GHOST KITCHENS
Tier 1 — Launch Lite (Foundation)
Goal: Stand up a profitable, compliant single brand fast.
Timeline: 4–6 weeks (mostly remote)
Deliverables
Concept & brand mini-kit (name, positioning, logo starter, brand voice)
Menu engineering v1 (10–18 SKUs), cross-utilization map, target COGS
Packaging matrix + 20–60 min delivery holdability test
Kitchen flow & station charts (batch, cook-chill, par levels)
Core SOPs: prep guides, spec sheets, cook cards, sanitation/allergen
Tech setup: POS ↔ aggregator integration, KDS config, order throttling
Launch checklist + 14-day promo plan (in-app SEO & offers)
Ops Cadence
Weekly 45-min check-in; first 30 days post-launch review
KPIs Tracked
COGS %, Avg. Prep Time, AOV, Rating ≥4.6, On-time dispatch ≥95%
Ideal For: First location or first virtual brand inside an existing kitchen.
Tier 2 — Operational Edge (Optimization)
Goal: Improve speed, ratings, and margin; add daypart/LTOs.
Timeline: 8–10 weeks (hybrid: remote + selective on-site)
Deliverables
SKU rationalization + upgraded menu engineering v2 (LTO calendar)
Waste & variance program; portion control system; yield testing
Expo & pickup redesign (driver flow), heat-map dispatch radius
Aggregator governance: pricing zones, availability windows, 86 rules
Rating-recovery & CX playbook; secret-shop delivery audits
Procurement tune-up: spec lock, vendor bids/MDAs, weekly price audit
Performance dashboard (order mix, AOV/attachment, CM by channel)
Marketing engine: creator seeding, review flywheel, promo calendar
Ops Cadence
Weekly 60-min ops review; monthly P&L/COGS deep-dive
KPIs Tracked
Prep time –15–25%, COGS –2–4 pts, AOV +8–12%, Rating +0.2–0.4
Ideal For: Operating brands that have traction but inconsistent margin/ratings.
Tier 3 — Scale & Multi-Brand (Growth)
Goal: Build a multi-brand, multi-unit engine with repeatable playbooks.
Timeline: 12–16 weeks (immersive: on-site + remote)
Deliverables
Portfolio strategy (1–3 virtual brands): positioning, whitespace, guardrails
Production blueprint for volume (batching, cook-chill, overnight programs)
Full SOP book & training library (video job aids, role scorecards)
Labor model & schedule templates; capacity & throughput modeling
Commissary/central kitchen plan (capex, ROI, equipment spec)
Channel economics: price testing, fee optimization, contribution margin model
Expansion toolkit: site readiness checklist, 30/60/90 market launch playbook
Enterprise reporting: unit scorecards, cohort retention, re-order analytics
Ops Cadence
Weekly performance council; leadership rhythm (WBR/MBR/QBR)
KPIs Tracked
Throughput +20–35%, Unit CM +3–6 pts, OTD ≥97%, Brand rating ≥4.7
Ideal For: Groups targeting multi-unit scale or adding/stacking virtual brands.
Common Add-Ons (any tier)
Full creative kit (visual identity, photo/video, menu design)
New market launch team (2–4 weeks per market)
Bar/bev & dessert virtual brand bolt-ons
Commissary build & equipment procurement
Data & BI integration to finance stack
Note: Pricing can be fixed-fee or retainer + performance bonus (tied to CM, ratings, or AOV). If you want, I can format this as a one-page sell sheet or website section with CTAs.
CATERING
Tier 1 — Drop-Off Essentials (Foundation)
Goal: Reliable, profitable drop-off catering for corporate and small events.
Typical setup: 2–4 weeks (mostly remote)
Deliverables
Tiered menus (boxed meals, platters, breakfast/lunch) with target COGS%
Portion guides, allergen matrix, reheating/finishing instructions for clients
Production schedule, batch plans, par levels, label/pack standards
Load-out checklist, routing & timing maps, hot-hold/cold-chain plan (HACCP logs)
Proposal/contract & invoice templates, deposit/cancellation terms
Basic CRM & order pipeline (tastings policy, follow-ups, re-order offers)
Packaging matrix (eco/durable) + branding stickers and menu inserts
Weekly KPI snapshot + 30-minute ops review
KPIs
On-time delivery ≥ 97%, COGS within target, NPS/ratings ≥ 4.6, re-order rate ↑
Ideal for: Corporate drop-offs, meetings, trainings, recurring office accounts.
Tier 2 — Staffed Events & On-Site Service (Operational Edge)
Goal: Level up to staffed buffets, stations, and small receptions with polish.
Typical setup: 6–8 weeks (hybrid: remote + selective on-site)
Deliverables
Service playbooks: buffet/station standards, passed apps, captain binders
Run-of-show timelines, BEOs, site walk templates, rain/backup plans
FOH/BOH staffing models, call sheets, uniforming, tip/gratuity policies
Portable kitchen layouts, equipment lists, fuel/power/water plans
Rentals coordination (china/glass/flatware/linens), vendor SOPs & COIs
Bar packages (beer/wine/signature cocktails) + local ABC guidance
Presentation & garnish standards; tasting protocols & feedback loop
Upsell ladder (premium sides, dessert, beverage, décor) + price guardrails
Monthly P&L review and job-costing postmortems
KPIs
Labor % within plan, incident-free rate, upsell per guest ↑, guest ratings ≥ 4.7
Ideal for: Weddings lite, nonprofit galas, campus events, social receptions.
Tier 3 — Premier Production & Multi-Venue Scaling (Growth)
Goal: High-volume, multi-venue events with repeatable systems and strong margins.
Typical setup: 10–14 weeks (immersive: on-site + remote)
Deliverables
Commissary/central-production blueprint (capacity model, cook-chill, make-to-hold)
Procurement program: spec lock, vendor MDAs, weekly price audits, substitutions
Full SOP & training library (video job aids, role scorecards, safety drills)
Advanced logistics: multi-truck dispatch, zone routing, curbside orchestration
Enterprise dashboards: job costing, contribution margin by event/channel
Sales engine: venue partnerships, corporate agreements, seasonal campaign calendar
Quality & risk: HACCP transport audits, COIs, emergency response & incident playbook
Leadership cadence: WBR/MBR/QBR, unit scorecards, continuous-improvement loop
KPIs
Throughput +20–35%, GM +3–6 pts, on-time ≥ 98%, re-booking rate ↑, shrink ↓
Ideal for: Large corporate/campus programs, multi-day conferences, premium weddings.
Popular Add-Ons (any tier)
Full bar service with certified staff; specialty coffee & mocktail stations
Décor/florals coordination, rentals management, valet/shuttle logistics
Live chef stations (carving, paella, pasta), raw bar & sushi, pastry program
Photography/videography partners; venue scouting & booking support
Off-season revenue plan (holiday boxes, corporate gifts, heat-and-serve meals)
If you’d like, I can format this as a one-page sell sheet or a web section with CTAs, or tailor menus/KPIs to a specific cuisine and target client.