Privacy policy
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.
A website studio that thinks in stations, not templates
KitchenWebStudio builds and manages websites for ghost kitchens, commissary kitchens, catering kitchens and multi-brand operators across the United States, on one monthly fee, with the build fee charged only after the site is live and you have approved it.
What we do, in one paragraph
We build one thing and we build it repeatedly: a fast, custom-coded website for a working kitchen, and then we run it. That means the brand pages, the menus, the delivery platform links, the service area, the inquiry forms that qualify a catering job or a station tour, the hosting, the search structure and the articles that keep publishing every week. You do not get a login, a plugin list or a maintenance job. You get a site that matches the operation and a place to send changes.
We chose this niche because kitchen websites fail in a recognisable way. They are built once, usually by the owner, and then the operation moves on without them: a brand launches, a link changes, a radius shifts, a station opens. Within a season the site describes a business that no longer exists. Almost everything about how we work is a response to that single problem.
- What we sellOne managed website, three plans
- Who forGhost, commissary, catering and multi-brand kitchens
- Wherethe United States
- Plans from$117 a month
- Build fee$647, invoiced after launch
- Live in7 to 15 days
- Revisions5 a month, any size
- Contact
How we work
Six working rules. Each one exists because of something that goes wrong on kitchen websites.
Built around how orders actually move
Pages are organised the way a kitchen already thinks: by brand, by station, by service area, not by the section list a generic template happens to ship with.
Fast on the phone it is judged on
Every page is custom coded and served from the edge, and 90+ PageSpeed is a guarantee in our terms rather than an aspiration.
Managed, not handed off
You never log in to fix anything. Requests go through a client portal and are completed within 2 to 5 working days, whatever their size.
We say what we do not do
We are not a food safety consultant, an inspector or a licensing authority, and we do not build bespoke applications. Saying so early saves everyone a wasted month.
Numbers come from one place
Every price, timeline and term on this site is generated from one data file, which is why the figure in a headline, a table and an FAQ can never disagree.
Plain words, no hype
No transformation language, no invented statistics, no urgency theatre. If a claim has no source, it does not appear on a page we build or on this one.
What we hold ourselves to
These are contractual, not marketing. Every one of them is written into the terms with its conditions attached.
| What | The commitment |
|---|---|
| Speed | 90+ Google PageSpeed on mobile and desktop, guaranteed in the terms for pages we build and host. |
| Turnaround | Every revision completed within 2 to 5 working days of us having what we need, with 5 included each month and $20 flat for each one after that. |
| Launch | 7 days on The Line, 10 on The Pass, 15 on Head Chef, counted from the onboarding call rather than from purchase. |
| Content | 2 researched articles a week on the first two plans and 3 on Head Chef, each 2,500 to 3,200 words, every figure sourced. |
| Local search | A guarantee that the site starts ranking for local searches in your area within 3 to 5 months of launch, or the search work continues at no extra charge. |
| Billing | The $647 build fee is invoiced only after the site is live and you have approved it. There is no minimum term. |
Both guarantees have limits, and we state them rather than hiding them: neither covers changes made by you or a third party, and neither entitles you to a refund. The remedy is the corrective work.Read the terms.
What you can expect, week by week
The part most studios leave vague, because it is the part that costs them something.
You send a change, we do it
Requests go into the client portal, get tracked from submission to done, and are completed within 2 to 5 working days. A revision can be one photo or an entire new brand page with menus; both count as one.
Things get updated without you asking
Technical checks, speed, broken links, uptime and the weekly content run happen on our side. You hear about them only if something needs a decision from you.
A person answers
Email us and you get a reply from a person within one working day. Anything affecting a live site during service hours is treated as priority, because downtime during a rush costs real orders.
Nothing is designed to trap you
No minimum term. Your domain is registered in your name and transfers free. Your content and articles are exported within 14 days if you leave.
Where we work
We work with kitchen operators across the United States, remotely. Prices are in USD, dates and numbers are written the en-US way, and the terms are governed by US law with support hours stated in Central Time. The markets that come up most are Texas, California, Florida, New York, Georgia and Illinois, usually because of something specific about how kitchens operate there.
Service area pages get built for the places you serve, on your own domain, from the list you give us at onboarding. We do not publish thin city pages on this site for searches we have no business answering, and we would not build them for you either.
- TexasDense ghost kitchen clusters in Houston, Dallas and Austin, usually several brands per facility
- CaliforniaCommissary and shared-use space at a premium, so available-station pages get read carefully
- FloridaHeavy catering and event seasonality, with quote requests spiking around the winter calendar
- New YorkSmall footprints, multiple virtual brands per kitchen, delivery radius measured in blocks
- GeorgiaFast-growing delivery-only market around Atlanta with new facilities opening on short notice
- IllinoisCommissary tenants moving between facilities, so tour requests decide who fills a station
- ArizonaLong delivery radii, which makes a clear service area page the difference between an order and a cancellation
- North CarolinaProduction kitchens supplying both retail and catering from one building
What we are not
We are not a food safety consultant, health inspector or licensing authority. We build and run the website. Nothing on a site we build gives food safety, allergen, licensing or nutrition advice, and everything your business is licensed and inspected for stays between you and the authorities who actually cover it.
- We do not advise on what to charge for catering, or what to set a station rate at. Any range shown on a site we build is labelled as illustrative and comes from you.
- We do not build bespoke applications, storefront rebuilds or custom integrations beyond routing your inquiries into a CRM.
- We do not run paid media. We make the destination worth the click and leave the campaigns to whoever runs them.
- We do not maintain a website somebody else built. Migration is a rebuild, and we say so before you decide.
The pages nobody wants to write, written into the build
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.
Terms and conditions
The terms a visitor agrees to by using your site, including anything specific to ordering, quoting or renting space that your operation needs stated.
Cookie policy with real consent
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.
Accessibility statement
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.
The kitchen-specific parts
- Text messaging: where your plan includes the AI Engine, carrier registration (A2P 10DLC) is filed for you, and your forms carry the consent and opt-out wording your own messaging obligations require.
- Allergen and food safety questions are always handed to a person. No page and no AI agent on a site we build answers them.
- Claims about your permits, certifications, insurance or inspection status appear only as you supply them, and stay yours to keep accurate.
- Any illustrative price, range or quote calculator is labelled as a starting point, never as a binding quote.
What we are not
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.
What working with us is like
What kitchen teams say once the site is somebody else's job.
Order noteNo. 201
“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. 202
“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. 203
“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
Why the site looks like a pass line
The design borrows the object it is selling into: a working kitchen. Stations, tickets and a pass line are not decoration, they are the same order an inquiry actually travels through, from intake to a booked tour or a placed order. It is also a fair sample of the standard your own site is built to, since it runs on exactly the same stack.
Questions about KitchenWebStudio
Who actually builds the site?
We do, end to end: the design, the code, the copy, the markup and the launch checks. There is no reseller layer and no handover to a different team afterwards, which is why the same people who built your site are the ones who handle a request in the portal six months later.
What do you need from me during the build?
About fifteen minutes on the onboarding form and one call. The form asks for your brands, menus, delivery platform links, service area, where inquiries should land and who gets notified. If something is missing, submit anyway and send it later; it does not hold up the build.
Do you work with kitchens outside these four types?
The build is shaped for ghost kitchens, commissary kitchens, catering kitchens and multi-brand operators. If your operation is close to one of those, a production kitchen, a food hall unit, a meal-prep business, the same structure usually fits and we will tell you honestly on the demo call if it does not.
Where do you work, geographically?
Across the United States. The work is remote, the onboarding call is on your screen, and the site is built around your facility and your delivery radius. Texas, California, Florida and New York come up most often, but there is no state we do not build for.
Are the articles on your blog written by real people?
The bylines on this site are editorial personas rather than named individuals, and each author page says what that persona covers. Every article is researched, every figure carries a cited source, and anything we cannot source does not get published.
What happens if I am not happy with the site?
The build fee is invoiced only after the site is live and you have confirmed you are satisfied, which is deliberate: it puts the risk on us during the part you cannot control. After that, all sales are final, and the remedy for a problem with our work is us fixing it rather than a refund. The refund policy says this plainly.
Do you take on every kitchen that asks?
No. If a builder, a freelancer or an agency is genuinely the better answer for your situation, we say so on the call, and the comparison pages on this site make the same argument in writing. Selling a managed plan to someone who needs three pages is a bad outcome for both of us.
How do I reach a person?
Email us and a person replies within one working day. After launch, everything runs through the client portal, where requests are tracked from submission to done, and anything urgent is treated as priority.
Photography credits
Every photograph on this site, with its photographer and source. The licence does not require attribution. We credit anyway. The other images on the site, including the salamander mascot, were generated for us: they are illustrations, not photographs of client kitchens.
- Two cooks in black chef jackets working a stainless steel line under a pass shelfRDNE Stock project on Pexels. Pexels licence, free to use.
- Gloved hands lifting a stainless steel strainer over a prep stationMeruyert Gonullu on Pexels. Pexels licence, free to use.
- A kitchen worker in an apron handing over an insulated delivery bagNorma Mortenson on Pexels. Pexels licence, free to use.
- A commercial fryer basket and burner on a shared kitchen cooking stationEngin Akyurt on Pexels. Pexels licence, free to use.
- Catering trays of assorted pastries set out on a service tableVidal Balielo Jr. on Pexels. Pexels licence, free to use.
- Takeout boxes and a drink being packed into a courier bag at a packing stationNorma Mortenson on Pexels. Pexels licence, free to use.
- Three heat lamps over an empty kitchen pass with a ticket spike, a service bell and stacked plates, a cook working the line behindRachel Claire on Pexels. Pexels licence, free to use.
- Gloved hands packing two kraft paper takeout bags on a kitchen counterMikhail Nilov on Pexels. Pexels licence, free to use.
Talk to a person before you decide
See a build for your kind of kitchen, on your screen, in about 30 minutes. If something else suits you better, we will say so.