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Cloud kitchens · USA & Canada
A delivery-only kitchen with no dining room. We help you plan the menu, find a kitchen, get on the delivery apps, launch, and explore the funding options you may qualify for, in the US or Canada.
Concept & menu · Kitchen space · Delivery apps · Launch · Funding options
Commissary or ghost kitchen
Recipe SOPsLed by Arun Das · experience built in kitchens like
A cloud kitchen cooks only for delivery and pickup, with no dining room. There are two big reasons owners choose it.
No dining room to build, no front-of-house team and no prime storefront rent. You need a working kitchen, equipment and a delivery-ready menu, so the money needed to start is usually much lower than a full restaurant setup.
Prove your concept, menu and prices with real orders before you open a full restaurant or invest heavily. If something isn't working, you can change the menu or the brand quickly and cheaply.
Step-by-step support from a chef-owner who has consulted for 100+ restaurants.
A concept and menu built for delivery: dishes that travel well, packaging that holds up and food cost planned around app commissions.
Help finding and comparing commissary, shared or ghost-kitchen space, or a small kitchen of your own, based on your delivery area.
Getting listed on Uber Eats, DoorDash and SkipTheDishes (Canada), with menus, photos and descriptions that help you get found.
Help ordering equipment, packaging and supplies, co-ordinating vendors, and recipe SOPs and staff training so every order is consistent.
We help you understand the loans, programs and financing you may qualify for, and prepare a business plan lenders can review.
Launch marketing to win your first orders, then monthly mentorship calls and 24×7 online support as you grow.
One partner, ten clear steps. ChefX walks you through every stage, from the first call until your kitchen is live on the apps.
Start with a free strategy call. We look at your idea, your city and what is already selling on the delivery apps near you.
Pick a concept and build a focused menu designed for delivery: dishes that travel well and share ingredients.
Build a realistic budget and business plan, then look at the funding options you may qualify for.
Compare commissary, shared and ghost-kitchen space, or a small kitchen of your own, against your delivery area and budget.
Apply for the business licence, health inspection and food handler training your city, province or state requires.
Order the right equipment, packaging and supplies for your menu and set up the kitchen for fast, clean service.
Line up suppliers and cost every dish, with app commissions built into your prices from day one.
Get listed on Uber Eats, DoorDash and SkipTheDishes (Canada) with clear menus, prices and descriptions.
A brand name, logo and food photos that sell on a small screen, plus launch marketing to win your first orders.
Start with a soft launch, watch your orders and reviews, fix what isn't working, then add hours, brands or a second location when the numbers say so.
Every lender and program decides for itself who qualifies. We help you understand the options and get your business plan ready; we can't promise approval or any amount.
Financing or leasing for kitchen equipment, so less cash is tied up before you open.
Bringing in a partner or investor, or your own savings and bank loans or lines of credit.
You may qualify for some of these depending on your location, credit, experience and business plan. This is general information, not financial advice. [Confirm: how ChefX helps with funding (business plan, loan assistance, working with loan brokers) and whether any broker or lawyer fees apply]
The agreements you sign decide your margin. We help you understand them before you commit, in the US or Canada.
What to look for in a kitchen lease or commissary agreement: fees, hours, storage, shared equipment, length of term and what happens if you want to leave or grow.
How the Uber Eats, DoorDash and SkipTheDishes plans and commissions work, which options fit your menu, and how fees affect what you keep from each order.
Menu prices set from your real food, packaging and commission costs, so every order makes money rather than just adding volume.
Help comparing suppliers and co-ordinating vendors for ingredients, packaging and supplies, with ordering set up to cut waste.
General business guidance, not legal advice. For contracts and leases, we co-ordinate with your lawyer. [Confirm: scope of commercial help, e.g. does Arun review agreements or negotiate with apps and suppliers on the client’s behalf?]
Hotel-trained chefs help you build a menu that works in a delivery box and in your margin.
A focused menu built for delivery, with dishes that share ingredients so prep is simpler and waste is lower.
Recipe SOPs with exact quantities and methods, so every order tastes the same no matter who is cooking.
Every dish costed, including packaging and app commissions, so you know what each order really earns.
Containers and packing methods chosen for each dish, so food stays hot, crisp and intact on the way.
Hands-on training on your recipes and SOPs, so new staff get up to speed faster and standards stay high.
Use your order data and reviews to refine the menu, drop what doesn't sell and test new dishes or brands.
Recipe SOP + Training is listed at $5,000 per cuisine (one-time) on our other packages. [Confirm: same price for cloud kitchens, which cuisines are available, and pricing for overall cloud kitchen support]
A cloud kitchen, also called a ghost kitchen or dark kitchen, is a food business that cooks only for delivery and pickup, with no dining room. Orders usually come in through apps like Uber Eats, DoorDash and SkipTheDishes, or your own website.
It depends on your city, the type of kitchen space, equipment and menu; we'll go through a realistic budget with you on the call. Typical costs include kitchen rent or a commissary fee, equipment, packaging, first inventory, permits and launch marketing. [Confirm: whether to share a typical cost range]
It depends on your city, province or state. In general, you can expect things like a business licence, a health department or public health inspection, food handler certification and zoning approval, and some commissary kitchens hold certain permits for their tenants. Always confirm with your local authorities and a lawyer. This is general information, not legal advice.
Depending on where you are and your situation, you may qualify for small business loans from banks or credit unions, government-backed programs such as the Canada Small Business Financing Program or U.S. SBA loans, equipment financing, or investment from a partner. Lenders decide who qualifies; we help you prepare and understand the options. [Confirm: the funding support ChefX provides]
It depends on finding the space, permits and equipment lead times; we'll map a timeline together on the call. [Confirm: a typical range, or keep this general answer]
Often, yes. Many cloud kitchens run several virtual brands from one kitchen, each with its own menu on the delivery apps. It depends on your kitchen, your permits and each app's rules, and we can help plan menus that share ingredients to keep food cost down.
Tell us your idea, your city and your budget, and we'll map the first steps and funding options on the call.
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