What makers actually make.
~8 plates
$640
/ mo
~16 plates
$1,280
/ mo
~30 plates
$2,400
/ mo
~60 plates
$4,800
/ mo
It's not the DMV.
STEP 01
Tell us where you cook.
We work out what keeps you compliant in your state — a permit, a registration, or statements you sign — and ask for exactly that. A few minutes.
STEP 02
Get the green light.
No permit required where you are? You're live as soon as you sign. Sent us a permit or registration? A real person checks it, usually within 72 hours.
STEP 03
Open a slot. Start cooking.
Set up your menu, photos, story, hours. Your first dish is what puts you on the map. Plates start moving.
Ten small commitments.
Every order, pickup and message in one place.
Orders arrive in your kitchen with the pickup time and notes. Confirm in a tap, message the customer, and card payments reach your bank on their own.
A verified profile customers trust.
Your verified credential is shown on your profile, every dish lists its allergens, and only customers who picked up an order can review it.
Found by neighbors and local search.
Customers browsing near you see what you're cooking, and your kitchen page is built to show up when people search for home cooking in your area.
Cook for your street or your whole city.
Open your kitchen to everyone, or keep it to neighbors within a few blocks and the people you invite.
Cook when you want.
Block out vacations, busy weeks, holidays. One tap pauses everything.
Stripe pays you automatically.
Direct deposit, a couple business days after each sale. You see every payout, every fee, every plate.
Cook what you cook.
We don't make you offer 'popular' dishes. Your menu is yours.
Your profile, your voice.
Tell your story, post videos, share recipes. Customers want to know you.
A real person, in an hour.
Text the maker-support line. We reply same-day during the week.
Free for in-person orders.
Orders paid in person are completely free. Card payments carry 3% plus Stripe's standard processing fee. No listing fees, no subscription.
It depends on where you cook.
Home-kitchen law is set state by state, and in California county by county. Broadly it comes in three kinds:
1.
Inspected permit — a health department inspects your kitchen and issues a permit (California's MEHKO, Utah, Iowa, most of Canada and Australia). Meals, including meat, are allowed.
2.
Registration + food safety card — register with the state and hold a food handler or manager certificate; no inspection (Arizona, Texas). Perishable food is fine, but no meat, poultry or seafood.
3.
Food freedom — no permit at all; you sign the statements the law requires and sell directly to your neighbors (Wyoming, Montana, Oklahoma, Tennessee and others). Everywhere else, home kitchens sell shelf-stable foods only.
The application reads your address and asks for exactly what applies — and points you to the right agency if you still need a permit. Where one is required, counties typically take 3–8 weeks; some makers have it already.
A few minutes.
One maker-in-the-making.
Tell us where you cook and we'll ask for exactly what keeps you compliant there. No monthly fees, no contracts. Stop anytime.
Start the application →