About MyCook
MyCook is built around a simple idea: meals should be planned, cooked intentionally, and prepared close to the people who eat them.
Why MyCook exists
Many people struggle to eat well consistently — not because they don’t care, but because daily cooking and food decisions don’t fit into modern routines.
On the other hand, many food services rely on bulk cooking, guesswork, or one-off orders that don’t account for how people actually eat over time.
Our approach
MyCook is designed around planning, not impulse. Instead of guessing demand, meals are prepared based on active subscriptions and clear preferences.
This allows kitchens to cook with purpose, reduce waste, and deliver fresher meals — while users get consistency and control.
How kitchens work on MyCook
Kitchens are the backbone of the MyCook system.
Local and service-based
Each kitchen operates within a defined service area, focusing on nearby users rather than wide delivery zones.
Cooking based on demand
Kitchens prepare meals according to active subscriptions and daily cut-off times — not bulk forecasts.
Accountability and consistency
Defined schedules and service areas make it easier to maintain quality, timing, and responsibility.
Our vision
MyCook’s long-term vision is to make well-planned meals easier to access — starting with campuses and local communities, and expanding thoughtfully over time.
By supporting local kitchens and reducing food waste, we aim to build a healthier, more intentional food system.
Planning meals should feel simple.