Dark Kitchen Business Models And How They Work (2025)

Dark kitchens will remain a driving force in the food service industry in 2025, but the concept can confuse many. Also known as ghost kitchens, cloud kitchens, or virtual restaurants—often referred to by up to 17 different names—these delivery-focused operations function without a dine-in space.

Orders arrive through delivery apps or direct online channels, and the meals are prepared in a dedicated kitchen and then packaged for delivery. While this streamlined approach helps restaurants and culinary entrepreneurs reduce overhead costs, the specifics can vary widely. Some dark kitchens focus on a single brand, while others house multiple concepts under one roof.

Despite differing models, they all share a core process—receiving orders, preparing food, and dispatching meals—making them an increasingly popular option for reaching today’s convenience-driven consumers. Understanding these nuances is crucial for businesses looking to expand or entrepreneurs considering a new venture in an evolving market where online ordering is more prevalent than ever.

Dark Kitchens: Definition and Alternative Names

Dark Kitchens is a business model focused on food delivery. It is devoid of dining space and primarily serves customers through online orders.

However, ‘Dark Kitchen’ has multiple names depending on the source, with up to 17 labels for the same concept. It's normal to wonder if we're talking about the same idea. Among the most famous names are ‘dark kitchens,’ ‘ghost kitchens,’ ‘cloud kitchens,’ and ‘virtual restaurants.’

Regardless of what you call them, dark kitchens share common operational processes: orders come in, food is prepared, and packaged meals go out to the customer. 

Beyond the label 'dark kitchens,' how they operate varies. We'll compare models to discover their differences, which will help you comprehend and decide whether to implement them.

6 dark kitchen business models and how they work

Traditional restaurants, including fast-food restaurants, fine dining establishments, cafes, and street food stalls, can use various operational models. Similarly, within the context of dark kitchens, various operational styles give rise to diverse models.

Let's explore the most common dark kitchen business models to see how this works.  

1. The ‘traditional’ dark kitchen

Although the concept hasn’t been around long enough to earn the ‘traditional’ title, this setup is the standard dark kitchen model.

What distinguishes 'Traditional Dark Kitchens' is their specialized approach, entirely devoted to a specific style or flavor. This model encompasses businesses that focus on a single type of cuisine, such as burger joints, pasta restaurants, salad bars, and more.

Main characteristics:

• Highly optimized and specialized operations.

• Menu with subtle variations, maintaining elements of preparation or style across different dishes.

• Operations are centralized in a single kitchen or location.

• Self-delivery or use of third-party delivery apps.

This approach appeals to those who want to immerse themselves in a singular culinary style and are not currently interested in exploring other gastronomic options.

2. Multi-brand dark kitchen

In this setup, multiple brands operate under one parent company. The brands offer cuisines while sharing the kitchen, equipment, and resources to maximize efficiency and decrease operational costs. 

Main characteristics:

• Each brand or cuisine type has its unique marketing identity.

• Multi-brand dark kitchens are known for their flexibility and adaptability.

• Success relies on data analysis.

• Data insights inform the provision of popular meals based on local demand for various cuisines.

Despite requiring a slightly more significant initial investment because of brand diversification and offerings, this model empowers you to tap into a more substantial market segment through a single operational hub, presenting favorable business opportunities.

3. Takeaway dark kitchen

This setup is much like the traditional dark kitchen, except it hosts customers and offers delivery – not to dine, but to wait for their food, pick it up, and see the kitchen in action. It’s a dark kitchen-normal restaurant hybrid, borrowing the best parts from both models. 

Main characteristics:

• Offers more opportunities to forge customer connections.

• Without seating to dine, rental costs are lower.

• Dinners can pick up their food or have it delivered.

This model is excellent for restaurant owners who want to engage with customers without the expenses of a traditional restaurant. It provides delivery efficiency, operational flexibility, and growth prospects in the food delivery market.

4. Aggregator-owned dark kitchen

Increasingly, delivery aggregators—think DoorDash, Deliveroo, TakeAway, and Uber Eats—are entering the dark kitchen game. They offer restaurant businesses the opportunity to rent kitchen space and equipment. These businesses benefit from the delivery aggregator’s fleet of drivers, online ordering technology, and menu creation platform without shelling out for their own kitchen.

Platforms like Deliveroo offer such services under the name Editions. They operate on a commission-based model, and restaurants must become partners to join.

Main characteristics:

• Operators usually mandate deliveries exclusively via their platform.

• Minimal upfront operational costs.

• Skip the rental requirement; the aggregator covers it.

• Aggregators offer data insights to optimize business performance.

5. Aggregator-owned dark kitchen plus

This model is very similar to the aggregator-owned dark kitchen, except it includes more infrastructure and optimized kitchen process frameworks. It may also involve a storefront identical to the one used in the takeaway dark kitchen model.

For example, the delivery aggregator might provide a well-equipped kitchen and manage every operational and marketing process except the cooking and menu—this could even include data-driven demand management.

6. Outsourced dark kitchen

As the newest addition to the dark kitchen business model landscape, this setup allows a restaurant to outsource almost any process except the finishing touches. In an outsourced dark kitchen, you work with another business specializing in food preparation, order processing, and delivery. 

• Enhance presentation appeal by incorporating decorative elements.

• Adding Signature Elements: This may include arranging the food in a certain way, adding a particular sauce, including branded garnishes, or any unique element that distinguishes the dish.

• Quality check and packaging for delivery.

Main characteristics:

• Outsourcing of Multiple Processes.

• Minimal involvement in the cooking process.

• More time for the team to deliver a flawless result.

“They are dark or ghost in the sense that they operate out of sight and cloud or virtual because they use online ordering tech to connect with customers.” 

Which dark kitchen model is right for your business?

Dark kitchens have their pros and cons. Choosing the right dark kitchen model for your restaurant depends on several factors. 

If you plan to launch a dark kitchen, keep in mind the following factors to boost the success of your business.

1. Your resources – do you want to own every step and process or outsource everything?

2. The demand in the area – will the local population support multiple restaurant brands, or is it better to focus on nailing one specific brand?

3. The cost of property on the high street versus out of town – is it worth offering a pick-up service with a storefront, or can you save on overheads and locate near an out-of-town residential area?

4. Your values and mission – do you want to create a community kitchen for other food businesses or go solo and run multiple brands from your kitchen?

5. Legal compliance and paperwork – what are the regulatory and compliance requirements? Remember, dark kitchens must comply with health, safety, and food regulations.

6. Operational capacity – Can I collaborate with suppliers to outsource some kitchen processes? Would you rather specialize or try new menus? 

7. Scalability planning  –  can I handle a surge in orders? Plan for an efficient, scalable kitchen design.

8. Marketing  –  Do you have appealing photos, a budget for ads or digital platforms to promote the menu? Increase digital experience efforts to compensate for the lack of personal contact.

The great thing about dark kitchens is that you can use data to find opportunities, choose the best model, and continually optimize to make the most of it.

Restaurant owners should grasp the different dark kitchen models for success, especially in an industry where technology and consumer behavior constantly evolve. The six models present distinct advantages, ranging from cost reduction to improved delivery efficiency via outsourcing, helping them adapt to a growing digital-oriented market.

If something isn’t working, the model allows you to make changes, pivot your offering, or even create a new virtual restaurant.

One thing is sure: the world of dark kitchens is still evolving, and we will see more innovative models in the future. Discover how Deliverect Restaurants optimizes dark kitchen operations, regardless of your business model.