Grow Your Own Food Delivery Empire With Shared Kitchens
Shared kitchens offer a solution to F&B business owners looking to modernise.
Start cooking in our kitchens in just 21 days.
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Growing trend in shared kitchen spaces
There’s a growing trend in the global F&B industry. Many of the more successful and savvy restaurant chains are growing at a surprisingly fast rate - and it’s because they’ve discovered a new way of running their kitchens with cooking studios. Delivery-focused kitchen spaces are helping restaurant businesses streamline just about every operation involved in their kitchen. Whether it be the size of your team, the number of orders you can fulfil, or how your space is utilised, shared kitchen spaces take efficiency to a whole new level.
As the kitchen equivalent of the sharing economy, the shared use of commercial kitchens - otherwise referred to as cloud, virtual, ghost & dark kitchens - offers the restaurant industry a chance to widen historically slim profit margins and operate a more efficient kitchen model. One of the biggest reasons behind this is the ability to cook for multiple brands within the same cooking studio space.
What makes shared kitchens better than brick-and-mortar restaurants
Dark Kitchen
Traditional Restaurant
Real Estate
Avoid paying huge rents for huge dine-in areas you don't need to operate.
Dark Kitchen
20
sqmTraditional Restaurant
1000
sqmEmployees
Work with a much smaller team while we provide onsite support staff to help you run more smoothly.
Dark Kitchen
2
peopleTraditional Restaurant
~10
peopleInvestment
We have a much smaller startup cost so you can start seeing profits and results faster.
Dark Kitchen
AU$10K
Traditional Restaurant
AU$200K
Weeks to launch
We'll handle all the complex construction, permits, and bureaucratic matters. Simply move in and start cooking.
Dark Kitchen
3
weeksTraditional Restaurant
48
weeksTo break even
In a shared kitchen, it only takes 6 months with 10% profit margins on a $1M run rate to break even.
Dark Kitchen
6
weeksTraditional Restaurant
48
weeksThe word on the street
Food delivery is the future and we want to capitalise on this current trend to give us access to this growing customer base. Operating a delivery-only kitchen space within Chef Collective will allow Seoul Bistro to rapidly expand, scale up and manoeuvre to cater for a larger customer base while keeping our upfront and operational costs at a minimum.
”Seoul Bistro
Rob McMullen
Co-owner
Your shared kitchen made to order
No matter what kind of chef you are or what restaurant you run, we can provide a shared-use commercial kitchen that suits your specific needs. Each space is generously outfitted with everything you need to get started. Feel free to bring whatever equipment you already love and use, and we'll help you fit it into your dream kitchen and cooking studio space.
Space
- Individually operated kitchens
- 12 month minimum contract
- 24/7 access keys
- Loading area
- Staff break room
- Restrooms, change rooms & showers
- Order processing and front of house counter
Services
- Common area cleaning & maintenance
- Waste Removal
- Grease trap cleaning
- Duct cleaning
- Pest control
- Security/ CCTV
- WiFi
- On-site support staff
- Kitchen design and CAD drawings
- Annual food safety certificate
- Public liability insurance
- Kitchen & contents insurance
Equipment
- Extraction canopy/ range hood
- Commercial cool room & freezer storage
- 3 compartment prep & wash sink
- Knee operated hand wash sink
- Airconditioning
- Grease-trap
- Equipment Connection
- Cooking appliances
- Kitchenware
Utilities
- Natural gas points
- 3-phase power
- 10 Amp power outlets
- Hot & cold water lines
- Fire safety system
- Ethernet connections
- Food waste & recycling bins
- Gas
- Electricity
- Water
One Kitchen; Many Brands
Our shared kitchen empowers you to run multiple brands at a minimal cost.
Innovative way to food creation
At the end of the day, a restaurant is a business; and a business must make enough money to survive. Restaurant owners across Australia have been trying to find innovative and new ways to keep their businesses afloat, especially during the course of a pandemic.
Inefficiency in the traditional restaurant model
With the traditional dine-in restaurant model, your commercial kitchen would be limited to cooking food for customers in the dine-in area and maybe for takeout orders. When the restaurant is closed, the kitchen is left unused - and if raw produce isn’t used in time, it gets thrown out. Countless other inefficiencies in the kitchen model have been accepted as a fact of life for decades - until now. The emergence of shared kitchen rental introduces a transformative approach, enabling a more dynamic and efficient utilisation of kitchen space. This innovation empowers businesses to meet diverse culinary demands while optimising resource usage.
One kitchen for multiple brands
Shared kitchens offer a solution to F&B business owners looking to modernise with shared kitchen rental. They can even be used to experiment with multiple brands within the umbrella of your business. One single cooking studio can be used for a brand centred around breakfast food, then transition into a more fine-dining restaurant popular in the evenings. At its core, a shared kitchen allows you to use your space in whatever way you desire to get the most value out of it.
/ Virtual Brands
Share more than just the space
All the different brands in your kitchen space could be serving wildly different clientele - but they can still share the same suppliers, equipment, and more. Doubling up on all these different aspects of your food delivery business not only saves money but also a significant amount of time and effort.
While your operator handles all the insurance, licensing, and complicated bureaucratic complications, you’ll be able to take advantage of everything a shared commercial kitchen space has to offer.
Frequently Asked Questions (FAQ) about shared kitchens
What are shared kitchens?
A shared kitchen is when several restaurant brands use a single kitchen space or cooking studio. They may choose to share suppliers, equipment, and more to make their kitchen processes more streamlined and optimised.
How many brands can I operate out of a single shared-use commercial kitchen?
There is no hard limit on how many brands you can operate out of a single Chef Collective kitchen space. However, we would say there is a sweet spot whereby different brands can share the same equipment and suppliers, without unnecessary complexity that may arise from a huge number of brands and food types.
Can different brands share the same kitchen equipment?
Absolutely. This is one of the key selling points of a shared kitchen space and has helped countless food delivery businesses find success in recent years. While this can definitely help increase your kitchen efficiency, note that certain cuisines may have dietary requirements that sharing equipment could complicate.
Open a shared kitchen today
