Questions,
answered.

No. The brand runs from your existing kitchen.

Not necessarily. Each brand is designed to be run by your existing team where you have spare capacity. Whether you need more hours depends on your order volume and how busy your kitchen already is; each brand page shows estimated hands-on minutes per order so you can judge.

No. The recipes are written for a working line cook, with exact portions and step-by-step instructions.

Sous Chef earns 15% of net delivery sales from its brand, meaning sales after platform commissions, fees and refunds, invoiced monthly and paid by wire. There is no setup fee, subscription or minimum. Your own costs are the launch costs shown on each brand page (initial ingredients, packaging, labels and training, typically a few hundred dollars) and the ongoing cost of ingredients, packaging and labor per order.

Sous Chef looks for kitchens that already have the equipment and most of the ingredients for a brand in a different category. That way the new storefront reaches customers who were not ordering from you, instead of competing with your own menu.

It depends on the brand. Each brand page lists every batch recipe with its yield and time, and estimated hands-on minutes per order. Most brands add under an hour of batch prep on a typical day.

Each brand page lists its storage requirement. Typically it is a few third-pans of refrigerated space for prepped components plus dry storage for packaging.

The equipment your kitchen probably already owns for its own menu. Each brand lists required and optional equipment; for the best-fit host restaurant, the new equipment required is none.

Yes. You buy ingredients from your normal suppliers. Check every purchased label for allergens.

Yes. The brand is designed for your existing team.

Your restaurant does, on your normal supply accounts.

Your restaurant's kitchen team, following the Sous Chef recipes and standards.

Your restaurant. Sous Chef provides recipes, instructions, allergen information and quality standards; your restaurant remains responsible for local health code, food temperatures, hygiene, cross-contact prevention, storage, sanitation and your approved food-safety procedures, including HACCP where it applies.

Sous Chef documents the allergens designed into each recipe. Your restaurant verifies purchased ingredients and prevents cross-contact in its kitchen.

Complaints arrive through the delivery platform. Your restaurant handles order accuracy and food quality issues as it does for its own menu; contact Sous Chef about recipe, menu or brand questions.

Refunds are handled by the delivery platform under its own policies. Refunds reduce net delivery sales, so they also reduce the Sous Chef share.

Sous Chef sets the brand's menu prices: mains $10, sides $3, Jackpot Wings 9 for $10. Talk to Sous Chef if your market needs different pricing.

Not on your own. The menu is the brand. Ask Sous Chef about changes, which keeps the brand consistent across restaurants.

Only approved substitutions. Some are built in, such as chicken thigh for pork in the Al Pastor. Any other substitution needs Sous Chef review, because it can change the flavor and the allergen information.

Turn off only the items that need it on the delivery platform, and turn them back on when you restock. Do not pause the whole brand.

Follow the delivery platform's process for cancelling or adjusting an order, then tell Sous Chef if it keeps happening so the menu or the hours can be adjusted.

The kitchen work can be ready in days: stock ingredients, train, run test orders. The storefront timeline depends on the delivery platform's approval and setup, which Sous Chef cannot guarantee.

Typically 1 to 4 staff hours, depending on the brand, plus test orders. Each brand page lists its training requirement.

Estimated packaging for a main ranges from about $0.15 for a foil-wrapped burrito to about $0.85 for a bowl with lid, bag and utensils. Each item shows its packaging range.

Every item shows an estimated range for ingredients, packaging and incremental labor, and the total variable cost. Across the seven brands, a $10 main carries an estimated $1.75 to $6.90 of variable cost, depending on the item and your prices.

Start with the menu price. Subtract ingredients, packaging and incremental labor to get contribution before platform fees. Then subtract your delivery-platform commission and fees, refunds, and the Sous Chef share. Re-cost with your own invoices and your own labor rate. Sous Chef's numbers are planning estimates.

No. Orders depend on local demand, platform placement, pricing, ratings and execution.

No. Results depend on local demand, order volume, restaurant capacity, labor, ingredient costs, platform fees, menu pricing, waste and execution.

Yes. That is the launch model: one restaurant, one Sous Chef brand.

Possibly, once the first brand runs well, but it is not the launch model and Sous Chef will only suggest it where the kitchen clearly has room.

Sous Chef earns 15% of net delivery sales from its brand, meaning sales after platform commissions, fees and refunds, invoiced monthly and paid by wire. There is no setup fee, subscription or minimum.

No. Platforms pay your restaurant on their normal schedule, and Sous Chef invoices its share once a month.

The cost of the ingredients in one portion: every ingredient's portion quantity multiplied by its unit price. Sous Chef shows it as a low-to-high range.

The container, lid or wrap and label for the item, plus the bag, napkins and utensils for the order. A side ships in the main's bag, so it carries only its own container.

The hands-on minutes it takes to make one order, multiplied by an hourly wage. Sous Chef estimates it at $16 to $22 an hour. It is the extra labor the order adds, not your whole payroll.

Menu price minus total variable cost (ingredients, packaging and incremental labor), shown in dollars and as a percentage of the menu price.

No. The standard contribution estimate is before delivery-platform fees and before the Sous Chef share, unless a page says otherwise. Platform fees depend on the platform and your commercial agreement with it.

The average $10 main across the seven brands: ingredients about $1.90–$3.00, packaging about $0.25–$0.60, incremental labor about $0.50–$1.20, so total variable cost is about $2.70–$4.75 and contribution before platform fees is about $5.25–$7.30. Platform commission and fees, refunds and the Sous Chef share come out of that contribution. Illustrative estimate only.

They are planning tools built from typical distributor prices, given as ranges. Actual costs vary by supplier, market, portion size, labor rates, waste, packaging and restaurant operation. Re-cost with your own invoices.

Each brand page lists one-time launch costs: initial ingredient inventory, initial packaging, labels and print, and training. They typically total a few hundred dollars for a best-fit host restaurant that already owns the equipment.

No menu is described as allergy-safe. Every item lists what it contains, what it is designed without and what it may contain through cross-contact.

Every recipe is designed without dairy, sesame, peanuts and tree nuts. Some items contain wheat, egg, soy or mustard and say so.

A purchased ingredient, such as a biscuit, bun or deli meat, can contain an allergen depending on the supplier, or shared equipment can introduce it.

Contact the preparing restaurant before ordering. Do not rely only on the online ingredient information.

Sous Chef matches differentiated virtual restaurant brands to existing restaurants that already have the equipment, staff and operating environment to execute them, and provides the documentation to run them to a standard.

No. It uses existing, operating restaurants.

No. Each brand runs inside an existing restaurant kitchen.

The host restaurant's own kitchen team.

By type of kitchen, equipment, licensing, refrigeration, prep space and delivery capacity, reviewed before launch.

Each brand names its best-fit, good-fit and poor-fit host restaurant types, based on the equipment and ingredients the kitchen likely already has. The strategy is category distance: a pizza or Italian kitchen hosts LA BURRITO, a Chinese or Korean kitchen hosts Jackpot Wings, a dinner-only kitchen hosts The Egg Company in the morning, and so on. Each host already has the equipment and most ingredients, and the brand is a different category from its own menu.

Each brand has its own cuisine, menu, flavor architecture, packaging and host type: burritos, wings, wok noodles, breakfast, rice bowls, toasted subs, and bánh mì with coffee.

Each brand is deliberately placed with a host whose own menu is a different category, so the virtual brand adds demand instead of duplicating or cannibalizing what the restaurant already sells. The seven brands also cover seven different formats.

With the brand's operating pack: recipes with exact portions, batch recipes, service steps, finishing and packaging standards and quality checks, plus test orders before launch.

Every brand has exactly four mains and two sides, the same names, descriptions, prices and allergen information in every host restaurant.

Every item has exact portions, batch recipes with yields, and step-by-step preparation, assembly and finishing instructions.

Every item has observable quality checks, and each brand has a quality-control checklist, delivery targets and packaging standards.

Per item: contains, designed without, and may contain through cross-contact. Host restaurants verify purchased ingredients.

The host restaurant is responsible under its local health code and approved procedures. Sous Chef provides recipes, instructions, allergen information and quality standards.

The host restaurant receives, cooks and packs the order and hands it to the courier through the platform's normal flow.

Order issues are handled through the platform with the host restaurant, as for its own menu. Sous Chef supports brand, recipe and menu questions.

The platform, under its own policies.

The host restaurant turns off only the affected item on the platform until it is back in stock.

Sous Chef updates the brand's menu, recipes and documentation centrally and tells each host restaurant what changed.

Kitchen readiness can take days; storefront timing depends on the platform's own approval and setup.

The initial model is one restaurant, one Sous Chef brand. A restaurant might add a second brand later where it clearly has capacity, but that is not the launch model.

Sous Chef does not claim a partnership with, or approval from, Uber Eats or any other platform. The brands are designed for delivery-platform deployment, and storefronts are subject to each platform's own approval.