Day of Week Creator
Bring your produce into the living food system.
Creator is where farmers and food producers describe what they grow, get discovered by professional kitchens, and grow into their own digital food business — at their own pace.
Get discovered
Your raw materials, with their story, in front of hotels, restaurants and caterers — Day of Week does the selling.
Look professional
A clean profile so every product and service you offer is described the way it deserves — with an optional pro photo package (a real photographer) when you don't have great photos yet.
Grow your business
From a B2B listing to your own farm-gate webshop and brand-new products — add capability when you're ready.
How it works
From first call to market-ready
We qualify every producer before bringing them to professional kitchens. It's a short, honest process — and the curation is exactly why Horeca buyers trust the network.
1. Tell us who you are
A 15-minute call (phone or Teams) is usually enough. You describe who you are, where you are, and what you produce — and we start mapping your assortment: what you grow, when, how much is realistically available, and the quality that sets you apart.
2. Market-ready assessment
We assess quality, capacity, story and concept fit, and qualify you for the network. Because we bring you to professional kitchens, this curation is a mark of quality — it's exactly why Horeca buyers trust the producers they find here.
3. Come on board
We agree a recommended starting level and set expectations together — then you go live: visible, understandable and buyable for professional kitchens, with your story and assortment ready for the menus they build.
What you get
The groundwork that makes a kitchen choose you
Horeca doesn't just buy raw materials — it buys produce with a story, an origin and a quality that lifts the menu. Your subscription turns that into something professional kitchens can find, understand and order.
Product data & assortment
What you grow, in what form, and how it's best used — structured the way a professional kitchen needs to choose you.
Season & availability
Your year-wheel and realistic capacity, so buyers can plan menus around what you'll actually have.
Delivery & shelf life
Volumes, lead times, delivery options and shelf life — the reliability a kitchen needs before it commits.
Story & origin
Your farm story, production method, competence and certifications — the origin that lets a kitchen sell the dish.
Concept relevance & matching
We match your produce to the kitchens and concepts where local quality and character are actually valued.
Visibility on dayofweek.com
A professional, buyable profile in the network professional kitchens come to for local raw materials.
Brand & market insight
Define what your brand stands for and bring your market questions — we help make the value clear and commercial.
Pro photo package (add-on)
When you don't already have great photos, a professional photographer shoots your raw materials and services.
“To be attractive in Horeca, you deliver what Horeca actually wants: raw materials with quality, origin and storytelling that make the experience more unique and local. Day of Week helps you make that clear, professional and attractive to hotels and restaurants.”
One simple subscription
It grows with you
One service subscription covers the groundwork above. It starts low and lifts in clear levels as your revenue through Day of Week grows — so what you pay tracks the value you get.
We set your starting level together, conservatively, when you come on board — and you commit for 12 months, so there's time for the market to respond.
Your level rises as your revenue grows
What you're investing in
Clear expectations, up front
We'd rather be straight with you than oversell. Here's what the subscription is — and what it isn't.
A position, not a guaranteed order
You pay for market-readiness, visibility, structure, storytelling and ongoing matching — the conditions to succeed. Day of Week does not guarantee a specific sales volume; you're investing in a commercial position.
Horeca moves in cycles
Menus, purchasing and concepts are planned ahead, so sales typically take 8–12 months to materialise. That's not a weakness in the model — it's the rhythm of the market you're entering.
A new premium channel
Alongside wholesale, farm-gate and REKO — not competing on volume and price. We open the part of the market that pays for local identity, story and food experience: more channels, better margins, a stronger brand.
The Week ecosystem
Creator doesn't stand alone.
Your Creator profile sits at the centre. Produce, story and prices flow out to the apps that plan, cook and serve — and demand, menus and guest insight flow back to you. It's a network, not a one-way line.
Creator
Your living profile
Your produce, story, seasons and prices — one source the whole platform reads from, and writes back to.
Designer
Hotels, restaurants & caterersKitchens plan season-aware menus from your data.
You see what professional buyers are planning to source.
Fusion
ChefsThe chef's workspace for turning your produce into outstanding dishes.
Chef feedback on how your produce performs shapes what you grow.
Foodie
GuestsGuests discover the dishes — and the farm behind them.
Guest demand and cravings can reach you directly.
And it doesn't go in order. A guest hunting a recipe in Foodie can land straight on what you have in stock today, while a chef's notes in Fusion shape what you plant next season — any app can reach your produce, and your produce can reach any app.
All of it built & kept current by
Studio
The engine underneath
Studio is the team that builds and updates every app above — AI capacity you can buy. AI proposes, humans approve, Studio ships, so new features and improvements land in hours, not months — and your produce keeps getting more places to show up.
e.g. a new field in Creator, a smarter match in Designer, or a feature on your own webshop — shipped that week.
Think your produce belongs in professional kitchens?
Let's have a 15-minute conversation about fit — your quality, capacity and story. No pressure, and no commitment to start.