An improved method of preparing and selling an article of food from a retail establishment is disclosed. The method includes receiving an order from a customer where the order identifies ingredients and a quantity for the ingredients. The order also includes a preparation instruction for at least one of the ingredients. The quantity of each of the ingredients is gathered as a function of the order. The ingredients are prepared at the retail establishment as a function of the preparation instruction to provide a prepared food article. The prepared food article is packaged for available delivery to the customer. The method can also include consulting a list of potential ingredients corresponding to a diet plan and gathering the ingredients as a function of the order and the list. A nutritional value may be calculated for the prepared food article and communicated to the customer. The order may be received over an internet connection. The customer may specify particular ingredients as a function of the brand of the ingredients or of a growth or storage condition of the ingredients. An apparatus for enabling a retail customer to make a payment for a purchase from a third party using a financial card through an internet connection is also disclosed. Other apparatus and methods are also disclosed.