Main course
The signature dish. The reason they pull up a chair.
ONE ITEMTWENTYNINE PALMS, CALIFORNIA · COMING SOON
Your restaurant.
By the day.
Chefs, cooks, and caterers: bring your ingredients, your knives, and your team. You cook. You clean. You get paid after all sales are finalized.
STILL SIMMERINGChef applications & operating dates open soon.
MAIN COURSE+SIDE ORDER+DESSERT+DRINK
A ROTATING RESTAURANT
A place to cook.
Room to grow.
Turn your cooking into a restaurant service without a lease or huge upfront costs. The Combo Kitchen provides the venue, kitchen, dining room, and customer payment system.
You bring the ingredients, knives, and team. Run your service, clean up afterward, and receive your sales share once all sales are finalized.
ON THE HORIZON
Your next restaurant day starts here.
Chef applications and operating dates open soon. Explore the model now and plan your four-item menu.
Explore the restaurant calendarPLAN YOUR OPERATING DAY
Choose your day.
Build your service.
Monday–Friday: $300 per day. Saturday–Sunday: $525 per day. Select a date to see its day fee. A 15% revenue share applies to every operating day.
Dates shown are for browsing. No chef dates are published, and reservations are closed.
Pick a day to explore.
The first chef lineup is still simmering.
FOR CULINARY ARTISTS
Your food.
Your story.
Your restaurant day.
No lease. No huge upfront costs. Book a restaurant day and put your food in front of customers. Bring your ingredients, knives, and team; take care of cooking and cleanup. We collect all customer sales and pay your share after all sales are finalized.
Chef applications open soon$300Weekday · Monday–Friday / day
$525Weekend · Saturday–Sunday / day
15%Combo Kitchen’s revenue share
85%Chef’s sales share, paid after all sales are finalized
The $300 weekday or $525 weekend day fee is separate from the 15% revenue share. The Combo Kitchen collects all customer sales; chefs do not collect payments directly.
Bring your story.
Create a profile with your photo, biography, business details, and the culture or experience behind your cooking.
Prepare your documents.
Submit the required credentials and insurance for review before an operating date can be approved.
Make your four count.
Name and describe your main, side, dessert, and drink. Choose an available operating date and pay the day fee when reservations open.
Cook. Clean. Get paid.
Bring your ingredients, knives, and team. Cook and serve your menu, then clean the space. Your 85% sales share is paid out after all sales are finalized.
What should chefs have ready?
Your name, business name, email, phone, profile photo, biography, and chef story.
Required documents may include government ID, food handler and manager credentials, business license, seller’s permit, liability insurance, additional insured documentation, and applicable San Bernardino County health documentation. Final requirements will be provided when applications open.
Keep expiration dates handy. Document uploads and review will open with the chef application portal.
MORE THAN A SINGLE SERVICE
Build your name.
One service at a time.
Test your concept, introduce your cooking to new customers, and build your business one operating day at a time. No lease or huge upfront costs.
Completed appearances will become part of each chef’s portfolio, with past menus, recaps, and galleries. Reviews will come from verified paying customers.
GOOD THINGS TAKE A LITTLE HEAT
Let us cook.
Your next restaurant day is getting ready.
Chef applications, reservations, and payments are closed for now.
PART OF THE NEIGHBORHOOD