Run several brands from one kitchen, price each one differently for each aggregator, and put a QR on every box so the second order comes to you directly.
A cloud kitchen has no dining room, no signage and no passing trade. Every impression a customer forms comes from a photo, a dish name and a price on a screen — which makes the menu the entire brand.
The operational problems that only appear when there is no dining room.
Run four virtual brands from one kitchen, each with its own menu, look and price list.
Different prices for each aggregator and for direct orders, from one item list.
Flag which dishes need sealed containers or travel badly, so packing does not depend on memory.
A sticker on every box that takes the next order without a commission attached.
Show honest timings per dish so the rider is not waiting and the customer is not guessing.
See which dishes perform on which channel before you cut anything from the menu.
Every dish you make, once, with photos and packaging notes attached.
Assign dishes to each virtual brand. Shared prep, separate menus.
Add the margin each aggregator costs you, and keep direct orders cheaper on purpose.
Every delivery leaves with a QR that brings the next order straight to you.
A dish that is perfect at the pass and disappointing after twenty minutes in traffic is costing you reviews, not earning revenue. Fried items that steam in a sealed box, anything plated with a sauce on top, anything that relies on temperature contrast — test them at the customer’s door before they go on the menu.
In delivery, the photo is the dish. A customer is choosing between yours and eleven others on a scrolling list, and they will never smell any of them. This is the one place where paying a food photographer returns the money quickly.
The first order comes from an aggregator and you pay for it. The second one does not have to. A QR sticker on the box with a direct-order discount converts a meaningful share of repeat customers, and each conversion is worth the full commission on every order they place afterwards.
Delivery customers scroll. A 60-dish menu on a phone gets abandoned somewhere around item 20, and it slows your kitchen when four brands share one pass. Twelve to eighteen dishes per brand, all of which travel well, outperforms a long list every time.
Yes. Each virtual brand gets its own menu, branding and price list, while sharing the item list and prep behind the scenes.
Yes. Hold a separate price set per channel on the same item list, so you can absorb commission without maintaining separate menus.
It opens your direct-order menu, usually with a discount for ordering direct. It is the cheapest way to convert an aggregator customer into your own.
MenuFly publishes the menu and can hand off to your ordering or payment link. Many cloud kitchens run the menu here and take payment through their existing setup.
Yes. Attach packaging notes to any dish so the pack station is not relying on someone remembering.
Twelve to eighteen per brand is where most cloud kitchens land. Longer menus slow the pass and lose customers to scrolling.
Put a direct-order QR on every box and give repeat customers a reason to use it.
No credit card required · Set up in 5 minutes
Tell us two numbers. We’ll estimate the opportunity for your restaurant.
Estimates based on your inputs. Actual results vary.