ghost kitchens
Servry gives enterprise food operators one control plane for facilities, staffing, menu deployment, and order routing across every ghost kitchen site — with margin visibility down to the ticket.
Push a new virtual brand to 40 kitchens in an afternoon — recipes, station cards, and channel listings synced across DoorDash, Uber Eats, and your own app.
See prep time, ticket age, and expo bottlenecks per line in real time. Servry flags the station dragging down your fulfillment SLA before the region does.
Route demand to the kitchen with the shortest queue and lowest delivery radius, automatically rebalancing during peak without a dispatcher touching it.
Every hood cleaning, temp log, and health inspection tracked per site, with audit-ready exports mapped to local jurisdictions.
Blend food cost, labor, commission, and rent into one contribution-margin view per brand, per kitchen, per daypart.
Model new sites and brand launches against forecasted demand before you sign a lease or hire a single line cook.
In their words
“We consolidated eleven kitchen management tools into Servry. Menu launches that took two weeks now take an afternoon, and our regional GMs finally trust the margin numbers.”
“Servry's routing engine cut our average ticket age by 31% across the Northeast cluster. The health-compliance ledger alone justified the contract during our last audit.”
“Before Servry we couldn't tell you which virtual brand was actually profitable in which market. Now capacity planning is a board-level conversation backed by real data.”
Arrangements
For operators scaling their first regional network of delivery kitchens.
For multi-brand operators running kitchens across several markets.
For national operators and franchisors with dedicated infrastructure needs.