Selling on PaspasFood
From signing up to your first order. The two parts people get stuck on are your location pin and how you get paid — both are below.
Step by step
Setting Up Your Store
Sign up as a store
Install the app, create an account and choose Store. Verify your email when the code arrives — check your spam folder if it does not.
Wait for approval
An admin reviews your account before you can trade. Being approved as a store owner and having a store are two different things — the next step is yours.
Create your store
Business name, address, opening hours and a delivery radius. Then add your products and turn the store on.
Do not skip this
Your Location Pin
A store without one exists, but no customer will ever find it.
PaspasFood shows customers the stores near them, and “near” is measured from your coordinates — not from your written address. If your store has no pin it is skipped by every nearby search, and the delivery fee cannot be calculated either.
Getting it right
- Type your address and pick the suggestion that matches — that is what sets the pin
- If your shop is not on the map, choose the nearest landmark you know
- Check the pin before saving: it decides what customers pay for delivery
Delivery radius: how far you are willing to send orders, in kilometres. Sindangan is only a few kilometres across, so 5–10 km covers the town comfortably. The maximum allowed is 100 km, and anything above that is refused.
Important
How You Get Paid
In cash, at the counter, before the food leaves.
The rider pays you
When the rider collects the order they pay you for it in cash, out of their own pocket. You are paid before the food leaves your shop.
No commission
PaspasFood takes nothing from your sale. You keep the full price of what you sold.
Nothing to withdraw
There is no payout to wait for, because the money is already in your till.
Why your Wallet shows ₱0.00
Because you were already paid in cash at pickup. The Wallet is a record of what you sold for your own bookkeeping, not money we are holding. A zero balance there is correct, not a missing payment.
Day to day
Running Your Store
When an order arrives
- Accept it, or decline if you cannot make it — within 15 minutes
- Cook it and mark it ready
- A rider collects and pays you
- Mark it handed over
An order you do not answer within 15 minutes is cancelled for the customer, who is told by notification and email. The tablet keeps alerting until you answer, so this only happens when nobody is at the counter.
Staying visible
- Keep your opening hours accurate — customers only see you when open
- Mark sold-out items unavailable rather than declining orders
- Use Temporarily Closed for a holiday instead of deleting products
Approved is not the same as open. A store can be approved, stocked and still invisible because it is switched off or outside its opening hours. If customers cannot find you, check those two first.
Photos
Pictures That Sell
A dish with no photo is the one nobody orders.
Product photo
Square. Around 1000×1000 pixels is plenty. The app shows it as a small square thumbnail, so keep the food centred and filling the frame — anything near the edges gets cropped away.
Store cover
Landscape. About 1200×675. It appears wide at the top of your page and shorter on the home screen card, so keep the important part in the middle and do not put text near the edges.
File limits
Up to 5 MB per image. JPG, PNG, WebP or HEIC — a photo straight from your phone is fine. JPG is the smallest and uploads fastest on a slow connection.
Taking the photo
✅ Do this
- Shoot by a window — daylight beats any kitchen bulb
- Plain background: a table, a tray, a clean counter
- Fill the frame. Food should be most of the picture
- From above for rice meals and bowls, from the side for drinks and burgers
- Photograph the portion you actually serve
❌ Avoid
- Flash — it flattens the food and shines off the plate
- Clutter: tissues, phones, other people's hands
- Photos taken from the internet — customers notice
- Another store's photo of the same dish, even a better one
- AI-generated food, or edits that grow the portion
- Screenshots or pictures of a printed menu
- Dark, blurry shots taken in a hurry at night
Where AI fits
Use it on the photo, not on the food. Brightening a dim shot, tidying a background or sharpening a blurry one is genuinely useful and we have no objection to it. Generating a dish you do not serve, or editing a portion until it looks bigger than what leaves your kitchen, is a different thing — and it is the customer who finds out, at their door, after they have paid.
Worth the ten minutes: customers scroll a list of small squares. A clear, bright photo is the difference between being chosen and being scrolled past, and a dish with no photo at all is usually the last one ordered.
At the counter
The Three Documents You Can Print
Which one is which, and which one you settle against.
| Order Slip | What to prepare — items, quantities, add-ons and notes, with no prices. For your kitchen or counter staff. |
|---|---|
| Store Copy | What the rider owes you. Food only. This is the one to settle against. |
| Customer Copy | The customer’s receipt, showing everything they paid. Put it in the bag. |
Printing works with a Bluetooth thermal printer on Android — pair it once in Store Settings and afterwards it is one tap. On iPhone and the web app, printing opens your device’s normal print dialogue instead.
Why the customer pays more than you receive
The customer’s total includes the delivery fee, any weather surcharge and any tip. Those belong to the rider, who is repaying themselves for the cash they just handed you and earning their wage for the trip. Asking a rider for the customer’s total means asking them to hand over their own pay.
Your order screen shows both figures: Customer pays rider, and below it Rider pays you. The second is the one you collect.
The agreement
Rules for Stores
The binding version is section 9 of the Terms; this is the same thing in plain words.
- Keep your menu, prices and availability accurate. A customer charged for something out of stock loses trust in all of us.
- Accept or decline an order promptly. A rider and a customer are both waiting on it.
- Give an honest preparation time when you start preparing. The customer’s arrival time is calculated from it, and a rider is sent to reach you as it finishes.
- If you fall behind, update the preparation time from the order screen. The new time counts from the moment you set it, and the customer sees it immediately.
- Mark your store closed when you are not trading, rather than letting orders arrive unanswered.
- Prepare orders to the same standard as a walk-in customer, and pack them so they survive the trip.
- Hand the rider exactly what is on the slip. If something is unavailable, say so before they pay.
- If an item is out of stock, ask the customer before you change anything. A substitution they did not agree to — especially a cheaper one — is the complaint we cannot defend on your behalf.
- Observe food safety and hygiene requirements, and keep your permits current.
- Do not ask a rider for more than the Store Copy says.
- Do not take payment outside the platform for an order placed on it.
- Use a customer’s or rider’s name, address and number for that order only. Not for marketing, not passed on, and never posted publicly.
- Do not ask a customer or a rider for a good review, and do not offer anything in exchange for one.
- No alcohol, and nothing illegal to sell. Not as a listing, not added to an order, and not as a free gift with one. The same goes for cigarettes and vapes, prescription medicines and weapons — nobody checks a customer’s age at their door, and the rider is not a licensed seller. See section 9.11 of the Terms.
At your counter
Working With Riders
They are paying you with their own money.
A rider is not your employee and not ours either — they are running their own small business, and on most orders they are paying you out of their own pocket before anyone has paid them. That is worth holding in mind at the counter.
- Treat every rider the same, whether the order is ₱80 or ₱800 and whether the drop is nearby or across town.
- Serve them promptly when they arrive. They are usually holding another job behind this one.
- No abuse, no discrimination, no threats. This is the one that ends a partnership fastest.
- Do not ask a rider to do anything else — fetch something, wait for a second order, run an errand for the store. They are paid for the job they accepted.
- Tell them what is happening if you are behind. A rider who knows the order is ten minutes away can plan; one standing in silence cannot.
- Make the pickup point safe and reachable. Somewhere they can stop, be seen and be served.
- Never make a rider pay for your mistake — a missing item, a cancelled order, a wrong price. Raise it with support and we will look at what happened.
If a rider behaves badly towards you, report it the same way: in the app under Profile → Help Center. It works in both directions.
When it goes wrong
Cancellations
If you cannot fulfil an order, cancel it in the app as early as you can and give the reason. Cancelling reverses the earning for that order.
If an order sits with no rider for a long time, we will prompt you. You decide whether to cancel it or contact the customer — we will not cancel your order automatically and leave you with food nobody asked you to stop making.
Losing your partnership
A store account may be suspended or removed for:
- Dishonesty about an order, an item or a payment.
- Demanding more money from a rider than the Store Copy states.
- Persistently listing items that are not available.
- Food safety or hygiene failures.
- Abusive or discriminatory behaviour towards riders, customers or staff.
- Taking payment outside the platform for an order placed on it.
- Changing or substituting items without asking the customer.
- Misusing a customer’s or rider’s personal information.
- Photographs that misrepresent what is actually sold.
- Listing or supplying alcohol, or anything illegal to sell.
Serious or repeated breaches may lead to a warning, a temporary restriction, or suspension — after the situation has been reviewed and, where practicable, with a chance to respond. If something goes wrong, contact support in the app — Profile → Help Center — and include the order number; it begins with a #.
Store Partners
What It Costs
Nothing, during our launch period.
Free while we grow
No subscription fee. No platform fee. No commission on what you sell. The food subtotal shown on your Store Copy is yours in full — the rider hands it to you in cash at pickup.
If that ever changes
You get at least 30 days’ notice, with the rate, the terms and the start date. Nothing is charged backwards for orders already completed under the free period, and you decide whether to carry on.
This is a promotional arrangement, not a permanent one — and the notice period is written into section 10 of the Terms rather than only promised here.
Onboarding
Before Your Meeting
Please bring your business permit, a valid ID, and your menu with current prices.
Photographs of your best-selling items help enormously — customers order far more from a menu they can see.
One step catches people out when applying: finish the email verification. An application that stops there reaches us with your documents missing.
Write down anything here you disagree with or do not understand. The meeting is the right place to settle it.
Acknowledgement — to be completed at your onboarding meeting.
I have read this guide and understand how payment works, what I am responsible for, how riders are to be treated, and what PaspasFood does and does not cover.
Name and signature · Date
This guide explains how the platform works in everyday terms. It sits alongside our Terms & Conditions and Data Policy, which are the binding documents. Where this guide and the Terms differ, the Terms apply. Fees and limits may change; current values are always shown in the app.