Good food
doesn't end up
in the bin.
Before closing, bakeries, restaurants and cafés pack what hasn't sold into a surprise bag. You reserve it, pay on the spot and pick it up.
At 9 pm the food is still good.
There's just no one left to sell it to.
The problem isn't the quality. The problem is the clock.
The journey of one bag
Click a station or let it play on its own.
An hour and a half to closing. 24 pieces still in the display — all baked that morning.
Two taps and the bag is yours.
Whole numbers, no decimals. The bag is always at least half off.
Sorted by distance and by how much time is left before closing.
1 bag leftYou know the venue and the value — not always what exactly is inside. That's half the fun.
The app only reserves. If you can't make it, cancel in one tap.
From today's counter.
This is dinner.
Same day, same kitchen, same recipe as what was sold at noon. The only difference is the clock on the wall.
The end of the day is no longer a write-off.
Publishing takes half a minute, payment goes through your till, and the person coming for the bag is often someone who has never walked in before.
Venue panel· Pekara KlopinoThe food is already made, already paid for, and still good.