Ride The Wave of Delivery In a Delivery-Only Kitchen

The delivery market is growing at a rapid pace. Get ahead of the curve and grow your restaurant business in a delivery-only kitchen.

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The age of food delivery is here

The delivery sector has been a growing market for years. Customers want access to convenient, high-quality, and healthier food, and food delivery companies like Swiggy and Zomato are filling this gap in the market.

Lower overhead costs

Operating a delivery-focused business from a delivery kitchen means lower upfront and operational costs, allowing you to run a more profitable business.


Streamlined operations

A kitchen space dedicated to cooking food and nothing else means you can create a highly optimised and efficient routine and cook more food than ever.


Innovative kitchen technology

A tablet at the centre of your delivery kitchen means you can track, manage, and organise all orders from several delivery platforms while collecting useful data.


Low risk expansion

Expanding into new neighbourhoods and testing new ideas has never been so easy. Short term leases and lower costs mean you can bring your wildest ideas to life.


Smaller, more efficient teams

With no dine-in customers, you can work with a much smaller team for the same food output. A team of 2-3 will suffice for a similarly sized restaurant with 15 employees.

Personalised growth support

Our team of specialists will help you with everything from moving into your kitchen to optimising your processes and marketing your business to the world.

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Your delivery kitchen made to order

No matter what kind of chef you are or restaurant you run, we can provide a delivery 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


  • Rider Waiting Area
  • Staff locker area
  • Stock Receiving & loading areas
  • Shared Prep area
  • Shared Storage Areas
  • Staff Pantry
  • Restrooms
  • Pot Wash with RO Water

Services


  • 24 hour security
  • Order pickup & processing
  • 100% Power Backup
  • Rider Hand off
  • Cleaning & maintenance
  • Pest Control
  • Delivery logistics
  • Extraction & ventilation
  • On-site support staff
  • CCTV
  • Preferred Vendor relationships for discounts and other benefits

Equipment


  • 3 compartment sink
  • Prep sink
  • Hand sink
  • Commercial hood
  • Treated Fresh Air
  • Power and gas
  • Water heating
  • Grease-trap/interceptor
  • Cold & freezer storage / Chiller & Freezer
  • Dry storage / Dry rack

Utilities


  • Gas points
  • Power outlets
  • High power lighting
  • Cold & hot water lines
  • Fire Suppression system
  • Gas leak detection system
  • WiFi
  • Trash / recycle service
  • Ethernet connections
  • Back up water

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The word on the street

Frequently Asked Questions (FAQ)

  1. What do I need to know before opening a delivery kitchen?

    Opening a delivery kitchen is a great way to start your F&B business or complement an existing restaurant brand. You’ll need to be aware of where your target customers are residing so you can open a location nearby, as well as what your budgets are, how you plan to package your food, which food delivery companies you’ll be working for, and what kind of equipment you’ll need in your kitchen. Get in touch with a member of our team to work many of these details out and smoothen the process from start to finish.

  2. Why are delivery-only kitchens becoming so popular?

    Delivery-only kitchens are becoming popular because they solve a problem in the F&B industry: helping restaurants become profitable again under repeated COVID-19 lockdowns and changing consumer habits. Simply put, more people are ordering delivery, meaning there needs to be more restaurants out there satisfying this demand.

  3. Can’t I just transition my existing restaurant into a delivery business?

    This is absolutely an option, and we often see existing brands open up a delivery-only kitchen to complement their dine-in location. However, transitioning a failing dine-in location to a purely delivery focused space has its own set of problems. For one, many dine-in locations are situated in shopping districts and high foot traffic areas. This is good for a traditional restaurant but not for a delivery business that will be much better off in cheaper residential districts, closer to target customers.

Get started with a delivery kitchen today