It's easy! The kitchen manager can set up a new client (option 1), or the food business can do it (option 2).
Option 1: Set-up by the Kitchen Manager
If the prospect has a Food Corridor account, but is not assigned to your kitchen account yet: Instruct the client to follow these steps.
Option 2: Set-up by the Food Business
If the prospect has no Food Corridor account yet:
Prospects need to submit a request by signing up for an account with The Food Corridor. When they create their account, they can choose you as their "home kitchen." They can follow these steps.
If the client has a Food Corridor account, but is not assigned to your kitchen yet:
Prospects will simply request to join your kitchen. To do so, they will Log into their account > click the gear icon (upper righthand corner) > choose Account Settings > Business Profile. > Scroll to "Home Kitchen" > Search and select your kitchen name > Save.
Once the request to join your kitchen has been made
You will see a red dot next to your Prospects tab. When you click on your Prospects tab, you will see the new prospect. You can then mark them as 'in progress' or 'delayed' for the status. Once you are ready to turn them into a client, you will click the check mark circle to 'Approve as Client.' A box will pop up for you to select their billing plan, mark if you want to automatically approve bookings or not, and select if the client is a manual paying client.
Once you have filled out the account setup, and click 'Approve Client,' the prospect will be moved into the Clients tab.
Note: Once a prospect is becomes a client, you cannot change them back to a prospect.
You can even manage the onboarding process with your prospects from your Food Corridor account with Onboarding Flows. This feature allows you to guide your prospects through the onboarding process with action items such as:
Touring the kitchen
Submitting an application and charging an application fee (or other one-time fee/credit)
Uploading their required documents
Adding a payment method
Signing a contract
Scheduling a kitchen orientation