You already have the brand. We’ll do the cooking.
If you run a restaurant, hold a menu or operate a live delivery brand, you do not need to build a second kitchen to grow it. We take your approved products into a licensed production kitchen and run them properly.
Four reasons operators hand us the kitchen
Open a delivery-only channel without taking on another lease and another team.
Cover a delivery area your current kitchen simply cannot reach from where it sits.
Hand daily production, staffing and stock control off your own operations team.
Trial a new concept out of an existing brand without exposing your flagship kitchen.
Everything between your recipe and the rider
Ingredient sourcing, supplier terms, stock counts, wastage records and expiry control.
SourcingSupplier termsStock countsExpiry controlTrained staff, standard equipment, production planning against forecast orders, preparation and portion control against your spec.
Trained staffPlanningPortion controlYour specPackaging, dispatch, rider handover, order exceptions and escalations.
PackagingDispatchRider handoverEscalationsThe initial location, operating hours and order capacity are fixed in your proposal. They are not assumed from a map.
Your recipes, produced to your standard
Your brand standards are the starting point, not ours. We work through which recipes transfer as they are, which need adjusting for a different kitchen or a delivery box, what has to be tested, and how quality gets checked once orders are running.
Nothing goes live until you have tasted it from the kitchen that will produce it.
Our kitchen, or an approved partner kitchen
A WeCook kitchen
Most menus are best produced in a kitchen we own and run, on equipment and processes we already control.
- Our equipment, our layout, our standards
- A production team we train and manage
- Direct quality control on every batch
- Fastest route to a first live order
An approved partner kitchen
Some menus need a cuisine specialist, or coverage in an area we do not reach. Then we bring in a partner kitchen and assess it first.
- Assessed against your menu before anything starts
- Staffing and food safety requirements audited
- Capacity confirmed ahead of go-live
- Used for cuisine specialists and areas we do not cover
Where standard pricing applies
- An approved menu of up to 30 items
- One initial production location
- Specialist equipment
- High-complexity recipes
- Additional production locations
- Substantial menu development
- Ingredients
- Packaging
Send us the menu you want produced
Tell us what you make, where you want it delivered and the volume you expect. We will come back with the operating fit and the numbers.