A guide for producers

Open an account, propose your first batch.

Every screen in the order you meet it, with the thing to press ringed on the picture. Twenty minutes the first time. Ten for every batch after that.

Download it as a PDF ↓

How it works. You propose a batch of one thing. Neighbours reserve it and pay when they reserve. If enough reserve before your deadline, the money is yours before you buy a single ingredient, and you cook. If not enough do, you do not cook and everyone is refunded automatically and in full. Nothing is made in advance.

Have ready. One clear photograph of your face. Three to five of the food. And your numbers: what you want to receive per portion, the fewest portions worth your afternoon, and the most you can make in one go.

What it costs. Nothing to join, nothing to list, nothing at all for a batch that does not fill. You name the price you need and you receive it. Our ten percent is added on top and paid by the neighbour; card processing comes out of that, never out of yours.

Part one

Create your account.

Three fields and a password.

1Press Log in, top right of any page, then “Create an account”.

There is no separate sign-up button. Everything starts at the same door.

The solo.quando top bar with the Log in button ringed

2Choose Produce, then fill in three fields.

Produce is what makes this a producer account. You can add Eat later, on the same account.

1Produce
2Your name
3An email you actually read
4Password
5Create my account

Part two

Fill in your profile.

Four steps with a progress bar. Stop halfway and what you typed is kept.

3Tick “Cook food”, then the basics.

That tick is what reveals the producer sections. Your Kreis is how neighbours near you find your batches; your phone is for us, not for the public.

1First name
2Kreis
3Phone

4What you make.

Be specific rather than broad. “Ligurian focaccia” finds its neighbours; “baking” does not. The story is the part people read twice, so write it the way you would say it aloud.

1What you cook
2How often, honestly
3Your story

5Your kitchen: photograph, food safety, liability.

The serious page, and a short one. You declare that you cook in a clean private kitchen, that you will list every ingredient and major allergen accurately, and that you stand behind the food you hand over. Read it rather than skim it. Your typed name is the signature, and it is kept with the date.

1Upload your photo
2Tick each declaration
3Sign your full name

Then a person reads it, usually the same day and always within 48 hours. You get one of three emails: approved and you can open a batch; one specific thing to change, named; or, rarely, that we cannot publish it, with the reason. Nothing is decided by a machine.

Part three

Propose your first batch.

Six sections on one page, from your account at soloquando.ch/me.

61 · The batch.

One product per batch. Focaccia and a sauce are two batches, and they can run at the same time.

Section one of the batch form with title, description, category, unit and story ringed

1Title
2One line for the card
3Category
4Unit
5The story

72 · Recipe and what is inside.

Every ingredient in plain language, one per line. The allergen boxes matter most: someone with a nut allergy will read them and trust them. Tick only what is true, and everything that is.

Section two with the ingredient list and the allergen boxes ringed

1Ingredients, one per line
2Every allergen it contains

83 · Numbers.

The price you type is the price you receive. Underneath, the page does the arithmetic out loud: what you take home if it just fills, if it sells out, and what the neighbour sees.

Section three with price, minimum, maximum and the pickup window ringed

1Your price
2Minimum
3Maximum
4Pickup date
5Time and place

94, 5 and 6 · Photographs, confirm, sign, submit.

Three to five photographs; the first becomes the card a neighbour sees. The confirmations are about this batch rather than about you in general: this recipe, these allergens, this pickup. Then your name, and the button.

The signature field and the submit button, ringed

1Your full name
2Submit for review

Part four

After you submit.

What happens, in order.

Within 48 hours	A person reads it. If something needs changing we write and name it. Nothing goes live without you seeing it.
While it is open	Neighbours reserve and pay. Watch the count on your account page. One reminder if it is short and close to the deadline, never two.
It reaches your minimum	Confirmed, and the money is yours before you buy anything.
It closes short	You do not cook. Everyone is refunded automatically and in full, before the pickup day. You owe nothing.
Pickup day	You hand it over yourself, at the window you set. Only the people who collected can review it.

10Your account page holds all of it.

What you earned, per batch and altogether, with dates. Every order. Your own details, to change whenever you like. You can edit a live batch from here too: because it may already have paid orders, the change comes to us and we approve it the same day.

The producer account page showing earnings, orders and details

What you see of a buyer. First name, how many, what they paid, when, and which pickup. Not their email or phone: that is a promise we make to neighbours and keep in both directions. If somebody does not collect, write to us and we will reach them.

Two things worth remembering. Set your minimum low; a batch of six that fills beats a batch of thirty that does not. And write the story yourself, because the person behind the recipe is what people come back for.

Questions, or a screen that looks different from a picture here: hello@soloquando.ch. A person answers, usually the same day.

Download this guide as a PDF · For producers · soloquando.ch

Screens photographed from the live site. Names, numbers and orders in the examples are invented.