Virtual Cafe Playbook

playbook

CLICK TO VIEW BRAND GUIDELINES AND DOWNLOAD BRAND ASSETS

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VIRTUAL CAFÉ 101 What We Solve For I How and Where We Operate

BESPOKE PROGRAM DEVELOPMENT Tastings I Outfitting I Uniform

CULINARY Menu Strategy I Culinary Delivery I QA & Safety

MARKETING, EXPERIENCE & INNOVATION Menu Templates I Experiential Activations I Innovation

GROWTH & RETENTION Weekly Ops Meeting I Quarterly Business Reviews I Subject Matter Experts

We create the cafe experience, no kitchen required Virtual Cafe allows you to offer food and beverage services with nonexistent or limited back of the house space. With a focus on flexibility, virtual cafe enables you to provide high-quality dining options without the need for an extensive culinary team or a fully-equipped kitchen.

Chef-inspired menus offer appealing choices to multigenerational, diverse, and fluctuating populations, meeting evolving needs for now and the future.

CLICK TO VIEW INTERACTIVE VIRTUAL CAFE TILED PAGE

What we solve for

limited infrastructure

e the b n a c rry-in a c ent e m i f l a p C m l Virtua ution, or a co es. l ic main so ing food serv exist any o t e c n e xperi e é t or f n a e c m e t h s gt nve We brin without the i ne onsite. o space – nce of having e perman

How it works GET THE DETAILS Budget, population, service days, dietary preferences and restrictions.​

MENU COLLABORATION Share sample menus and tweaked to meet your client’s needs.

Where we work

PROGRAM CUSTOMIZATION Customize with add on services such as staff and local restaurants.

ONGOING PROGRAM PERFECTION A single point of contact is always available to adjust and scale the program.

TASTY TASTINGS TIPS Have an upcoming tasting and want to crush the competition?

Click to connect with Kristan!

Proposal Pow-wow Gather 'round and dive into the proposal to spotlight the service.

Chat with the Sales Rep to uncover client WITY. Showtime & Service Plan Roll out the red carpet with staff in snazzy uniforms.

Dazzle guests with a video reel of your team's greatest hits.

Follow the tasting flow and menu like a pro.

Sales Team and Site Leaders join the party and sit with guests.

Menu Magic Craft the menu based on the proposal.

Use display boards to make the food the star of the show!

Show off sample plates for each course.

Shine a light on local and seasonal goodies.

Don't forget those plant-forward options.

Tablescape Extravaganza Create a magical space for each guest with a preset layout.

Use polished risers for plates in the middle of the table.

Smaller portions on a 3-vessel plate for tasting.

Marketing Marvels Roll out the welcome sign and client-specific signage.

Hand out tasting booklets with space for notes.

On-brand signage with allergen info.

Snap pics and capture the fun with designated team members.

Experience Extras Serve a seasonal mocktail to kick things off.

Give house-made client food gifts for a lasting impression.

Set the mood with theme music.

Little touches and notes make it unforgettable. Have a blast!

Send a thank you with photos or a video montage after the tasting.

Outfitting Your Virtual Cafe Need some guidance on smallwares?

Click to connect with Kristan!

Best Practices Include tablescape costs in each contract.

Track activation equipment from day one.

Set procedures for proper handling.

Clean and check tablescape items for damage.

Regular updates on inventory, replacements, and new items to wow guests.

Outfitting Your Virtual Cafe Need to place a smallwares order?

Click to view SS Kemp catalog and contact sskempnaorders@trimarkusa.com

HOT ENTREE

SIDES

COMPOSED SALADS

TOPPINGS

DRESSING VESSELS

OTHER EQUIPMENT TO CONSIDER: SERVING POONS, TONGS, HOT PLATES, CHAFERS, ALTERNATIVE CHAFERS, HOT BOXES, CARTS, SOUP TOURRINES, REUSABLE PLATES AND FLATWARE IF DISPOSABLES NOT BEING USED.

GUEST COUNT

Use this guide to determine quantity of service vessels to purchase and to produce for service.

< 75

75+

250+

500+

SINGLE SIDED

DOUBLE SIDED

DOUBLE SIDED WITH SEPARATE DELI + SALAD

2 DOULE SIDED WITH SEPARATE DELI + SALAD

HOT ENTREE

(6) 2.5qt 4 service 2 backups

(12) 2.5qt 8 service 4 backups

(16) 5qt 12 service 4 backups

(16) 7.5qt 12 service 4 backups

SIDES

(6) 2.5qt 4 service 2 backups

(8) 2.5 qt 4 service 2 backups

(12) 2.5qt 4 service 4 backups

(16) 5qt 12 service 4 backups

COMPOSED SALADS

(4) 112oz 2 service 2 backups

(8) 112oz 6 service 2 backups

(12) 215oz 8 service 4 backups

(16) 215oz 10 service 6 backups

TOPPINGS

1 Set 20oz each

2 Sets 20oz each

2 Sets 20oz each

4 Sets 20oz each

DRESSING VESSELS

1 Set (Suggest 1Creamy, 1Vinaigrette + 1- House Made)

2 Sets (Suggest 1Creamy, 1Vinaigrette + 1- House Made)

2 Sets (Suggest 1Creamy, 1Vinaigrette + 1House Made)

4 Sets (Suggest 1Creamy, 1Vinaigrette + 1House Made)

SUGGESTED SET UP

Need to order a Livecookintable?

Click to contact Ricky

Walk like a Pro Rock those clean, pressed uniforms and aprons.

Personalize with a name tag or embroidery.

Keep a trusty thermometer handy.

Sport a stylish fabric hat or hair restraint.

Slip-resistant safety shoes for the win.

Wear a cut glove for extra protection.

Keep facial hair neatly trimmed.

Ditch the jewelry, except for a plain wedding band.

Always have a writing utensil ready.

A smile is your best accessory CLICK TO VIEW NEWCHEF CATALOG

Need to order uniforms?

Click to contact Josie at NewChef!

Need to order safety shoes?

Click here for a how-to guide!

The SECRET sauce: MEANINGFUL MENU STRATEGY

CLICK TO VIEW

TAB

Smart menu designs include seasonal, regional, and client-approved — with room for feedback Don’t forget to schedule in a Chef’s Table or experiential activation to drive customer and client engagement.

LE

ly Week

Menu

RE

CHEF’S

& MO

ENGAGING EXPERIENTIAL EVENTS

REGIONAL MENUS

RECIPE FOR REMARKABLE CULINARY DELIVERY 2 CUPS STRATEGY

STEP 1 CLEAR CLIENT COMMUNICATION Things may go wrong in transit. lead with honestly, follow with solutions

STEP 2 QUALITY ASSURANCE Trust is built on the temps you track.

SKILL

1 CUP RESOURCEFUL

4 CUPS PASSION

LOVE

STEP 3 SHIFT READY TEAMS Daily preservice, allergen reviews, and polished presentation keep service smooth and guests safe.

STEP 4 RESPECT THE SPACE Leave every site spotless — we’re guests too.

Have a culinary or purchasing question?

Click to contact Chef Robin

QA

SAFETY

COMPLIANCE MIXTAPE QUALITY ASSURANCE’S GREATEST HITS TO PROTECT OUR FOOD, OUR PEOPLE, AND OUR PROMISE. STAY ALERT FOR RED ALERTS — NOTIFICATIONS ON RECALLS FROM FDA, USDA, SUPPLIERS, OR DISTRIBUTORS.

CY, CALL N E G R E OF EM IN CASE

123 ANYWHERE ST., ANY CI WWW.REALLYGREATSITE.CO 91 S. 2 6 0 1 7 7 ENCY SITUATION @REALLYGREATSITE INE : 87

L ISSUES, OR EMERG T O H S I S I S, CONTAMINATION R C S S A COMP ILLNESS COMPLAINT R ANY CALLFO

Have QA questions?

Click to connect with Tatiana!

SAFETY LINE UP Commissary & Delivery Guidelines Deliveries: Contact the Compass QA team before delivering to or from any Compass unit.

Commissaries: Notify QA before using any third-party or Compass commissary. Site visits may be required.

FOOD QUALITY enables our guests to have a consistently high-quality meal each time they dine with us. Whether produced in-house or by a third-party vendor, all foods should meet our Compass quality standards.

FOOD FRAUD addresses our commitment to providing our guests with the products they expect and helps ensure that our ingredients are safeguarded against economically-motivated adulteration. s.

FOOD DEFENSE means that our guests can be assured that the product they receive has been protected again intentional tampering through methods like tamper-evident packaging or storing unattended foods in food lockers.

The ThreE

FOOD

FOOD SAFETY IS NON-NEGOTIABLE. It means having the right processes in place to control biological, chemical, and physical hazards to ensure all food is safe, legal, and compliant with local regulations and industry best practices.

C’s

Client:

If client standards are stricter, follow them.

Community: Follow your local Health Department first — they know your region best.

Compass

When local and client standards aren’t stricter, default to Compass policies.

BRING YOUR O LIFE T MENU

MENU

o ld t o p r in t , b l a it ig d m o Fr e x p lo r e a — l a im in m to t e m p la t e s u n e m f o t, range any forma it f o t d e d e s ig n e. Whether ic v r e s r o s t y le , e k ly m e n u , e w 11 x .5 8 nu it ’s a n , d ig it a l m e e g a n ig s n s t a t io P ID s . board, or

Tap to view and download templates

Anatomy of the Weekly Menu Template 8.5x11 weekly menu

daily specials

add your brand logo here Shortcut to Creative

static weekly section

available in dark mode and light mode

editable featured area CLICK TO SUBMIT A CREATIVE DESIGN REQUEST! Need alternate options?

Submit a design request or click to connect to Tanya!

Experiential Activations

Ready to create unforgettable moments?

Click to contact Ricky!

the FOMO feels Experiential activations go beyond food — they create memorable moments that connect people, celebrate culture, and bring energy to the workplace. These activations turn everyday dining into opportunities for storytelling, surprise, and shared joy. By aligning with cultural moments, National Food Days, and client Employee Resource Groups (ERGs), we create inclusive, high-impact events that boost morale, drive participation, and build a stronger sense of community.

Whether it’s a hands-on workshop like holiday cookie decorating, a surprise pop-up, or a full café transformation, each activation brings our brand to life — creating those “you-had-to-be-there” moments that keep guests engaged and talking. For clients, it’s a powerful value-add that enhances workplace culture, supports employee satisfaction, and reinforces the strength of our partnership.

Chef’s Table

Teaching Kitchen

Culinary Theater beyond plating. Turn the chef’s table into a performance — think cheese-pulling, flambéing, rolling sushi, or making crepes/jianbing to order. Invite guests into the story of the dish.

A guided experience where guests learn culinary techniques, ingredient insights, and recipe how-tos. Led by a chef or dietician, this is about skillbuilding, fun, and connection. Even better, tag in a celebrity chef for star power

Small Business Pop-Up

Hands-on Workshop Interactive, creative, and crowdpleasing — from cookie decorating to bee-hive building to build-your-own BBQ rub. Ideal for themed holidays or cross-collabs with wellness or sustainability groups.

Host local artisans and food makers — think micro-bakeries, hot sauce startups, woman- or minority-owned snack brands. Not just delicious — it shows your clients your commitment to the local economy.

Flash Food Mob Unannounced guerilla-style surprise and delight. Teams table-slam trays of bao buns or chocolate mousse in dining room, ring bells, makes noise, serve guests, and disappear. Creates real-time buzz and serious FOMO.

Station Takeover Transform a station for one day only.

Turn your grill into a bustling fish market or your pizza oven into a Turkish pide kitchen. Lean into the drama of it being “here today, gone tomorrow.”

Live Entertainment Bring in local culture and performance to amplify the food experience — mariachi for Cinco de Mayo, a jazz trio for Mardi Gras, a West African drum circle for Black History Month.

Alfresco Fun

Cafe Takeover

Celebrate outdoors with a floral truck for Mother’s Day, a spring farmers market pop-up, or even an outdoor lemonade & fresh herbs stand. It’s relaxed, seasonal, and highly Instagrammable.

Reimagine the entire space — like a night market for Lunar New Year or a Caribbean street food festival. This is full-sensory: sounds, smells, signage, @REALLYGREATSITE uniforms, and interactive elements.

CLICK TO VIEW

Livecookintable® + Virtual Café: A Match Made for Maximum Flexibility Clients are investing less and less in traditional kitchen infrastructure—and that’s where Livecookintable® delivers a game-changing edge. As a core support system for Krafted Kitchen’s Virtual Café program, this modular, mobile station brings culinary capabilities to spaces once considered off-limits. Whether you’re outfitting a satellite site, energizing a pop-up, or simply making the most of an underutilized corner, Livecookintable® transforms almost any footprint into a functional foodservice hub—fast, flexible, and front-of-house ready.

Why It Works for Virtual Café Programs: Battery-Powered Freedom: Run high-performance cooking stations anywhere—no hardwiring or permanent utilities required.

Minutes to Set Up: Tool-free, snap-in assembly makes setup a breeze —ideal for temporary installs, events, or rotating menus.

Truly Modular: Mix, match, and move pieces to fit your space or service style.

Changeable Cladding: Magnetic panels let you match brand, season, or setting—without redesigning your entire setup.

Compact When Stored: Flat-pack design keeps storage needs low and flexibility high.

With Livecookintable®, the Virtual Café becomes more than a workaround—it’s a dynamic, self-contained solution that brings fresh food to fresh spaces.

Perfect for today’s leaner, smarter infrastructure strategies.

Need to order a Livecookintable?

Click to contact Ricky

REMEMBER

Regular ops calls and QBRs aren’t just meetings—they’re your client retention strategy in disguise.

CLICK TO VIEW SAMPLES AND TEMPLATES

Need to level up the conversation with your clients?

Our subject matter experts don’t just answer questions—they spark strategy.

Robin Hernaez

Culinary + Purchasing

Ricky Postilglione

Experience and Innovation

Tanya Pazdziora

Jayme Fetman

Kristan Tyszkiewicz

Tatiana Lorca

New Business Sales + Retention Support

Tastings, Events, and Programming

Creative Marketing + Meeting Templates

Quality Assurance