The Prep List
Start and scale a profitable food business with insights from Hotplate’s blog
Holiday HQ
San Francisco’s Butter and Crumble sold 150 Thanksgiving pies in minutes. Sophie Smith on why she switched to Hotplate for holiday preorders.
Self-taught chef Marlon “Chicken” Williams sold out his Thanksgiving drop on Hotplate in 13 minutes, making $70,000. Here’s how he set it up.
Haven’t logged in for a while? Welcome back. Here’s what’s new on Hotplate, plus a quick refresher on how to take preorders and run your first holiday drop.
Everything you need to sell food this holiday season, all in one place. Whether you’re coming back to Hotplate, running your first drop or already selling, start here for checklists, menu ideas and stories from chefs going beyond the classics.
The holidays are the best time of year to sell your food. Customers are hosting, gifting and celebrating, and they’re ready to spend on something homemade. Here’s why this season is worth it, and how to make it work without spending the whole season in your kitchen.
Microbakery May
Microbakery May
Starting Your Business
Meet the Chefs
Why Butter and Crumble uses Hotplate for holiday preorders
San Francisco’s Butter and Crumble sold 150 Thanksgiving pies in minutes. Sophie Smith on why she switched to Hotplate for holiday preorders.
How Chicken's Kitchen made $70,000 in 13 minutes
Self-taught chef Marlon “Chicken” Williams sold out his Thanksgiving drop on Hotplate in 13 minutes, making $70,000. Here’s how he set it up.
Welcome back to Hotplate: What's new + a first-drop refresher
Haven’t logged in for a while? Welcome back. Here’s what’s new on Hotplate, plus a quick refresher on how to take preorders and run your first holiday drop.
Holiday HQ
Everything you need to sell food this holiday season, all in one place. Whether you’re coming back to Hotplate, running your first drop or already selling, start here for checklists, menu ideas and stories from chefs going beyond the classics.
Why sell food over the holidays
The holidays are the best time of year to sell your food. Customers are hosting, gifting and celebrating, and they’re ready to spend on something homemade. Here’s why this season is worth it, and how to make it work without spending the whole season in your kitchen.