Hot glazed protein and seasoned rice under cold, crunchy, dressed vegetables: every bowl is hot and cold at once.
Menu price Mains $10 · Sides $3
Bowls
Sides
Every Sous Chef recipe is designed without dairy, sesame, peanuts and tree nuts; items that contain wheat, egg, soy or mustard say so. Food is prepared by participating restaurant kitchens, so ingredients and cross-contact depend on the preparing restaurant. Customers with food allergies should contact the restaurant before ordering and should not rely solely on this ingredient information.
For restaurant partners
The operating pack.
You can see the operating requirements and estimated economics before you commit. One restaurant runs one Sous Chef brand; this is everything BC Bowls asks of it.
MEDITERRANEAN RESTAURANTBest host restaurant
LOWLaunch complexity
NONENew equipment for a best-fit host
5–8 minTypical ticket
$2.55–$4.45Est. variable cost per main
$5.55–$7.45Est. contribution per main before platform fees
Why this brand
BC Bowls: rice bowls with a hot glazed protein and cold, crunchy, dressed vegetables, placed with Mediterranean, Middle Eastern, Turkish, Greek, grill or health-oriented kitchens that already cook chicken and beef and already build bowls.
Flavor philosophy
Every bowl is hot and cold at once: seasoned rice and a glazed protein under crisp dressed vegetables, with one sauce that carries salt, sweet, acid and heat together. The contrast is the point, so the cold toppings are packed to stay cold and crisp.
Restaurant operations
01 What you need
A line cook for the hot protein and a bowl builder
Rice cooked in batches through service
Prepped proteins, vegetables and four sauces
Fiber bowls and lids, side cups, labels, bags, utensils
02 Before service
Check the storefront is online
Start rice in batches sized to the expected rush
Marinate and cook chicken; slice beef; crisp tofu
Cut broccoli; slice cucumber and cabbage; chop scallion
Check the four sauces
Stock bowls, lids, cups and bags
03 Batch prep
Every batch recipe for this brand, with yields and methods. Ingredients are shared within the brand to keep inventory small; nothing is shared with other brands.
Seasoned jasmine riceAbout 20 portions of 6 oz
Batch yield
About 20 portions of 6 oz
Time
5 min active, rice-cooker cycle
Equipment
Rice cooker
Used by
Korean Fire Chicken Bowl, Miso Citrus Chicken Bowl, Crispy Tofu Bowl, Chili Beef Bowl
Batch recipe
3 lb jasmine rice
Water per the rice cooker
3 tbsp rice vinegar
1 tbsp sugar
2 tsp salt
Method
Rinse and cook the rice.
Fold in vinegar, sugar and salt while hot.
Storage, shelf life and holding: follow your local health code and your restaurant's approved food-safety procedures. Label and date every batch.
Korean fire glazeAbout 16 portions of 1 oz
Batch yield
About 16 portions of 1 oz
Time
10 min active
Equipment
Range
Used by
Korean Fire Chicken Bowl
Batch recipe
¼ cup gochugaru
½ cup soy sauce
¼ cup rice vinegar
¼ cup honey
2 tbsp grated ginger
2 tbsp grated garlic
2 tbsp oil
Method
Sweat ginger and garlic, add the rest, simmer 2 minutes. Cool and bottle.
Storage, shelf life and holding: follow your local health code and your restaurant's approved food-safety procedures. Label and date every batch.
Miso-citrus marinade and sauceAbout 12 portions
Batch yield
About 12 portions
Time
10 min active
Equipment
Bowl
Used by
Miso Citrus Chicken Bowl
Batch recipe
½ cup white miso
½ cup orange juice
Zest of 1 orange
¼ cup rice vinegar
2 tbsp honey
2 tbsp grated ginger
Method
Whisk smooth. Use half to marinate the chicken and keep half, never in contact with raw chicken, as the finishing sauce.
Storage, shelf life and holding: follow your local health code and your restaurant's approved food-safety procedures. Label and date every batch.
Sweet chile-lime sauceAbout 16 portions of 1 oz
Batch yield
About 16 portions of 1 oz
Time
10 min active
Equipment
Range
Used by
Crispy Tofu Bowl
Batch recipe
½ cup rice vinegar
½ cup sugar
¼ cup water
2 fresh red chiles, minced
4 garlic cloves, minced
¼ cup lime juice
1 tsp salt
1 tbsp cornstarch in 2 tbsp water
Method
Simmer vinegar, sugar, water, chile and garlic 5 minutes; thicken; add lime and salt. Cool.
Storage, shelf life and holding: follow your local health code and your restaurant's approved food-safety procedures. Label and date every batch.
Chile-garlic soy glazeAbout 16 portions of 1 oz
Batch yield
About 16 portions of 1 oz
Time
10 min active
Equipment
Range
Used by
Chili Beef Bowl
Batch recipe
½ cup soy sauce
¼ cup sugar
¼ cup rice vinegar
2 tbsp chile flakes
8 garlic cloves, minced
2 tbsp oil
Method
Sweat garlic and chile in oil, add the rest, simmer until slightly syrupy. Cool.
Storage, shelf life and holding: follow your local health code and your restaurant's approved food-safety procedures. Label and date every batch.
Chicken thigh (two marinades)About 12 portions of 4 oz cooked
Batch yield
About 12 portions of 4 oz cooked
Time
15 min active, 20 min cook
Equipment
Flat-top or oven
Used by
Korean Fire Chicken Bowl, Miso Citrus Chicken Bowl
Batch recipe
4.5 lb chicken thigh
Half marinated in Korean fire glaze, half in miso-citrus
Method
Marinate refrigerated at least 1 hour.
Sear or roast until caramelized. Cook proteins to the internal temperature required by your local health code and verify with a calibrated thermometer.
Slice and hold per your SOP.
Storage, shelf life and holding: follow your local health code and your restaurant's approved food-safety procedures. Label and date every batch.
Quick-dressed cucumber and cabbageAbout 20 portions of 2 oz
Batch yield
About 20 portions of 2 oz
Time
10 min active
Equipment
Prep table
Used by
Korean Fire Chicken Bowl, Miso Citrus Chicken Bowl, Crispy Tofu Bowl, Chili Beef Bowl, Cucumber & Cabbage Salad
Batch recipe
1.5 lb cucumber, sliced
1 lb cabbage, shredded
¼ cup rice vinegar
1 tbsp sugar
2 tsp salt
1 tsp chile flakes
Method
Toss and rest 10 minutes. Drain before using. Dress in small batches.
Storage, shelf life and holding: follow your local health code and your restaurant's approved food-safety procedures. Label and date every batch.
04 During service
Heat protein to order in a pan with its glaze
Steam or pan-heat broccoli to order
Build hot on one side and cold on the other
Cook a fresh rice batch before the current one runs low
05 Order assembly
Rice across the bowl
Hot protein on one side, hot broccoli beside it
Cold dressed cucumber and cabbage on the other side
Garnish
06 Final finish
Sauce over the protein only
Lime wedge, scallion or herbs as listed
07 Packaging
Primary container
Molded fiber bowl with fiber lid
Secondary container
Lidded side cup for cold sides
Sauce
Sauce is on the protein; no loose cups
Venting
Crack the lid vent so steam does not wilt the cold toppings
Chicken thigh in a gochugaru, garlic and ginger glaze over seasoned rice with broccoli, quick-dressed cucumber and cabbage, scallion and lime. Deep chile heat, savory and bright.
Flavor architecture
Salt
Soy in the glaze
Acid
Rice vinegar in the rice and dressing, lime at the finish
Fat
Chicken thigh
Umami
Soy and caramelized chicken
Sweet
Honey in the glaze
Heat
Gochugaru
Texture
Tender chicken, crisp cold cucumber
Aroma
Ginger, garlic and scallion
Menu price$10.00
Ingredient cost$1.55–$2.40
Packaging cost$0.45–$0.85
Incremental labor$0.50–$1.10
Total variable cost$2.50–$4.35
Contribution before platform fees$5.65–$7.50
Contribution margin before platform fees56%–75%
Illustrative estimate. Before delivery-platform fees and the Sous Chef 15% share.
Pull 4 oz cooked Korean chicken, 6 oz rice, 2 oz broccoli, 2 oz dressed vegetables.
Cooking steps
Reheat the chicken in a pan with 1 oz glaze until sticky.
Steam or pan-heat the broccoli.
Assembly
Rice, then chicken and broccoli on one side, drained cold vegetables on the other.
Final finish
Scallion over the chicken and a lime wedge on the side.
Packaging
Fiber bowl with lid, vent cracked. Label, bag with utensils and napkins.
Holding guidance
Hold hot and cold components at the temperatures and for the times set by your local health code and your restaurant's approved food-safety procedures. Label and date every batch. Discard according to your SOP.
Delivery performance
Delivery target
Designed to arrive with hot protein and still-crisp cold toppings.
Expected texture after delivery
Rice stays tender; cold toppings stay crunchy because they are drained.
Sauce handling
Sauce is on the protein only.
Crispness
Crisp elements go on top.
Heat retention
Fiber bowl holds heat; depends on delivery time.
Leak risk
Low with a secure lid.
Recommended packaging
Lidded fiber bowl in a bag.
Quality control
Chicken glazed and sticky
Cold toppings cold and crisp
Chile heat and acid both noticeable
Cleanup
Wash the glaze pan
Waste control
Cook rice in batches matched to demand
Allergens
Contains
Soy, Wheat
Designed without
Milk, Egg, Fish, Shellfish, Peanuts, Tree Nuts, Sesame
Designed without the allergens listed. Purchased ingredients and shared equipment in the host kitchen can introduce cross-contact: verify with the preparing restaurant.
Cost breakdown by ingredient and packaging
Line
Portion
Est. cost
Chicken thigh, boneless skinless
5 oz
$0.86–$1.17
Rice, cooked weight (long-grain or jasmine)
6 oz
$0.13–$0.21
Broccoli florets
2 oz
$0.25–$0.35
Cucumber
1 oz
$0.07–$0.10
Cabbage
1 oz
$0.03–$0.05
Korean chile flakes (gochugaru)
portion
$0.08–$0.15
Soy sauce
portion
$0.03–$0.06
Fresh herbs (cilantro, scallion, mint)
portion
$0.06–$0.12
Lime or lemon
portion
$0.08–$0.15
Molded fiber bowl, 32 oz
$0.20–$0.32
Fiber lid
$0.08–$0.14
Order label
$0.02–$0.04
Delivery bag (per order)
$0.10–$0.20
Napkins (per order)
$0.02–$0.04
Utensils (per order)
$0.04–$0.07
BC-02Miso Citrus Chicken Bowl
Miso and orange marinated chicken thigh, caramelized, over seasoned rice with broccoli, dressed cabbage and cucumber and a ginger-citrus miso sauce. Savory, bright and gently sweet.
Flavor architecture
Salt
Miso
Acid
Orange and rice vinegar
Fat
Chicken thigh
Umami
Miso and caramelized chicken
Sweet
Orange and honey
Heat
A pinch of chile in the dressed vegetables
Texture
Caramelized chicken, crisp vegetables
Aroma
Orange zest and ginger
Menu price$10.00
Ingredient cost$1.55–$2.30
Packaging cost$0.45–$0.85
Incremental labor$0.50–$1.10
Total variable cost$2.50–$4.25
Contribution before platform fees$5.75–$7.50
Contribution margin before platform fees58%–75%
Illustrative estimate. Before delivery-platform fees and the Sous Chef 15% share.
Pull 4 oz cooked miso chicken, rice, broccoli and dressed vegetables.
Cooking steps
Reheat the chicken in a hot pan until the edges caramelize.
Steam the broccoli.
Assembly
Rice, chicken and broccoli on one side, cold vegetables on the other.
Final finish
Spoon 1 oz reserved miso-citrus sauce over the chicken.
Packaging
Fiber bowl with lid, vent cracked. Label, bag with utensils and napkins.
Holding guidance
Hold hot and cold components at the temperatures and for the times set by your local health code and your restaurant's approved food-safety procedures. Label and date every batch. Discard according to your SOP.
Delivery performance
Delivery target
Designed to arrive with hot protein and still-crisp cold toppings.
Expected texture after delivery
Rice stays tender; cold toppings stay crunchy because they are drained.
Sauce handling
Sauce is on the protein only.
Crispness
Crisp elements go on top.
Heat retention
Fiber bowl holds heat; depends on delivery time.
Leak risk
Low with a secure lid.
Recommended packaging
Lidded fiber bowl in a bag.
Quality control
Chicken caramelized, not burnt (miso scorches fast)
Orange noticeable
Cold toppings crisp
Cleanup
Wash the glaze pan
Waste control
Cook rice in batches matched to demand
Allergens
Contains
Soy
Designed without
Milk, Egg, Fish, Shellfish, Peanuts, Tree Nuts, Sesame
May contain through purchased ingredients or cross-contact
Wheat
Designed without the allergens listed. Purchased ingredients and shared equipment in the host kitchen can introduce cross-contact: verify with the preparing restaurant.
Cost breakdown by ingredient and packaging
Line
Portion
Est. cost
Chicken thigh, boneless skinless
5 oz
$0.86–$1.17
Rice, cooked weight (long-grain or jasmine)
6 oz
$0.13–$0.21
Broccoli florets
2 oz
$0.25–$0.35
Cucumber
1 oz
$0.07–$0.10
Cabbage
1 oz
$0.03–$0.05
White miso
portion
$0.08–$0.14
Orange, juice and zest
0.25
$0.07–$0.11
Lime or lemon
portion
$0.08–$0.15
Molded fiber bowl, 32 oz
$0.20–$0.32
Fiber lid
$0.08–$0.14
Order label
$0.02–$0.04
Delivery bag (per order)
$0.10–$0.20
Napkins (per order)
$0.02–$0.04
Utensils (per order)
$0.04–$0.07
BC-03Crispy Tofu Bowl
Crispy tofu in sweet chile-lime sauce over seasoned rice with broccoli, dressed cucumber and cabbage, scallion and herbs. Crisp, tangy, sweet and hot.
Flavor architecture
Salt
Salted tofu and dressed vegetables
Acid
Lime and rice vinegar
Fat
Pan-fried tofu
Umami
Seared tofu and garlic
Sweet
Sweet chile sauce
Heat
Fresh red chile
Texture
Crisp tofu, soft rice, crunchy cucumber
Aroma
Lime, mint and scallion
Menu price$10.00
Ingredient cost$1.20–$1.95
Packaging cost$0.45–$0.85
Incremental labor$0.50–$1.10
Total variable cost$2.15–$3.90
Contribution before platform fees$6.10–$7.85
Contribution margin before platform fees61%–78%
Illustrative estimate. Before delivery-platform fees and the Sous Chef 15% share.
Press, cube and cornstarch the tofu before service.
Cooking steps
Pan-fry the tofu until crisp on all sides.
Steam the broccoli.
Assembly
Rice, then broccoli and cold vegetables. Tofu on top.
Final finish
Toss tofu in 1 oz sweet chile-lime sauce at the last second, then herbs and scallion.
Packaging
Fiber bowl with lid, vent cracked. Label, bag with utensils and napkins.
Holding guidance
Hold hot and cold components at the temperatures and for the times set by your local health code and your restaurant's approved food-safety procedures. Label and date every batch. Discard according to your SOP.
Delivery performance
Delivery target
Designed to arrive with hot protein and still-crisp cold toppings.
Expected texture after delivery
Rice stays tender; cold toppings stay crunchy because they are drained.
Sauce handling
Sauce is on the protein only.
Crispness
Crisp elements go on top.
Heat retention
Fiber bowl holds heat; depends on delivery time.
Leak risk
Low with a secure lid.
Recommended packaging
Lidded fiber bowl in a bag.
Quality control
Tofu crisp on the outside
Sauce glossy, not watery
Herbs fresh
Cleanup
Wash the glaze pan
Waste control
Cook rice in batches matched to demand
Allergens
Contains
Soy
Designed without
Milk, Egg, Wheat, Fish, Shellfish, Peanuts, Tree Nuts, Sesame
Designed without the allergens listed. Purchased ingredients and shared equipment in the host kitchen can introduce cross-contact: verify with the preparing restaurant.
Cost breakdown by ingredient and packaging
Line
Portion
Est. cost
Tofu, extra firm
5 oz
$0.56–$0.81
Rice, cooked weight (long-grain or jasmine)
6 oz
$0.13–$0.21
Broccoli florets
2 oz
$0.25–$0.35
Cucumber
1 oz
$0.07–$0.10
Cabbage
1 oz
$0.03–$0.05
Sugar
portion
$0.01–$0.03
Cooking oil
portion
$0.04–$0.08
Fresh herbs (cilantro, scallion, mint)
portion
$0.06–$0.12
Lime or lemon
portion
$0.08–$0.15
Molded fiber bowl, 32 oz
$0.20–$0.32
Fiber lid
$0.08–$0.14
Order label
$0.02–$0.04
Delivery bag (per order)
$0.10–$0.20
Napkins (per order)
$0.02–$0.04
Utensils (per order)
$0.04–$0.07
BC-04Chili Beef Bowl
Thin-sliced beef seared hard in a chile-garlic soy glaze over seasoned rice with broccoli, dressed cucumber and cabbage and charred scallion. Beefy, savory, hot and sharp.
Flavor architecture
Salt
Soy glaze
Acid
Rice vinegar in the rice and vegetables
Fat
Seared beef
Umami
Soy and seared beef
Sweet
Sugar in the glaze
Heat
Chile flakes
Texture
Seared beef, crisp vegetables
Aroma
Charred scallion and garlic
Menu price$10.00
Ingredient cost$2.25–$3.20
Packaging cost$0.45–$0.85
Incremental labor$0.50–$1.10
Total variable cost$3.20–$5.15
Contribution before platform fees$4.85–$6.80
Contribution margin before platform fees48%–68%
Illustrative estimate. Before delivery-platform fees and the Sous Chef 15% share.
Sear beef in a smoking-hot pan in one layer; add 1 oz glaze and toss until sticky. Cook proteins to the internal temperature required by your local health code and verify with a calibrated thermometer.
Char the scallion in the same pan.
Assembly
Rice, beef and broccoli on one side, cold vegetables on the other.
Final finish
Charred scallion on the beef.
Packaging
Fiber bowl with lid, vent cracked. Label, bag with utensils and napkins.
Holding guidance
Hold hot and cold components at the temperatures and for the times set by your local health code and your restaurant's approved food-safety procedures. Label and date every batch. Discard according to your SOP.
Delivery performance
Delivery target
Designed to arrive with hot protein and still-crisp cold toppings.
Expected texture after delivery
Rice stays tender; cold toppings stay crunchy because they are drained.
Sauce handling
Sauce is on the protein only.
Crispness
Crisp elements go on top.
Heat retention
Fiber bowl holds heat; depends on delivery time.
Leak risk
Low with a secure lid.
Recommended packaging
Lidded fiber bowl in a bag.
Quality control
Beef seared, not boiled
Glaze sticky
Cold toppings crisp
Cleanup
Wash the glaze pan
Waste control
Cook rice in batches matched to demand
Allergens
Contains
Soy, Wheat
Designed without
Milk, Egg, Fish, Shellfish, Peanuts, Tree Nuts, Sesame
Designed without the allergens listed. Purchased ingredients and shared equipment in the host kitchen can introduce cross-contact: verify with the preparing restaurant.
Cost breakdown by ingredient and packaging
Line
Portion
Est. cost
Beef flank or sirloin, sliced thin
4 oz
$1.62–$2.19
Rice, cooked weight (long-grain or jasmine)
6 oz
$0.13–$0.21
Broccoli florets
2 oz
$0.25–$0.35
Cucumber
1 oz
$0.07–$0.10
Cabbage
1 oz
$0.03–$0.05
Soy sauce
portion
$0.03–$0.06
Dried chiles and chile flakes
portion
$0.06–$0.12
Fresh herbs (cilantro, scallion, mint)
portion
$0.06–$0.12
Molded fiber bowl, 32 oz
$0.20–$0.32
Fiber lid
$0.08–$0.14
Order label
$0.02–$0.04
Delivery bag (per order)
$0.10–$0.20
Napkins (per order)
$0.02–$0.04
Utensils (per order)
$0.04–$0.07
BC-05Garlic Broccoli
Steamed broccoli tossed hot with garlic oil, chile flakes, salt and lemon.
Flavor architecture
Salt
Salt
Acid
Lemon
Fat
Garlic oil
Umami
Toasted garlic
Sweet
Sweet steamed broccoli
Heat
Chile flakes
Texture
Crisp-tender
Aroma
Garlic
Menu price$3.00
Ingredient cost$0.90–$1.40
Packaging cost$0.10–$0.25
Incremental labor$0.20–$0.50
Total variable cost$1.20–$2.15
Contribution before platform fees$0.85–$1.80
Contribution margin before platform fees28%–60%
Illustrative estimate. Before delivery-platform fees and the Sous Chef 15% share.
Exact portion
Broccoli
6 oz
Garlic
1 portion
Lemon
1 wedge
Oil and chile
1 portion
Batch recipes used
No batch recipe: made to order from stock.
Time, labor and equipment
Prep time
Under 1 min
Cook time
2 to 3 min
Active labor
About 0.75 to 1.25 minutes per order
Equipment
Steamer or covered pan
Prep steps
Cut florets and peel stems.
Cooking steps
Steam until crisp-tender.
Assembly
Toss with warm garlic oil, chile and salt.
Final finish
Lemon squeezed over at the pass.
Packaging
Lidded side container, vent cracked.
Holding guidance
Hold hot and cold components at the temperatures and for the times set by your local health code and your restaurant's approved food-safety procedures. Label and date every batch. Discard according to your SOP.
Delivery performance
Delivery target
Designed to arrive warm and bright green.
Expected texture after delivery
Expected to soften slightly.
Sauce handling
Just oil.
Crispness
Not a crisp item.
Heat retention
Warm.
Leak risk
Low.
Recommended packaging
Lidded side container.
Quality control
Bright green
Garlic and lemon noticeable
Cleanup
Clean the steamer
Waste control
Use the stems
Allergens
Contains
None of the major allergens
Designed without
Milk, Egg, Wheat, Soy, Fish, Shellfish, Peanuts, Tree Nuts, Sesame
Designed without the allergens listed. Purchased ingredients and shared equipment in the host kitchen can introduce cross-contact: verify with the preparing restaurant.
Cost breakdown by ingredient and packaging
Line
Portion
Est. cost
Broccoli florets
6 oz
$0.75–$1.05
Garlic, ginger or lemongrass
portion
$0.04–$0.09
Lime or lemon
portion
$0.08–$0.15
Cooking oil
portion
$0.04–$0.08
Side container, 12 oz
$0.08–$0.14
Side container lid
$0.05–$0.08
BC-06Cucumber & Cabbage Salad
Crisp cucumber and cabbage in rice vinegar with a little sugar, salt, chile and scallion.
Flavor architecture
Salt
Salt
Acid
Rice vinegar
Fat
None: it is the cooling contrast
Umami
None
Sweet
A little sugar
Heat
Chile flakes
Texture
Crunchy and cold
Aroma
Scallion
Menu price$3.00
Ingredient cost$0.45–$0.75
Packaging cost$0.10–$0.25
Incremental labor$0.10–$0.40
Total variable cost$0.65–$1.40
Contribution before platform fees$1.60–$2.35
Contribution margin before platform fees53%–78%
Illustrative estimate. Before delivery-platform fees and the Sous Chef 15% share.
Lidded side container, upright, away from hot food.
Holding guidance
Hold hot and cold components at the temperatures and for the times set by your local health code and your restaurant's approved food-safety procedures. Label and date every batch. Discard according to your SOP.
Delivery performance
Delivery target
Designed to arrive cold and crunchy.
Expected texture after delivery
Crunchy.
Sauce handling
Light; drained.
Crispness
Raw crunch.
Heat retention
Cold item.
Leak risk
Medium: tight lid.
Recommended packaging
Lidded side cup.
Quality control
Crunchy
Tangy
Cleanup
Sanitize the board
Waste control
Dress in small batches
Allergens
Contains
None of the major allergens
Designed without
Milk, Egg, Wheat, Soy, Fish, Shellfish, Peanuts, Tree Nuts, Sesame
Designed without the allergens listed. Purchased ingredients and shared equipment in the host kitchen can introduce cross-contact: verify with the preparing restaurant.
Illustrative estimate. Actual costs vary by supplier, market, portion size, labor rates, waste, packaging and restaurant operation. Contribution is before delivery-platform fees and before the Sous Chef 15% share of net delivery sales. How we estimate costs.
Brand economics
$10.00Average main price
$1.60–$2.50Food cost range
$0.45–$0.85Packaging range
$0.50–$1.10Incremental labor range
$2.55–$4.45Variable cost range
$5.55–$7.45Contribution before platform fees
Illustrative scenario
Scenario
Daily gross sales
Monthly gross sales (30 days)
Est. monthly variable costs
Est. monthly contribution before platform fees
10 orders a day
$100.00
$3,000
$765–$1,335
$1,665–$2,235
25 orders a day
$250.00
$7,500
$1,912–$3,338
$4,162–$5,588
50 orders a day
$500.00
$15,000
$3,825–$6,675
$8,325–$11,175
Daily gross sales
Monthly gross sales
Est. monthly variable costs
Est. monthly contribution before platform fees
ILLUSTRATIVE SCENARIO. Each order is assumed to be one main at the brand's average price; sides would add sales and cost. These are not forecasts: Sous Chef does not know and does not promise how many orders any restaurant will receive. Results depend on local demand, order volume, capacity, labor, ingredient costs, platform fees, pricing, waste and execution.
Launch cost
One-time launch costs
Item
Estimate
Notes
Initial ingredient inventory
$140–$280
Rice, proteins, tofu, vegetables and sauce ingredients.
Initial packaging stock
$120–$240
Fiber bowls and lids, side cups, labels, bags, utensils.
Labels and print
$25–$60
Order labels and a build card.
Training
$50–$150
About 2 staff hours plus test bowls.
Optional small equipment
$0–$200
A rice cooker if the kitchen cooks rice in pots today.
Estimated launch cost
$335–$930
Ongoing costs
Ingredients: $1.60–$2.50 per average main
Packaging: $0.45–$0.85 per order
Incremental labor: $0.50–$1.10 per order
Delivery-platform commission and fees, per your agreement with the platform
Sous Chef share: 15% of net delivery sales, invoiced monthly
No setup fee, subscription or minimum
Equipment required
Rice cooker (or a rice pot)
Range or flat-top
Steamer or covered pan
Refrigeration
Prep table
Optional equipment
Cold rail
Squeeze bottles
What a best-fit host probably already owns
Rice cooker or rice pot
Range
Refrigeration
Prep table
Illustrative estimate. Actual costs vary by supplier, market, portion size, labor rates, waste, packaging and restaurant operation.
Host restaurant fit
Best fit
Mediterranean restaurant
Middle Eastern restaurant
Turkish restaurant
Greek restaurant
Grill restaurant
Health-oriented restaurant
Good fit
Salad or bowl fast casual
Cafe with a hot line
Poor fit
Korean or Japanese rice-bowl restaurant (the menus overlap)
Kitchen with no range or flat-top
Fryer-only bar
These kitchens already grill chicken and beef, keep cucumber, cabbage, herbs and sauces on a cold rail, cook rice and pack bowls for delivery. The glazes and dressings are new; the build is what they already do.
Existing equipment likely available
Grill or flat-top
Rice cooker or rice pot
Cold rail
Refrigeration
Prep table
Existing ingredients likely available
Chicken
Beef
Rice
Cucumber
Cabbage
Herbs
Lemons or limes
Garlic
New ingredients required
Gochugaru
Soy sauce
White miso
Rice vinegar
Fresh ginger
Tofu
Broccoli (if not stocked)
New equipment required
None
New prep required
Korean fire glaze
Miso-citrus sauce
Sweet chile-lime sauce
Chile-garlic soy glaze
Quick-dressed cucumber and cabbage
Storage requirement
Third-pans for three proteins, tofu, broccoli and dressed vegetables; squeeze bottles for four sauces.
Training requirement
About 2 hours: the four glazes, portions and the hot-and-cold build.
Estimated launch complexity
LOW. It is a bowl line the host already runs. The new work is four sauces.
Packaging
Primary container
Molded fiber bowl with fiber lid
Secondary container
Lidded side cup for cold sides
Sauce container
Sauce is on the protein; no loose cups
Venting
Crack the lid vent so steam does not wilt the cold toppings
Labeling
Item name on the lid
Order identification
Order number and customer name
Spill prevention
Do not overfill; drain dressed vegetables
Crispy-food handling
Crispy tofu sits on top, never under the rice
Estimated packaging per order: $0.45–$0.85 for a main with its bag, napkins and utensils. A side adds only its container. No custom packaging or stickers are required at launch.
Allergens and food safety
Item
Wheat
Egg
Soy
Mustard
Milk
Korean Fire Chicken Bowl
Contains
—
Contains
—
—
Miso Citrus Chicken Bowl
May contain
—
Contains
—
—
Crispy Tofu Bowl
—
—
Contains
—
—
Chili Beef Bowl
Contains
—
Contains
—
—
Garlic Broccoli
—
—
—
—
—
Cucumber & Cabbage Salad
—
—
—
—
—
Every item is designed without dairy, sesame, peanuts and tree nuts unless it says “may contain”. That is a recipe design, not an allergy-safe claim: purchased ingredients and shared equipment in the host kitchen can introduce cross-contact. Verify every label.
Sous Chef provides
Recipes
Preparation instructions
Allergen information
Operational documentation
Quality standards
The host restaurant remains responsible for
Local health code
Food temperatures
Employee hygiene
Cross-contact prevention
Storage
Sanitation
Approved food-safety procedures
HACCP where applicable
Follow applicable local health code and your restaurant's approved food-safety procedures. Sous Chef does not publish holding times or holding temperatures.
Brand FAQ
Do I need a rice cooker?
It is the most consistent way to cook rice in volume, but a rice pot on the range works.
Is miso fermented?
Yes, it is a purchased fermented ingredient. There is no in-house fermentation.
BC Bowls launches in high-quality generic delivery packaging: securely closed, vented where needed, leak-resistant and without unnecessary plastic. No custom packaging or Sous Chef stickers are required at launch. The photograph shows the branded packaging direction.
