Open a Commercial & Industrial Kitchen with Chef Collective

Our commercial kitchens are created to help you focus on making the food and building the business you’ve always dreamed of.

Ready to cook in our kitchens? Talk to our kitchen specialist now!

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Commercial & industrial kitchens

Over the last few decades, industrial, commercial, and commissary kitchens have been a core component of the F&B industry. They specialise in producing vast quantities of food in an efficient, low-cost manner, supplying ingredients and components used by food vendors and outlets across the country.

Despite industrial kitchens being a fantastic business venture, they do not come without risk; industrial kitchens are expensive and require rigorous, hands-on management to maintain sufficient quality and quantity.

Chef Collective provides you with all of the resources required to open and design your very own commercial kitchen. We do this at a bargain in comparison to traditional industrial kitchen formats.

Our commercial kitchen business model promises you convenience and reduced complications, through the management of licensing, equipment procurement, layout and organisation, workflow, inspections, and much more. At the end of the day, we focus on handling the technicalities, so that you can prioritise designing and producing high-quality and amazing food to reap the rewards of operating out of a commercial kitchen.

What makes us better than brick-and-mortar restaurants

Real Estate

Avoid paying huge rents for huge dine-in areas that you don't need to operate.

Dark kitchen

20 sqm

Traditional Restaurant

1000 sqm


Work with a much smaller team while we provide onsite support staff to help you run your business in seamless fashion from a commercial kitchen.

Dark kitchen

2 people

Traditional Restaurant

~10 people


We have a much smaller startup cost so you can start seeing profits and results faster.

Dark kitchen


Traditional Restaurant


Weeks to launch

We'll handle all the complex construction, permits, and bureaucratic matters. Simply move into your commercial kitchen and start cooking.

Dark kitchen

3 weeks

Traditional Restaurant

48 weeks

To break even

In a commercial kitchen, it only takes 6 months with a 10% profit margin on a $1M run rate to break even.

Dark kitchen

6 weeks

Traditional Restaurant

48 weeks

/ Testimonials

The word on the street

/ Kitchen Specs

Your commercial kitchen made to order

No matter what kind of chef you are or restaurant you run, we can provide commercial and industrial kitchens in Australia that are designed to suit 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 into your dream commissary kitchen space.


  • Driver pickup area
  • Staff locker area
  • Receiving & loading dock
  • Shared prep area
  • Staff break room
  • Restrooms
  • Mop wash


  • Order pickup & processing
  • Courier handoff
  • Cleaning & maintenance
  • Safety & health inspections
  • Delivery logistics
  • Extraction & ventilation
  • On-site support staff


  • 3 compartment sink
  • Prep sink
  • Hand sink
  • Commercial hood
  • Tempered air
  • Power and gas
  • Water heating
  • Grease-trap/interceptor
  • Cold & freezer storage
  • Dry storage


  • Gas points
  • Power outlets
  • High power lighting
  • Cold & hot water lines
  • Gas/fire safety system
  • WiFi
  • Trash / recycle
  • Ethernet connections

/ Support

What is a Commissary Kitchen?

Success for you is success for us. Our commercial kitchens are ultimately designed for one thing: to help you grow and increase profit.

Mass food production

Commissary kitchens (also known as industrial or commercial kitchens) are a type of kitchen specialised in mass-producing, and preparing large quantities of high-quality food and produce for food vendors and consumption in restaurants. They are larger than typical restaurant kitchens as they are designed to keep up with massive orders made by clients.

Lower burden, costs

Whilst these mass-production facilities are quintessential to the success of their clients, opening a commercial kitchen comes at an enormous financial and bureaucratic burden to its owner.

You cook, we’ll take care of the rest

Chef Collective’s Australia-based commercial kitchens provide industrial commissary kitchen owners the solution to various issues. In short, all restaurateurs need to do is provide the raw materials, and we will take care of the rest. The entire design and construction is handled by our specialists, and all you have to do is move into your commercial kitchen and cook!

/ Virtual brands

Skyrocket your restaurant’s delivery sales


We want to help you grow without complicating the matter. We'll tailor our brands to you so you can use the products and tools you are already accustomed to.


Frequently Asked Questions (FAQ)

  1. What is a commercial kitchen?

    A commercial kitchen is a specialised mass-food-production facility that caters to the needs of food vendors and restaurants alike.

  2. What characteristics does a commercial kitchen possess?

    A commercial kitchen is a space where you can store, prep, and produce large volumes of food. Through your partnership with Chef Collective, you will receive ample space and equipment as well as bureaucratic support to assist you in reaching and expanding upon your goals and targets.

  3. How do I partner with the Chef Collective?

    Ready to take the leap into stepping up your F&B business by opening a commercial kitchen in Australia? Reach out to us and discover our pricing plans and packages to usher your restaurant into the cloud business age.

Open a commercial kitchen today