What it costs,
and how we earn.
Three components, stated in full before you receive a proposal. What we will not do is quote a fee before we know the site type and the brand set, because the number would be meaningless.
Our fee is not the cost of your kitchen.
Two separate numbers, and confusing them is the fastest way to misjudge this proposition.
Establishment cost
Everything needed to bring the business into existence and to the point of taking orders. Formation and professional fees, permits and registration, brand and menu design, photography, packaging development, platform onboarding, technology subscriptions and recruitment.
Paid by you, to the providers concerned. We coordinate it, we do not mark it up, and you see the invoices.
Capital deployed into the kitchen
Equipment, extraction and fit-out, deposits, opening stock, and the working capital the business needs before platform payouts settle into a rhythm.
This is the largest number by a wide margin, and it is excluded from the base on which our setup fee is calculated. We are not paid a percentage of your combi oven.
A fee charged on equipment and fit-out would pay us more for specifying a bigger line than your menu needs, and a shell build over a commissary bay. That is exactly the incentive we have designed out.
How Akontec is paid.
Percentages and amounts are agreed per venture and confirmed in your order form. The structure below does not change.
Setup fee
A percentage of the establishment cost defined above, with a stated minimum so small ventures remain viable to deliver. Agreed once site type and brand set are fixed.
- Equipment and fit-out excluded from the base
- Stated minimum fee applies
- Rate reduces as establishment cost rises
- Staged against delivery milestones
Management fee
A fixed monthly amount covering the platform desk and back office. Sized to actual scope — brand count, platforms, hours of cover — and reviewed annually.
- Covers our delivery cost, not our profit
- Scope defined in a service schedule
- Service credits if we miss agreed measures
- Notice period both ways
Profit share
A percentage of net operating profit above a threshold agreed at the outset, calculated annually against a defined expense schedule and chart of accounts.
- Nothing due below the threshold
- Expense schedule fixed in advance
- Calculated on agreed accounts, shown not asserted
- Fixed term, not perpetual
Specific percentages, minimums and thresholds are set per venture and are not published here, because a single published number would be wrong for most readers. They appear in full in your proposal before you commit, and do not change afterwards without your written agreement.
How and when the setup fee is paid.
Staged against delivery, with a retention released only after the kitchen is actually taking orders.
| Stage | Share | Released against |
|---|---|---|
| On signing | 40% | Order form executed, city, cuisine and brand research begins |
| On site secured | 30% | Entity formed, site secured with all four checks cleared, permits lodged |
| On readiness | 20% | Kitchen fitted and certified, staff onboarded, brands live on the platforms |
| Retention | 10% | Released 30 days after the first order, against the acceptance criteria in your order form |
Paid by you, at cost
Permits, professional fees, contractors, equipment, photography, packaging and technology subscriptions are paid by you directly or reimbursed at cost against invoices. We do not mark them up and take no commission from suppliers we introduce.
If a supplier offers us a referral fee we tell you and credit it against your fee. That is written into the agreement.
Exit is defined before you start
End the engagement during setup and you pay for stages completed, nothing further. End the management agreement after launch and you keep the company, the lease or licence, the equipment, the brands, the recipes, the platform accounts, the customer data and every document.
Platform accounts and brand ownership transfer to your control rather than being retained by us. There is no lock-in and no clause that makes leaving expensive.
Get the numbers for your venture
Bring your capital range, target city and the cuisine you have in mind. We come back with the fee, the establishment budget and the capital requirement, itemised.