For Restaurants
You already have
the kitchen.
Add a delivery brand. Turn your existing restaurant into one additional delivery storefront, and see the operating requirements and estimated economics before you commit.
You can see the operating requirements and estimated economics before you commit.
Why join?
Use kitchen capacity you already pay for to sell to customers who are not ordering your own menu. You add a delivery brand in a different category without building another restaurant.
What do I get?
One brand matched to your kitchen: menu, recipes with exact portions and batch yields, prep and service instructions, packaging and quality standards, allergen documentation, food-cost and labor estimates, photography and storefront setup.
What do I need?
Your existing kitchen, staff and equipment, your normal suppliers, packaging, and a delivery-platform account or approved integration.
What does it cost?
No setup fee, subscription or minimum. Sous Chef earns 15% of net delivery sales from the brand. Your one-time launch costs are estimated at about $275 to $935 depending on the brand, mostly initial ingredients, packaging and training.
How much prep?
Each brand lists every batch recipe with its yield and time. Most need under an hour of batch prep on a typical day.
What equipment?
The equipment your kitchen already owns. For a best-fit host, the new equipment required is none.
What does one order cost?
Across the brands, an average $10 main carries an estimated $2.70–$4.75 of ingredients, packaging and incremental labor, leaving about $5.25–$7.30 before platform fees and the Sous Chef share. Every item shows its own range.
How does delivery work?
Orders arrive through the delivery platform like your own. Your kitchen cooks and packs; the platform's courier delivers. Storefront approval is up to the platform.
How long to launch?
The kitchen can be ready in days: stock, train, run test orders. Storefront timing depends on the platform's approval.
What happens after signup?
Sous Chef verifies kitchen fit, matches your brand, sends the operating pack, trains your team, sets up the storefront with you and runs test orders before you go live.
Sous Chef provides
- One restaurant brand matched to your kitchen
- Menu of 4 mains and 2 sides
- Recipes with exact portions and batch yields
- Prep, service, packaging and cleanup instructions
- Quality-control and allergen documentation
- Food-cost, packaging and labor estimates
- Menu descriptions and pricing
- Photography and brand assets
- Delivery storefront setup
- Marketing and operating guidance
Your restaurant provides
- Existing kitchen and equipment
- Existing staff
- Ingredients from your own suppliers
- Food preparation and cooking
- Packaging
- Food safety and local health-code compliance
- Customer-facing order accuracy
Sous Chef does not guarantee sales or profitability. Results depend on local demand, order volume, restaurant capacity, labor, ingredient costs, platform fees, menu pricing, waste and execution.
The kitchen philosophy
Prep.
Cook.
Combine.
Finish.
Package.
Prep ahead → cook to order → combine → finish with acid and aromatics → package for the ride.
You do not need
- A second kitchen
- New employees
- A new storefront or dining room
- Special equipment
- Sous Chef sauce bottles or flavor packs
- In-house fermentation or batch pickling
- A new cooking line
- Custom packaging or stickers at launch
- Running more than one Sous Chef brand
Built around common equipment
- The equipment your kitchen already uses for its own menu
- Flat-top, grill, fryer, wok, rice cooker or oven, depending on the brand
- Standard refrigeration
- Standard prep containers and utensils
Onboarding
Nine steps
to go live.
- 01
Apply
Send the partner application with your kitchen, hours, equipment and delivery platforms.
- 02
Choose a brand
Sous Chef matches your kitchen to one brand: the one built for the kind of restaurant you already run.
- 03
Verify kitchen fit
We confirm licensing, refrigeration, prep space, the brand's required equipment and your delivery capacity.
- 04
Receive menu and recipes
You get the 4 mains and 2 sides, recipes with exact portions and batch yields, prep and assembly instructions, packaging standards, quality checks, allergen guidance and cost estimates.
- 05
Stock ingredients
Order the ingredients on your normal supply accounts and check every purchased label for allergens.
- 06
Train staff
Walk your existing team through the recipes and the cook, combine, finish, package flow.
- 07
Connect delivery account
Set up the brand's storefront with the delivery platform. Listing approval and account structure are decided by the platform.
- 08
Test orders
Run test tickets for every item, time them, and check portions, finish and packaging.
- 09
Go live
Turn the storefront on, monitor the first services closely, and report anything that needs adjusting.
Restaurant requirements
- Commercial kitchen
- Appropriate food-service licensing
- Safe food handling
- Refrigeration
- Basic prep area
- Appropriate cooking equipment
- Ability to fulfill delivery orders
- Delivery platform account or approved integration
Delivery platforms
- Uber Eats controls the creation and approval of Uber Eats restaurant listings.
- Virtual and ghost kitchen eligibility and account structure must be confirmed by Uber Eats.
- Otter can help manage orders after supported Uber Eats stores are active and connected.
- Sous Chef does not guarantee approval by Uber Eats, Otter or any other delivery platform.
Delivery-platform setup depends on the platform's approval and account structure. Sous Chef will guide you through the setup process.
Restaurant operations
See exactly what
each brand takes.
Every brand page carries a full operating pack: recipes with exact portions, batch prep, service steps, packaging, quality control, waste control, launch cost and estimated economics.
The brands
One brand
per restaurant.
Every brand has 4 mains and 2 sides. You start with one, matched to your kitchen. Every Sous Chef menu is designed without dairy, sesame, peanuts and tree nuts. Items that contain wheat, egg, soy or mustard say so.
Packaging
Custom packaging is not required at launch. Use high-quality generic delivery packaging. No Sous Chef stickers are required at launch.
- Securely closed
- Vented where necessary
- Leak-resistant
- Preserves crispness
- Preserves heat
- Avoids unnecessary plastic
- Labeled according to applicable restaurant requirements
Allergens
Every Sous Chef menu is designed without dairy, sesame, peanuts and tree nuts. Items that contain wheat, egg, soy or mustard say so.
- Do not add dairy, sesame, peanuts or tree nuts.
- No butter, cheese, cream, ranch, tahini, sesame oil or sesame seeds.
- Check the ingredient label of every purchased product for allergens and cross-contact.
- Do not substitute your own sauces without Sous Chef reviewing the recipe and its allergens.
- Contact Sous Chef before any substitution.
How Sous Chef gets paid
15% of net
delivery sales.
No setup fee, no subscription and no minimum. Sous Chef earns 15% of what each Sous Chef brand nets after platform fees and refunds. If a brand sells nothing, you owe nothing.
How it works
- Delivery platforms pay your restaurant directly, as they do today.
- Each month, Sous Chef sends a statement for the previous month showing sales, platform fees, refunds and the 15% share.
- You pay the statement within 15 days by wire to Sous Chef at Mercury.
- Your own menu and your dine-in, takeout and catering sales are never included.
Example: one $10 main
- Menu price, one main$10.00
- Platform commission, example 25%−$2.50
- Net delivery sales$7.50
- Sous Chef revenue share, 15%−$1.13
- Ingredients, packaging and incremental labor, average main (estimate)−$2.70–$4.75
- Kept by the restaurant before overhead$1.62–$3.67
Illustrative only. Platform commission depends on your platform and agreement, and costs depend on your suppliers and labor. Sous Chef does not guarantee orders, sales or profit.
Partner application
Become a partner.
Tell us about your kitchen. Questions first? Read the restaurant FAQ.