The Kitchen By Cooking With Que
The Kitchen By Cooking With Que is a Detroit health and wellness café and 22-seat demonstration kitchen founded in 2019 by Chef Quiana "Que" Rice. It offers plant-forward dine-in service, weekly meal prep subscriptions, catering with mobile bar, cooking classes, youth summer camps, and the Eat to Live Foundation community giving program.
- Company typePrivate
- Founded2019
- HeadquartersDetroit, United States
- Headcount11–50
- GTM typeB2C
- OfferingServices
What The Kitchen By Cooking With Que does
The Kitchen By Cooking With Que is a Detroit-based, founder-led health and wellness food business operating from a 22-seat demonstration kitchen and café at 6529 Woodward Ave (Suite A). Founded in 2019 by Chef Quiana "Que" Rice, the company positions itself as Detroit's first health and wellness hub powered by food, serving both plant-forward and omnivore consumers. The business is privately held with no disclosed institutional capital beyond a $50,000 Motor City Match grant awarded in July 2023.
Revenue is generated across multiple service lines that share a single kitchen facility: walk-in café dining (historically Friday-Saturday, now expanded to Monday-Saturday), weekly meal prep subscriptions in Vegan ($126), Meat Eater ($168), and Pescatarian ($168) tiers, full-service catering with mobile bar (10-guest minimum), ticketed events such as Friday Night Wine Down and Tacos & Turntables ($20), cooking classes ($75), youth summer camps ($299-$569), craft cocktails, branded merchandise, and a fresh-produce marketplace. The company also operates the Eat to Live Foundation, a community giving program that provides free meals and accepts donations. Underlying technology is limited to a Squarespace website and Square-based e-commerce and payment processing; no proprietary platform, API, or AI capabilities are documented.
Go-to-market relies on organic social media, community events, word-of-mouth, wellness professional referrals, and earned media including a Food Network appearance via The Great Food Truck Race. Customer segments span health-conscious individuals and families (primary), weekend dine-in guests (primary), corporate teams seeking team-building events, families with children, and Detroit community members receiving free meals. Headcount is reported in the 11-50 range, with active hiring across front- and back-of-house roles.
The Kitchen By Cooking With Que firmographics
Firmographics- Name
- The Kitchen By Cooking With Que
- Legal name
- The Kitchen By Cooking With Que
- Website
- https://thekitchenbycwq.com
- Company type
- Private
- Founded year
- 2019
- Operating status
- Operating
- Headcount range
- 11–50 employees
- Short description
- The Kitchen By Cooking With Que is a Detroit health and wellness café and 22-seat demonstration kitchen founded in 2019 by Chef Quiana "Que" Rice. It offers plant-forward dine-in service, weekly meal prep subscriptions, catering with mobile bar, cooking classes, youth summer camps, and the Eat to Live Foundation community giving program.
- Ownership category
- akta.pro rank
The Kitchen By Cooking With Que industry classification
Industry- Product category
- Health-conscious restaurant and café services
- NAICS
- Limited-Service Restaurants (722513), Full-Service Restaurants (722511), Caterers (722320), Restaurants and Other Eating Places (72251)
- SIC
- Retail-Eating & Drinking Places (5810), Retail-Eating Places (5812)
- akta.pro primary industry
- Health-Focused Cafes (Organic/Vegan/Wellness) (THAFADAL)
- akta.pro secondary industries
- Meal Prep & Subscription Virtual Kitchens (THAFAJAI), Specialty & Dietary Catering (Vegan, Kosher, Halal, Allergy-Friendly) (HSACAGAH)
Keywords
Where The Kitchen By Cooking With Que is headquartered
LocationHeadquarters
- HQ city
- Detroit
- HQ country
- United States
- HQ region
- North America
Offices1 record
Markets served
The Kitchen By Cooking With Que business model
Business model- GTM type
- B2C
- Offering type
- Services
- Cost components
- Personnel, Operations, Marketing or Sales, Supply Chain, Infrastructure
Revenue model
- Café Operations: Walk-in dining at the café on Fridays and Saturdays. Menu includes breakfast, lunch, sandwiches, salads, bowls, cocktails, and desserts. Revenue from food and beverage sales at point of sale.
- Meal Prep Subscriptions: Weekly meal prep service with three dietary plans: Vegan ($126 for 3-5 days), Meat Eater ($168), and Pescatarian ($168). Orders placed by Thursday, delivered/picked up Sunday. A la carte options for breakfast ($13), soups ($10), salads and mains (from $13) available.
- Catering Services: Full-service catering for events with 10 guest minimum. Menu includes vegan mac n cheese, desserts (peach cobbler, banana pudding, peach blueberry cobbler), and full catering menu. Mobile bar service available. 24-hour notice required, 48 hours for holiday meals.
- Cooking Classes & Events: Interactive cooking classes including Masterclass ($75), Couples Cooking, Date Night, Summer Camps for kids/teens ($299-$569), Friday Night Wine Down ($20/ticket), Tacos & Turntables ($20/ticket). Class minimum of 10 participants required.
- Merchandise: Branded merchandise including hoodies ($60) and trucker hats ($30). Available through online store.
- Marketplace: Fresh produce marketplace for local pickup or delivery. Includes Pay it Forward/Donate a Meal program supporting the Eat to Live Foundation for community giving.
Pricing tiers
| Model | Billing | Price |
|---|---|---|
| Subscription | Weekly | Vegan Meal Prep - 3 to 5 days of plant-based meals |
| Subscription | Weekly | Meat Eater Meal Prep - 3 to 5 days of protein-focused meals |
| Subscription | Weekly | Pescatarian Meal Prep - 3 to 5 days of seafood-based meals |
| Unit Pricing | Weekly | Extra Protein Add-on |
| Unit Pricing | Pay-as-you-go | A La Carte Breakfast |
| Unit Pricing | Pay-as-you-go | A La Carte Soups |
| Unit Pricing | Pay-as-you-go | A La Carte Salads and Mains |
| Subscription | Per event | Friday Night Wine Down - 2-hour event seating |
| Subscription | Per event | Tacos & Turntables - Thursday Night Event |
| Subscription | Per event | Masterclass: Homemade Egg Rolls with Egg Roll Diva |
| Subscription | Per event | Younger Kids Summer Camp (Ages 5-8) |
| Subscription | Per event | Kids Summer Camp (Ages 9-12) |
| Subscription | Per event | Teens Summer Camp (Ages 13-17) |
| Subscription | Per event | Meal Prepping for a Plant Based Lifestyle Class |
| Unit Pricing | Per order | Catering - Vegan Mac N Cheese |
| Unit Pricing | Per order | Catering - Peach Cobbler |
| Unit Pricing | Per order | Catering - Banana Pudding |
| Unit Pricing | Per order | Catering - Peach Blueberry Cobbler |
| Subscription | Pay-as-you-go | Gift Cards |
| Unit Pricing | Pay-as-you-go | Branded Merchandise - Hoodies |
| Unit Pricing | Pay-as-you-go | Branded Merchandise - Trucker Hats |
| Unit Pricing | Pay-as-you-go | Craft Cocktails |
| Unit Pricing | Pay-as-you-go | Eat to Live Foundation - Donate a Meal |
Go-to-market motion3 records
Distribution channels5 records
Marketing channels6 records
The Kitchen By Cooking With Que product offering
Product offeringCore offering
The Kitchen By Cooking With Que operates a health-conscious café and demonstration kitchen in Detroit serving plant-forward meals, sandwiches, salads, bowls, and craft cocktails on Fridays and Saturdays. Around this central café, it offers weekly meal prep subscription plans (Vegan, Meat Eater, Pescatarian), full-service catering with mobile bar service, hands-on cooking classes, youth culinary summer camps, venue rental for private and corporate events, a fresh produce marketplace, and branded merchandise. The business also runs the Eat to Live Foundation, a community giving program providing free meals to Detroit residents in need.
Product overview
The Kitchen by Cooking with Que operates as a multi-faceted food and wellness business built around a single physical location in Detroit. The core offering is the cafe and restaurant (open Friday-Saturday) serving health-conscious plant-forward cuisine. Around this central dining experience, the business offers several integrated service modules: catering with mobile bar service for private events, a weekly meal prep subscription program (Vegan, Meat Eater, Pescatarian plans), cooking classes and youth summer camps, and venue rental for team-building and private dinners. Additional revenue streams include a craft cocktail bar, an online marketplace, branded merchandise, and the community-focused Eat to Live Foundation charity program. The various products operate as distinct service lines that share the same kitchen facility and brand.
Differentiator
Problem solved
Functional benefit
Products and services
- The Kitchen Café A health-conscious walk-in café and restaurant at 6529 Woodward Ave, Detroit, serving plant-forward meals, sandwiches, salads, bowls, brunch items, and craft cocktails on Fridays and Saturdays to the general public.
- Catering Services
Quantifiable outcome
- Café open to public 2 days per week (Friday-Saturday), with private events and classes available by appointment
Companies that use The Kitchen By Cooking With Que
Customer profileNamed customers4 records
Segments5 records
Ideal customer profiles4 records
The Kitchen By Cooking With Que technology and API
TechnologyTechnology focussed No
API detail
- Has API
- No
- API docs
- API detail
Core technology
AI maturity
App detail
Integration1 record
The Kitchen By Cooking With Que partnerships and signals
Strategic signalPartnerships
One partnership is on record.
- Wellness Professionals and Medical ExpertscorePartnerships with wellness professionals and medical experts to provide medically supported wellness programming. These partnerships help bridge the gap between food and health, supporting the 'Wellness Served' series and Kitchen Talk live recordings.
Scale indicators5 records
Recent moves6 records
Expansion highlights6 records
The Kitchen By Cooking With Que competitors and assessment
Company assessmentBroad incumbents
- CAVA: Large publicly-traded fast-casual Mediterranean chain with strong healthy-eating positioning. Comparable on healthy fast-casual category overlap and plant-forward ingredient emphasis, but operates at significantly greater scale.
- Sweetgreen: Large publicly-traded fast-casual chain specializing in plant-forward salads and bowls. Comparable on plant-forward menu architecture and health positioning, but operates at vastly greater scale across many metros and represents the competitive ceiling The Kitchen would face in expansion.
- True Food Kitchen: Multi-unit restaurant chain built around a health-forward, plant-emphasizing menu with wellness programming. Comparable to The Kitchen's health-and-wellness hub positioning and demonstration-kitchen programming, but operates at full-service chain scale.
Direct peers
- Sakara Life: Plant-based, wellness-positioned meal delivery subscription service operating at a similar chef-led, mission-driven scale. Directly comparable on meal-prep subscription mechanics, dietary tiering (vegan/plant-forward emphasis), and wellness branding.
- Daily Harvest: Subscription-based healthy food company offering chef-developed meals and snacks. Comparable on subscription model, health-forward positioning, and DTC ordering infrastructure used by The Kitchen's meal prep business.
- CookUnity: Chef-prepared meal subscription marketplace connecting independent chefs to weekly subscribers. Highly comparable on the chef-led, weekly meal-prep subscription model and the ability for a single chef's brand to drive subscriber acquisition.
- Purple Carrot: Plant-based meal kit and prepared meal subscription. Directly comparable to The Kitchen's vegan tier and broader plant-forward positioning, and relevant to the same health-conscious meal-prep customer segment.
- Factor: Heat-and-eat chef-prepared meal subscription with weekly delivery. Comparable on subscription cadence, dietary options, and chef-driven branding analogous to The Kitchen's meal prep business.
- Dig: Chef-driven fast-casual concept offering seasonal, vegetable-forward bowls and plates with catering. Comparable to The Kitchen's chef-led plant-forward positioning, in-house catering channel, and similar mid-scale footprint.
Emerging players
- Cozymeal: Marketplace and platform connecting consumers to in-person cooking classes and culinary experiences. Comparable to The Kitchen's cooking class, summer camp, and corporate team-building offerings (Chef Battles, date nights), and represents a competing channel for the same experiential learning demand.
Market position
Strengths5 records
Weaknesses5 records
Competitive moat3 records
Key risks5 records
Key highlights6 records
Customer concentration
The Kitchen By Cooking With Que social profiles
Digital presenceThe Kitchen By Cooking With Que financial estimates
Financial estimateRevenue estimate
Valuation estimate
The Kitchen By Cooking With Que leadership team
Management profileNumber of profiles
Profiles1 record
The Kitchen By Cooking With Que funding detail
Funding detailFunding overview
Funding rounds1 record
Investors1 record
Funding detail is available on the Subscription and Enterprise plan.Contact sales →
The Kitchen By Cooking With Que M&A and investment
M&A and investmentM&A
Investments
M&A and investment is available on the Subscription and Enterprise plan.Contact sales →
Frequently asked questions about The Kitchen By Cooking With Que
What does The Kitchen By Cooking With Que do?
The Kitchen By Cooking With Que operates a health-conscious café and demonstration kitchen in Detroit serving plant-forward meals, sandwiches, salads, bowls, and craft cocktails on Fridays and Saturdays. Around this central café, it offers weekly meal prep subscription plans (Vegan, Meat Eater, Pescatarian), full-service catering with mobile bar service, hands-on cooking classes, youth culinary summer camps, venue rental for private and corporate events, a fresh produce marketplace, and branded merchandise. The business also runs the Eat to Live Foundation, a community giving program providing free meals to Detroit residents in need.
Is The Kitchen By Cooking With Que a public or private company?
The Kitchen By Cooking With Que is a private company. It is classified as founder individual operated bootstrapped and is currently operating.
When was The Kitchen By Cooking With Que founded?
The Kitchen By Cooking With Que was founded in 2019. It employs 11 to 50 people.
Where is The Kitchen By Cooking With Que based?
The Kitchen By Cooking With Que is headquartered in Detroit, United States, in the North America region.
How does The Kitchen By Cooking With Que make money?
Six revenue lines are on record. Café Operations are the primary driver. The others are meal Prep Subscriptions, catering Services, cooking Classes & Events, merchandise and marketplace.
Who are The Kitchen By Cooking With Que's main competitors?
Broad incumbents on record are CAVA, Sweetgreen and True Food Kitchen. Direct peers are Sakara Life, Daily Harvest, CookUnity, Purple Carrot, Factor and Dig. Cozymeal is listed as an emerging player.
Does The Kitchen By Cooking With Que have an API?
No public API is recorded for The Kitchen By Cooking With Que.
What industry is The Kitchen By Cooking With Que in?
The Kitchen By Cooking With Que's product category is Health-conscious restaurant and café services. Its primary akta.pro industry code is THAFADAL, Health-Focused Cafes (Organic/Vegan/Wellness), with a secondary code of THAFAJAI, Meal Prep & Subscription Virtual Kitchens. Its NAICS code is 722513 and its SIC code is 5810.