where foodies discover and enjoy
a new pop-up concept
Every Single Month
NOVEMBER & DECEMBER 2024 features
EATIE’s Deelish
Wednesday - Saturday: 11AM to 8PM
Sunday: Open 11AM to 6PM
Monday - Tuesday: Closed for Pop-Ups
8021 Matlock Rd, Arlington, TX 76002
the fastest, cheapest, and easiest platform to bring pop-up restaurant concepts to life
Kitchen Combine hosts & co-operates pop-up restaurant concepts aiming to launch, grow, or scale in the DFW.
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High visibility on a major intersection within 30 minutes of downtown Dallas and downtown Fort Worth
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Set up for eat-in, take-out, delivery, and events with six TVs, Bluetooth speakers, internet, and phone service
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Fully equipped with fryers, grills, stovetops, ovens, heat lamps, prep tables, refrigerators, freezers, and dry storage
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Multiple Point-of-Sale devices and Kitchen Display Screens with seamless integration to online takeout and delivery
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Experienced professionals who take pride in providing excellent service to our customers all day, every day
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Food influencers and community leaders who are ready to drive physical and digital traffic straight to you
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In-depth, real-time insights into your customer trends, food margins, and kitchen efficiency
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Immediately see and reinvest your earnings back into your growth
the space
Comfortably seats 24-30 guests
6 TVs and Surround Sound Speakers
the kitchen
Private, 24/7, Keyless Access
Standard Equipment Included
the location
20,000+ Daily Traffic
100+ Parking Spaces
8021 Matlock Rd
ARLINGTON, TX 76002
the impact
$100,000s in Revenue
1,000,000s on Social Media
cravings brings gourmet brunch to the masses
Chef Carl Harris
EATIEs DEELISH SECURES FOOD TRUCK on day #29 of KITCHEN COMBINE
Chef Constance Pullam
KJ’s SMOKED OXTAILS HIT 1,000,000+ views
Chef KJ Nelson
HARLEM CHEF BRINGS NYC PINEAPPLE BOWLS TO TEXAS
Chef Tonay Pridgen
YBT2M serves LOUiSIANA cajun SEaFOOD BOIL
Chef Andrius Vitto
munchies introduces the “THE CHIPOTLE of SLIDERS”
Chef Bruce Bundy
the OPPORTUNITY
No Startup Costs + No Overhead + No Long-Term Commitment =
Low-risk, High-reward
Three Case Studies:
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Launch
Your customers are always asking you when you’re finally going to have your own restaurant. You’re ready to bring your concept from being a pop-up vendor, caterer, private chef, and/or food truck to a brick-and-mortar storefront, but you can’t afford to wait for months or risk $100,000s to open on your own, at least not yet.
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Grow
Your customers are sick of the long drive to your first location and are eager for you to open your second. You’re ready to see if the concept you built from scratch will succeed in a new location led by a new team, especially when you’re not physically there to monitor the kitchen or cook every dish.
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Scale
You have proof of concept in your home region with plans for growth nationwide over the next several months. Your local franchisees are ready to introduce your food and your brand to North Texans so they can ride that momentum when they break ground in the DFW.
No searching for a location
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No negotiating with landlords
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No multi-year legal commitments
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No credit checks
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No construction or repairs
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No permits or inspections
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No purchasing or installing equipment
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No technology set up or troubleshooting
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No struggling to find staff who will work hard and stay
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No filing and paying state or local taxes
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No searching for a location • No negotiating with landlords • No multi-year legal commitments • No credit checks • No construction or repairs • No permits or inspections • No purchasing or installing equipment • No technology set up or troubleshooting • No struggling to find staff who will work hard and stay • No filing and paying state or local taxes •
our partners
the TEAM
Family-Owned & Operated
Meet the Team
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Jerrod Lemmons
CEO
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Triniti Lemmons
COO
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Ray Pryor
CFO
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Ty Coleman
MANAGER
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Bettie Artis
CASHIER
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Bre Coleman
CASHIER
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Alexis Barnett
CASHIER
