Satellite kitchens all around Australia’s bustling cities
Running a F&B business can feel tedious at times - but it doesn’t have to be. Working with Chef Collective means using the latest tech and strategies to focus on cooking good food and growing your business the way you always dreamed of.
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Why adopt satellite kitchens into your F&B strategy?
Keep quality up
One challenge many restaurant businesses face when expanding is finding the right chefs to replicate the flavour that found you success. By preparing the basis of your food in a central kitchen, your team of chefs can maintain that same quality and flavour your customers love.
Expand without risk
Running satellite kitchens through Chef Collective means paying less upfront and operational costs. Rather than investing a huge sum of money into growing your business, Chef Collective enables you to play more experimentally and find out what really works for your brand.
Run a more streamlined team
With your consolidated team of chefs in the same central kitchen, maintaining quality and keeping overheads down is a breeze. Menu changes, seasonal dishes, and more are all easily navigated through this system.
Stay flexible
Satellite kitchens from Chef Collective enable you to grow your business up or down as necessary. Inflexibility is the bane of a restaurateur’s life - think year-long contracts that are painful to break and more. With Chef Collective, you’re free to move.
Pairs perfectly with cloud kitchens
A satellite kitchen can play an important part in your restaurant business, but you still need somewhere to cook the bulk of your food. Where better than a central or cloud kitchen run by the same operator?
Find new neighbourhoods
By lifting many of the traditional constraints of growing a restaurant chain, satellite kitchens make expansion a far simpler and easier prospect. Get your name in more areas and find a brand new list of hungry customers.
What makes us better than brick-and-mortar restaurants
Delivery-only kitchen
Traditional Restaurant
Real Estate
Avoid paying huge rents for huge dine-in areas that you don't need to operate.
Delivery-only kitchen
16-25
sqmTraditional Restaurant
200
sqmEmployees
Work with a much smaller team while we provide onsite support staff to help you run more smoothly.
Delivery-only kitchen
1-3
peopleTraditional Restaurant
30
peopleInvestment
We have a much smaller startup cost so you can start seeing profits and results faster.
Delivery-only kitchen
$23k
AU$Traditional Restaurant
$1m
AU$Weeks to launch
We'll handle all the complex construction, permits, and bureaucratic matters. Simply move in and start cooking.
Delivery-only kitchen
3
weeksTraditional Restaurant
48
weeksTo break even
In a dark kitchen, it only takes 6 months with 10% profit margins on a $1M run rate to break even.
Delivery-only kitchen
6
monthsTraditional Restaurant
5
yearsThe Chef Collective advantage
Our business is run on the success of brands like yours. We’ll do whatever we can to help your restaurant business hit the ground running or pick up steam because of this simple fact.
When operating satellite kitchens through Chef Collective, you’re never alone. A team of specialists is only ever a phone call away to help with a huge range of issues or questions you might have.
All our kitchens come prepared with next-gen kitchen technology that helps your team make the most out of their time. Our tech helps you analyse kitchen inefficiencies, run a more streamlined operation, and much more.
Everything from construction to permitting is handled by our team. This way, you can move straight into purpose-built satellite kitchens and make them yours within weeks, not months.
Satellite kitchens made to your specifications
Every restaurant brand has a differently designed kitchen. We can help you arrange all the specialist equipment, accommodate arrangements, and much more for any of your spaces.
The 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
Open a satellite kitchen today
