Frequently asked questions

Feedhood is a hyperlocal food marketplace — home cooks, restaurants, bakers, farmers and caterers selling directly to the neighbours around them. Order delivery, pick up, or even dine at their place. Our slogan: feed your neighbourhood.

Anyone who sells food on Feedhood — a home cook, a restaurant, a baker, a farmer or a caterer. We use one word for all five so the experience feels consistent. "Become a feeder" means start selling.

Yes. Buyers pay only for the food. Feeders keep 100% of what buyers pay. Drivers keep 100% of the delivery fee. No commission, no service fees, no hidden costs. Ever.

Optional donations at checkout (default 10%, but you can set it to 0%). That keeps the servers, maps, and support running. If you skip the donation, your order still ships at no extra cost.

Because trust matters more than revenue. Forcing a fee turns a community marketplace into another transactional app. We'd rather earn your trust first, your donation second.

Three things: (1) home-cooked food from real people, not just restaurants. (2) 0% commission — feeders keep everything. (3) Honest pricing — no surge, no service fees, no hidden markups.

Yes. Set your category to "Baker" and your item form switches to a baker's vocabulary — bread, pastry, dessert, breakfast and snack — so you are not scrolling past Soup to find Sourdough.

That is what Pre-orders are for. Publish one bake with a collection window, sell portions of it up front, and bake exactly what sold. Buyers see the window and the number left before they buy.

No. You can browse all feeders and dishes without signing up. An account is only required at checkout (so the feeder can reach you about your order).

Tap the 📍 pin at the top of the Feeders tab and start typing your address — autocomplete helps you find it. The list then sorts feeders by distance from there.

That feeder has uploaded a valid food-safety certificate and we've verified it. Dine-in hosts are exempt under BC's private-dining rule.

A fulfillment option where the feeder hosts you at their place for a home-cooked meal. Available when the feeder enables it in their profile.

Not yet. Feedhood orders are one feeder at a time — keeps food fresh and delivery fast. You'll see a prompt if you try to mix, and we'll save your old cart so you can come back to it.

If something's wrong with your order, message the feeder first. If they can't resolve it, contact us at support@feedhood.com and we'll refund the food cost.

Yes. Open the order and tap Cancel. If the kitchen hasn't handed it off yet, you get a full refund — food, any delivery fee, and tax — back to your original payment method (a few business days to appear). If you added a donation you can choose to keep it as a gift, otherwise that comes back too. Once an order is out for delivery or picked up it can no longer be cancelled — message the feeder or contact support instead.

Yes — tap the ♡ on any feeder card. Your favorites live in Profile → My Favorites for quick reordering.

Supper clubs, cooking classes, tastings and food markets, run by the kitchens you already order from. You book a ticket the same way you would order food, and the money reaches the cook the same way too.

It appears in the app and on the website as soon as your payment clears, with a QR code the organizer scans at the door. There is nothing to print and nothing arrives by post.

At events where the organizer has drawn their room, yes — you pick your seat from a map before you pay. Everywhere else a ticket is a place rather than a particular chair.

Many are in somebody's home, so the organizer can keep the exact address private until you book. The neighbourhood is always shown; the full address and any joining instructions arrive with your ticket.

Every event states its own refund policy on its page before you pay — some allow refunds up to seven days before, some up to 24 hours, and some are final sale. If the organizer cancels the event, everyone is refunded in full.

Some organizers suggest a price and let you choose what you actually pay, with a small minimum. You pick the amount at checkout; nobody at the door is told what anybody paid.

That is up to the organizer, and many are happy to change the name. Message them from your order — every event page has a way to reach the person running it.

Yes. Set your category to "Caterer" and your item form offers catering trays, mains, appetizers, sides, desserts and meal prep. Put the serving count in the item name — "Chicken biryani tray, serves 10" — so a buyer knows what they are ordering.

Two tools. Operating hours control when you accept anything at all, and Pre-orders let you publish a specific tray for a specific collection window, so a party order is placed days ahead rather than arriving as a surprise.

The buyer pays a delivery fee that goes 100% to you. No platform cut.

Tap "Become a driver" in your profile and upload your licence + insurance. Your driver home opens right away; you can start accepting deliveries as soon as your documents are approved.

You're an independent contractor. You need your own auto insurance (commercial delivery rider recommended). We're not your employer.

Yes! Set your category to "Farmer" and list your CSA boxes, eggs, jams, anything farm-fresh.

For raw farm products (vegetables, fruit), local rules vary — check with your municipality. Processed goods (jams, baked goods) usually require one.

$0. You keep 100% of what buyers pay for your food. No subscription, no per-order fee, no commission.

Tap "Become a feeder" in your profile, add your kitchen name, what you cook, and your address. Your feeder dashboard opens right away — no waiting for approval. Add a dish and connect Stripe to start taking orders.

Not to open a kitchen — anyone can start. But the green ✓ badge requires one, and most buyers prefer verified feeders. Upload yours via Profile.

Yes. Toggle "I deliver my own orders" in your profile. You skip the dispatch network and personally bring orders to buyers.

Open your place as a private dining experience — no delivery, buyers come to you. Where your local rules treat private home dining as exempt from a food-safety certificate you can host without one, but you are responsible for the rules that apply where you live.

We use Stripe Connect. Connect your bank account once, then payouts arrive 1-3 business days after each completed order. You see the running balance in your dashboard.

A buyer can cancel and be fully refunded up until you hand the order off (out for delivery or picked up). If you can't make an order — sold out, closing early — you can decline it yourself from the order screen and the buyer is refunded automatically. Because Feedhood takes no commission, a cancelled order simply means no sale; nothing is deducted from you. If you've already started cooking when a buyer cancels, reach out to support and we'll help sort it out.

Yes — toggle "Active" off in your profile and your kitchen stays in the directory but no new orders can be placed. Turn it back on anytime.

Yes, and it costs nothing. If you already sell food on Feedhood you are already set up — the same account, the same payouts, the same bank details. Feedhood takes 0% commission on ticket sales; the only cost is the card fee every payment has.

A one-off night, or a series that repeats — every week, every month, or on the exact dates you choose. Each date becomes its own bookable event with its own seats, its own door and its own payout.

Yes. Draw your room by dragging tables, chairs and a stage onto a plan, and guests choose their seat when they book. If you would rather not, set a capacity and a price and every ticket is simply a place.

Free, paid, early bird, group tickets and pay-what-you-can. You set how many of each, when each goes on sale, and whether any of them needs an access code.

Point your phone's camera at the QR code on their ticket. It works with no internet — download the guest list before the event and the scans upload when you are back online. There is always a box to type a code into as well, because a dark room and a cracked lens are real.

Yes — each event has its own questions-and-answers section you fill in, with suggested questions to start from. Anything you answer there shows on the event page, so fewer people have to message you to book.

You can add tax to ticket prices if your business collects it. It is worked out on every order and shown on the buyer's receipt. ⚠️ Admissions are not always taxed the way prepared food is — check with your own accountant before switching it on.

Ticket money is held until the event has happened and then paid out to the same bank account your food orders use. That protects the people who bought a ticket for something that has not happened yet.

Yes — list your menu just like a home cook does. Set your category to "Restaurant" and buyers can filter for you.

Same browse + order experience for buyers, but no 15-30% commission cut. You keep everything they pay. Higher margin per order.

Yes — restaurants that enable "dine with us" get a built-in reservation form (date, time, party size, contact). No third-party tools needed.