Vietnamese-inspired breakfast and lunch sandwiches.
Lemongrass pork and chicken, egg bánh mì and strong Vietnamese iced coffee: crackling bread, rich fillings, sharp vegetables, cold herbs and chile.
Menu price Mains $10 · Sides $3
Bánh Mì
Coffee & 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 Mahjong Coffee asks of it.
BAKERYBest host restaurant
LOWLaunch complexity
NONENew equipment for a best-fit host
5–8 minTypical ticket
$2.00–$3.85Est. variable cost per main
$6.15–$8.00Est. contribution per main before platform fees
Why this brand
Vietnamese-inspired bánh mì and strong iced coffee for a bakery, cafe, coffee shop, Asian or Vietnamese restaurant that already runs mornings, bread and coffee. If the host has no coffee equipment, it is flagged COFFEE EQUIPMENT REQUIRED.
Flavor philosophy
A great bánh mì is a contrast machine: a shatter-crisp roll, a rich savory filling, sharp quick-dressed vegetables, a handful of cold herbs and fresh chile. Every Mahjong sandwich keeps all five, and the coffee is strong and sweet enough to stand up to them.
Restaurant operations
01 What you need
A sandwich maker and a toaster or oven
Coffee brewed as a concentrate before service
The batch components below
Kraft wrap, cold cups with lids and straws, side cups, labels, bags
02 Before service
Check the storefront is online
Grill the pork and chicken
Dress carrot and cucumber in small batches
Pick cilantro and mint; slice jalapeño
Brew the coffee concentrate and chill it
Stock wraps, cups, lids, straws 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.
Mix the marinade, coat the pork, marinate refrigerated at least 1 hour.
Grill or sear hard until caramelized at the edges. Cook proteins to the internal temperature required by your local health code and verify with a calibrated thermometer.
Storage, shelf life and holding: follow your local health code and your restaurant's approved food-safety procedures. Label and date every batch.
Lemongrass chickenAbout 12 portions of 3.5 oz cooked
Batch yield
About 12 portions of 3.5 oz cooked
Time
15 min active, marinate at least 1 hour
Equipment
Grill or flat-top
Used by
Lemongrass Chicken Bánh Mì
Batch recipe
4.5 lb chicken thigh
¼ cup minced lemongrass
6 garlic cloves
3 tbsp soy sauce
2 tbsp sugar
2 tbsp lime juice
1 tsp black pepper
3 tbsp oil
Method
Marinate refrigerated at least 1 hour.
Grill until charred at the edges. Cook proteins to the internal temperature required by your local health code and verify with a calibrated thermometer.
Slice.
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 carrot and cucumberAbout 20 portions of 1.5 oz
Batch yield
About 20 portions of 1.5 oz
Time
10 min active
Equipment
Prep table
Used by
Classic Pork Bánh Mì, Lemongrass Chicken Bánh Mì, Chili Egg Bánh Mì, Vietnamese Breakfast Sandwich, Herb Cucumber Salad
Batch recipe
1 lb carrot, julienned
1 lb cucumber, cut in spears
½ cup rice vinegar
¼ cup sugar
2 tsp salt
Method
Dress carrot 20 minutes before use; add cucumber to order so it stays crisp. Drain before building. 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.
Scallion oilAbout 30 portions of 1 tsp
Batch yield
About 30 portions of 1 tsp
Time
5 min active
Equipment
Range
Used by
Classic Pork Bánh Mì, Chili Egg Bánh Mì
Batch recipe
1 cup scallion, sliced
½ cup oil
½ tsp salt
Method
Pour hot oil over scallion and salt. 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.
Coffee concentrate and syrupAbout 20 drinks
Batch yield
About 20 drinks
Time
15 min active
Equipment
Coffee brewer or phin filters
Used by
Vietnamese Iced Coffee
Batch recipe
1 lb dark-roast coffee, medium-coarse grind (a Vietnamese-style robusta blend if available)
Water per your brewer for a double-strength concentrate
1 cup sugar dissolved in 1 cup hot water
Method
Brew double-strength concentrate with a drip brewer, cold brew or phin filters. Chill.
Make the sugar syrup. Store both covered, labeled and dated.
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
Toast every baguette to order until the crust crackles
Heat proteins on the flat-top; cook eggs to order
Build with cold herbs last
Pour the coffee over ice last, right before the order is handed off
05 Order assembly
Split and toast the baguette
Soy seasoning and scallion oil on the bread
Protein or egg, then dressed vegetables, cucumber, herbs and chile
06 Final finish
A few drops of soy or a squeeze of lime as listed
Fresh chile slices on top
07 Packaging
Primary container
Kraft sandwich wrap
Secondary container
Cold cup with lid and straw for coffee; lidded cup for the salad
Sauce
Seasoning goes on the bread; no loose cups
Venting
Kraft wrap breathes; do not seal hot sandwiches in plastic
Labeling
Item name on the wrap and the cup
Order identification
Order number and customer name
Spill prevention
Cup lids snapped and checked; coffee packed upright in a carrier or bag corner
Pull 3.5 oz cooked pork and 1.5 oz drained vegetables.
Cooking steps
Toast the split baguette until the crust crackles. Reheat the pork on the flat-top until it sizzles.
Assembly
Scallion oil and a few drops of soy on the bread, pork, dressed carrot and cucumber, herbs, jalapeño.
Final finish
Close firmly so the crust cracks.
Packaging
Kraft 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 with a crisp crust and cold, fresh herbs.
Expected texture after delivery
The crust softens a little under the wrap; toasting hard helps.
Sauce handling
Seasoning is on the bread; vegetables are drained.
Crispness
Toasted crust is the crisp element.
Heat retention
Warm filling, cool herbs; depends on delivery time.
Leak risk
Low.
Recommended packaging
Kraft-wrapped sandwich in a bag.
Quality control
Crust crackles
Pork caramelized
Vegetables sharp and crunchy
Herbs fresh
Cleanup
Brush crumbs from the toaster
Waste control
Toast only to order
Allergens
Contains
Wheat, Soy
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
Pork shoulder, boneless
4.5 oz
$0.70–$0.98
Vietnamese-style baguette, 8 in.
1
$0.50–$0.85
Carrot
1 oz
$0.04–$0.06
Cucumber
1 oz
$0.07–$0.10
Fresh herbs (cilantro, scallion, mint)
portion
$0.06–$0.12
Fresh herbs (cilantro, scallion, mint)
0.5 portions
$0.03–$0.06
Soy sauce
portion
$0.03–$0.06
Garlic, ginger or lemongrass
portion
$0.04–$0.09
Kraft sandwich wrap
$0.05–$0.10
Order label
$0.02–$0.04
Delivery bag (per order)
$0.10–$0.20
Napkins (per order)
$0.02–$0.04
MC-02Lemongrass Chicken Bánh Mì
Charred lemongrass chicken thigh on a crackling baguette with dressed carrot and cucumber, cilantro, mint, jalapeño and a squeeze of lime.
Flavor architecture
Salt
Soy in the marinade
Acid
Lime and the dressed vegetables
Fat
Chicken thigh
Umami
Charred chicken and soy
Sweet
Sugar in the marinade
Heat
Jalapeño
Texture
Crisp crust, juicy chicken, crunchy vegetables
Aroma
Lemongrass and lime
Menu price$10.00
Ingredient cost$1.55–$2.50
Packaging cost$0.15–$0.40
Incremental labor$0.50–$1.10
Total variable cost$2.20–$4.00
Contribution before platform fees$6.00–$7.80
Contribution margin before platform fees60%–78%
Illustrative estimate. Before delivery-platform fees and the Sous Chef 15% share.
Pull 3.5 oz sliced chicken and dressed vegetables.
Cooking steps
Toast the baguette. Reheat the chicken on the flat-top.
Assembly
Chicken, vegetables, cucumber, herbs, jalapeño.
Final finish
Squeeze lime over the chicken before closing.
Packaging
Kraft 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 with a crisp crust and cold, fresh herbs.
Expected texture after delivery
The crust softens a little under the wrap; toasting hard helps.
Sauce handling
Seasoning is on the bread; vegetables are drained.
Crispness
Toasted crust is the crisp element.
Heat retention
Warm filling, cool herbs; depends on delivery time.
Leak risk
Low.
Recommended packaging
Kraft-wrapped sandwich in a bag.
Quality control
Chicken charred and juicy
Lime noticeable
Crust crackles
Cleanup
Brush crumbs from the toaster
Waste control
Toast only to order
Allergens
Contains
Wheat, Soy
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
4.5 oz
$0.77–$1.05
Vietnamese-style baguette, 8 in.
1
$0.50–$0.85
Carrot
1 oz
$0.04–$0.06
Cucumber
1 oz
$0.07–$0.10
Fresh herbs (cilantro, scallion, mint)
portion
$0.06–$0.12
Fresh herbs (cilantro, scallion, mint)
0.5 portions
$0.03–$0.06
Lime or lemon
portion
$0.08–$0.15
Soy sauce
portion
$0.03–$0.06
Kraft sandwich wrap
$0.05–$0.10
Order label
$0.02–$0.04
Delivery bag (per order)
$0.10–$0.20
Napkins (per order)
$0.02–$0.04
MC-03Chili Egg Bánh Mì
Two crisp-edged fried eggs on a toasted baguette with scallion oil, chile, dressed carrot and cucumber, cilantro and a few drops of soy. Breakfast, Vietnamese style.
Flavor architecture
Salt
Soy
Acid
Dressed vegetables
Fat
Egg yolk and scallion oil
Umami
Soy and fried egg
Sweet
Dressed carrot
Heat
Fresh chile
Texture
Crisp egg edges and crust, crunchy vegetables
Aroma
Scallion oil and cilantro
Menu price$10.00
Ingredient cost$1.10–$2.00
Packaging cost$0.15–$0.40
Incremental labor$0.50–$1.10
Total variable cost$1.75–$3.50
Contribution before platform fees$6.50–$8.25
Contribution margin before platform fees65%–82%
Illustrative estimate. Before delivery-platform fees and the Sous Chef 15% share.
Fry 2 eggs until the edges crisp; break the yolks for delivery. Toast the baguette.
Assembly
Scallion oil and soy on the bread, eggs, vegetables, herbs, chile.
Final finish
Close firmly.
Packaging
Kraft 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 with a crisp crust and cold, fresh herbs.
Expected texture after delivery
The crust softens a little under the wrap; toasting hard helps.
Sauce handling
Seasoning is on the bread; vegetables are drained.
Crispness
Toasted crust is the crisp element.
Heat retention
Warm filling, cool herbs; depends on delivery time.
Leak risk
Low.
Recommended packaging
Kraft-wrapped sandwich in a bag.
Quality control
Egg edges crisp, yolk set enough to travel
Crust crackles
Chile present
Cleanup
Brush crumbs from the toaster
Waste control
Toast only to order
Allergens
Contains
Egg, Wheat, Soy
Designed without
Milk, 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
2
$0.36–$0.64
Vietnamese-style baguette, 8 in.
1
$0.50–$0.85
Carrot
1 oz
$0.04–$0.06
Cucumber
1 oz
$0.07–$0.10
Fresh herbs (cilantro, scallion, mint)
portion
$0.06–$0.12
Fresh herbs (cilantro, scallion, mint)
0.5 portions
$0.03–$0.06
Soy sauce
portion
$0.03–$0.06
Cooking oil
portion
$0.04–$0.08
Kraft sandwich wrap
$0.05–$0.10
Order label
$0.02–$0.04
Delivery bag (per order)
$0.10–$0.20
Napkins (per order)
$0.02–$0.04
MC-04Vietnamese Breakfast Sandwich
Caramelized lemongrass pork and a fried egg on a toasted baguette with dressed vegetables, cucumber, cilantro, jalapeño and a few drops of soy.
Flavor architecture
Salt
Soy and pork
Acid
Dressed vegetables
Fat
Egg yolk and pork
Umami
Caramelized pork and soy
Sweet
Pork marinade
Heat
Jalapeño
Texture
Crust, tender pork, crunchy vegetables
Aroma
Lemongrass and cilantro
Menu price$10.00
Ingredient cost$1.40–$2.35
Packaging cost$0.15–$0.40
Incremental labor$0.65–$1.30
Total variable cost$2.20–$4.05
Contribution before platform fees$5.95–$7.80
Contribution margin before platform fees60%–78%
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 with a crisp crust and cold, fresh herbs.
Expected texture after delivery
The crust softens a little under the wrap; toasting hard helps.
Sauce handling
Seasoning is on the bread; vegetables are drained.
Crispness
Toasted crust is the crisp element.
Heat retention
Warm filling, cool herbs; depends on delivery time.
Leak risk
Low.
Recommended packaging
Kraft-wrapped sandwich in a bag.
Quality control
Pork and egg both hot
Crust crackles
Herbs fresh
Cleanup
Brush crumbs from the toaster
Waste control
Toast only to order
Allergens
Contains
Egg, Wheat, Soy
Designed without
Milk, 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
Pork shoulder, boneless
3 oz
$0.47–$0.66
Eggs, large
1
$0.18–$0.32
Vietnamese-style baguette, 8 in.
1
$0.50–$0.85
Carrot
1 oz
$0.04–$0.06
Cucumber
1 oz
$0.07–$0.10
Fresh herbs (cilantro, scallion, mint)
portion
$0.06–$0.12
Fresh herbs (cilantro, scallion, mint)
0.5 portions
$0.03–$0.06
Soy sauce
portion
$0.03–$0.06
Cooking oil
portion
$0.04–$0.08
Kraft sandwich wrap
$0.05–$0.10
Order label
$0.02–$0.04
Delivery bag (per order)
$0.10–$0.20
Napkins (per order)
$0.02–$0.04
MC-05Vietnamese Iced Coffee
Strong dark-roast coffee brewed double-strength, sweetened and poured over ice. Black, bold and dairy-free.
Flavor architecture
Salt
A tiny pinch of salt in the syrup to round the bitterness
Acid
Coffee
Fat
None
Umami
Dark-roast bitterness
Sweet
Sugar syrup
Heat
None
Texture
Cold, bold
Aroma
Dark-roast coffee
Menu price$3.00
Ingredient cost$0.35–$0.60
Packaging cost$0.15–$0.25
Incremental labor$0.10–$0.40
Total variable cost$0.60–$1.25
Contribution before platform fees$1.75–$2.40
Contribution margin before platform fees58%–80%
Illustrative estimate. Before delivery-platform fees and the Sous Chef 15% share.
Fill a 16 oz cup with ice, add 1 oz syrup and 4 oz concentrate, stir.
Final finish
Lid and straw. Pour last, right before handoff.
Packaging
Cold cup with lid and straw, packed upright in the bag corner or a carrier.
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.
Expected texture after delivery
Ice melts and dilutes over time; the double-strength concentrate allows for that.
Sauce handling
Not applicable.
Crispness
Not applicable.
Heat retention
Cold item.
Leak risk
Medium: check the lid and pack upright.
Recommended packaging
Lidded cold cup with straw.
Quality control
Strong, not watery
Sweet but still bitter
Lid secure
Cleanup
Wash the brewer and pitcher
Waste control
Brew once a day to the day's par
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
Coffee, per 12 oz iced drink (grounds, sugar, ice)
1
$0.35–$0.60
Cold cup, lid and straw, 16 oz
$0.15–$0.25
MC-06Herb Cucumber Salad
Cucumber and carrot in rice vinegar with cilantro, mint, fresh chile and a pinch of sugar and salt.
Flavor architecture
Salt
Salt
Acid
Rice vinegar
Fat
None: it is the fresh contrast
Umami
None
Sweet
Sugar and carrot
Heat
Fresh chile
Texture
Crunchy and cold
Aroma
Mint and cilantro
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.
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
Drained.
Crispness
Raw crunch.
Heat retention
Cold item.
Leak risk
Medium: tight lid.
Recommended packaging
Lidded side cup.
Quality control
Crunchy
Herbs fresh
Cleanup
Sanitize the board
Waste control
Dress to order
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
$1.35–$2.30Food cost range
$0.15–$0.40Packaging range
$0.50–$1.15Incremental labor range
$2.00–$3.85Variable cost range
$6.15–$8.00Contribution 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
$600–$1,155
$1,845–$2,400
25 orders a day
$250.00
$7,500
$1,500–$2,888
$4,612–$6,000
50 orders a day
$500.00
$15,000
$3,000–$5,775
$9,225–$12,000
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 wrap, cold cups, lids, straws, side cups, labels, bags.
Labels and print
$25–$60
Order labels and a build card.
Training
$30–$110
About 1 to 2 staff hours plus test orders.
Optional small equipment
$0–$60
Phin filters or a pitcher if not owned.
Estimated launch cost
$275–$670
Ongoing costs
Ingredients: $1.35–$2.30 per average main
Packaging: $0.15–$0.40 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
Oven or toaster
Flat-top or grill
Coffee brewer or phin filters
Refrigeration
Prep table
Optional equipment
Ice machine (for the coffee)
Squeeze bottles
What a best-fit host probably already owns
Oven or toaster
Flat-top or grill
Coffee brewer
Refrigeration
Illustrative estimate. Actual costs vary by supplier, market, portion size, labor rates, waste, packaging and restaurant operation.
Host restaurant fit
Best fit
Bakery
Cafe
Coffee shop
Asian restaurant
Vietnamese restaurant
Breakfast-adjacent business
Good fit
Deli with an oven and a coffee brewer
Thai or Asian takeout with a toaster oven
Poor fit
Kitchen with no coffee equipment (flag: COFFEE EQUIPMENT REQUIRED)
Kitchen with no oven or toaster
Fryer-only bar
These businesses already open in the morning, toast or bake bread, cook eggs, brew coffee and sell takeout. A Vietnamese restaurant also already stocks lemongrass, herbs, soy and pork.
Existing equipment likely available
Oven or toaster
Flat-top or grill
Coffee brewer or espresso machine
Refrigeration
Prep table
Existing ingredients likely available
Bread
Eggs
Coffee
Sugar
Cucumber and carrot
Cilantro
Jalapeños
New ingredients required
Vietnamese-style baguettes (if not baked in-house)
Pork shoulder and chicken thigh (cafes)
Lemongrass
Mint
Soy sauce
Rice vinegar
Dark-roast coffee for the iced coffee
New equipment required
None if the host brews coffee; otherwise a drip brewer or phin filters (COFFEE EQUIPMENT REQUIRED)
New prep required
Lemongrass pork and chicken
Quick-dressed carrot and cucumber
Scallion oil
Coffee concentrate and syrup
Storage requirement
Third-pans for cooked pork, chicken, dressed vegetables and herbs; a covered pitcher of coffee concentrate.
Training requirement
About 1 to 2 hours: builds, the dressed vegetables and the coffee ratio.
Estimated launch complexity
LOW. Low for a host with coffee equipment; Medium if COFFEE EQUIPMENT REQUIRED.
Packaging
Primary container
Kraft sandwich wrap
Secondary container
Cold cup with lid and straw for coffee; lidded cup for the salad
Sauce container
Seasoning goes on the bread; no loose cups
Venting
Kraft wrap breathes; do not seal hot sandwiches in plastic
Labeling
Item name on the wrap and the cup
Order identification
Order number and customer name
Spill prevention
Cup lids snapped and checked; coffee packed upright in a carrier or bag corner
Crispy-food handling
Toast hard so the crust survives the wrap
Estimated packaging per order: $0.15–$0.40 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
Classic Pork Bánh Mì
Contains
—
Contains
—
—
Lemongrass Chicken Bánh Mì
Contains
—
Contains
—
—
Chili Egg Bánh Mì
Contains
Contains
Contains
—
—
Vietnamese Breakfast Sandwich
Contains
Contains
Contains
—
—
Vietnamese Iced Coffee
—
—
—
—
—
Herb Cucumber 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
Is there mayonnaise or pâté?
No. The sandwiches are designed without egg-based mayonnaise and pâté; the breakfast sandwiches contain egg because they are egg sandwiches.
Is the coffee made with condensed milk?
No. It is strong black coffee sweetened with sugar syrup, so it is dairy-free.
Mahjong Coffee 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.
