Restaurant Operations
Compare
brands.
All seven brands side by side, per average main. Every number is an estimate, shown as a range.
| Brand | Best host restaurant | Required equipment | Launch complexity | Est. food cost | Est. packaging | Est. labor | Est. variable cost | Typical menu price | Est. contribution before platform fees |
|---|---|---|---|---|---|---|---|---|---|
| LA BURRITO | Pizza restaurant | Flat-top, grill or large sauté pan; Oven (roasting pineapple, peppers and potatoes); Rice pot or rice cooker; Refrigeration; Prep table, cutting boards, hotel pans | Medium | $2.50–$3.75 | $0.15–$0.35 | $0.65–$1.35 | $3.30–$5.45 | $10.00 | $4.55–$6.70 |
| Jackpot Wings | Chinese restaurant | Commercial deep fryer; Range with a sauté pan for the finish; Refrigeration or freezer; Prep table | Low | $2.45–$4.15 | $0.35–$0.70 | $0.40–$0.95 | $3.20–$5.80 | $10.00 | $4.20–$6.80 |
| Jade Noodle | Burger restaurant | Wok burner or high-heat range; Wok or large sauté pan; Noodle pot; Refrigeration; Prep table | Medium | $1.75–$2.75 | $0.45–$0.80 | $0.65–$1.30 | $2.85–$4.85 | $10.00 | $5.15–$7.15 |
| The Egg Company | Chinese restaurant | Griddle or flat-top (or a sauté station); Toaster or oven; Refrigeration; Prep table | Medium | $1.30–$2.25 | $0.30–$0.60 | $0.50–$1.15 | $2.10–$4.00 | $10.00 | $6.00–$7.90 |
| BC Bowls | Mediterranean restaurant | Rice cooker (or a rice pot); Range or flat-top; Steamer or covered pan; Refrigeration; Prep table | Low | $1.60–$2.50 | $0.45–$0.85 | $0.50–$1.10 | $2.55–$4.45 | $10.00 | $5.55–$7.45 |
| Cold Mountain Subs | Pizza restaurant that already sells subs | Oven or toaster; Flat-top or sauté pan; Refrigeration; Prep table or sandwich rail | Low | $2.15–$3.25 | $0.15–$0.40 | $0.50–$1.10 | $2.80–$4.75 | $10.00 | $5.25–$7.20 |
| Mahjong Coffee | Bakery | Oven or toaster; Flat-top or grill; Coffee brewer or phin filters; Refrigeration; Prep table | Low | $1.35–$2.30 | $0.15–$0.40 | $0.50–$1.15 | $2.00–$3.85 | $10.00 | $6.15–$8.00 |
ESTIMATES. 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. Launch complexity describes the work for a best-fit host restaurant.