Butcher · In Brussels
Commander à la boucherie à l'avance à Bruxelles
A butcher's on a Saturday means twenty minutes standing there repeating "no, a bit thicker". Write it once, the day before.
- No queue
- Zero commission
- No app to install
Customer side
Three moves, and you never queue again.
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Spell out your order
800 g of pork-veal mince, four 3 cm chops, a tied roast for six. Every line has its own field, nobody guesses on your behalf.
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The butcher works calmly
He cuts between rushes, not with fifteen people waiting behind you. The work is better and the queue moves.
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Collect and pay on the spot
Weighed, wrapped, labelled with your name. You check, you pay at the counter. If a weight came out different, the price is adjusted in front of you.
The pickup slot is a commitment on both sides: you turn up, the shop is ready.
For merchants
The customer pays you. Dibs never touches the money.
That is the fundamental difference from a delivery platform, and everything else follows from it.
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Online or in the shop
Your customer pays online or in the shop — either way, the money lands in your account. Dibs never collects it, so Dibs never takes a cut.
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Zero commission on orders
No percentage lost on every ticket. A flat subscription, identical whether you take ten orders a day or a hundred. Your success stays yours.
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Your customers stay your customers
You see their first names, their habits, their regular orders. Nobody stands between you and them, and nobody resells them to the shop across the street.
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You produce against real orders
At 06:00 you already know what is sold. Less waste at closing, fewer sold-out shelves at 11:00, and one guess less to make every morning.
Honest comparison
Dibs versus a delivery platform.
Deliveroo, Uber Eats and the rest solve a real problem: delivery. Dibs does not try to solve it. The question isn't "which is better", it's "who keeps what".
 Dibs |
Delivery platform | |
|---|---|---|
| Commission on each order | Dibs advantage 0% | On you Commonly 25 to 35% depending on the plan |
| Who takes the money | Dibs advantage You, at the counter | On you The platform, then a delayed payout |
| Who sets the price | Dibs advantage You. The same as in the shop | On you You inflate your prices to absorb the commission |
| Who owns the customer | Dibs advantage You. Name, habits, history | On you The platform, which can push them elsewhere |
| Delivery | Dibs advantage None. The customer comes to collect | On you A courier, less margin, food that goes cold |
| What it costs you | Dibs advantage A flat subscription, known in advance | On you A variable cost, proportional to your success |
Exact rates vary by platform, country and negotiated contract. Always check your own.
Questions
What people actually ask us.
How is price by weight handled?
Your order shows an estimate; the final price is whatever the counter scale says. Because you pay on the spot and not online, there is never a refund to chase: it's adjusted and you pay the real amount.
Can I ask for a specific preparation?
Yes, and that's the main point. Thickness, boning, tying, marinade, halal meat if the butcher offers it: everything you would say at the counter, written down once.
How do I pay for my order?
At the counter when you collect, exactly as if you had walked in without ordering. Cash, Bancontact, card: whatever the shop already takes.
Does Dibs deliver to my door?
No, and that isn't a gap. Dibs is a pre-order tool: you order ahead and collect. No courier, no delivery fee, no lukewarm food.
Your order's waiting.
Start with a coffee. You'll work out fast why you never want to queue again.