The Model

Build differently.
On purpose.

Everytable’s centralized kitchen model removes the most expensive and complex parts of restaurant ownership while keeping everything customers care about.

  • NO

    kitchen, cooking,
    or hoods

  • 2-3

    staff per
    shift

  • Up to

    5

    revenue streams
    per location

  • Fresh

    meals delivered from central kitchen

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  • Simpler every single day

    No prep, no line cooks, no equipment to maintain. Your team focuses on serving customers, not managing a kitchen.

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    Consistent quality at every location

    Meals are made fresh daily in our central kitchen and delivered to stores. Quality is locked in regardless of who is working.

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    Multiple-revenue streams

    In-store, delivery, catering, subscriptions, Everytable@work for local business, schools (K-12), senior meals. Most restaurants only have one or two channels.

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    Small footprint. Lower overhead

    500 to 1,400 sq ft gives you more site options, lower rent, and a faster build-out in locations traditional restaurants cannot enter.

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    Built to scale

    The same model that works for one location works for ten. Centralized production keeps quality and margins consistent as you grow.

Store Design

What a typical store looks like.

No kitchen means a completely different floor plan.
More space for customers, less complexity for you.

See what it costs to get started.

Explore investment requirements and operator qualifications.