Founding Chef Program: closed. 275 LA chefs locked in 0% for life.

A note from me, CeJay, the founder of Chefry.

Thank you, founding chefs

Chefs, bakers, caterers, and meal prep pros took a chance on a platform they had never heard of. You put up your menus, connected your payouts, and started taking real orders. Some of you sent feedback that turned into features the same week. Every one of you has a permanent founder number, and it will never be reissued. You built this with us, and I do not take that lightly. Congratulations, and thank you.

The program is closed

Founder number 275 was the last one. The cap moved twice as earlier phases filled, and this was the final phase. The program is closed and it will not reopen. Nothing changes for the founders: your number, your badge and your rate are yours for as long as you sell on Chefry.

What founders keep

• 0% commission on services for life. Private chef bookings, catering, meal prep. It never expires and never steps up. Chefs who joined after the program closed pay the standard 15%.
• Pro features included, free, for the first 12 months. The paid Pro tier tools without the subscription, on top of the 0% rate.
• A permanent founder number and badge. Your number on your profile, first come, first kept.

For every chef: 0% on menu orders

0% commission on every menu order. Keep what you earn on pre-orders and pickups. That was never a founder perk, that is just how Chefry works. On pre-order plates your customer pays a flat 5% service fee at checkout and you keep your full menu price, with instant payouts to your bank or debit card.

How it works

Sign up as a provider, set up your menu or services, connect your payout account, and you are live. Customers find you in the marketplace, order and pay up front, and you get instant payouts. If you want the full walkthrough, read how Chefry works or the guide on running paid pre-orders.

Straight talk about money

I want you to know exactly where every dollar goes, because this platform is about you getting paid, not about us. The short version: the small fees that exist cover card processing, the servers and cloud storage that hold your menus and photos, and the texts and notifications that bring your customers back. We wrote it all down in plain English in where Chefry's fees actually go.

Payouts are automatic, and they are instant payouts to your bank account or debit card. You never have to touch anything. More in how chefs get paid on Chefry.

Why I built this

Too many talented cooks are running real businesses through DMs, spreadsheets, and payment apps that were never built for food. You deserve the same tools a restaurant chain has: paid orders before you shop, a prep list, a customer list, and money that shows up on time. That is the whole idea. The founding program was my way of saying the people who showed up early should be treated like it, permanently. The 0% on menu orders is my way of saying the same thing to everyone who comes after.

CeJay Robinson
Founder, Chefry

Keep reading

• Where Chefry's fees actually go
• How chefs get paid on Chefry: instant payouts
• How to sell food pre-orders online
• How to get customers for a home food business