Pricing
Every account is built by hand. Nothing is charged until it’s live.
There is no self-serve. We identify your vendors, collect their records, and build your account to your county before you ever log in. Billing starts on day 16, when your records are in it.
Two lines. If the kitchen is the business — a restaurant, a chain, a bar, a truck — it’s on the restaurant line. If the kitchen is inside a business — a hotel, a casino, a hospital, a school, a grocery store, a senior care community — it’s an institution. Same records, a different program.
Before any price — free · 3 minutes · no account
Which of your kitchen’s records could you send right now?
Ten questions, one kitchen. Fire and food separately. Then decide whether any of this is worth paying for.
Take Risk AssessmentYour answers are used two ways: to give you your result, and — anonymously, in totals of ten or more — to improve fire and food safety education. Never sold, never shared with your name on them.
One kitchen
Single kitchen
A restaurant, a bar, a truck, a café. No term.
$129 / month
Billing begins day 16. Cancel any time.
- Fire Safety — hood, suppression, sprinkler, alarm, extinguisher records
- Food Safety — permit, credentials, logs, vendor services
- We contact your vendors and collect their records
- Every record sealed and dated; a heads up before anything runs out
- Your policy read for what it requires of you
The entry for groups and institutions
Pilot
Two kitchens, named at signing. Ninety days, then you decide about the rest.
Restaurants · chains · bars · trucks
$129 first · $99 each additional / mo
Kitchens 2 through 9 are $99 each.
Institutions · hotels · casinos · healthcare · schools · grocery
$399 first · $199 each additional / mo
Kitchens 2 through 9 are $199 each.
Billing begins day 16.
Thirty days to change your mind.
If the pilot isn’t what you expected, tell us inside the first 30 days and we refund what you’ve paid.
- Everything in Single kitchen, on every named kitchen
- Reporting across all your kitchens — fire and food, separately
- Fifteen days of setup and training before billing starts
- At day 105: extend to the rest of your kitchens, or stop. Records stay yours.
Ten kitchens or more · custom configurations
Enterprise
A system, a district, a chain, a portfolio.
Per conversation
Rate locked 24 months. Implementation fee stated in the proposal.
- Everything in the pilot, across your footprint
- Dedicated onboarding and a service-level agreement
- System-level reporting for a compliance officer or a board
- Most Enterprise accounts start as a pilot on two kitchens
Onboarding
$500 to $2,500
Waived this phase
Cleaning Pros Plus customers
Your hood cleaning certificate is filed here at no charge for as long as we clean your kitchen.
The pilot, in order
What you get before you decide anything
The Risk Assessment is free and takes three minutes. Everything after it is what a pilot includes.
The three-minute Risk Assessment
Ten questions on one kitchen. Which of your records you could send right now, which you’d have to find, and which aren’t on file — fire and food separately. No account, no contact details. Yours whether you sign or not.
We contact your vendors and collect their records
Suppression, sprinkler, alarm, extinguisher, pest, grease trap. We ask three times over two weeks and log every request with the date. You get the log.
Your account built to your counties, by hand
Every county writes its own requirements. Yours are configured before you log in, not left for you to figure out. Onboarding normally runs $500 to $2,500. Not in this phase.
Fifteen days of setup and training
Your people, trained on your account with your records already in it. Not charged.
Ninety days across two kitchens
Fire Safety and Food Safety, every record sealed and timestamped, every renewal identified before it lapses.
Nothing is charged until day 16.
$0 to start
$0 for onboarding
We onboard so many restaurants and kitchens a month.
Onboarding is white glove. Every account is built by hand. We identify your vendors, chase their records, configure your counties, and train your people before you ever log in. That work does not scale by adding servers.
So pilots start in the order they are signed. That is not a sales tactic — it is the honest limit of doing it this way.
The onboarding clock
Your 15 days don’t start until we have everything.
If your suppression company takes five weeks to send a certificate, that’s our problem, not your onboarding window. The 15 days begin the day your records are in, however long that takes.
What the first months look like
Nothing is charged until your account is live and your records are in it.
Day 0
You sign
Authorization to contact your vendors, and a card on file. Nothing is charged.
Before day 1
We reach your vendors
Three requests over two weeks, logged. Takes as long as it takes. Costs you nothing.
Days 1–15
We build your account
Your kitchens, your counties, your people. Configured and trained.
Day 16
You go live
Access opens and billing begins. The records are already in it.
Day 46
Refund window closes
Pilots only. Up to here, if it isn’t what you expected, we refund what you’ve paid.
Day 105
You decide
Pilots only. Extend to your remaining kitchens at the same rate, or stop.
Every plan includes
- Fire Safety — the five service records, with their due dates
- Food Safety — permit, credentials, logs, and vendor services
- Your vendors contacted and their records collected, with the log
- Every record sealed and timestamped when it arrives
- A heads up before a service is due or a record runs out
- Your policy read for the operational conditions inside it
- Your county’s requirements, in its own terms
- Reporting across every kitchen on the account
Questions we get
Is there a free trial?
No. Every account is built by a person, so a free month means we work for free — and an account with no records in it shows you nothing worth judging. The free Risk Assessment is the trial. The pilot’s refund is the safety net.
Can we sign up online?
No. Accounts aren’t self-serve. We identify your vendors, collect your records and configure your county before you log in.
What counts as an institution?
Any kitchen that sits inside a business that isn’t a restaurant — a hotel, a casino, a hospital, a senior care community, a school, a grocery store, a corporate cafeteria. If the kitchen is the business, you’re on the restaurant line, however many locations you run.
Why are institutions priced differently?
Same records, different program. An institution gets a named onboarding lead, a service-level agreement, procurement paperwork, and reporting a compliance officer can take to a board. That’s what the difference pays for.
What’s a kitchen?
One hood. A hotel with a restaurant line, a banquet kitchen and a pool bar is three kitchens. A commissary is one facility, and each operator inside it is their own.
What if a vendor never answers?
We ask three times over two weeks and log every request. Then we mark them unresponsive and move on — and you get the log.
Why only two kitchens?
Because a pilot you can judge beats one you have to wait out. Two is enough to see what we do and small enough to start next week.
What happens to our records if we stop?
They stay sealed and retrievable. Your account becomes read-only. We don’t delete your evidence.
We are a Cleaning Pros Plus customer.
Then your hood cleaning certificates are already filed here, at no charge, for as long as we clean your kitchens. Talk to us about what else you want covered.
Start with the Risk Assessment. It costs nothing.
Three minutes on one kitchen, then thirty minutes with EvidLY if your answers show gaps worth closing.