Online ordering, card payments, and an order system that files itself.
Boise Pie Co. bakes more than sixty pies from scratch, runs an espresso bar, and serves a full breakfast-and-lunch kitchen out of one shop on North Orchard. Their ordering ran through a third-party portal and a lot of manual follow-up. We rebuilt the site and put a real ordering system behind it — one that takes the money up front and writes every order straight into the sheet the kitchen already works from.
The custom order flow — pies, pickup window, details, payment.
i. The problem
Orders arrived through a mix of a third-party ordering portal, phone calls, and messages. Every one of them had to be re-read, re-keyed, and chased — and because nothing was paid up front, a pre-order that never got collected was simply a loss: ingredients bought, oven time spent, nobody at the counter.
Pies also aren't a grab-and-go product. Custom orders need lead time, the shop is closed on Sundays, and a pickup slot promised without checking the calendar is a problem for whoever is working that morning.
ii. What we built
A custom four-step ordering system on their own site — not a plugin, not a redirect to somebody else's checkout. It knows their menu, their hours, and their rules, and it enforces them before an order is ever accepted.
- Choose pies — the full menu with live cart totals and Idaho sales tax calculated as you go.
- Pick a time — a calendar that automatically greys out closed days and anything inside the required lead time, so customers can only book a slot the kitchen can actually make.
- Enter details — name, contact, and any notes for the baker, tied to a readable order reference.
- Pay by card — processed through Clover, the point-of-sale system the shop already runs, so online sales land in the same place as counter sales.
iii. The part that saves the hours
The visible half is the order form. The half that changed their week is what happens after someone hits pay.
Every paid order is written line by line into the team's own Google Sheet — the same sheet they already used to plan production — mapped onto their existing columns so their totals tab keeps working untouched. One row per flavour, so the kitchen can see at a glance how many of each pie are due on a given day without adding anything up by hand.
Alongside that, each order is stored on the server as the permanent record, posted into a notifications feed so nothing arrives silently, and confirmed to the customer by a branded email from the shop's own domain — the reference, the items, the total paid, and the pickup day and time. Nobody re-types an order. Nobody chases a payment. Nobody wonders whether a customer knows when to collect.
iv. Built to protect the shop
Prices, hours, and lead times are enforced on the server, not just in the browser — an order submitted with edited prices or an impossible pickup time is rejected outright. Card payment is required, so there are no unpaid reservations to absorb. And if the payment system is ever unreachable, the page fails closed to "call to order" rather than quietly taking an order it can't charge.
v. Also shipped
The engagement went well beyond the order system: a nine-page site rebuild with a searchable sixty-plus pie menu, a catering page for their Italian menu, a press page, a seasonal pre-order flow for the holidays, and a full move of the domain off their old platform with every old page redirected so nothing that was ranking got lost.
