No signup fee, no monthly fee, no cost to list.
We never take a percentage of your food. Your price is your price.
Money is collected up front and paid out on a rhythm you can plan around.
We do not take a cut of your food. Not now, not later.
Marketplaces usually grow by quietly taking more from the people doing the work. We decided the cook’s price is untouchable. Clartiv is paid through a small service fee on the buyer’s side, shown clearly before they pay. It does not come out of your pocket.
Standard payment processing costs apply the way they do anywhere money moves, and we show you those in plain numbers before you ever list.
You set the price
Not a suggested price, not a capped price. If your lasagna is worth twenty six dollars, that is what it costs.
The buyer pays before you cook
You never buy ingredients on a promise. Reservations are paid at the moment they are made.
If they do not show, you still keep it
You cooked the food. It is yours to be paid for. We take the awkward conversation off your hands.
The questions you are actually asking.
Fees, timing, insurance, the person on the other side of the pickup. The things you asked yourself before deciding whether this was worth reading.
Is this legal for me to do?
In much of Canada, selling food you make at home is allowed inside specific rules, and those rules change by province and sometimes by city. During onboarding we look at where you live and what you want to sell, then clear you for exactly that. If something is not permitted where you are, we say so plainly rather than letting you take the risk.
Will strangers get my address?
No. Your address is never on your listing and never searchable. It is shared with one buyer, for one pickup, close to the pickup time. Many cooks choose a nearby pickup point instead and never share their home at all.
When and how do I get paid?
The buyer pays when they reserve. Your earnings are released once the food has been picked up, then paid into your bank account on a set schedule. Every payout is visible before it lands, so you always know what is coming.
Do I need to be a trained chef?
No. Most Clartiv cooks learned at home, from family, over years. What matters is that you are careful, consistent, and cleared for what you sell. Some cooks list one dish. That is a perfectly good business.
How much of my time does this take?
You decide. Open a few pickup windows on a Saturday, or cook four evenings a week. Because everything is reserved and paid in advance, you only ever cook what is already sold.
What if something goes wrong?
A real person at Clartiv handles it with you. Buyers are verified too, every conversation lives inside the app, and we hold the money until pickup precisely so nobody has to argue about it afterwards.
From your kitchen to your first pickup.
Tell us what you cook
A few questions about your food, your city, and how often you want to cook. Ten minutes, no commitment.
See what your area allows
Every province has its own rules for what you can sell from home. We check yours, tell you plainly, and keep it up to date if anything changes.
Get cleared for what you sell
We check the rules where you live and tell you exactly what you can offer. If a permit or certificate is needed, we walk you through it.
Put up your first listing
One dish is enough to start. Set your price, your batch size, and the windows you are happy to hand food over.
Cook, hand it over, get paid
Reservations come in already paid. You cook to order, meet your neighbour, and watch the payout arrive on schedule.
Most cooks are ready within a few days. It depends on what your province asks for, and we tell you up front.