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Project in preparation · Belgium

The chef locks up. The dishes stay.

Lockchef rents self-service refrigerated lockers to restaurants: you sell your own dishes there while your restaurant is closed.

Write to us How it works

How it works

  1. You fill the locker before closing.

    Your dishes, packed and labelled by you, in a refrigerated locker on your shopfront.

  2. Your customers buy while you are closed.

    They choose on the screen, pay by card, and the door opens. Allergens are shown on the screen before payment.

  3. The machine stays ours.

    Breakdowns and technical maintenance are on us. You pay a fixed rent.

The locker is cold: chilled dishes, to reheat at home.

Drawing of a refrigerated locker with several doors against a shopfront. The restaurant's name is written large at the top; the Lockchef name appears only in small print, next to the helpline number.
A mock-up, not a photo. No machine has been chosen yet. On the front, the big name is yours. The texts in brackets will be yours; those on the drawing are in French and Dutch.

Three things we want to say first

Your dishes, your name

It is your locker: your name in large letters, your dishes, your prices. You are the seller.

The machine is our job

The machine stays ours. Breakdowns and technical maintenance are on us; day-to-day cleaning stays with you.

Nothing on your sales

A fixed rent. We take nothing on your sales. Your payment provider charges its commission, as it does on your card terminal.

Who does what

You

  • cook, pack and label your dishes
  • fill the locker and clean it every day
  • set your prices
  • sell and collect payment under your own payment contract
  • answer for your dishes

Lockchef

  • remains the owner of the machine
  • installs it
  • repairs it and carries out technical maintenance
  • answers the helpline for door and payment problems
  • answers for the machine

Lockchef does not cook, fill, transport or sell any dish. The money from your sales never passes through us.

The dish is yours, the machine is ours. Each answers for its own part.

Where the project stands

Lockchef is a project in preparation. Here is where it stands, with nothing rounded up.

  • The company has not been set up yet.
  • No machine has been chosen. It will be tested outdoors before it is placed at a restaurant.
  • Prices are working assumptions. There is nothing to sign today.
  • For the Belgian food safety agency (AFSCA/FAVV), the question is written but not yet asked. Nothing starts without a written answer.
  • For the municipality, the rule differs from one city to the next. We ask in writing before any installation.
  • Nobody can tell you how much you will sell. The calculation is done with your figures, not ours.
  • Cities studied: Ghent, Leuven, Louvain-la-Neuve.

Do you run a restaurant, and does this speak to you?

Write to us:

hello@lockchef.com