Expand Your Brand
The kitchen that lets you sell between events, promotional rate for your first 90 days.
Your pop-ups are selling out.
So why are you only selling when there’s an event? You've already proven that people will buy your food. It's time to expand and meet a higher demand.
Turn your food concept into a delivery and takeout business, without opening a restaurant.
Whether you’re an established food business, a catering company, a pop-up, or you’re launching something completely new…
The Kitchen Terminal gives you the space to test your concept, build demand, and see what the market does with it.
Commit to 20 hours per week after 4:00 PM, and lock in 50% off your kitchen rate for your first three months, plus one hour of cold prep.
You bring the food.
We’ll give you the kitchen.
How it Works
1. Tell us what you’re cooking.
Click the “Get Started” button below and share the concept, who you sell to now (pop-ups, catering, wholesale), and what you want next - delivery, takeout, or both.
2. Get in the kitchen after 4 PM.
You use a licensed commercial space seven days a week after 4 PM, up to 20 hours a week. You bring recipes, product, and packaging. TKT gives you the line, storage, and a place that already meets commercial kitchen requirements.
3. Cook for the week, not just the event.
Prep, pack, and send food out through delivery and pickup so demand doesn’t only exist on event days.
4. Watch what the market does.
Three months at the intro rate is long enough to see if people order when there isn’t a pop-up. Keep what sells. Drop what doesn’t. No lease on a dining room.
5. Stay, scale, or go back to events with more volume.
If it works, you already have a kitchen rhythm. If you only needed a test, you didn’t open a restaurant to find out.
Questions? Contact us.