Why use this checklist
The consultation is a conversation, not an exam. You do not need documents or a presentation. Knowing a few answers helps us work out faster whether a virtual brand suits your kitchen and which one.
This list follows the usual order of our conversation. You can go through it before leaving your number. Some answers will be familiar; others are worth checking during a normal working week.
Equipment
We want to know what is actually on the cooking line and which equipment is free during the hours being considered. We choose the concept for your equipment, rather than asking you to buy equipment for a concept.
We ask about:
- oven and convection oven: capacity and availability at those hours,
- fryer: basket numbers and spare capacity,
- grill and cooking plate: what you use them for and when they are free,
- refrigeration and freezer: space for extra products.
Availability matters most. A good oven may spend the whole afternoon preparing dinner. What counts is the equipment free during the chosen hour.
Menu and ingredients
Your current menu tells us more than an equipment list. We choose a brand using ingredients you already buy and techniques the team knows.
For example:
- tortillas and kebab may suit Holy Taco's French tacos and quesadillas,
- fried cutlets may suit Sznyclove's pork and chicken schnitzels,
- a lunch kitchen may suit Mniamciu's Polish dishes, listing only what is available that day,
- a breakfast kitchen may suit Rano Podano.
We also ask about suppliers. You choose where to buy. Recipes and a shopping list are available on request, helping the team prepare from day one.
Packaging
Delivery needs takeaway packaging. We ask what you already have and whether it suits the chosen dishes: can it keep food warm, stop sauce leaking and let the dish arrive as shown in the photo?
If you need packaging, we help arrange a supplier discount. It is one of the things to prepare before launch.
If you have your own brand
There are extra questions if you also want your own brand in delivery. Which platforms are you on? Who manages the profiles? What photos and descriptions do you have? How does your menu work as takeaway food?
We list and manage your brand across the apps: profiles, photos, descriptions, prices, promotions, reviews and complaints. See management of your own brand. You can combine this with cooking our brands.
Kitchen hours
This is the most important question because the model uses spare capacity. You choose when the brand is available, so we need to know which hours are realistic.
Prepare answers to three questions:
- Which days and hours are busiest?
- When is the kitchen open with few orders?
- Does the kitchen operate before the dining room opens or after it closes?
The second answer often shapes the whole conversation. Our article on quiet kitchen hours explains what an empty hour costs.
We do not need detailed reports. Describe a typical week as you see it in the kitchen. If your till shows hourly sales, check them before the call. Quiet periods may fall at different times than expected.
Capacity and collection space
We check what the line produces during a rush and where bottlenecks occur. We look separately at the collection counter, where timing often goes wrong.
We ask:
- where couriers collect food and whether they obstruct waiting staff,
- where ready bags wait,
- who packs orders and checks they are complete,
- how much counter space is available for the order device.
You need space for one screen. Rebel APP brings orders from all apps onto one device, without several tablets and cables. It also manages menu and venue availability. Read about five tablets on the counter to see why that matters.
People
The model works when the team understands what is changing and why. We speak with the person who runs the kitchen as well as the owner.
We ask:
- who will use the order device,
- who is responsible for each kitchen shift,
- whether the team has delivery experience and how it went.
We train the kitchen before launch and provide an adviser throughout cooperation. We handle customer service and complaints, so the team can concentrate on cooking rather than calls from unhappy customers.
What you get from the conversation
You get an answer about whether your kitchen is suitable, including when that answer is no. We prefer to say so immediately rather than launch a brand that will not work.
Reasons can be simple: no spare hours, equipment occupied when delivery would run, or too little collection space for extra traffic without disrupting seated service. We explain what would need to change before revisiting the idea.
If the answer is yes, we suggest a brand matched to your equipment, menu and hours. We then handle paperwork, profiles, photos, descriptions, training and Rebel APP integration. Launch usually takes around two weeks after consultation, depending on platform approval and readiness.
The consultation is free and carries no obligation. If you join, you sign one agreement with us. With our brands, there are no joining or monthly fees; settlement is by sales commission. The agreement has no fixed end date, and you can leave with one email.
Prepare and book a call
To make the conversation clear and useful:
- Note the busy and quiet periods in a normal week.
- Photograph your current menu or keep it nearby.
- List equipment and mark what is free during quiet hours.
- Check your current takeaway packaging.
- Choose our day-to-day contact in the team.
You do not need every answer. We will work out missing details together and check later anything that cannot be settled by phone.
Leave your phone number and the venue's name and address in the form. We call back within 24 hours on working days. Bring this checklist to the conversation. To see how cooperation works in the kitchen, read the kitchen model.
