The rise of dark kitchens: Characteristics and operational challenges

Abstract

The dark kitchen model has gained popularity in recent years, with many choosing this model over traditional dine-in restaurants or takeaways. Despite its popularity, there remain limited studies on this type of food business operating model. This study aims to investigate why food business operators choose to adopt the dark kitchen model and the lessons learned from their operational experiences. An online survey was conducted among 123 Environmental Health Officers (EHOs) based in Local Authorities in England. Sixteen semi-structured interviews with dark kitchens were conducted of which 12 were dark kitchen tenants and 4 dark kitchen owners. The primary reasons for choosing this model include affordability, flexibility, and convenience. Social media platforms and online aggregators are essential for dark kitchens to advertise their food. However, some inconsistencies between different online aggregators occur when onboarding. A key issue raised by participants were the challenges of managing food safety and hygiene practices in shared spaces where several food businesses utilise the same space or resources. Other challenges faced when operating the dark kitchen model include competition, dependence on online aggregators, commission fees, and lack of visibility. In conclusion, the dark kitchen model presents both advantages and challenges for dark kitchen operators. While it offers cost-effectiveness, flexibility, and convenience, it also presents its own set of challenges. The operational challenges identified in this study offer practical implications and lessons learnt from dark kitchens’ previous experiences of starting a delivery-only food business. The challenges outlined should be considered by policymakers, online aggregators and dark kitchens to support the development of more comprehensive guidelines and standardised practices.