Kitchen terms

1. Accepting these terms

• You accept these terms by ticking I agree on your kitchen page before your first offer, or by signing them. Whoever accepts must be allowed to sign for the business.
• Applying on the For chefs page doesn’t create an account, bind either of us or promise you any craves. These terms start when you accept them, after we’ve said yes to your kitchen.
• Everyone on your team who signs in to your kitchen page uses it under these terms. You’re responsible for what they do there. Tell us when someone leaves and we’ll remove their access.
• We keep a record of who accepted which version, and when. You can ask for a copy at any time.

2. What each of us does

You are an independent business. You decide what you cook, how and with whom. You buy the ingredients, cook, pack and hand over the food, and you’re responsible for doing that safely and legally. You’re the seller of the food to the customer.

Cravable runs the website and the service around it. We show craves to kitchens that cook their cuisine within reach, review and publish offers, take reservations and payments for you (section 8), send customers their updates, answer their questions and complaints, give the refunds our Terms of Service promise, and pay you.

We aren’t partners, a joint venture or a franchise, and you aren’t our employee. Neither of us can make promises for the other, except that we take customers’ reservations and payments for your offers as section 8 says. Cravable doesn’t cook, store or deliver food. While Cravable is pickup only, customers collect their meals from you.

Nothing here is exclusive. You can sell anywhere else, and Cravable can work with other kitchens, including ones that cook the same dishes. We don’t promise any number of craves, reservations, sales or customers.

3. Who can cook on Cravable

Three kinds of kitchen can cook on Cravable, each only within what its permit or registration allows.

A restaurant or commercial kitchen, including a chef cooking in a permitted commercial kitchen

The health permit for where you cook, proof of the insurance in Schedule A, and a test dish

A home kitchen with a permit (in California, a Microenterprise Home Kitchen Operation, or MEHKO)

Your permit, Cravable’s registration with your county where the law needs one, and a test dish. Addendum C applies.

A cottage food operation

Your Class A registration or Class B permit and the list of products it covers. Addendum B applies.

A test dish is one dish cooked for Cravable to taste before your first offer goes live.

• Be accurate. Tell us your business’s legal name and who owns it, where you cook, where customers pick up, and your permit or registration: its number, who issued it, what it covers and when it ends.
• We check. You let us check these with the agency that issued them, and show customers what the law asks us to (a home kitchen’s permit number, for example). Our checks aren’t an inspection and don’t approve your food.
• Your own permit. A shared kitchen’s permit, a business license or another person’s permit doesn’t cover you. Cook only at the locations we’ve approved, and don’t have another business make an order for you without our written OK.
• Keep it current. Keep your permits, training and insurance up to date. When one ends, your kitchen is paused for new offers until you send a current one.
• Tell us within 24 hours, and stop selling what’s affected at once, if a permit lapses, is suspended or restricted, an inspector orders you to close or finds a serious problem, your insurance ends, or your business changes owner or location.
• Not on Cravable: alcohol, cannabis, CBD, raw milk, or anything your permit doesn’t cover.

4. Your kitchen page

• Cuisines and reach. Pick up to [7] main cuisines you cook, and how far you reach: 5, 10 or 25 miles, as the crow flies from your kitchen’s area. Craves of those cuisines within reach come to your Requests on their own. We may also invite you to a crave ourselves; it reads Invited by Cravable.
• Requests. A request shows the crave’s brief: its area, the date and portions people would like, the budget, the heat, the diets its starter needs, and its dish card (what’s in it, what to leave out and the questions the customer asked). It never says who joined. Reply by the time it shows, or decline it, with a reason if you like. A request you don’t answer within 48 hours is declined for you.
• Your sign-in. Keep it private, and tell us at once if someone else may have used it.

5. Offers

What you set. Each offer is yours. In it you set and approve:

• where you cook and where customers pick up,
• the recipe: its name, the portion, the ingredients and allergens (or none known), and any diet you promise (Halal, Kosher, Vegan or Vegetarian), with who certifies it if anyone does,
• the price per portion, the minimum to cook and the most you can make,
• your pickup hours, in half hours, and if you like the most portions a half hour,
• how soon before each pickup its orders close, from 30 minutes to 12 hours (your cutoff),
• how near your hours customers may ask you for a time.

The site’s limits. Your kitchen page keeps each offer within Cravable’s current limits and shows them as you fill it in. Today: at least $1 a portion; a maximum no lower than the minimum; pickup hours between 10 AM and 10 PM, at most 8 hours a day, on days within the next two weeks, the first a day to 5 days away; and a cutoff from 30 minutes to 12 hours, on the half hour.

Make it accurate. Everything in an offer must be true and within your permit and your capacity.

• List each of the major food allergens the dish contains (milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame), and write none known only if that’s so.
• The allergens on an AI dish card are a guess for you to check, never your answer.
• Promise a diet only if this recipe and your kitchen keep it every time. Halal and kosher need a real basis, and you must follow the laws on those words (in California, Penal Code sections 383b and 383c). Customers see your promise as a solid stamp with a tick, with your name behind it. Cravable doesn’t certify diets.
• Never say a dish is free of an allergen, or safe from cross-contact, unless you have a reliable basis.

Review. An offer stays hidden until Cravable publishes it. We may ask you to change it, or decline it, for safety, legal or quality reasons, or if it doesn’t fit the crave. Publishing it doesn’t mean we’ve checked that it’s safe or legal: that stays with you.

Before it’s published. Saving a recipe records your approval of it. Sending an offer locks that version of the recipe. You can withdraw the offer until we publish it.

Once it’s published, customers rely on it as it is, so you can’t edit it.

• If a customer asks you for a time near your hours, answer within 12 hours. Open opens that half hour to everyone; no answer counts as Can’t.
• If something that matters to customers has to change (the dish, a key ingredient or allergen, the portion, the price, the day or the place), tell us at once. We ask the customers. Anyone who says no, or doesn’t answer by the deadline we give them, is refunded.
• Joins, interest and reservations aren’t sales. Rely only on what Cravable confirms.

6. From reservations to pickup

• Reservations. While an offer takes reservations, customers’ cards are held, not charged. Reservations close when your first pickup’s orders do. Customers who joined the crave with a card have their portions reserved once we publish your offer, if its price is within what they agreed. If they already make your minimum, we collect their payments at once, and your meal can be confirmed as soon as your offer is published.
• Confirmed. When reservations reach your minimum, we collect the payments. Your meal is confirmed once enough payments have succeeded to meet the minimum, and we tell you. Spending on ingredients before that is at your own risk.
• Confirm anyway. Short of your minimum, with one reservation or more, you can confirm the batch anyway until reservations close. We then collect the payments, and the portions reserved then are your minimum from that point.
• Missed minimum. If the batch misses its minimum and you don’t confirm it anyway before reservations close, or not enough payments succeed by the deadline we set, we cancel it, release the holds and refund anything collected. No fee is due on a failed batch, and you owe nothing for it.
• Cancels. Customers may cancel a reservation or an order up to 12 hours before its pickup, so one placed later can’t be cancelled. We tell you of each, with that day’s new count. A cancelled order comes off your count, and you aren’t paid for it. A confirmed meal stays on even if cancels take it under your minimum: you cook the final count.
• Your count. Each pickup’s count is set when its orders close, at your cutoff before it.
• The packet. A confirmed meal’s production packet appears on your kitchen page 12 hours before its first day’s last pickup, or once the meal is confirmed if that’s later, with the orders so far: how many portions, for which half hours. Orders that come after join it. Acknowledge it within 12 hours, or we pause the batch and contact you.
• More orders. Once a meal is confirmed, customers can order the portions left, up to your maximum, paid at once, until your cutoff before each pickup.
• Ready on time. Have each order ready, safely packed and labeled with its pickup code, for its half hour, with storage and reheating instructions.
• Handing over. Check the customer’s pickup code on your kitchen page, and mark an order handed over only when it is. You see each order’s code, portions and half hour, and the customer’s first name unless they chose the code only.
• No-shows. Keep an uncollected order safely until your hours end that day. After that it counts as missed and you may throw it away. A customer who comes later with their code while you’re open can still collect it. If the order was ready and safe on time, you’re paid for it.

7. If you can’t cook a confirmed batch

• Once a batch is confirmed, you must make it. If something makes that impossible (illness, a broken oven, a supplier problem, an inspector’s order), tell us at once by phone and email, before its first half hour.
• We cancel what you can’t make and refund those customers in full. You’re not paid for cancelled orders.
• If it happens more than once, or without a good reason, we may pause your offers or end these terms.
• Never hand over food you think may be unsafe, even if that means cancelling.

8. Payments and payouts

• We collect for you. You appoint Cravable as your limited agent to take customers’ reservations and payments for your offers through our payment provider, and to give refunds under these terms. Once a customer has paid Cravable for an order, they’ve paid you for it: you can’t ask them for more, even if a payout to you is late.
• Your payout account. Payouts go through [Stripe Connect]. You set up a payout account with Stripe and agree to its terms. Stripe may ask you for identity, bank and tax details, which go to Stripe; we see whether your account is ready, not your full bank details. We don’t keep customers’ money in an escrow or trust account.
• When. We pay what each batch earned [7 days after its last pickup day], less our fee and any adjustments under section 9, with a statement: what customers paid for food, credits and discounts Cravable paid for, our fee, refunds, adjustments and what you get.
• Holding back. If a customer complaint about a batch is open, we may hold back the amount it could cost, not the whole payout, until it’s settled. We’ll tell you how much, why and until when.
• If you owe us. If you owe Cravable money under these terms, we may take it from your next payouts with a statement showing why, or send you an itemized invoice payable within 30 days. We never take money from your bank account without your separate authorization.

9. Fees, credits, refunds and taxes

• Our fee is [15%] of the food price of each portion you sell (not tax, tips or delivery), taken from your payout. There are no sign-up, listing or monthly fees, and no fee on interest, joins or failed batches. [Card processing fees are paid by Cravable.] Schedule A sets your exact terms.
• Before you publish, your kitchen page shows the price, the minimum and your estimated payout after our fee.
• Credits and discounts. Credits and discounts Cravable gives customers, such as Give 10%, get 10% and the first order offer, are paid by Cravable. You get your full price, and our fee is worked out on it.
• Refunds. Cravable refunds customers as our Terms of Service and the law require, without waiting for you. Between us:
  • Your fault (an order you cancelled or didn’t have ready, wrong or missing food, an allergen not listed, food that isn’t safe or isn’t as described): you bear the refunded food price, and we give back our fee on it.
  • Our fault (a charge in error, a mistake in how we showed your offer) or a goodwill refund we choose to give: Cravable bears it all.
  • A customer who didn’t collect a meal that was ready and safe: no refund is normally due, and you keep your payout.
  • Unclear: we look at the evidence with you, share it fairly, and explain before anything comes off your payout.
• Card disputes. If a customer disputes a charge with their bank, we tell you and ask for what we need to answer it. A dispute alone isn’t proof of your fault, and it’s shared as refunds are.
• Taxes. [Cravable collects sales tax from customers and pays it to the state where the law makes Cravable the marketplace facilitator.] You’re responsible for your own income tax and your business’s other taxes. Stripe may send you a Form 1099-K, and we give you the records you need.
• Questioning a statement. Email [kitchens@cravable.ai] within 30 days of a statement. A person reviews it and replies within 15 business days. Amounts nobody disputes are paid on time meanwhile. This doesn’t take away any legal right.

10. Customer information

• Use what you see about customers only to make and hand over their orders, answer their questions about them, deal with a safety issue or complaint, or meet a legal duty.
• Don’t sell it, use it for marketing, add customers to a mailing list, or contact them outside Cravable about anything else unless they ask you to.
• Show it only to people on your team who need it, protect your devices and sign-in, and delete copies you no longer need within 90 days after pickup, unless the law makes you keep them.
• Tell us within 24 hours if customer information may have been seen by someone who shouldn’t have, and help us deal with it.
• Send us any request from a customer to see or delete their information.

11. Food safety, complaints and recalls

• Follow food safety law: safe sources, a clean kitchen, trained and healthy staff, allergen control, time and temperature control, safe packaging and the labels the law asks for.
• Tell us within 24 hours, or sooner if the law asks, about a suspected foodborne illness, a serious allergic reaction, contamination, a recall, or an inspector’s contact about food sold through Cravable. Stop selling what’s affected, and keep the records: ingredients, suppliers, the batch and who was served.
• We tell you about complaints about your food and give you a chance to answer. While we look into a credible safety concern, we may pause your offers, tell affected customers and health officials, and give refunds. Neither of us hides a safety problem or stops the other from reporting one.
• Each of us pays for a recall or a safety response to the extent it was our fault.

12. Your name, photos and recipes

• You keep your business name, logo, photos and words. You let Cravable show them on Cravable, in shared links and in search results, and use them to promote your offers, for as long as you cook with us. We won’t change what you say about ingredients, allergens or diets without your OK.
• Your recipe and the way you cook stay yours. We publish only what customers need: the dish, the portion, the ingredients, allergens and diets. We won’t use your recipe to train AI models, or in unrelated marketing, without your written permission.
• A crave’s AI illustration is labeled AI illustration, and customers are told you make the meal, so it may not look exactly like it.
• Your photo of a dish. An offer can carry your own photo of the dish as you make it, with nobody in it. It must be yours to share and show the dish fairly: no stock photos, other kitchens’ food or AI pictures. Cravable checks it with the offer and may send the offer back for it. Once the offer is approved, the crave shows it in place of the AI illustration, labeled as your photo. We keep it as a WebP picture, without what the camera wrote into it, such as where it was taken.
• Nobody owns a traditional dish: other kitchens may make the same one.
• Don’t suggest that Cravable, a health department or a certifier approves something they haven’t. Using the Cravable name in your own marketing needs our OK; Find us on Cravable with a link is always fine.

13. Confidentiality

Each of us keeps the other’s non-public business information (fees, statements, customer information, plans and Cravable’s software) confidential and uses it only for these terms, for 3 years after they end, and for as long as the law asks for customer information and trade secrets. This never stops anyone reporting to a regulator, warning customers about a safety risk, or talking about fees as the law allows.

14. Insurance

• Carry the insurance the law requires and what Schedule A sets for your kind of kitchen, covering the food you sell through Cravable. Send us proof before your first offer and whenever it renews. If Schedule A says so, add Cravable as an additional insured for claims caused by your food.
• Cravable’s own insurance: [what Cravable carries, or “Cravable doesn’t yet carry insurance that covers the food kitchens sell”].

15. Claims from others

• You’ll defend Cravable, and pay what it’s ordered to pay or reasonably settles for, to the extent a claim by someone else comes from your food, how it was made or sold, an ingredient, allergen or diet claim, your content, how you handled customer information, your staff, or your breaking these terms or the law.
• Cravable will do the same for you, to the extent a claim comes from Cravable’s charges, how it handled personal information, its software or content, or its breaking these terms or the law.
• Neither of us covers the other’s share of the fault. Whoever is protected tells the other quickly and helps; nobody settles a claim in a way that admits fault for the other, or binds them, without their written OK.

16. Limits on liability

Neither of us is liable to the other for indirect or consequential losses, like profit from sales that didn’t happen. Each of us is liable to the other under these terms for no more than the greater of $5,000 or the fees you paid Cravable in the 12 months before the claim.

These limits don’t apply to money owed (payouts, refunds and fees), claims under section 15, fraud, gross negligence or deliberate wrongdoing, death, injury or damage to property, misuse of personal or confidential information, infringement, or anything else the law doesn’t let us limit. Nothing here limits a customer’s rights.

17. When things are out of our hands

Neither of us is responsible for a failure caused by something we couldn’t reasonably prevent, like a power cut, a disaster or a provider’s outage, if we tell the other quickly and do what we can. It never excuses paying what’s owed, refunding customers or food safety duties.

18. Pausing and ending

• Either of us can end these terms with 14 days’ notice by email.
• You can ask us to take your offers down at any time, and we do it within 3 business days. Open batches are cooked, or cancelled and refunded, first.
• We may pause your offers or payouts at once for a credible safety risk, fraud, a lapsed permit or insurance, a security problem or a legal requirement. We tell you why, and what’s needed to lift it.
• For anything else that can be fixed, we tell you in writing and give you 10 business days to fix it before ending these terms, unless harm is ongoing.
• Ending doesn’t cancel confirmed batches: they’re cooked, or cancelled and refunded. We pay what’s owed with a final statement, and you can ask for your records.
• What has to outlast these terms does: money owed, refunds, taxes, confidentiality, customer information, sections 15 and 16, and disputes.

19. Changes

We email you at least 30 days before we change our fees or anything else that matters to you, and you accept the change before your next offer. Offers already published keep the terms they had. You can stop making offers instead. A change the law forces may come sooner, with notice as soon as we can give it. Our help pages can explain how things work, but they can’t add fees or take away your rights.

20. Disputes

• Tell us in writing, and we’ll both try to sort it out within 15 business days. This doesn’t stop urgent court orders or any filing deadline.
• California law applies. Disputes go to the state or federal courts in [county], California, or to small claims court. There’s no arbitration and no jury waiver. Each of us pays our own lawyers, unless the law or a court says otherwise.

21. The rest

• Neither of us can hand these terms to anyone else without the other’s OK, except to a buyer of the whole business that takes on everything in them. A change in your ownership or location still needs our check. If Cravable becomes a new company, we’ll ask you to accept these terms with it.
• These terms, Schedule A and any addendum are the whole agreement. If they conflict, the law comes first, then an addendum on its own subject, then Schedule A, then these terms. Nothing here reduces customers’ rights under our Terms of Service.
• If part of these terms doesn’t hold, the rest still does. Not enforcing something once isn’t giving it up.
• Notices go by email to the addresses in Schedule A, and urgent safety notices by phone as well. Accepting electronically counts as signing.

Schedule A: your details and commercial terms

One per kitchen, filled in before your first offer. Every line must be filled in or marked not applicable, with a reason. The brackets are Cravable’s proposed defaults.

Cravable

• Legal name and form, mailing address
• Contact for kitchens: [kitchens@cravable.ai]; urgent phone: [number]

Your kitchen

• Legal name and form; public name; who accepts for you and their role
• Business address; where you cook; where customers pick up
• Kind: restaurant or commercial kitchen / home kitchen (MEHKO) / cottage food, Class A / cottage food, Class B
• Permit or registration: number, who issued it, what it covers, when it ends; checked by Cravable on [date]
• Seller’s permit, if you have one
• Contact for orders, and an urgent phone

Fees

• Cravable’s fee: [15% of the food price]
• Card processing fees: [paid by Cravable]
• Card fees on refunds and disputes: [Cravable’s when it’s our fault, a failed batch or a customer’s cancel; yours when it’s your fault]
• Other fees: [none]
• A pilot discount, if any, and when it ends: [none]

Payments and taxes

• Payment provider: [Stripe Connect]
• How Cravable and your name appear on customers’ card statements: [to be decided with Stripe]
• When we pay: [7 days after a batch’s last pickup day]
• Money held back beyond section 8: [none]
• Who collects and pays sales tax: [Cravable, as marketplace facilitator, once confirmed by a tax adviser]

Insurance

• Restaurants and commercial kitchens: [general liability including products, $1,000,000 a claim and $2,000,000 a year, with Cravable as an additional insured]
• Home kitchens and cottage food: [to be set with an insurance broker]

Switched on for you

• Terms of Service and Privacy Policy versions your customers accepted: [versions]
• Delivery: [off]
• Addendum B: [yes/no]; Addendum C: [yes/no]
• Approved by, and date

Addendum B: cottage food operations

1. What you sell. Only the foods your Class A registration or Class B permit covers, from California’s list of approved cottage foods, and only in the ways your registration or permit allows. Cottage food doesn’t cover hot meals or anything that needs a fridge to stay safe.
2. Labels. Every package carries the label California’s cottage food rules require, including Made in a Home Kitchen, your registration or permit number, the county that issued it, the ingredients and the allergens.
3. Your sales limit. You’re responsible for staying within your yearly sales limit across everywhere you sell, and for stopping offers that would take you over it. Cravable’s numbers aren’t your total.
4. What customers see. Your offers say Cottage food and show your registration or permit number and county.
5. Delivery or pickup elsewhere needs its own check before we allow it.

Addendum C: home kitchens (MEHKO)

This addendum, and any home kitchen’s offers, stay off until Cravable has done everything the law asks of a website that lists home kitchens in your city or county, and has told you so in writing.

1. Before you’re listed, we check that your city or county allows home kitchens, that your permit is current and covers what you’ll sell, and that Cravable is registered with your county as an internet food service intermediary where the law requires it.
2. What customers see. Your offers say Made in a home kitchen and show your permit number, the agency that issued it and how to contact it.
3. Your address. Customers see your pickup address only once they’ve reserved or ordered.
4. Limits. Stay within the meal and sales limits of your permit and the law, counted across everywhere you sell. Tell us if you’re close, and we’ll keep your offers within what’s left. Hand food over only as your permit allows: no third-party delivery. Don’t describe it as catering.
5. Complaints and reporting. We send you food safety complaints about your kitchen, and report to your county what the law asks of us, such as several separate complaints in a year, with your permit details and, in an investigation, who bought from you. You agree that we may.
6. Fee changes come with the notice the law sets for home kitchens, as well as section 19’s.