The first 100 are in. This is for the next 100.

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

Thank you, Founding 100

One hundred chefs, bakers, caterers, and meal prep pros across America 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.

Founding 200 is open now

The first phase filled, so we opened the second and final one. The next spots carry the same founding deal, and when spot 200 is claimed the program closes for good. We are doing this to build density: more chefs in more neighborhoods means more customers finding all of us. It is open to everyone, everywhere in the US, whether you cook plates, bake, cater, or meal prep.

What you actually get

• 0% commission on services for your first year. Private chef bookings, catering, meal prep. You keep all of it. After year one it steps to 5% in years two and three, then 10%. Chefs who join after the program closes pay the standard 15%.
• Menu pre-orders are 0% commission for you forever, like every chef. On pre-order plates, your customer pays a flat 5% service fee at checkout and you keep your full menu price. That is not a founder perk, that is just how Chefry works.
• Pro features included, free. Founders get 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.

How it works

Sign up as a provider and your founder number is claimed automatically while spots remain. 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 paid when the order is done. 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. Once an order completes, your money moves without you touching anything. A bank transfer lands in 1 to 2 business days and is free. Add a debit card and you can cash out in about 30 minutes for a small fee. The full breakdown, including why banks take days and cards take minutes, is 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 is my way of saying the people who show up early should be treated like it, permanently.

If you have been waiting for a sign, this is it. Spots do not reopen.

CeJay Robinson
Founder, Chefry

Keep reading

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