All roles
FIELD 04 · Commission-onlyField-based, U.S. · Independent contractor

You already know which kitchens are quiet on Tuesday.

Kitchen Network Scout: Turn what you already know about kitchens in your network into income that keeps paying for as long as they stay live.

You already know which owner has a dead Tuesday afternoon, which back kitchen sits half-used after lunch, and which GM would happily run a second brand if someone handed them the playbook. That knowledge is exactly what OFB's network is built on.

As a Scout, you introduce those operators to OFB. When a kitchen you referred signs on and goes live, you're paid — not once, but every month for as long as that kitchen stays active.

How you get paid

Paid once when it goes live. Paid every month after.

01 · SIGNING BONUS

A flat bonus, paid when a kitchen you referred completes its first full month as an active OFB host kitchen.

02 · ONGOING OVERRIDE

A recurring percentage of OFB's revenue share from that kitchen, paid monthly for as long as it stays active in the network.

TIER 11–2 ACTIVE KITCHENS

Signing bonus

$1,500

Monthly override

5%

Monthly override on every active kitchen you referred

TIER 23–5 ACTIVE KITCHENS

Signing bonus

$2,500

Monthly override

7.5%

Higher rate applies to all your active kitchens

TIER 36+ ACTIVE KITCHENS

Signing bonus

$4,000

Monthly override

10%

Standing first look at new OFB brand launches in your home market

First look · New launches

Your tier is set by the number of kitchens you referred that are currently active, so retention counts. A kitchen that churns early doesn't help your standing — the program rewards bringing in operators who will actually thrive. Example: at Tier 2, a referred kitchen generating $6,000 a month in OFB revenue share earns you $450 every month it stays live.

What you'll do

  • 01Introduce restaurant owners and operators in your network who have real, underused kitchen capacity.
  • 02Spot the right fit — kitchens that can actually execute a second brand well, not just any restaurant.
  • 03Stay a trusted point of contact while the kitchen onboards with OFB's partner team.

Who this is for

  • 01Current or former restaurant managers, GMs or multi-unit operators with genuine, current relationships in the industry.
  • 02Enough operating experience to tell real capacity from wishful thinking.
  • 03Comfort with a commission-only, independent contractor structure.
  • 04Current right to work in the United States, and based in the U.S.

Tell us about your network.