Egg sandwiches, a breakfast burrito and a green chile bowl, cooked to order on the griddle with the acid, heat and crunch most breakfast food is missing.
Menu price Mains $10 · Sides $3
Breakfast
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 The Egg Company asks of it.
CHINESE RESTAURANTBest host restaurant
MEDIUMLaunch complexity
NONENew equipment for a best-fit host
5–8 minTypical ticket
$2.10–$4.00Est. variable cost per main
$6.00–$7.90Est. contribution per main before platform fees
Why this brand
A breakfast brand for a kitchen that is dark in the morning. The Egg Company turns an underused morning kitchen at a Chinese, Indian, Thai, Vietnamese, Mexican, pizza or dinner-focused restaurant into a new revenue stream, using a griddle or flat-top it already owns.
Flavor philosophy
Breakfast food is usually all fat and salt. The Egg Company adds what is missing: acid from vinegar and citrus, heat from chile, crunch from dressed cabbage, and one bright sauce per item. Eggs are cooked to order so they stay tender.
Restaurant operations
01 What you need
A griddle cook during breakfast and lunch hours
The sauces and prepped vegetables below
Kraft boxes, foil, fiber bowls, side cups, labels, bags
02 Before service
Check the storefront is online and set to breakfast hours if you only run it in the morning
Roast potatoes and peppers
Brown the chorizo
Make hot honey, chile-garlic oil, salsa roja and green chile sauce if needed
Shred and dress cabbage in small batches
Stock boxes, foil, bowls, labels 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.
Hot honeyAbout 40 portions of 2 tsp
Batch yield
About 40 portions of 2 tsp
Time
5 min active
Equipment
Range
Used by
Hot Honey Egg Biscuit
Batch recipe
1 cup honey
1 tbsp chile flakes
1 tbsp cider vinegar
Pinch of salt
Method
Warm honey with chile flakes for 5 minutes without boiling. Stir in vinegar and salt. 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.
Chile-garlic oilAbout 30 portions of 1 tsp
Batch yield
About 30 portions of 1 tsp
Time
10 min active
Equipment
Range
Used by
Chili Egg Sandwich
Batch recipe
½ cup oil
3 tbsp chile flakes
6 garlic cloves, minced
1 tsp salt
Method
Pour hot oil over chile and garlic. Cool, label and date.
Storage, shelf life and holding: follow your local health code and your restaurant's approved food-safety procedures. Label and date every batch.
Salsa rojaAbout 20 portions of 1 oz
Batch yield
About 20 portions of 1 oz
Time
15 min active
Equipment
Blender, Flat-top
Used by
Breakfast Burrito
Batch recipe
1.5 lb tomatoes
2 dried guajillo chiles, toasted
1 jalapeño
3 garlic cloves
½ onion
1 tbsp vinegar
1½ tsp salt
Method
Char tomatoes, onion and jalapeño. Blend with soaked guajillo, garlic, vinegar 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.
Green chile sauceAbout 16 portions of 1.5 oz
Batch yield
About 16 portions of 1.5 oz
Time
15 min active
Equipment
Blender
Used by
Green Chile Breakfast Bowl
Batch recipe
1 lb roasted green chiles, chopped
½ lb tomatillos, roasted
½ onion
3 garlic cloves
2 tbsp lime juice
1 tsp cumin
1½ tsp salt
Method
Blend half the chiles with the tomatillos, onion, garlic, lime, cumin and salt. Stir in the remaining chopped chiles. Cool.
Storage, shelf life and holding: follow your local health code and your restaurant's approved food-safety procedures. Label and date every batch.
Dressed cabbageAbout 20 portions of 1 oz
Batch yield
About 20 portions of 1 oz
Time
5 min active
Equipment
Prep table
Used by
Hot Honey Egg Biscuit, Chili Egg Sandwich, Breakfast Burrito, Green Chile Breakfast Bowl
Batch recipe
1.5 lb cabbage, shredded fine
2 tbsp cider vinegar
1 tsp salt
1 tsp sugar
Method
Toss and let sit 10 minutes. Drain before using. Make 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.
Breakfast potatoesAbout 12 portions of 5 oz
Batch yield
About 12 portions of 5 oz
Time
10 min active, 30 min roast
Equipment
Oven or griddle
Used by
Breakfast Burrito, Green Chile Breakfast Bowl, Breakfast Potatoes
Batch recipe
4 lb potatoes, ¾-in. dice
1 onion, diced
1 bell pepper, diced
3 tbsp oil
1 tbsp salt
2 tsp smoked paprika
Method
Toss and roast at 450°F until crisp, or cook on the griddle.
Re-crisp on the griddle to order.
Storage, shelf life and holding: follow your local health code and your restaurant's approved food-safety procedures. Label and date every batch.
Browned chorizoAbout 12 portions of 1.5 oz
Batch yield
About 12 portions of 1.5 oz
Time
10 min active
Equipment
Range
Used by
Breakfast Burrito
Batch recipe
1.5 lb raw pork chorizo
Method
Brown in a pan, breaking it up, until fully cooked and crisp. Cook proteins to the internal temperature required by your local health code and verify with a calibrated thermometer.
Drain the fat.
Storage, shelf life and holding: follow your local health code and your restaurant's approved food-safety procedures. Label and date every batch.
Roasted peppersAbout 20 portions of 1 oz
Batch yield
About 20 portions of 1 oz
Time
5 min active, 20 min roast
Equipment
Oven
Used by
Chili Egg Sandwich, Breakfast Burrito
Batch recipe
2 lb bell or poblano peppers, sliced
1 tbsp oil
Salt
Method
Roast until soft and charred at the edges.
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
Cook eggs to order: never hold cooked eggs
Toast bread while the eggs cook
Build, finish and pack each order in under a minute
05 Order assembly
Bread or tortilla first
Eggs, then the warm component, then the crunchy component
Sauce last
06 Final finish
Hot honey, chile-garlic oil, salsa or green chile sauce as listed
A pinch of flaky salt on the eggs
07 Packaging
Primary container
Folded kraft box for sandwiches, foil for the burrito, fiber bowl and lid for the bowl
Secondary container
Side container for fruit; vented box for potatoes
Sauce
Sauces go on the food, not in cups
Venting
Leave kraft box flaps unsealed on one side so steam escapes
Labeling
Item name on the box
Order identification
Order number and customer name
Spill prevention
Drain dressed cabbage before building
Crispy food
Potatoes in a vented box
08 Quality control
Eggs tender, yolk or curd not dry
Bread toasted and warm
Acid and heat present, not only salt and fat
Cabbage crisp
No sogginess at the base of the bread
09 Cleanup
Scrape the griddle between rushes
Wash sauce bottles per your SOP
Sanitize the egg station per your SOP
10 Waste control
High-waste ingredients
Cut fruit
Dressed cabbage
Cooked potatoes
Low-waste ingredients
Eggs
Biscuits and buns (frozen or sealed)
Honey and dried chile
Batch prep
Dress cabbage in small batches
Cut fruit twice during breakfast
Expected leftover risks
Cut fruit and cooked potatoes at the end of breakfast
Ways to minimize waste
Run the brand only during breakfast and lunch hours if that is when it sells
A crisp-edged fried egg and a seared pork sausage patty on a warm biscuit with vinegar-dressed cabbage and chile hot honey. Salty, sweet, hot and bright.
Flavor architecture
Salt
Sausage and a pinch of salt on the egg
Acid
Vinegar-dressed cabbage and vinegar in the hot honey
Fat
Egg yolk and sausage
Umami
Seared sausage
Sweet
Honey
Heat
Chile flakes in the honey
Texture
Crisp egg edges, tender biscuit, crunchy cabbage
Aroma
Toasted biscuit and warm honey
Menu price$10.00
Ingredient cost$1.10–$1.95
Packaging cost$0.30–$0.60
Incremental labor$0.50–$1.10
Total variable cost$1.90–$3.65
Contribution before platform fees$6.35–$8.10
Contribution margin before platform fees64%–81%
Illustrative estimate. Before delivery-platform fees and the Sous Chef 15% share.
Pull a biscuit, a sausage patty and 1 oz dressed cabbage.
Cooking steps
Sear the sausage on the griddle. Cook proteins to the internal temperature required by your local health code and verify with a calibrated thermometer.
Fry 2 eggs in a little oil until the edges crisp; break the yolks for delivery.
Drizzle 2 tsp hot honey over the eggs before closing.
Packaging
Kraft box with one flap left open for steam. Label and bag.
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 with a tender egg.
Expected texture after delivery
Biscuit softens slightly from steam; the open flap limits it.
Sauce handling
Honey is on the egg, not the biscuit base.
Crispness
Egg edges soften in transit.
Heat retention
Warm; depends on delivery time.
Leak risk
Low.
Recommended packaging
Kraft box in a bag.
Quality control
Yolk broken, egg set but not rubbery
Biscuit warm
Hot honey present
Cabbage crisp and drained
Cleanup
Scrape the griddle
Waste control
Keep biscuits frozen until the day's par
Allergens
Contains
Egg, Wheat
Designed without
Soy, Fish, Shellfish, Peanuts, Tree Nuts, Sesame
May contain through purchased ingredients or cross-contact
Milk
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
Eggs, large
2
$0.36–$0.64
Biscuit, dairy-free, par-baked
1
$0.30–$0.50
Pork breakfast sausage patty, 2 oz
1
$0.30–$0.48
Cabbage
1 oz
$0.03–$0.05
Honey
0.5 oz
$0.11–$0.16
Cooking oil
portion
$0.04–$0.08
Folded kraft sandwich box
$0.18–$0.30
Order label
$0.02–$0.04
Delivery bag (per order)
$0.10–$0.20
Napkins (per order)
$0.02–$0.04
EC-02Chili Egg Sandwich
Soft-scrambled eggs on a toasted bun with roasted peppers, chile-garlic oil, dressed cabbage and a squeeze of lime. Soft, savory, garlicky and hot.
Flavor architecture
Salt
Seasoned eggs
Acid
Lime and vinegar-dressed cabbage
Fat
Soft eggs and chile oil
Umami
Garlic in the chile oil
Sweet
Roasted peppers
Heat
Chile-garlic oil
Texture
Soft eggs, toasted bun, crunchy cabbage
Aroma
Garlic and toasted bread
Menu price$10.00
Ingredient cost$1.30–$2.25
Packaging cost$0.30–$0.60
Incremental labor$0.50–$1.10
Total variable cost$2.10–$3.95
Contribution before platform fees$6.05–$7.90
Contribution margin before platform fees60%–79%
Illustrative estimate. Before delivery-platform fees and the Sous Chef 15% share.
Scramble gently in a pan over medium-low heat until just set.
Toast the bun on the griddle.
Assembly
Bun base, cabbage, eggs, warm roasted peppers, bun top.
Final finish
Spoon 1 tsp chile-garlic oil over the eggs and squeeze lime before closing.
Packaging
Kraft box, one flap open. Label and bag.
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 with soft eggs.
Expected texture after delivery
Eggs firm up slightly in transit; pull them from the heat just before fully set.
Sauce handling
Chile oil is on the eggs.
Crispness
Bun is toasted so it resists steam.
Heat retention
Warm; depends on delivery time.
Leak risk
Low.
Recommended packaging
Kraft box in a bag.
Quality control
Eggs soft and glossy
Bun toasted
Chile oil visible
Lime noticeable
Cleanup
Wash the egg pan
Waste control
Eggs cooked only to order
Allergens
Contains
Egg, Wheat
Designed without
Soy, Fish, Shellfish, Peanuts, Tree Nuts, Sesame
May contain through purchased ingredients or cross-contact
Milk
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
Eggs, large
3
$0.54–$0.96
Brioche-style bun, dairy-free
1
$0.35–$0.55
Bell or poblano peppers
1.8 oz
$0.20–$0.29
Dried chiles and chile flakes
portion
$0.06–$0.12
Cabbage
1 oz
$0.03–$0.05
Lime or lemon
portion
$0.08–$0.15
Cooking oil
portion
$0.04–$0.08
Folded kraft sandwich box
$0.18–$0.30
Order label
$0.02–$0.04
Delivery bag (per order)
$0.10–$0.20
Napkins (per order)
$0.02–$0.04
EC-03Breakfast Burrito
Scrambled eggs, crispy potatoes, browned chorizo, black beans, roasted peppers and salsa roja in a warm flour tortilla. Smoky, savory, spicy and filling.
Flavor architecture
Salt
Chorizo and seasoned potatoes
Acid
Salsa roja and dressed cabbage
Fat
Chorizo and eggs
Umami
Chorizo and charred tomato
Sweet
Roasted peppers
Heat
Guajillo and jalapeño in the salsa
Texture
Crispy potatoes, soft eggs, creamy beans
Aroma
Smoked paprika and chorizo
Menu price$10.00
Ingredient cost$1.70–$2.75
Packaging cost$0.15–$0.35
Incremental labor$0.65–$1.30
Total variable cost$2.50–$4.40
Contribution before platform fees$5.60–$7.50
Contribution margin before platform fees56%–75%
Illustrative estimate. Before delivery-platform fees and the Sous Chef 15% share.
Re-crisp the potatoes on the griddle. Warm the tortilla.
Assembly
Beans, potatoes, egg and chorizo, peppers, cabbage.
Final finish
Spoon 1 oz salsa roja over the eggs, roll tight and sear the seam.
Packaging
Foil wrap, label, bag.
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 hot and sealed.
Expected texture after delivery
Potatoes soften inside the foil; flavor holds.
Sauce handling
Salsa is inside and spooned, not poured.
Crispness
Not a crisp item after wrapping.
Heat retention
Foil holds heat; depends on delivery time.
Leak risk
Low.
Recommended packaging
Foil-wrapped burrito in a bag.
Quality control
Eggs soft, not dry
Chorizo crisp and fully cooked
Rolled tight, no leakage
Cleanup
Scrape the griddle
Waste control
Brown chorizo in small batches
Allergens
Contains
Egg, Wheat
Designed without
Milk, 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
Eggs, large
3
$0.54–$0.96
Flour tortilla, 13 in., lard-free
1
$0.30–$0.45
Pork chorizo, raw bulk
2 oz
$0.41–$0.59
Potatoes, raw
3.5 oz
$0.12–$0.20
Pinto or black beans, cooked or canned
1.5 oz
$0.07–$0.10
Bell or poblano peppers
1.2 oz
$0.14–$0.20
Roasted tomato and chile salsa, house batch
1 oz
$0.09–$0.14
Cabbage
0.5 oz
$0.02–$0.03
Cooking oil
portion
$0.04–$0.08
Foil burrito sheet
$0.04–$0.07
Order label
$0.02–$0.04
Delivery bag (per order)
$0.10–$0.20
Napkins (per order)
$0.02–$0.04
EC-04Green Chile Breakfast Bowl
Crispy breakfast potatoes and soft-scrambled eggs under roasted green chile and tomatillo sauce, with dressed cabbage, scallion, cilantro and lime. No bread.
Flavor architecture
Salt
Seasoned potatoes and eggs
Acid
Tomatillo, lime and vinegar-dressed cabbage
Fat
Eggs and roasting oil
Umami
Roasted green chile
Sweet
Caramelized potato edges and onion
Heat
Green chile
Texture
Crispy potatoes, soft eggs, crunchy cabbage
Aroma
Roasted chile, cilantro and scallion
Menu price$10.00
Ingredient cost$1.15–$2.05
Packaging cost$0.45–$0.85
Incremental labor$0.50–$1.10
Total variable cost$2.10–$4.00
Contribution before platform fees$6.00–$7.90
Contribution margin before platform fees60%–79%
Illustrative estimate. Before delivery-platform fees and the Sous Chef 15% share.
Pull 5 oz potatoes, 1.5 oz green chile sauce, 1 oz cabbage.
Cooking steps
Re-crisp potatoes on the griddle. Soft-scramble 3 eggs. Warm the green chile sauce.
Assembly
Potatoes in the bowl, eggs on one side, cabbage on the other.
Final finish
Spoon green chile sauce over the eggs only, so the potatoes stay crisp. Scallion, cilantro and lime on top.
Packaging
Fiber bowl with lid, vent cracked. Label and bag with a fork.
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.
Expected texture after delivery
Potatoes soften where they touch the sauce; keeping the sauce on the eggs limits it.
Sauce handling
Sauce on the eggs, not on the potatoes.
Crispness
Lid vent cracked.
Heat retention
Warm; depends on delivery time.
Leak risk
Low with a secure lid.
Recommended packaging
Lidded fiber bowl in a bag.
Quality control
Sauce on the eggs, potatoes still crisp
Eggs soft
Herbs fresh
Cleanup
Wash the sauce pan
Waste control
Green chile sauce keeps better than cut herbs: make once a day
Allergens
Contains
Egg
Designed without
Milk, 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
Eggs, large
3
$0.54–$0.96
Potatoes, raw
6 oz
$0.21–$0.34
Roasted green chile, chopped
1.5 oz
$0.23–$0.34
Cabbage
1 oz
$0.03–$0.05
Fresh herbs (cilantro, scallion, mint)
portion
$0.06–$0.12
Lime or lemon
portion
$0.08–$0.15
Cooking oil
portion
$0.04–$0.08
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
EC-05Breakfast Potatoes
Griddle-crisp potatoes with onion, peppers, smoked paprika and scallion, finished with a splash of vinegar.
Flavor architecture
Salt
Salt
Acid
A splash of vinegar at the finish
Fat
Oil
Umami
Browned onion and potato
Sweet
Caramelized pepper and onion
Heat
Smoked paprika
Texture
Crisp edges
Aroma
Smoked paprika and scallion
Menu price$3.00
Ingredient cost$0.40–$0.75
Packaging cost$0.10–$0.20
Incremental labor$0.20–$0.50
Total variable cost$0.70–$1.45
Contribution before platform fees$1.55–$2.30
Contribution margin before platform fees52%–77%
Illustrative estimate. Before delivery-platform fees and the Sous Chef 15% share.
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 crisp at the edges.
Expected texture after delivery
Expected to soften somewhat.
Sauce handling
None.
Crispness
Vented box.
Heat retention
Warm.
Leak risk
None.
Recommended packaging
Vented side box.
Quality control
Browned edges
Seasoned
Cleanup
Scrape griddle
Waste control
Roast in two 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.
Cost breakdown by ingredient and packaging
Line
Portion
Est. cost
Potatoes, raw
7 oz
$0.24–$0.39
Onion
0.5 oz
$0.02–$0.03
Fresh herbs (cilantro, scallion, mint)
portion
$0.06–$0.12
Salt, pepper and dried spices
portion
$0.04–$0.09
Cooking oil
portion
$0.04–$0.08
Vented side box
$0.10–$0.16
EC-06Chile-Lime Fruit
Seasonal fruit cut to order with lime, a pinch of chile salt and fresh mint.
Flavor architecture
Salt
Chile salt
Acid
Lime
Fat
None: a deliberate contrast to the rich mains
Umami
None
Sweet
Ripe fruit
Heat
A pinch of chile
Texture
Juicy and cold
Aroma
Mint and lime
Menu price$3.00
Ingredient cost$0.85–$1.45
Packaging cost$0.10–$0.25
Incremental labor$0.20–$0.50
Total variable cost$1.15–$2.20
Contribution before platform fees$0.80–$1.85
Contribution margin before platform fees27%–62%
Illustrative estimate. Before delivery-platform fees and the Sous Chef 15% share.
Exact portion
Seasonal fruit
6 oz
Lime
1 wedge
Mint
a few leaves
Chile salt
a pinch
Batch recipes used
No batch recipe: made to order from stock.
Time, labor and equipment
Prep time
About 1 min
Cook time
None
Active labor
About 0.75 to 1.25 minutes per order
Equipment
Prep table
Prep steps
Cut fruit into bite-size pieces in small batches.
Cooking steps
None.
Assembly
6 oz fruit in the cup.
Final finish
Lime, chile salt and torn mint just before lidding.
Packaging
Lidded side container, packed 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 fresh.
Expected texture after delivery
Juicy.
Sauce handling
Only fruit juice.
Crispness
Not a crisp item.
Heat retention
Cold item.
Leak risk
Medium: tight lid, pack upright.
Recommended packaging
Lidded side cup.
Quality control
Fruit ripe and fresh
No browning
Cleanup
Sanitize the fruit board
Waste control
Cut fruit in small batches; buy fruit that holds well cut
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
$1.30–$2.25Food cost range
$0.30–$0.60Packaging range
$0.50–$1.15Incremental labor range
$2.10–$4.00Variable cost range
$6.00–$7.90Contribution 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
$630–$1,200
$1,800–$2,370
25 orders a day
$250.00
$7,500
$1,575–$3,000
$4,500–$5,925
50 orders a day
$500.00
$15,000
$3,150–$6,000
$9,000–$11,850
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.
Kraft boxes, foil, fiber bowls and lids, side cups, labels, bags.
Labels and print
$25–$60
Order labels and a station card.
Training
$50–$150
About 2 staff hours plus test orders.
Optional small equipment
$0–$60
Egg rings and squeeze bottles if not owned.
Estimated launch cost
$295–$710
Ongoing costs
Ingredients: $1.30–$2.25 per average main
Packaging: $0.30–$0.60 per order
Incremental labor: $0.50–$1.15 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
Griddle or flat-top (or a sauté station)
Toaster or oven
Refrigeration
Prep table
Optional equipment
Egg rings for neat fried eggs
Squeeze bottles
What a best-fit host probably already owns
Griddle or flat-top
Toaster or oven
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
Chinese restaurant
Indian restaurant
Thai restaurant
Vietnamese restaurant
Mexican restaurant
Pizza restaurant
Dinner-focused restaurant that opens late morning or later
Good fit
Bar with a kitchen that opens at lunch
Burger restaurant that opens at lunch
Poor fit
Diner or breakfast restaurant (the menus overlap)
Kitchen with no flat-top or sauté station
Kitchen that cannot staff the morning
These kitchens sit idle before lunch. They already buy eggs, potatoes, onions and peppers, many have bread or tortillas, and most already deliver. Breakfast adds a daypart instead of competing with their dinner menu.
Existing equipment likely available
Flat-top, griddle or large sauté pans
Oven
Fryer
Refrigeration
Prep table
Existing ingredients likely available
Eggs
Potatoes
Onions
Peppers
Chile
Cabbage
Tortillas (Mexican hosts)
Bread (pizza hosts)
New ingredients required
Dairy-free biscuits and buns
Pork breakfast sausage and chorizo
Honey
Roasted green chile and tomatillos
Seasonal fruit
New equipment required
None for a kitchen with a flat-top or large sauté pans
New prep required
Hot honey
Chile-garlic oil
Salsa roja
Green chile sauce
Breakfast potatoes
Dressed cabbage
Storage requirement
Normal egg storage plus third-pans for cabbage, peppers, chorizo, beans and two sauces.
Training requirement
About 2 to 3 hours: eggs to order, the four builds, the sauces and the packing standard, plus opening the kitchen earlier.
Estimated launch complexity
MEDIUM. The cooking is simple. The real change is staffing and opening the kitchen in the morning.
Packaging
Primary container
Folded kraft box for sandwiches, foil for the burrito, fiber bowl and lid for the bowl
Secondary container
Side container for fruit; vented box for potatoes
Sauce container
Sauces go on the food, not in cups
Venting
Leave kraft box flaps unsealed on one side so steam escapes
Labeling
Item name on the box
Order identification
Order number and customer name
Spill prevention
Drain dressed cabbage before building
Crispy-food handling
Potatoes in a vented box
Estimated packaging per order: $0.15–$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
Hot Honey Egg Biscuit
Contains
Contains
—
—
May contain
Chili Egg Sandwich
Contains
Contains
—
—
May contain
Breakfast Burrito
Contains
Contains
—
—
—
Green Chile Breakfast Bowl
—
Contains
—
—
—
Breakfast Potatoes
—
—
—
—
—
Chile-Lime Fruit
—
—
—
—
—
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
Can I run The Egg Company only in the morning?
Yes, if your delivery platform lets you set storefront hours. Many breakfast kitchens will want exactly that.
Are the biscuits dairy-free?
The spec is a dairy-free biscuit. Most biscuits contain butter or milk; if yours do, the allergen information must say "contains milk".
The Egg Company 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.
