For ghost kitchens, commissary and catering operations
A managed, custom-coded website for ghost kitchens, commissary kitchens, catering operations and multi-brand kitchen groups: fast pages, weekly updates, researched articles, an AI receptionist and hosting included, from one monthly fee.
$647 build fee invoiced after launch. Live in 7 days. 5 revisions a month included.
7 days
To a live site on The Line
5
Revisions a month included
90+
PageSpeed on every page
3
Researched articles a week on Head Chef
A ghost kitchen, commissary or catering operation does not lose business to a bad website in one dramatic moment. It leaks a few orders a week, quietly, to whichever platform listing loaded faster.
A single generic page cannot answer for a poke brand, a wing brand and a dessert brand at once, so search engines and customers both default to whichever platform listing shows up first.
A facility that only delivers still needs a page that states its coverage plainly, or it keeps losing searches to a competitor who bothered to write one.
A menu changes, a brand launches, a delivery radius shifts, and the site cannot keep up because every change goes through a freelancer with a queue.
Almost everyone who finds a delivery-only kitchen does it on a phone between other things, and a slow page loses them before the menu even renders.
A bad website does not fail loudly. It leaks: a few orders, a few searches, a few inquiries a week, in ways that never show up on a report.
Every visitor who arrives from an ad, a QR code on packaging or a link in a bio cost you something to get there. A page that loads slowly, or that answers for the wrong brand, spends that money and returns nothing. The loss is invisible because nobody reports the order that was never placed.
A customer searching for the cuisine you sell in the neighbourhood you deliver to finds whichever kitchen bothered to publish a page about it. If that page does not exist on your domain, the search does not fail. It just resolves somewhere else, week after week.
A generic contact box produces a name and a sentence, which means a call, an email and a follow-up before anyone knows whether the date is even free. Inquiries that take three days to qualify are inquiries a faster caterer has already quoted.
Nobody rents a commissary station from a page that does not say what is available. The cost of an idle station is the same whether the reason is the market or a stale website, and only one of those is fixable this week.
A platform listing can change its rules, its ranking or its fees without asking you. If the listing is the only place your brands exist, you are renting your entire customer relationship from a company whose interests are not yours.
The site still takes time. It takes it in the evenings, in fragments, badly, on a laptop after a fourteen hour day. That is the most expensive way for a kitchen to do web work, and it is what happens when nobody else is responsible for it.
A page per brand, a real service area page, forms that qualify, and changes that land within 2 to 5 working days instead of waiting for a free evening.
Built for every line in the building
Station to station, left to right, the same order an order actually travels through a working kitchen.
Every channel drops into one queue: your own site, the delivery platforms, and catering enquiries.
Each brand gets its own page, so the right menu and the right photos load for the right order.
On The Pass and Head Chef, the AI Engine answers, books a tour and routes enquiries while the kitchen stays heads down.
A revision, a new brand page or a delivery-radius change moves in 2 to 5 working days.
The enquiry lands where it should, your CRM by API, Zapier or Make, not a platform inbox you do not own.
Every plan runs on the same fast build. Two features step up on The Pass and Head Chef, marked below.
Custom-coded pages served from the edge, 90+ PageSpeed on every tier.
A page for each virtual brand operating out of your facility, all under one domain.
DoorDash, Uber Eats, Grubhub and more, linked correctly under each brand.
A form built around event date, guest count and menu, not a generic contact box.
A page built to fill open stations, with tour requests routed to you.
The Pass and upClear pages for your facility address, service radius and pickup details.
Not a promise of a number. A mechanism, and it works in your favour in three separate places.
Every visit from an ad, a boosted post or a link on your packaging is paid for before the page opens. A page that renders instantly keeps those people; a slow one loses a share of them while they are still looking at a blank screen. That is the cheapest traffic you will ever recover, because you have already spent the money.
Google Ads assesses ad quality partly on landing page experience, which covers how relevant and useful the page is and how easily people can find what they came for. A better landing page experience can lower what you pay for a click. Nobody can tell you how much, and anyone quoting you a percentage is guessing.
A fast, well-structured page keeps earning from search, from brand-name lookups and from AI assistants quoting your pages long after a campaign ends. Speed is one of the few investments here that pays into both the paid and the unpaid side of the same account.
Three acronyms get used constantly and explained rarely. Here is what each one means on your site, and what it is not.
SEO
The technical build plus a page for every place and service you sell.
AEO
Content shaped so a search engine can lift the answer straight out of it.
GEO
Assistants like ChatGPT, Claude, Perplexity and Google AI Overviews summarise pages they can parse and trust.
Schema
A block of machine-readable facts attached to each page, generated from what the page already shows.
The same five things, before and after, in plain terms.
$647 one-time, invoiced only once the site is live and approved. No fourth tier, no add-on tier.
The Line
The website, fully managed
$117/ month
The build, managed, with weekly updates and hosting included.
Live in 7 days
See The Line in fullThe Pass
Everything, plus the AI Engine
$247/ month + usage
Everything on The Line, plus an AI Engine that handles intake.
Live in 10 days
See The Pass in fullHead Chef
Everything, plus the Content Engine
$597/ month
Everything on The Pass, plus a researched article three times a week.
Live in 15 days
See Head Chef in fullNothing is taken away as you move up. Each plan is the one before it plus the engine named on it.
The Line
$117/ month
The managed website itself: built, hosted, updated weekly and live in 7 days.
The Pass
$247/ month + usage
The part that answers while you are on the line, on the channels a kitchen actually gets contacted on.
Head Chef
$597/ month
The publishing cadence that keeps the site growing in search without anyone drafting a word.
Every feature above says what it does, the problem it removes and what you have to do about it on thefeatures page, and the full tier matrix is there too.
Two guarantees, one billing decision and one exit route. All four are in the terms, conditions included.
We guarantee a Google PageSpeed score of 90+ on mobile and desktop for the pages we build and host. If a page falls below that because of our work, we fix it at no charge.
We guarantee that your site starts ranking for local searches in your area within 3 to 5 months of launch. If it has not, we keep doing the search work at no additional charge until it does.
The $647 one-time build fee is not taken at sign-up. It is invoiced only after your site is live and you have confirmed you are happy with it, which is the point of doing it that way.
Plans run month to month with the notice period set out in the terms. Your domain is registered in your name, transfers free if you leave, and your content and articles are exported within 14 days.
Read the full terms or the refund position before you buy, not after.
What operators say the managed plan changed, in their own operational terms.
Order noteNo. 201
“The commissary kitchen tours preparation page does one job and does it well. Visitors arrive knowing what the first discussion covers and what they should think about beforehand. The link now goes out with our reply to every new inquiry.”
Cecil Satterfield, Kitchen manager
Hourly commercial kitchen hire facility, Green Bay, WI
Preparation guide and inquiry support for commissary kitchen tours
Order noteNo. 202
“They pushed us to be precise about commissary kitchen tours, which felt slow at first and right at the end. The page describes the process faithfully and leaves the judgement calls to a conversation with our team. Correcting the site's accidental promises is no longer part of our calls.”
Irene Millington, Customer inquiries supervisor
Chilled prep and storage kitchen, Columbia, SC
Service scope and expectations for commissary kitchen tours
Order noteNo. 203
“The question 'who is answering this one?' used to hang over every commissary kitchen tours inquiry. Requests are assigned automatically, with a backup for when the owner is away. The website and our way of working finally match.”
Vasanth Wadhwa, Viewings administrator
Chocolate and patisserie kitchen hire, Akron, OH
Inquiry assignment and staff handover for commissary kitchen tours
KitchenWebStudio builds for kitchen operators across the United States. The work is remote, the onboarding call is on your screen, and the site is built around your facility, your delivery radius and the platforms you actually run on.
The state is not decoration on a page. A commissary in California is selling scarce space, a caterer in Florida is working a winter event calendar, a kitchen in Arizona is delivering across distances that make the coverage page decisive, and a Brooklyn operator is measuring a radius in blocks. Those differences change which pages your site needs first, and they are part of what we ask about at onboarding.
We build service area pages for the towns, cities and counties you serve, on your own domain. We do not build thin city pages on this site to catch searches we have no business answering.
Not on the list? We work with operators in every state. These are simply the markets where this kind of build comes up most.
Pick the closest match. Each one carries its own pages, its own tool and its own FAQ.
A ghost kitchen website exists to route a customer from a search or a social link to the correct delivery platform order page for the correct brand, since almost no one places the order on the site itself. That means the job is brand clarity and link accuracy, not a dining-room photo gallery you will never need.
See the buildA commissary kitchen website exists to turn a search for kitchen space into a tour request, which means the page has to show what is actually available right now, not a static equipment list from the day the site launched.
See the buildA catering kitchen website exists to collect the details your team needs to quote an event, event date, guest count, menu direction and venue type, before anyone picks up the phone, which is what separates a page that generates real inquiries from one that generates a name and a vague message.
See the buildA multi-brand operator website exists to give each concept its own identity while keeping the whole portfolio, and every physical or virtual unit behind it, organized under one domain your team actually controls, rather than a scattered set of marketplace-only listings with no shared home.
See the buildFour steps, the same way an order moves: taken, confirmed, built, fired.
That starts the plan. The build fee is not charged yet, and will not be until the site is live and you have approved it.
Brands, menus, delivery platforms and service area, about 15 minutes. Anything missing can follow later without holding up the build.
We walk through your answers, fill the gaps, and agree the launch date together.
Live in 7 days on The Line, sooner counted from onboarding, not from purchase.
20 kitchen teams on what changed after the build, in their own words.
Order noteNo. 101
“If you only look at the design you miss the best bit, which is the inquiry form. Every submission arrives with production type, equipment needs and preferred hours filled in, which used to take us a second email to obtain. It has quietly removed the slowest step in our intake.”
Alexa Brookfield, Bookings coordinator
Shared commissary kitchen, Omaha, NE
Inquiry form and response workflow for commissary kitchen tours
Order noteNo. 102
“My first check was simple: open the commissary kitchen tours page on a phone and try to get in touch. The important details sit near the top and the inquiry button is impossible to miss. Staff can now text a single link mid-call instead of narrating the menu.”
Nicholas Nightingale, Front desk coordinator
Meal prep production kitchen, Salem, OR
Mobile navigation and page layout for commissary kitchen tours
Order noteNo. 103
“They built the FAQ from our actual commissary kitchen tours correspondence. Each answer was reviewed by our own staff, so the page sounds like us rather than a copywriter. New starters read it too; it has become our reference, not just the customers'.”
Alison Rushworth, Office coordinator
Dark kitchen and prep space rental, Plano, TX
FAQ research and editorial review for commissary kitchen tours
Order noteNo. 104
“People used to call just to check their commissary kitchen tours form had actually gone through. The new confirmation states what happens next and how to amend anything that needs changing. It is a small corner of the site that makes the whole process feel finished.”
Martin Rothermere, Member services lead
Small-batch production kitchen, Overland Park, KS
Submission acknowledgment and follow-up for commissary kitchen tours
Order noteNo. 105
“The commissary kitchen tours preparation page does one job and does it well. Visitors arrive knowing what the first discussion covers and what they should think about beforehand. The link now goes out with our reply to every new inquiry.”
Cecil Satterfield, Kitchen manager
Hourly commercial kitchen hire facility, Green Bay, WI
Preparation guide and inquiry support for commissary kitchen tours
Order noteNo. 106
“They pushed us to be precise about commissary kitchen tours, which felt slow at first and right at the end. The page describes the process faithfully and leaves the judgement calls to a conversation with our team. Correcting the site's accidental promises is no longer part of our calls.”
Irene Millington, Customer inquiries supervisor
Chilled prep and storage kitchen, Columbia, SC
Service scope and expectations for commissary kitchen tours
Order noteNo. 107
“The question 'who is answering this one?' used to hang over every commissary kitchen tours inquiry. Requests are assigned automatically, with a backup for when the owner is away. The website and our way of working finally match.”
Vasanth Wadhwa, Viewings administrator
Chocolate and patisserie kitchen hire, Akron, OH
Inquiry assignment and staff handover for commissary kitchen tours
Order noteNo. 108
“Converting our commissary kitchen tours attachment into proper pages was overdue. The content is the same material, reorganized into headed sections that work on any screen. Nothing was taken away from the people who like paper.”
Huda Shalhoub, Intake coordinator
Farm shop production kitchen hire, Manchester, NH
Structured reference pages for commissary kitchen tours
Order noteNo. 109
“The audit found our commissary kitchen tours details repeated across several pages, each worded slightly differently. The facts have one home, and every change request names the reference page and its reviewer. It is the least glamorous work they did, and possibly the most valuable.”
Isaac Butterfield, Operations manager
Hot food production commissary, Fargo, ND
Content audit and update process for commissary kitchen tours
Order noteNo. 110
“The guided contact options looked like a small feature; they changed the inbox. New business and existing conversations now arrive under different subjects. Returning customers no longer repeat the whole form to ask one question.”
Beatrice Dalrymple, Customer care coordinator
Recipe development kitchen rental, Baton Rouge, LA
Inquiry categories and guided navigation for commissary kitchen tours
Order noteNo. 111
“The commissary kitchen tours page used to describe everything and route nothing. Each service description carries its own local contact, and the form inherits it. The 'let me transfer you' routine has almost disappeared.”
Louisa Saville, Commissary administrator
Street food prep commissary, Frederick, MD
Location information and contact routing for commissary kitchen tours
Order noteNo. 112
“I wanted the commissary kitchen tours page to show how we work, not just assert that we work well. Everything published is material we reviewed ourselves, chosen because it answers a real question. Visitors arrive having already seen how we operate, which shortens the first conversation.”
Jamila Abbas, Client onboarding lead
Licensed commercial kitchen share, Ann Arbor, MI
Reference content and service presentation for commissary kitchen tours
Order noteNo. 113
“The evening inquiry route for commissary kitchen tours suits how we actually work. Evening visitors leave structured information and an honest response time, nothing more promised. Mornings start with a proper queue rather than voicemail archaeology.”
Colin Blackwood, Scheduling coordinator
Weekend commercial kitchen hire, Omaha, NE
After-hours inquiry capture for commissary kitchen tours
Order noteNo. 114
“We approved the new commissary kitchen tours form only after trying hard to break it. The messages name the problem, and correcting a field no longer clears the rest. Staff demonstrating the form to a customer no longer have to apologize for it.”
Nigel Derby, Membership coordinator
Bakery production kitchen for hire, Salem, OR
Form usability and error handling for commissary kitchen tours
Order noteNo. 115
“Everyone talks about the new design; I cared more about where the old commissary kitchen tours links would land. The redirect plan was presented for our approval like any other deliverable. Not one 'your link is broken' message arrived after launch.”
Yvonne Fairchild, Tour appointments administrator
Food startup incubator kitchen, Plano, TX
Page migration and redirect mapping for commissary kitchen tours
Order noteNo. 116
“Requests to change the commissary kitchen tours page used to travel by hallway conversation. Now I send the current wording and its replacement, review the preview, and confirm. The follow-up email chains that used to accompany every edit have gone.”
Sophia Collingwood, Facility bookings coordinator
Vegan production kitchen share, Overland Park, KS
Content approvals and change requests for commissary kitchen tours
Order noteNo. 117
“Our follow-ups on commissary kitchen tours used to arrive disguised as brand-new inquiries. The two message types arrive under different subjects, so the sorting is done for us. Our inbox is easier to read, and their morning is easier too.”
Audrey Everhart, Operations supervisor
Catering prep kitchen rental, Green Bay, WI
Returning-customer contact path for commissary kitchen tours
Order noteNo. 118
“I never trusted pageview counts; what I wanted was to know where commissary kitchen tours inquiries began. It shows which page an inquiry started on, not merely how many people visited. Even the first weeks of data sharpened our discussions.”
Julian Selwyn, Business administrator
Overnight bakery kitchen share, Columbia, SC
Basic inquiry source reporting for commissary kitchen tours
Order noteNo. 119
“We asked about the bad day, not the good one: a failed commissary kitchen tours submission. The answer became a published fallback plus a delivery check we can run ourselves. Hoping the form never breaks is no longer the strategy.”
Gopal Sinha, Office manager
Food truck commissary base, Akron, OH
Contact resilience and delivery checks for commissary kitchen tours
Order noteNo. 120
“Previous projects left us a website and a memory; this one left instructions. There is a page inventory, update instructions, and named owners with backups. My cover used it while I was away and needed no extra explanation.”
Valerie Swindon, Site supervisor
Community commercial kitchen, Manchester, NH
Staff handover and maintenance notes for commissary kitchen tours
We are not going to invent an average order value or quote an uplift percentage we cannot stand behind. The honest version is a worked example you finish yourself, with the only real figures being ours.
What you pay
$117 a month on The Line
Plus a $647 one-time build fee, invoiced only after launch.
What is inside that
Build, hosting, domain, SSL, backups, monitoring
Plus 5 revisions a month and 2 researched articles a week.
What you would otherwise buy
Builder subscription, hosting, a writer, a developer
And the hours somebody spends stitching them together.
What it has to return
Your own break-even number
One catering job, a filled station, or a handful of direct orders a week. You know which, we do not.
A catering kitchen asks how many booked events a month cover the fee, and the answer is usually well under one. A commissary asks how many days of an empty station the fee equals, then how much sooner an availability page fills it. A ghost kitchen asks how many direct orders a week it takes, counting the platform commission it does not pay on an order placed through a link it controls. None of those sums need a statistic from us. They need your own average ticket, your own station rate and your own event margin, which you already know to the dollar.
The part worth adding to the sum is the time. Whoever currently maintains the site, writes nothing and fixes links at midnight is doing work that has a real cost, even when nobody invoices for it.
Not a promise about results. A description of what the service has actually been doing, week by week, by the time you stop noticing it.
Week one
Every brand has a page with its own menu and its own delivery links, the service area is written down, and the catering or tour form asks for what your team actually needs. Live in 7 days from the onboarding call.
Month one
A brand gets relisted on a platform, a menu changes for the season, a station frees up. You send a message from the portal and it is live within 2 to 5 working days. Nobody opens an editor and nothing waits for a Sunday evening.
Month three
Researched articles have been publishing every week since launch, so the site has depth around the things people search before they order or before they rent a station. None of them cost you a drafting session.
Month six
Inquiries route into your CRM with their details attached. On The Pass and Head Chef the AI receptionist answers the overnight ones and books tours onto the calendar. The pages that were written in month one are still fast, still correct and still yours.
Nothing in this section claims a revenue, ranking or order figure. Where a number appears, it is a term of the plan you can read in full on the pricing page.
Your site ships with the same policy set this one carries, and a consent banner that actually blocks something. This helps you meet what comes with running a public website. It is not legal advice.
What your forms collect, where it goes, who it is shared with and how someone asks for it to be removed. Written for your operation, not pasted from a generator.
The terms a visitor agrees to by using your site, including anything specific to ordering, quoting or renting space that your operation needs stated.
A list of the cookies the site actually sets, and a banner wired to the scripts, so analytics and marketing tags do not fire until someone agrees.
The standard the build was made against, what we did, and how a visitor reports a problem. Forms with real labels, keyboard operation, visible focus and readable contrast in both themes.
KitchenWebStudio builds and runs websites. We are not a food safety consultant, health inspector or licensing authority, and nothing on a site we build, including its AI agents and its articles, gives food safety, allergen, nutrition or licensing advice. We say so on your site as well as on ours, because a visitor deserves to know where the advice stops.
Our own disclaimer and privacy policy are examples of what yours will look like.
Answered properly, including the two where the honest answer is that something else might suit you better.
Then you are paying commission on every one of them and renting the customer relationship from a platform that can change its ranking or its fees whenever it likes. Your own site cannot replace the apps, and it is not meant to. It gets found on your brand name, sends people to the right platform link for the right brand, and gives you somewhere to send traffic that you actually own.
You can, and for one brand with a stable menu it may be the right call. We say so on the comparison pages rather than pretending otherwise. The plans earn their keep when the site has to carry several brands, change every week and keep publishing content, because that is work rather than software.
Most kitchen sites we take over were built once and then abandoned, which is a maintenance failure rather than a website failure. The difference here is that the updates, the articles and the search structure are a service with a stated turnaround, not a project that finished on launch day.
The onboarding form takes about fifteen minutes and there is one call. After that the site is ours to build and run. If something is missing, we chase it rather than pausing the build, and you can send the rest through the portal later.
That is the assumption the plan is priced around. Five revisions a month are included, a revision can be as large as you like, and each one is completed inside your plan’s turnaround window. Adding or retiring a whole brand is a revision, not a rebuild.
You cancel with the notice in the terms, the domain transfers to wherever you say at no charge, and your content and articles are exported within 14 days. There is no minimum term and nothing is designed to make leaving awkward.
Read the ten comparison pages, including the ones that argue against us
A fully managed, custom-coded website built for how a ghost kitchen, commissary, catering operation or multi-brand group actually runs: fast pages, brand and location pages structured for how you operate, a delivery-platform links hub, and inquiry forms built around stations, dates and covers rather than dining-room ambience. We are not a food safety consultant, a health inspector or a licensing authority. We build and manage the website, nothing more.
7 days on The Line, 10 days on The Pass while the AI Engine is trained on your brands and menus, and 15 days on Head Chef once the Content Engine's first articles are queued. The clock starts at your onboarding call, not at purchase, so the sooner the onboarding form is in, the sooner the site is live.
You fill in the onboarding form, which asks for your brands, your menus, your delivery platform links, your facility details and where inquiries should land. It takes about 15 minutes. If something is missing, submit anyway: you can send the rest by email or raise it in your client portal, and it will not hold up the build. We then run one onboarding call to fill any gaps and agree the launch date.
It is your account with us, and you get it the day your site goes live. From the portal you request revisions, raise a support ticket for anything that needs attention, send us files you still owe us like updated menus or photos, and message our team directly. Everything to do with your site runs through it, so nothing gets lost between shifts. You never log in to the website itself; we handle that side.
All of the United States. The work is remote and the onboarding call happens on your screen, so where your facility sits does not change the build or the price. The markets that come up most often are Texas, California, Florida, New York, Georgia and Illinois, usually for operational reasons: scarce commissary space in one, long delivery radii in another, a heavy winter event calendar in a third.
There are ten comparison pages on this site covering funnels, the GoHighLevel website builder, GoHighLevel AI Studio, WordPress, Wix, Squarespace, Webflow, GoDaddy Website Builder, hiring a freelancer and hiring a marketing agency. Each one names the situations where the other option is the better fit, because you would find those out anyway and it is cheaper for both of us if you find them out now.
A live walk-through of the site you would get, on your screen, in about 30 minutes. Plans from $117 a month, $647 build fee invoiced after launch, live in 7 days.
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