Dark Kitchen: the complete guide
Everything you need to know to open and succeed with a ghost kitchen in France. Costs, profitability, strategies and tools.
What is a dark kitchen?
A dark kitchen (also called ghost kitchen, cloud kitchen or virtual kitchen) is a restaurant designed exclusively for delivery. No dining room, no terrace, no walk-in customers. Just a professional kitchen that prepares orders for delivery platforms.
The model has exploded since 2020, driven by the growth of food delivery. In France, it is estimated that 5 to 10% of restaurants registered on Uber Eats and Deliveroo are dark kitchens. The market continues to grow as consumer habits evolve.
The main advantage: reduced fixed costs and the ability to operate several virtual brands from a single kitchen. But the model also has its limits, notably total dependence on platforms and difficulty retaining customers.
Why open a dark kitchen
Reduced rent
No need for a city-center location. An industrial or peri-urban area is sufficient. Save 40 to 70% on rent compared to a traditional restaurant.
Multiple brands
From a single kitchen, operate 3, 5 or 10 different virtual brands. Multiply your visibility on platforms without multiplying fixed costs.
Focus on production
Without a dining room or service, all your energy is focused on preparation. Less staff, less operational complexity.
Fast scalability
Opening a second dark kitchen is faster and cheaper than a second restaurant. The model is easily duplicated in new areas.
The limits of the model
Zero walk-in customers
No storefront, no physical word of mouth. Your visibility depends 100% on platforms and their algorithms.
Platform dependency
Without a dining room, you are totally dependent on Uber Eats, Deliveroo and the like. If a platform changes its terms, you have no safety net.
High commissions
With 25 to 35% commission on each order, margins are tight. Even a single abusive refund directly impacts your profitability.
Difficulty building loyalty
Customers order via platforms, not directly from you. Building a lasting customer relationship is much more complex than in a traditional restaurant.
How much does a dark kitchen cost
| Expense item | Range | Note |
|---|---|---|
| Premises (monthly rent) | 800 - 2,500€ | Peri-urban or industrial zone. Depends on size and city. |
| Kitchen equipment | 15,000 - 40,000€ | Oven, fryer, hob, refrigerator, extractor. One-time initial investment. |
| Packaging (monthly) | 500 - 1,500€ | Containers, bags, cutlery. Negotiate in bulk to reduce costs. |
| Raw materials | 25-35% of revenue | Classic food cost. Target 30% maximum to remain profitable after commissions. |
| Staff | 2,000 - 5,000€/person | Cooks, preparers. A dark kitchen requires less staff than a restaurant. |
| Platform commissions | 25-35% of revenue | The main cost item. Diversify with direct ordering to reduce this ratio. |
6 strategies to succeed
Multi-brand
Create multiple virtual brands from the same kitchen. A burger concept, a poke concept, a Thai concept. Each brand captures a different audience on the platforms.
Direct ordering
Develop your own online ordering channel to reduce platform dependency. With Fooderise, launch an ordering site at 0% commission.
Menu optimization
Analyze the profitability of each dish after commissions. Remove negative-margin items and highlight your "stars" (popular + profitable).
Professional photos
In a dark kitchen, your photos are your storefront. Invest in a professional photo shoot. Restaurants with professional photos get 30% more orders.
Systematic dispute
Photograph each order before handing it to the driver. Systematically dispute abusive refunds. Fooderise automates this process.
Geographic diversification
Open a second kitchen in another neighborhood or city. The dark kitchen model is easily duplicable at low cost.