The Rise of Dark Kitchens

Delivery demand is driving the trend. Even before the pandemic, consumer habits were shifting toward delivery over dining out. Busy lifestyles and the popularity of food delivery apps created a fertile environment for dark kitchens. In 2020, Euromonitor analysts famously predicted that ghost kitchens could grow into a $1 trillion global market by 2030​.

The COVID-19 pandemic then acted as a catalyst, forcing traditional restaurants to rely on takeout and accelerating acceptance of delivery-only models. In fact, as of 2021, London restaurants were selling an extra 900,000 meals per week via delivery apps compared to pre-pandemic times​.

The rise of dark kitchens can be attributed to a number of factors: high real estate costs for traditional restaurants, advances in food-ordering technology, and shifting consumer expectations. Consumers today expect a wide array of cuisine at their fingertips with minimal wait, and dark kitchens enable exactly that. By focusing on efficiency, dark kitchens allow food businesses to meet demand in ways that were not possible before. As a result, what started as a workaround for some restaurants has become a business model in its own right.

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How Dark Kitchens Work

So, what does a dark kitchen look like in action? Imagine a regular restaurant kitchen - fridges, stoves, prep stations - but no customer seating and no waitstaff. These kitchens might be tucked away in a warehouse near an industrial estate or inside of a shipping container in the city.

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The lack of dine-in service means location is flexible: many dark kitchens opt for lower-rent industrial areas or hidden spots where space is cheap and plentiful. (One well-known example is the Park Royal industrial estate in London, nicknamed “London’s Kitchen” for reportedly producing about one-third of all the city’s delivered meals​!)

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Despite the non-traditional locations, the operational workflow of a dark kitchen is straightforward and tech-driven. In general, all dark kitchen setups follow the same core process​:
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• Order Placement: A customer places an order online or through a food delivery app (e.g. Just Eat, Uber Eats, Deliveroo).
  
  
• Preparation: The order is received on a screen in the kitchen, where chefs prepare the meal fresh, just as they would in any restaurant kitchen.
  
  
• Pickup & Delivery: Once ready, the food is packaged (often in branded takeout containers) and handed off to a delivery driver or rider, who then transports it to the customer’s address.

From start to finish, the emphasis is on speed and efficiency - streamlined menus, fast cooking techniques, and effective integration with delivery logistics. Many dark kitchens use software to integrate multiple delivery app platforms into one system for managing orders. 

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Benefits of Dark Kitchens for Food Businesses

Why are so many businesses interested in the dark kitchen model? There are several compelling advantages driving the trend:
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• Lower Overhead Costs: Perhaps the biggest draw of dark kitchens is the significant cost savings. Without the need for a pricey high-street location or a customer dining area, expenses drop dramatically. Most facilities are pre-fitted with the basic equipment, so you can start cooking in days. This lean model reduces financial risk for new ventures.
  
  
• Flexibility and Faster Launch: Dark kitchens offer a low barrier to entry for food entrepreneurs. Many come with kitchens already set up and don’t require long-term leases. For example, instead of signing a 10-year restaurant lease, you might rent a dark kitchen space on a monthly or 6-month basis​.
  
  
• Wider Market Reach: A dark kitchen isn’t tied to foot traffic or a particular locale - your customer base is essentially anyone within the delivery radius. This means even a small brand can serve an entire city’s population from one kitchen, given the right location and delivery partnerships. With millions of people using delivery apps (Deliveroo alone had an average 7.4 million users in the UK recently), the opportunity is huge.
  
  

The dark kitchen model offers lower costs, greater flexibility, access to a huge online customer pool, and a path to expand  operations in ways traditional restaurants often can’t. 

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How Dark Kitchens Are Influencing the Food Industry

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Dark kitchens aren’t just a new type of restaurant,  they’re changing the very structure of the food industry. Here are some of the notable impacts and ripple effects:
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• Lower Barriers = More Innovation: Traditionally, opening a restaurant was a high-cost, high-risk endeavor, which meant only certain players (with enough capital or experience) would attempt it. Dark kitchens have dramatically lowered the barriers to entry. This has unleashed a wave of creativity and entrepreneurship in the food business.
  
  The ability to launch “virtual brands” quickly also means restaurants can experiment with new cuisines or menu items under separate brands without confusing their core identity. Chefs and companies can test ideas in the market rapidly. Some will fail, but others might become the next big trend, all with relatively low downside. In essence, dark kitchens have made the restaurant industry more entrepreneurial and fast-moving.
  
  
• New Competition & Industry Dynamics: With more players entering the market, competition for customers’ food delivery has intensified. Established restaurants now find themselves competing on delivery apps with pure virtual brands that have no dine-in presence. This has pushed traditional eateries to step up their delivery game - many have created delivery-exclusive menus or even launched their own ghost kitchen brands to compete.
  
  
• Evolution of Food Delivery Platforms: Dark kitchens have also influenced the major delivery platforms themselves. Companies like Just Eat, Uber Eats, Deliveroo, etc., have introduced features to help ghost kitchens succeed, such as data insights on cuisine demand in certain areas (so an operator can decide what concept to launch where). It indicates that these platforms see dark kitchens as a long-term play: more ghost kitchens mean more orders flowing through their apps. 

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• Impact on Commercial Real Estate: Interestingly, the rise of dark kitchens is reshaping how commercial real estate is utilised in urban areas. We’re seeing kitchen facilities often located in light industrial zones or repurposed warehouses, being developed solely for the purpose of housing multiple dark kitchens. Some investors and property companies are now specialising in these multi-kitchen complexes, effectively creating “food business parks.” 
  
  This can regenerate underused spaces and provide new revenue streams for property owners. The restaurant industry’s footprint is shifting: rather than every restaurant needing a prime high-street spot, many are content with a hidden kitchen and a strong digital storefront. 

• Consumer Choice and Convenience: At the end of the day, the biggest impact is on consumers and how we eat. Thanks to dark kitchens, consumers enjoy an unprecedented level of choice and convenience. In a single app, a person can browse dozens of cuisines and get a meal delivered quickly, even from brands that have no physical presence nearby. Craving gourmet ramen at 11pm in an area with no ramen restaurants? A dark kitchen makes that possible. This has arguably increased competition on quality and price, benefiting consumers. In essence, demand is being met in a more targeted way. 
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In summary, dark kitchens are reshaping the food industry’s economics, competition, and service models. They complement traditional restaurants by extending reach, but also challenge them to innovate. They empower new players to enter the market easily, which drives up innovation and competition. For the industry at large, this trend has accelerated the integration of technology and data into food service, essentially merging the tech world with the culinary world more than ever before. 

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The Future of Dark Kitchens

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Given their rapid growth and the changes they’ve already set in motion, what’s next for dark kitchens? 

1. Continued Growth and Mainstreaming: All signs point to dark kitchens becoming an established part of the food supply network in the long term. Consumer behavior has shifted toward more delivery, and restaurants have adapted. We’ll likely see more traditional restaurant groups incorporating ghost kitchens into their operations, and more independent virtual brands achieving mainstream popularity.
   
   In Google’s 2024 search data, queries for “dark kitchen” and related terms are high and rising, indicating growing public awareness. It’s reasonable to expect that in a few years, most people will have ordered from a dark kitchen, whether they know it or not, and it will be seen as just another normal way to get food.
2. Technological Advancements: Technology will undoubtedly play an even bigger role in the future of dark kitchens. We can anticipate AI and automation becoming deeply integrated into operations. For example, machine learning algorithms can crunch order data to help predict exactly how many burgers to prep in advance for the Friday lunch rush, or adjust a menu in real-time if an ingredient is running low. In fact, major delivery platforms are already using AI to forecast demand - Uber Eats has AI models that suggest how restaurants should prep for upcoming orders based on patterns​.
   
   Trials for drone delivery of food are underway, and as the tech and regulations mature, dark kitchens stand to benefit (since they often operate in less foot-traffic-heavy areas, setting up a drone pad or robot dispatch might be easier). Imagining a scenario: a customer orders from a ghost kitchen and 15 minutes later a drone drops the meal at their doorstep.That could well be reality in the coming years.
   
   
3. Greater Emphasis on Quality: As the market becomes crowded with virtual restaurants, the successful players will be the ones who maintain high quality. Dark kitchens will need to prove to customers that being delivery-only doesn’t mean lower quality. This could lead to industry-wide standards or certifications for dark kitchens to assure customers of hygiene and food quality.
   
   
4. Integration with Community and Culture: An interesting counter-trend could be dark kitchens finding ways to connect with the community despite having no storefront. This might involve creative initiatives: for example, hosting virtual cooking classes or live-stream kitchen sessions where customers can tune in and see their food being made, ask questions, etc. A dark kitchen could team up with local food influencers or YouTube chefs for collaborations, effectively creating an online community around their food​.
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“We built Oya to remove the barriers that stop great food ideas from becoming reality. Whether you're a seasoned restaurateur or a first-time food entrepreneur, we make it easy to get up and running fast, flexible, and without the red tape.” 

Mark, Co-Founder of Oya
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The future of dark kitchens is one of refinement. The rapid expansion phase is gradually giving way to an optimisation phase, focusing on quality and technology, solidifying the model’s place in the food ecosystem. From a big-picture perspective, dark kitchens are setting the stage for a future where convenience, efficiency, and variety in dining are taken to unprecedented levels​.
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Getting Started with a Dark Kitchen Business (and How Oya Can Help)

How can restaurant owners and entrepreneurs capitalise on this trend? Launching a successful ghost kitchen venture involves a mix of culinary savvy, business planning, and digital marketing. Here are a few key steps to get started:
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1. Research Your Market and Refine Your Concept: Start by identifying a cuisine or food concept that has strong delivery demand in your target area. Use data to find out what people are ordering, and where are the gaps? Perhaps there’s high search volume for gourmet tacos with few suppliers, or an area underserved by late-night dessert options. Niche is okay as long as there’s demand. Check local competitors (including virtual brands on apps) to see how you can differentiate, whether it’s a unique recipe, better prices, or faster delivery.
   
   
2. Secure a Kitchen Space: This is where Oya comes in. Oya is a dedicated marketplace for dark kitchen spaces, production kitchens, and pub or restaurant kitchens available for rent. Through our platform, you can browse 100+ ready-to-use kitchen listings in various locations, complete with details on size, equipment, and lease terms. Many of these spaces offer flexible short-term contracts (as little as 3-6 months) and come pre-fitted, so you can move in and start cooking with minimal setup time​.
   
   Using a marketplace like Oya saves you the legwork of searching for a suitable site and ensures you’re getting a verified space that meets commercial standards. Once you find the right kitchen, you’ll sign a license or lease agreement. (Tip: consider proximity to dense customer areas and easy access for delivery drivers when choosing your spot.)
   
   
3. Set Up Your Operations and Tech: Equip and staff your kitchen for efficiency. If the space isn’t already furnished with everything you need, you’ll want to outfit it with the right appliances and tools for your menu. Hire a small team of cooks and preppers. In a dark kitchen, a lean team with versatile skills works best. Next, integrate technology to manage orders. You’ll likely work with multiple delivery apps, so using an order aggregation system or POS that consolidates orders will help avoid inefficiencies (manual management with multiple tablets can get overwhelming as volume grows).
   
   Ensure you have a reliable internet connection and maybe a backup, since your business depends on connectivity. Set clear procedures for food prep, packaging, and hand-off to drivers, aiming for consistency and speed. It’s wise to start with a limited menu and tight quality control, then expand once you iron out any kinks in the workflow.
   
   “Our goal is to support operators at every step from securing the right space to managing licensing, insurance, and day-to-day logistics. We want food businesses to spend less time on admin and more time delighting customers.”
   
   Ashley, Head of Operations at Oya
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4. Establish Your Online Presence and Delivery Channels: In a dark kitchen, your online listing is your storefront. Put effort into crafting an enticing presence on all the major delivery platforms in your area (Uber Eats, Deliveroo, Just Eat, etc.). Use high-quality photos of each menu item, write mouth-watering descriptions, and highlight unique selling points. Encourage early customers to leave reviews, as good ratings will boost your visibility. Social media can be a powerful tool as well. Create accounts for your brand on Instagram, Facebook, TikTok etc., and share behind-the-scenes looks or promotions to drive interest. 
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Throughout this journey, Oya can be a valuable partner. Beyond just finding you a space, Oya’s platform and team assist with many practical aspects of setting up your dark kitchen. We help manage the paperwork, payments, and even insurance and licensing processes so you can focus on the food​

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Think of us as a one-stop solution to handle the administrative complexities of securing a kitchen, while you work on perfecting your menu and service. Our mission is to create a symbiotic relationship between property owners with underutilized kitchens and food entrepreneurs who need space, maximising the utility of idle kitchen spaces and helping businesses grow​.

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(Explore available dark kitchen spaces on Oya's marketplace, or reach out to our team at info@oya.co.uk / +44 20 850 1301 for more information. We’re excited to help you turn your culinary idea into the next great delivery-only brand!)

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Frequently Asked Questions (FAQ)

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Q: What is a dark kitchen?

A: A dark kitchen is a commercial kitchen dedicated solely to preparing food for delivery or takeout, with no dine-in area for customers. In other words, it’s a restaurant that operates exclusively online (via food delivery apps or phone orders) and doesn’t have a public storefront. Dark kitchens are also called ghost kitchens, cloud kitchens, virtual kitchens, or delivery-only restaurants. Customers place orders through apps or websites, the food is cooked in the dark kitchen facility, and then it’s packaged and delivered to the customer’s location. 

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Q: Is a dark kitchen the same as a ghost kitchen or cloud kitchen?

A: Yes. Dark kitchen, ghost kitchen, and cloud kitchen generally mean the same thing. They all refer to the concept of a delivery-only kitchen without a dining room. Different regions and companies use different terms: “ghost kitchen” is popular in the US, “dark kitchen” is often used in the UK, and “cloud kitchen” is another modern term (sometimes implying a kitchen that hosts multiple virtual brands). 

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Q: What are the advantages of a dark kitchen business model?

A: Dark kitchens offer several big advantages for food businesses:

• Lower costs: Without needing prime real estate or a furnished dining area and waitstaff, the overhead is much lower than a traditional restaurant. This makes it cheaper and less risky to start a new food brand.
  
  
• Flexibility: Dark kitchens allow shorter lease commitments and quicker setup. Businesses can experiment with concepts, menus, or new delivery areas with ease. If something’s not working, it’s easier to pivot or relocate.
  
  
• Broader reach: Operating via delivery apps means you can reach a wide geographic area from one kitchen. You’re not limited to foot traffic, anyone within delivery range is a potential customer. This scalability is great for growing a brand quickly.
  
  
• Efficiency & focus: Because everything is designed around cooking and delivery, operations can be very efficient. The staff can concentrate on food preparation without distractions. Many dark kitchens use tech tools and data to optimise their workflow, which can improve consistency and reduce waste.
  
  
• Faster expansion: If a concept is successful, it’s relatively easy to expand by opening additional dark kitchens in new territories (compared to building new restaurants). This has enabled faster growth for some brands. From the customer side, these advantages translate into more choice and often faster delivery times or lower prices, since the business saves on overhead.

• mastering those logistics and maintaining quality and service behind the scenes.

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Q: How do I start a dark kitchen business?

A: Starting a dark kitchen business involves a few key steps:

1. Develop a solid concept and menu. Research the market demand in your area (check which cuisines or food items are trending on delivery apps). Pick a concept that fits a gap or creates a unique offering. Design a menu that is relatively concise and made of dishes that travel well.
   
   
2. Find a suitable kitchen space. You’ll need a licensed commercial kitchen to cook in. Look for shared kitchen facilities or dedicated dark kitchen rental spaces in your city. Oya's marketplace can connect you with available ready-to-use kitchen spaces of various sizes.
   
   
3. Take care of permits and supplies. Ensure you have any necessary food business permits or licenses for your area. Set up your supply chain for ingredients and packaging. It’s crucial to have proper packaging for delivery (leak-proof containers, insulation for hot items, etc.).
   
   
4. Set up technology and delivery channels. Register your business on major delivery apps and set up any needed software to manage orders. If you plan to take orders directly, set up a website or ordering system.
   
   
5. Staff and train your team. Hire a small team (even if it’s just you and one other cook to start) and train them on the menu prep and the packing standards. Training should emphasise speed, food safety, and consistency. Also train on how to use the order management system and timing the cooks to delivery driver arrivals.
   
   
6. Promote your brand. Once you’re confident, ramp up marketing. Make sure you have great photos on the apps. Consider offering a promo deal for first-time customers to generate orders and reviews. Use social media to spread the word.
   
   
7. Gather feedback and iterate. Monitor your ratings and read customer feedback closely. Address any issues (slow delivery complaints, packaging problems, etc.). Continuously improve based on feedback. Add popular new items or remove those that aren’t working well. Good reviews and repeat customers will fuel your growth.
   
   
8. Scale strategically. After you have a proven concept in one location, you can consider scaling up. This might mean extending hours, expanding the delivery radius if possible, launching another dark kitchen in a new neighborhood, or even launching a second virtual brand from the same kitchen if you have capacity. 

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Q: Are dark kitchens the future of food delivery?‍

‍A: Dark kitchens are certainly a major part of the future of food delivery, and it appears they will remain a significant trend moving forward. The convenience and efficiency they offer align perfectly with the growing consumer demand for quick, on-demand meals at home. We’ve seen massive growth in the sector over the past few years, and big predictions from researchers about its potential size in the coming decade. Dark kitchens have proven their usefulness and resilience (especially highlighted during the pandemic), so they’re here to stay. For consumers, this means more choices and new types of food businesses emerging.

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