How it works

From the kitchen
to your kitchen.

Restaurant meals only work in your building if every step is right. Here's every step.

  1. 1

    In the restaurant

    Every dish is made in the originating restaurant kitchen. Same techniques, same ingredients, same standards as service.

  2. 2

    At peak

    Each meal is portioned and frozen the moment it leaves the kitchen. The cold-chain begins at the pass.

  3. 3

    Through the cold chain

    HACCP-compliant cold-chain. CFIA-labelled. Temperature logged from kitchen to freezer.

  4. 4

    In your building

    Smart freezer, premium installation. Tap your card, pick your dish. Telemetry keeps it restocked within 48 hours.

  5. 5

    In your hand

    No delivery driver. No waiting. No tip, no tax. Freezer to kitchen in the time it takes to ride the elevator.

  6. 6

    In your oven

    Heating instructions on every package — per dish, per restaurant. The chef tells you how to finish their food.

The numbers

Operational discipline.

98.5%uptime target across every freezer.
≤48hrestock SLA from stock-out to refill.
≤5%waste target. Every batch tracked.
5%of sales returned to the building.