The Whiz is operated as a virtual brand on the RevKitchen platform. You — the partner kitchen — chop the steak in your existing space, on your existing flat top, using your existing distributor, your existing staff. RevKitchen provides the brand, the recipes, the in-app listing, the photography, the marketing, and the customers. You add a Philly cheesesteak brand to your delivery business without changing anything about your dine-in operation.
20–40 orders/day baseline once listings are live. Most volume late-night Thu–Sat. Flat top occupies ~10–15% of capacity.
80–140 orders/day at a stabilized partner. Late-night (10 PM – 1 AM) is 35–40% of revenue.
10–14 days from signed partner agreement to live listings. Includes 2-day kitchen training (slicer setup + chop technique).
The Whiz makes the cheesesteak you actually want at 1 AM. Real ribeye, shaved daily. Real Amoroso roll, pressed and toasted. Real Cheez Whiz, from the can, on purpose. Foil-sleeve packaging that holds heat for 20 minutes of delivery time.
Outside Philly, the cheesesteak market is undersaturated and under-served. The chains do bad versions; the independents don't deliver well. The opening is a confident, late-night-skewed brand that's loud about being from the can — so customers know what they're getting.
Pat's. Geno's. Jim's. The pilgrimage Philly stops. We are not selling Philadelphia.
Cheesesteak Factory, Charleys Philly Steaks for delivery, the late-night cravings tier of the menu.
Being loud about the can. Most brands hide it. We brag about it. The hill we die on becomes the marketing.
The Whiz starts with a confession. Most cheesesteaks outside Philly are bad. Wrong bread. Chewy meat. Whatever cheese was on hand. Most national cheesesteak brands try to "elevate" the steak with sourdough and gruyère — and miss the entire point.
We built The Whiz to fix that. Not by being the fanciest cheesesteak brand on the app — by being the one that treats the cheesesteak like it's supposed to be made. Real ribeye, shaved daily. Real Amoroso rolls, flown in from South Philly. Real Cheez Whiz, from the can, with three sibling whizzes for when you want to upgrade.
We don't run dining rooms. We partner with flat-top-capable kitchens across the country — every one with the same slicer, the same chop technique, the same 20-minute door-time KPI. That's how we keep cheesesteaks consistent in Houston and Hartford.
The voice is loud about the can. Most cheesesteak brands hide their use of Whiz. We brag about it. From the can, with love.
Real ribeye cheesesteaks, foil-wrapped and delivered hot.
Whiz with attitude.
whiz with attitude 🔥 · real ribeye · real amoroso · from the can, with love · order ↓
The OG Whiz. Chopped ribeye, sweet onions, Old Whiz from the can. The benchmark.
friday. wit whiz. you know the move. 🔥
it's 11pm. she's hot. come and get her.
The menu is built to run any flat-top kitchen. One ribeye SKU. One Amoroso roll. Four whiz options. Six steak names. The matrix gives you variety without operational sprawl.
Chopped ribeye, sweet sauteed onions, Old Whiz from the can. The benchmark. Wit means with onions.
Chopped ribeye, our chipotle Wiz Khalifa, sliced long hot peppers, sweet onions. Bring napkins.
For Whiz skeptics. Aged provolone, ribeye, salt, pepper. Witout. We see you.
Sauteed cremini & shiitake, our truffle-cream New Whiz, caramelized onions. Cheesesteak grew up.
Chopped chicken thigh (yes, thigh — it's juicier), Old Whiz, onions, sweet peppers.
Chopped mushrooms, peppers, onions, Old Whiz on Amoroso. The vegetarian flex.
Default · No Heat
Cheez Whiz, from the can. Heated to 165°F in a bain-marie. Sharp, salty, thick. The original.
Premium · No Heat
House truffle-cream upgrade. Cremini purée, parm, butter, black truffle oil. The +$2 upcharge.
Hot · Smoky
Chipotle, smoked paprika, lime, brown sugar. Slow burn. Can be added to any steak.
Provolone · Mild
Aged sharp provolone. Two slices, melted by the warm steak. For the Whiz purists.
The Whiz is built to run on what's already on a partner kitchen's invoice. No proprietary kits. No "ships from us." Every ingredient is something a Sysco, US Foods, Restaurant Depot, or a regional Italian distributor stocks today. Recipes and specs are open to partners — consistency comes from the slice, the chop, and the workflow.
Already have flat tops, fryers, fries, onions, peppers. Need to add: ribeye SKU, Amoroso rolls, Cheez Whiz, slicer setup. Best fit by a mile.
Already have flat tops, fries, hot sauce. Need to add: ribeye, slicer, Amoroso rolls. Acceptable fit.
Already have rolls, slicer, sandwich infrastructure. Need to add: flat top (if not present), Cheez Whiz. Acceptable fit if flat top is in place.
RevKitchen handles all photography for the in-app listings. Style direction shown here so partners understand the visual identity. Photos are commissioned per market or pulled from the central asset library.
Run through Flux or Midjourney v6 for generating concept imagery. Commission a food photographer for final shoots.
Real ribeye cheesesteaks, foil-wrapped and delivered hot. Real Amoroso rolls. Real Cheez Whiz, from the can.
whiz with attitude 🔥
real ribeye · real amoroso
from the can, with love
order ↓
what you're eating tonight
real cheesesteaks · order ↓
whiz with attitude. yes it's the can. fight us.
RevKitchen builds and maintains the consumer site. Your kitchen never touches it.
This is the marketing rhythm RevKitchen runs on your behalf during a market launch. You don't post any of this — RevKitchen's brand team handles the calendar, the creators, the paid spend, the captions. Shown here so you know what's driving traffic to your kitchen.
No. The Whiz lives on the delivery apps under its own brand listing. Dine-in customers don't see it. The only overlap with an existing burger menu would be the flat-top usage during peak — see "What kind of kitchen fits this best" for capacity guidance.
Flat percentage of net sales (after platform fees). Covers brand license, packaging, marketing, ongoing ops support, and the in-app listings. Exact rate in your partner agreement. We don't take a cut of your existing brands' revenue — only Whiz orders.
No. Every ingredient is sourced from your existing distributor — Sysco, US Foods, Restaurant Depot, regional vendor. Recipes are open. We provide the spec; you cook it. Brand consistency comes from the slice + chop + workflow, not from us controlling supply.
Burger spots and diners with a flat top. Wing & pub kitchens with flat-top capacity. Sub shops if they're willing to add a flat top. See §06 for the kitchen-compatibility matrix.
Amoroso ships nationally to most Italian-American distributors and major restaurant supply houses. If your distributor doesn't carry them, we work with you to source through a regional alternate during onboarding. The roll is non-negotiable for brand consistency.
Yes. The Whiz pairs especially well with Cluck Yeah (wings) and Crustfather (pizza). Each brand has its own listing, its own orders, its own royalty. Combined, they typically add 30–60% incremental revenue without adding seats or rent.
Two failed mystery audits in any 14-day window triggers a coaching review. A pattern of brand inconsistency (door times, chop quality, sauce ratios, photo quality, rating drops) can lead to brand removal — handled through the partner agreement, never as a surprise. We'd rather coach than terminate.
30-day notice from either side after the initial 90-day pilot. We pull the brand listings, ship you a final royalty statement, and you keep operating your existing menu. We don't penalize partners for trying it and walking away.
Email partners@revkitchen.com with your kitchen address, equipment list, and current weekly delivery volume. We'll send a partner agreement and book the kitchen training within 48 hours.