, it's expected of you to buy disposable food containers. There is a list at the bottom of this article as well as in the tools tab of your chef profile of recommended buys. Feel free to follow the list or buy your own.
We also send out free food packaging to established and new chefs on a regular basis. You may be contacted through your login email for this.
By far the most important thing for your success on Zestyer is to have quality pictures. Pictures are the first thing a diner sees and probably the only factor that is considered before clicking on a food. Make sure to get your pictures right. Here are 5 quick tips.
Clean Plates, Clean Utensils, and Clean Tables: Make sure everything in the photo is clean and free from sauce stains, paper towels, or other junk.
Set Your Scene: Taking a photo of your stove top, while the food is in a pan is a bad idea. Stove tops are usually oily and stained. Take a photo of the food on a plate and add some artistic charm by decorating it with aesthetic herbs and spices.
Lighting: It's important for diners to actually see your food. Make sure the food is not covered by a shadow. This means get a light source directly over or next to your food, and shoot the photo out of the light source's line to the food, casting no shadows.
Wet, Shiny, and Reflective Foods are Unappetizing: Wait for your food to dry, or clean up its oil. Reflections on the foods in their entirety are not appetizing. If you are making a burger or steak it's okay for the meat to have shininess but not on the bun or side. If you use a sauce, do not cover the entire food with sauce. The diners won't be able to see the actual food. Additionally, pour sauces on hot food and wait a little while for the water in the sauce to evaporate.
Landscape and Focus: This one's easy. Make sure to take the photo in landscape mode and make sure you focus on the food. All photos on Zestyer are displayed in a 16:9 aspect ratio. Matching this ratio is not required. Simply shooting in landscape mode will work in most cases.