The New Way to Run Your Kitchen
Plate Club matches you with one of our handpicked kitchen operators. They bring their team, menu, and audience. Turn your kitchen headaches into profit. New food means more customers and more wet sales.
Challenges
Sound familiar?
Underperforming food
Whether running in-house, a tired popup or a dormant kitchen, if your food is underperforming, you're not attracting new customers, increasing dwell time and spend per head. This hurts your profits.
Staffing headaches
Hiring and retaining kitchen staff is expensive and unreliable. Agency fees pile up, no-shows happen, turnover and training never stop.
Stretched too thin
Juggling the bar, the kitchen, customers, staff, and everything in between. Something always slips when there aren't enough hours in the day.
Poor marketing
Little or no food content on socials. No buzz, no new customers discovering you through food. Your kitchen isn't pulling its weight online and it's not driving bums in seats.
The model
What is a kitchen residency?
A residency is a longer version of a popup. You pick a chef or brand who cooks out of your kitchen for 3–12 months.
Your kitchen partner brings
- Their own brand and menu
- An existing following and audience
- Their own kitchen team
- Entrepreneurial drive to make it work
You get
- Your revenue share on food sales
- More wet sales
- New customers who come for the food
- Marketing content and social buzz
- Reduced payroll and kitchen overheads
- Fewer headaches for you or your GMs
Real results
Sun & 13 Cantons
Soho
Fuller's pub launched a viral Cambodian food popup that transformed kitchen revenue.
£4k/week
food sales uplift
“Within 4 weeks of launching, food sales were up over £4k/week. The chef brought their own team, we created a new paired cocktail menu, and had more time to focus on bar and front of house. Rave reviews — booked weeks in advance.”
The Miller
London Bridge
Ex-Patty & Bun founder driving revenue uplift with a burger popup in a popular neighbourhood pub.
15%
sales increase
“It was a stroke of luck to connect with Plate Club. They were reassuring from the start, true to their word when they said they could have a quality kitchen operator on the premises within a very short period of time. Our in-house food sales have increased by at least 15%, which is terrific and of course increases wet sales.”
Rose & Crown
Kentish Town
Neighbourhood pub runs popups that rotate every 3 months, from bagels to burgers to Mexican.
20-30 hrs
saved per popup
“Since partnering with Plate Club 18 months ago, the process has become infinitely smoother. They've saved us countless hours by sourcing the right operators, handling introductions, and managing all the contracts. We've had a seamless rotation of great chefs with no gaps in service.”
“You get much better products and, ultimately, that's what's going to bring people back to your venue. They're not just being paid to make pizzas or burgers — you are getting someone who is invested in the business. It's their brand, it's their product and they care about it.”
30%
avg. sales uplift
4.8
avg. Google review score
300+
vetted vendors on roster
30
days to go live
Our popups have featured in
Getting you live
Step 1
Kick-off call
We discuss your venue's current menu, demographic, data, and what type of kitchen partners could work.
Step 2
List your venue
We go out to our handpicked network of chefs and brands. Interested kitchen partners apply via our platform with links to their Instagram, previous experience, and sample menus.
Step 3
Shortlist your favourites
You choose who you'd like to meet. We speak on the phone to share more detail about potential operators then schedule site visits.
Step 4
Venue meetings
Show shortlisted operators around your site. Get to know each other. Ensure there's good chemistry and your expectations are aligned.
Step 5
Contracting
We help negotiate fair terms using market benchmarks and our no-BS contracts.
Step 6
Go live
We share an ops & marketing plan to ensure the residency launches with a bang. We also offer additional PR and social media. We run a review after 1 month and are here as a point of support throughout.
Common questions
You earn a revenue share on every food order, typically 10–20% of food sales. You take payment from customers as normal and pay your kitchen partner weekly, minus the agreed revenue share. Plate Club charges a small service fee (1–2% of food sales) plus a one-off setup fee. You continue to cover utilities and rates. The more your kitchen partner sells, the more you earn.
No. You choose your partner, agree the terms, and set the ground rules. Your partner takes responsibility for food, kitchen staff, suppliers, food hygiene, and insurance. But it's still your venue. If something isn't working, you tell us and we sort it.
If a residency isn't working, we'll find a replacement quickly. No one's stuck.
Your kitchen partner does. They bring their own team and handle all kitchen staffing: hiring, payroll, HR, insurance. None of that sits on your books.
We can go live in as little as 30 days, but most residencies take a couple of months from first conversation to first service. We present a shortlist of interested kitchen partners within about 5 days, then move through site visits, contracting, and launch planning. We work to your timeline.
Over 300 vetted kitchen partners on our roster across every cuisine: burgers, pizza, fried chicken, tacos, Asian street food, Caribbean, Indian, Mediterranean, and more. We match based on your venue's demographic, location, and the type of food you think will work best.
Many of our partner venues are tied or tenanted. You may need approval from your pub company or landlord, but most are supportive because kitchen residencies increase footfall and wet sales. We can help you make the case.
Get matched with your ideal kitchen partner
Tell us about your venue. We'll get back within 24 hours. No spam. No obligation.
Prefer to chat? Call us on 020 3633 9559