Multi-brand ghost kitchen and cloud kitchen operators hit a ceiling with generic POS systems and delivery aggregator tablets. When your operation runs three virtual brands out of one kitchen, takes orders from five delivery platforms, and needs per-brand profitability numbers by end of week, the fragmented stack of tablets, spreadsheets, and disconnected tools stops being a workaround and starts costing real money.
Multi-brand order routing that consolidates Uber Eats, DoorDash, Deliveroo, and Grubhub into one kitchen queue, routed by station and brand
Kitchen display systems built for the specific layout and workflow of your facility, not a generic restaurant floor plan
Per-brand inventory tracking that ties stock levels to consumption by virtual concept, not just by location
Brand performance dashboards showing revenue, margin, order volume, and prep time by virtual concept in real time
The problem
Orders coming in across five delivery app tablets, each needing manual entry into your kitchen workflow?
Running multiple virtual brands from one kitchen but unable to see which brand is actually profitable?
Inventory counted by hand because nothing in your current stack ties purchases to per-brand consumption?
Short answer
RaftLabs builds custom cloud kitchen software for multi-brand ghost kitchen operators, cloud kitchen facility managers, and restaurant groups adding delivery-only brands. We ship order routing engines, kitchen display systems, inventory management platforms, delivery aggregator integrations (Uber Eats, DoorDash, Deliveroo, Grubhub), and per-brand analytics dashboards. Most projects deliver in 10 to 16 weeks at a fixed, agreed cost.
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01 Diagnosis
On a Friday night, that isn't a workflow. It's a countdown to a mistake.
Four brands out of one 900 sq ft space. Six tablets duct-taped to a shelf above the pass. Every ticket copied by hand onto a paper docket. Staff toggle between screens, call out orders, and re-enter tickets into whichever system the kitchen can actually act on. During peak service the process breaks down: orders get missed, modifications don't transfer, and the kitchen works from a mental model of what's in flight rather than a confirmed queue. A unified order consolidation layer connected directly to the delivery platform APIs pulls every inbound order into one queue. The KDS shows a single prioritized view organized by station and preparation time, with brand labels keeping each concept's tickets distinct. The outcome is everything in one place.
Volume without margin isn't growth, it's a slow death
Thirty-percent marketplace commissions plus customer anonymity is the margin trap ghost kitchens live in. Operators adding virtual brands do it to increase kitchen utilization without proportionally increasing overhead, but most multi-brand operators have no reliable way to measure whether each concept contributes positively to margin or just adds complexity. Generic POS systems report revenue at the location level, not the brand level. Per-brand reporting that allocates revenue, cost of goods, preparation time, and delivery platform commission by virtual concept gives operators the data to make rational decisions: which brands to promote, which to retire, and where to invest in menu development. The outcome is margin per brand, not just revenue per facility.
Inventory counted by hand because nothing ties orders to consumption
When three virtual brands share the same proteins, sauces, and packaging, a stock count tells you how much of each ingredient remains in the facility. It does not tell you which brand consumed it or whether the consumption rate matches the sales volume for each concept. Purchasing decisions are based on gut feel and end-of-week counts. Operators over-order to avoid running out mid-service, waste climbs, and food cost drifts above target without a clear cause. An inventory system built on a bill of materials for each menu item across each brand deducts the correct ingredient quantities as orders are confirmed, flags shortage risks before service starts, and reports exactly which concept is driving ingredient spend. The outcome is purchasing on usage data, not gut feel.
Customers came in to pick up orders we had no record of
With five platforms and three brands, a single menu change becomes 15 individual updates, each on a different interface, with no confirmation that all platforms are consistent. The exposure is direct: a customer orders a menu item marked available on DoorDash that your kitchen ran out of two hours ago because you updated Uber Eats first and did not get to DoorDash. The order gets canceled, the customer gets a refund, and the platform's reliability metric for your location drops. Add menu-mapping errors that cost real sales and items unlinking from the POS for no reason, and the fragmented stack is actively losing money. A centralized menu management layer connected to all delivery platform APIs pushes price changes, item availability, and removals to every connected platform from one interface, in seconds. The outcome is menus that match the kitchen.
02 What we ship
We connect directly to the Uber Eats, DoorDash, Deliveroo, Grubhub, and Just Eat APIs so every inbound order arrives in one system rather than on a separate tablet per platform. Orders are tagged by brand, channel, and estimated preparation time the moment they arrive.
Routing logic assigns each order to the correct kitchen station based on the dish type, current queue depth at that station, and the target completion time. When two brands share a station, the system sequences preparation to minimize collision without manual coordination between kitchen staff. The outcome is a kitchen that works from one confirmed queue.
A KDS built for a ghost kitchen differs from one built for a dine-in restaurant. There is no table number, no server, and no front-of-house handoff. The display shows the station operator every active order across every brand in the correct preparation sequence, with modifications visible, and a countdown to the courier pickup window.
We build the station layout, the color coding system for brand and urgency, the bump-to-complete workflow, and the escalation logic for orders approaching their pickup window. Screens connect to the order consolidation layer so any update from a delivery platform appears immediately on the relevant station display. The outcome is a station that never waits for a ticket call.
We build inventory systems on a bill of materials per menu item per brand. When an order comes in for Brand A's signature burger, the system deducts the correct quantities of each ingredient from the shared stock pool and attributes that consumption to Brand A's cost account.
Real-time stock levels update as orders are confirmed rather than as ingredients are physically counted. Low-stock alerts fire before service begins when projected order volume for the session would exhaust a shared ingredient. Purchase order generation connects to the consumption data so reorder quantities are based on actual usage rates by brand, not manual estimates. The outcome is stock levels the kitchen can trust.
Menu management across Uber Eats, DoorDash, Deliveroo, Grubhub, and Just Eat from a single interface: price changes, item availability updates, and new product launches push to every connected platform simultaneously. A 45-minute manual process across five platforms becomes one confirmation step.
We build the integration layer on top of each platform's official API so updates are bidirectional. Availability changes triggered by inventory levels in your system push to delivery platforms automatically. Order volume data from each platform feeds back into your analytics layer. The outcome is one menu, everywhere, always current.
Per-brand reporting pulls order volume, average order value, delivery platform commission, ingredient cost of goods, and preparation time into one dashboard for each virtual concept. The numbers are available in real time during service and as daily, weekly, and monthly summaries.
We build the data model to allocate shared costs, ingredient consumption, labor time when tracked, and platform fees against the brand that generated them. Operators see gross margin by brand, not just total revenue across the facility. Comparative views across brands identify which concepts to promote in delivery platform advertising, which to adjust on price, and which to retire. The outcome is brands measured on margin.
Ghost kitchen facility operators leasing kitchen space to multiple food entrepreneurs need a layer of software above the individual operator's kitchen management tools. A facility management platform tracks which tenants are active, what kitchen time each has booked, what equipment is assigned to each station, and what shared resource costs to allocate to each tenant's monthly invoice.
We build tenant onboarding flows, kitchen scheduling systems, shared resource cost allocation engines, and operator-facing dashboards showing facility-level utilization. The facility operator sees all tenants in one view. Each tenant sees only their own operation. Billing connections to Stripe or payment processors automate monthly invoicing against actual usage data. The outcome is a facility that runs like a business, not a building.
The ghost kitchen software decision is usually about dependence: on the aggregator, the tablet stack, and the vendor who won't pick up.
Stay on the platform
Otter, ItsaCheckmate, Deliverect
When your operation fits their model and the support holds up at rush hour.
Build custom
When the aggregator breaks and blames everyone else
Blaming the POS provider while orders vanish. Build the layer you control end to end.
When you can't leave
Menus mangled, cancellation requests unanswered. Owned software has no cancellation ghosting.
When the margin needs per-brand truth
Commissions and shared costs allocated by concept, not pooled and guessed.
Bottom line
Stay on the platform while it fits and the support answers. Build when the vendor's failures cost you sales, or the margin math demands per-brand truth.
04 How we work
05 Track record
08 Why us
09 Questions
Yes. The core architecture for multi-brand ghost kitchen software separates brand identity in the data layer while consolidating orders into a single kitchen queue organized by station and preparation sequence. Each brand has its own menu, pricing, and reporting. The kitchen sees one consolidated queue with brand labels. Reporting splits revenue, margins, and prep times per brand so you can decide which concepts to scale and which to retire.
Yes. Delivery platform consolidation using the official APIs from Uber Eats, DoorDash, Deliveroo, and Grubhub pulls all inbound orders into a single order management layer. Orders route to your KDS by station and preparation priority without manual re-entry. Menu updates pushed to one system propagate to all connected platforms. The fragmented tablet setup disappears.
A focused build covering order consolidation, a KDS, and delivery platform integrations typically runs 10 to 14 weeks. Cost depends on the number of brands, delivery platform connections, and whether the build includes inventory and analytics. Complex multi-facility builds with full inventory and brand analytics are scoped separately. We scope every project before pricing. Fixed cost, agreed before work starts.
Yes. Inventory management for shared-ingredient ghost kitchens ties each menu item to its ingredient bill of materials. As orders come in for any brand, the system deducts the correct ingredient quantities in real time. When a shared ingredient drops below a threshold, both affected brands get flagged. Per-brand consumption reports show which concept is driving ingredient spend so purchasing decisions are grounded in actual usage data.
Off-the-shelf platforms work well when your operation fits the standard model: one facility, one set of brands, delivery platforms the vendor already supports. Custom software becomes the right choice when your operation requires behavior the platform's configuration layer cannot deliver. That includes multi-facility routing logic, a proprietary brand hierarchy, financial reporting structures specific to your investor or franchise model, or integration with a POS or ERP system the SaaS vendor does not support. The decision usually arrives at a specific scale threshold rather than at launch.
Yes. Centralized menu management with delivery platform API connections is a standard part of the order management layer we build. A price change, availability toggle, or new item pushed from your admin interface propagates to every connected platform (Uber Eats, DoorDash, Deliveroo, Grubhub, and others) in one step. The manual 45-minute process across five separate platform dashboards becomes one confirmation.
That's the right question. On a Friday night, the tablet farm isn't a workflow: it's a countdown to a mistake. We design the KDS with your kitchen team: one queue, tickets in the right preparation sequence, brand labels they can read at a glance, and modifications they can't miss. The system goes live on a controlled period with one or two brands first, so the team learns it on real orders without a full-service fire drill. It ships when your kitchen can run a Friday rush on it.
Tell us how many brands you run, which delivery platforms you're on, and where the tablet stack breaks down today. We'll tell you what we'd build and how.
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Proof
Gula reaches 50 Indonesian restaurants in its first month by solving multi-platform order chaos
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