Grow Your Own Food Delivery Empire With Shared Kitchens
Shared kitchens offer a solution to F&B business owners looking to modernize.
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What makes us better than brick-and-mortar restaurants
Dark Kitchen
Traditional Restaurant
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
Employees
Work with a much smaller team while we provide onsite support staff to help you run more smoothly.
Dark Kitchen
2 people
Traditional Restaurant
~10 people
Investment
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 weeks
Traditional Restaurant
48 weeks
To 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 weeks
Traditional Restaurant
48 weeks
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
Your shared kitchen made to order
No matter what kind of chef you are or restaurant you run, we can provide a shared 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 in to your dream kitchen space.
Space
- Driver pickup area
- Staff locker area
- Receiving & loading dock
- Shared prep area
- Staff break room
- Restrooms
- Mop wash
Services
- Order pickup & processing
- Courier handoff
- Cleaning & maintenance
- Safety & health inspections
- Delivery logistics
- Extraction & ventilation
- On-site support staff
Equipment
- 3 compartment sink
- Prep sink
- Hand sink
- Commercial hood
- Tempered air
- Power and gas
- Water heating
- Grease-trap/interceptor
- Cold & freezer storage
- Dry storage
Utilities
- Gas points
- Power outlets
- High power lighting
- Cold & hot water lines
- Gas/fire safety system
- WiFi
- Trash / recycle
- Ethernet connections
One Kitchen; Many Brands
Our shared kitchen empowers you to run multiple brands with 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 business afloat, especially during the course of a pandemic.
Inefficiency in traditional restaurant model
With the traditional dine-in restaurant model, your kitchen would be limited to cook 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.
One kitchen for multiple brands
Shared kitchens offer a solution to F&B business owners looking to modernise. They can even be used to experiment with multiple brands within the umbrella of your business. One single kitchen space 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.
Get Started/ 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 shared kitchen spaces have to offer.
Frequently Asked Questions (FAQ)
What are shared kitchens?
A shared kitchen is when several restaurant brands use a single kitchen space. 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 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.