Terms & Conditions
delivery drivers carry change for 1000THB at all times. All payments must be
made in THB. Tipping is appreciated but optional. We don't have service charges
or hidden fees. All prices shown are VAT inclusive.
accept the following forms of payment:
Cash: on delivery
Online credit card payments:
Visa and Mastercard. Our riders do not carry credit card swipers.
• Bank transfer: on delivery
Credit card processing is done
safely and securely through Omise https://www.omise.co/.
We do not keep any of your credit card information on file. If you paid online
and are issued a refund, please allow up to 30 days for the funds to hit your
Pre-Orders & Cancellation of Orders
Confirmation is a record of our agreement to deliver the products ordered
and paid for in full. If someone else made a Booking on your behalf, you agree
that such person acted as your agent.
Amendments to the order or delivery time can be made no later than 60 minutes prior to the start of the delivery window booked. Changes to the order must be made by phoning us direct. Differences in the amount owed by either party will be settled in cash at the time of delivery. Cancellations within 60 minutes of the start of the delivery window will be charged in full. There are no exceptions to this policy.
We ask that you
respect the vendor/customer relationship. It hurts our business when you order
and then don't come to the door to pick up your food. We understand that
sometimes your battery runs out or you fall asleep and forget, but if this
happens multiple times we will be forced to stop accepting orders from you. We
don't want to do that. We are a small business and simply don't have the
margins to be throwing food in the trash.
Last and First Order
Last order is at
10.45 PM by OUR clock. If your clock is 5 minutes behind ours, there is
nothing we can do. Our clock is calibrated atomically.
First order is at
11AM. If we receive an advance order from you scheduled for 11AM, we will
deliver it at 12PM. If you want a delivery at 11AM, we can accommodate
your request with advance warning.
We aim to have all
our menu items on the menu at all times. Occasionally, however, we run out of
fresh imported produce and have to remove or use replacement ingredients for some
dishes. The most commonly affected items are cremini mushrooms, red
onions, baby spinach and banana peppers. We have to order these a week in
advance, and when they're finished we have no way to rush out and get more.
Some of our frozen quick serve items such as curly fries, jalapeño
munchers and straight cut french fries are also subject
Pizzas are made every morning at 9AM. They usually hit the menu around 12PM
after they've risen. We cannot store these in the refrigerator overnight,
and we make a limited quantity per day. When they're sold out, we take
them off the menu and put them back on when they're available again. If you
want to order a bunch of DSPs please call 1 day in advance. We will make the
necessary preparations for you. We apologize for any inconvenience caused.
Our goal is to
provide the best pizza delivery service in the market which includes
an excellent reputation for on-time delivery - under 60 minutes.
Unfortunately, things don't always go to plan and factors, such as, weather,
staff illness and traffic conditions prevent us from achieving this. If you're
looking for the fastest delivery, avoid ordering Detroit-style pizzas (15
minute bake time) or NY Style pizzas (7 minute bake time).
All menu images used are real images of our food. These images, however, are for illustrative purposes. Individual features such as ingredients, color and degree of doneness may vary. All images are intended to give a general indication of the finished product only and should not be used for purchase purposes. Please refer to product description for details of specific products. Images are not intended to form any part of any contract.
If we make a
mistake we will own up to it and compensate you accordingly. Our goal is to
make you happy at all costs. When you send a complaint, however, try to be as
constructive as possible, so we can make adjustments to our business. Being a
dick never helps especially when the people fielding your grievances aren’t
native speakers. We are simply looking for a chance to improve and serve you