Ordering marketplaces that let London guests buy from every kitchen with one scan.

Before a business can sell, the portal checks its identity and bank details through your payment provider, records its Companies House or sole trader status and its VAT registration, and stores its food hygiene rating from the local authority. Expiring documents trigger reminders to the trader and to your team.

Guests in Covent Garden or on the South Bank often read menus in a language other than English. Traders write their menu once, and you can add reviewed translations for the languages your footfall needs, with allergen labels kept identical across every version. The guest picks a language once and the choice holds for the whole visit.

In England, businesses with 250 or more employees must show calories on menus, including online ones. A national chain trading in your hall falls under that rule even if your other kitchens do not, so the menu builder lets each trader mark itself in scope and enforces calorie fields where it is.

Food eaten on the premises is standard rated, and in most marketplace set-ups each trader is the seller of its own food while your business sells a service to the trader. The platform issues receipts in the trader's name, invoices commission from you, and exports both to your accountant's preferred format.

Set different commission rates for anchor tenants and new kitchens, add a fixed weekly pitch charge, or offer a lower rate on weekday lunch. Rules are versioned, so a change from next month never alters a statement already issued.

Each kitchen sees its own sales by hour, average preparation time, refund rate and rating trend, while your console compares every trader across the hall. Those numbers make lease renewals, pitch moves and menu advice a conversation based on evidence instead of opinion.

Guests pay into the provider's marketplace account, not yours. The provider splits each order, applies your commission and pays traders to their verified accounts on the schedule you set, which keeps your business outside the payment regulation the FCA applies to firms holding other people's money.

For office campuses in the City, Canary Wharf or King's Cross, staff can order from several on-site kitchens and pay by card or against an employer allowance. Cost centre reporting goes to the facilities team, and each kitchen is still settled separately.

Every complaint opens a case tied to the order line and the trader. The trader has a set window to accept or contest it; your team rules on contested cases with the ticket times and photos in front of them. Agreed refunds are charged back against that trader's next payout.

The ordering site is built and tested against WCAG 2.2 at AA level: screen reader labels on every dish and modifier, enough contrast to read under dim bar lighting, large tap targets and no timers that rush a guest. Under the Equality Act, service providers must make reasonable adjustments for disabled customers, and a menu that only works for perfect eyesight falls short.