KITCHEN PARTNERSHIP
Keep food available without carrying the full kitchen burden.
A kitchen concession model for venues that want food in the building, but do not want to carry the full pressure of chef staffing, food purchasing, stock control and day-to-day kitchen operation.
Commercial position
Venue share starts from around 8% of food turnover.
Final terms are agreed after a site assessment and depend on kitchen condition, equipment, utilities, setup cost, reporting and operating risk.
Why It Matters
Food turnover is not the same as food profit.
When a venue runs food in-house, it also carries kitchen wages, employer PRSI, food purchasing, stock risk, utilities, cleaning, equipment pressure and daily kitchen issues.
A concession model normally has a lower upside than a successful in-house operation, but it also removes much of the food-side operating burden from the venue.
Illustrative Estimate
Owner-operated kitchen vs kitchen concession
| Weekly food sales | Owner runs kitchen | Kitchen concession |
|---|---|---|
| €8,000/week | -€10k to €47k/year | Indicative venue income starts from around €33k/year |
| €10,000/week | €53k to €113k/year | Indicative venue income around €52k/year |
| €15,000/week | €58k to €178k/year | Indicative venue income around €94k/year |
| €20,000/week | €39k to €217k/year | Indicative venue income around €156k/year |
Figures are estimates only. Owner-operated figures assume 9% VAT from 1 July 2026, food cost at 28%–30% of net sales, realistic kitchen staffing, employer PRSI and indicative kitchen running costs. Actual figures depend on the venue.
Venue Share
Clear enough to discuss. Flexible enough to be fair.
Venue share starts from around 8% of food turnover.
Final terms are agreed only after the kitchen has been reviewed. The percentage depends on kitchen condition, setup cost, utilities, equipment, staffing requirement, food sales reporting, settlement structure and operating risk.
Who Handles What
Simple responsibility split
Venue provides
- Kitchen space
- Existing working kitchen equipment
- Utilities included in agreed venue share
- Customer cutlery and FOH supplies
- Menu printing and venue-side photo support
- Clear daily food sales report
- Weekly settlement
SentinelOps provides
- Kitchen team and wages
- Food purchasing and suppliers
- Menu design and food structure
- Food-side kitchen operation
- Plates, mayo / ketchup sachets and dish sauces
- Kitchen tools and cleaning products
- Stock control and food-side HACCP routines
Agreed before launch
- Setup period
- Major equipment replacement
- Canopy / extraction cleaning
- Grease trap
- Advertising spend
- Staff food price
- Functions, events and insurance position
Suitable for
- Pubs or venues with an existing kitchen
- Food sales that are weak, inconsistent or underused
- Owners who do not want to employ a full kitchen team
- Venues that can provide clear daily food sales reports
- Venues open to structured weekly settlement
Not suitable for
- No clear food sales reporting
- Kitchen equipment not usable
- Informal trial only
- No weekly settlement
- Heavy equipment investment with no agreement
- Food expected without basic venue support
Process
From enquiry to launch.
Venue, kitchen, equipment and current food position.
Kitchen condition, reporting, utilities, storage and setup risk.
Venue share, setup period, responsibilities and settlement terms.
Menu, suppliers, staff, routines and food service go live.
After You Contact Us
What happens next?
We look at the basic venue details, kitchen position and whether the enquiry is likely to be suitable.
If it looks workable, we arrange a call or message exchange to clarify the kitchen setup and commercial expectations.
A site visit checks equipment, reporting, utilities, storage, workflow and setup risk.
Where appropriate, financial comparison and commercial responsibility terms can then be shared for serious discussion.
Next Step
Request a Kitchen Partnership Review
Detailed financial comparison and commercial responsibility terms are available after an initial discussion or site review.
Request a Review