The kitchen
One room, six stations, zero shortcuts
What a cloud kitchen really is: no dining room, no waiters, just cooks, a pass and riders, all in one building in Maitama.
Stations
Every brand has its own corner
Grill station
Ember Plume: suya and grills. Ready in about 16 minutes.
Rice and wok station
Bowl Parade: rice bowls and jollof. Ready in about 12 minutes.
Pizza oven
Crust Kollective: pizza with a naija twist. Ready in about 14 minutes.
Soup pots
Soup Parliament: soups and swallow. Ready in about 10 minutes.
Griddle
Stack & Drizzle: breakfast and brunch. Ready in about 9 minutes.
Cold bench
Leafline: salads and smoothies. Ready in about 7 minutes.
An order, minute by minute
From your tap to the door
- 0 min
You pay. Tickets print at every station in your basket.
- 1 min
Cooks start together. The pass sees a countdown for each dish.
- 9 to 16 min
Dishes reach the pass. Temperatures are checked and logged.
- 17 min
Packed in one bag with hot and cold sleeves, sealed.
- 18 min
Your rider leaves. You get a WhatsApp message.
Food safety
What we check, every shift
Temperature logs
Fridges, hot holding and every dish at the pass, logged twice a day.
Separate cold bench
Leafline salads use their own boards, knives and sink.
Trained cooks
Every cook holds a food handler’s certificate, renewed each year.
Power that stays on
Gas burners, an inverter for fridges and a generator for the rest.
Inside
A look around the kitchen
Tap a photo to see it larger.
Visit
See it for yourself
We run kitchen tours for office teams and food students on the first Saturday of the month.
Received
Thank you. Your tour request is in.
We will message you with the next date. Your enquiry goes straight to the team's COVORN dashboard, so the right person picks it up today.