We don’t believe in eliminating jobs — we reassign them. Through our Employee Exchange Program, any team member whose prep hours are reduced is offered a position with The Chef’s Prep, where they continue supporting the same restaurant group’s operations. They simply shift from in-house prep to structured prep under our management.

We understand this kind of change can raise questions — that’s why the program is designed to protect both employees and brand reputation:

• No layoffs or public backlash: Team members stay employed and connected to your brand, avoiding any perception of downsizing.

• Same or better pay: Employees keep comparable pay and gain predictable, steady hours.

• Familiar environment: Most continue prepping the same food for the same restaurant group, maintaining culture and consistency.

• Clear management: The Chef’s Prep handles scheduling, payroll, and training, while aligning 100% with your brand’s standards.

• Job stability, not outsourcing: It’s not about replacing staff — it’s about optimizing where they work so your brand runs more efficiently and sustainably.

This approach ensures no loss of skilled talent, no morale issues, and no reputational risk — just a smarter way to stabilize labor and protect your team as you scale.

Overnight prep means our team completes all your food prep after your kitchen closes, so your staff arrives ready to cook and serve the next day.

We follow your recipes, portioning, and labeling standards to maintain consistency across all locations.

No. Your chefs remain fully in control:

• All prep is documented and verified.

• Photos, portion logs, and batch records are shared daily.

• During the pilot, prep occurs side-by-side so your team can observe, give feedback, and approve every step.

Yes. Our teams follow strict sanitation protocols, including:

• HACCP-compliant prep procedures

• Daily cleaning and sanitizing logs

• Labeling and storage according to FDA guidelines

   Video/photo logs for additional verification
  We also carry insurance and can be listed as an additional insured on your policy if needed.

• Standard rate: 13%-18% of gross sales depending on the plan.

• Pilot guarantee: If we don’t deliver at least 40% in labor cost savings, your final month of the pilot is free.

• No long-term contract required.

• We carry general liability, workers comp, and optional after-hours access riders.

• We can add your location as “additional insured” under our policy.

• Contracts include indemnification clauses to protect both parties.

• Our goal is to reduce your kitchen prep labor by 50%.

• Staff can focus on guest service, line cooking, and final plating.

• We complement your team rather than replace them — your chefs retain full oversight.

• We communicate daily with your purchasing or management team.

• Flexible workflows allow us to substitute items safely while maintaining recipe integrity.

• During the pilot, we test this coordination to ensure seamless handling.

• During the 6-month pilot, we provide weekly Prep Performance Reports tracking:

  • Labor hours saved

  • Reduction in food waste

  • Prep consistency and quality

• After the pilot, you’ll have a clear ROI to make the full overnight model decision.

• Onboarding typically takes 1–2 weeks, including recipe mapping, SOP creation, and initial side-by-side prep.

• Full pilot can begin immediately afterward.