Which Should You Choose?
Testing an idea? Start with a shared kitchen (£15-35/hour). Launching a delivery brand? Ghost kitchen (£1,500-3,500/month). Running a food truck? Commissary kitchen. Need guidance? Incubator kitchen. Established and scaling? Private dedicated space.
Kitchen Types Compared
Shared Kitchen
Kitchen space shared with other food businesses, typically rented by the hour or day.
£400-1,200 (20-40hrs/week)
BEST FOR
- Food startups testing ideas
- Part-time food businesses
- Caterers
- Food truck operators
PROS
- Low commitment — pay only for what you use
- No long-term contracts
- Equipment included
- Perfect for testing business viability
CONS
- Limited to booked hours
- Sharing space with others
- May need to transport ingredients
- Less control over environment
Typical users: Meal prep, catering, food trucks, new entrepreneurs
Ghost Kitchen / Dark Kitchen
Dedicated space for delivery-only operations. No customer-facing area — food goes straight to delivery riders.
£1,500-3,500/month all-in
BEST FOR
- Delivery-focused brands
- Virtual restaurants
- Multi-brand operators
- Scale-ups
PROS
- 24/7 access to your own space
- Delivery-optimized location and setup
- Can run multiple brands
- Lower rent than high-street
CONS
- Higher fixed costs than shared
- No walk-in customer revenue
- 100% dependent on delivery platforms
- Long-term commitment typical
Typical users: Deliveroo/Uber Eats brands, virtual restaurants, delivery startups
Commissary Kitchen
Large-scale prep kitchen for businesses that need production space but serve customers elsewhere.
£800-2,500/month
BEST FOR
- Food trucks (legally required)
- Caterers
- Wholesale food producers
- Multi-location operators
PROS
- Legal base for mobile vendors
- High-capacity equipment
- Storage facilities
- Often includes cold storage
CONS
- Not set up for direct sales
- May be far from customers
- Less flexibility than shared kitchens
- Often requires minimum commitments
Typical users: Food trucks, caterers, wholesale, central production
Incubator Kitchen
Kitchen space combined with business support, mentoring, and networking opportunities.
£500-1,500/month (membership + hours)
BEST FOR
- First-time entrepreneurs
- Those needing guidance
- Networking seekers
- Recipe developers
PROS
- Business mentoring included
- Networking with other food entrepreneurs
- Often includes training/courses
- Lower risk for beginners
CONS
- Higher cost per hour than basic shared
- May require membership fees
- Less independence
- Graduated entrepreneurs may need to move on
Typical users: First-time food entrepreneurs, recipe developers, cottage food scaling up
Private/Dedicated Kitchen
Your own kitchen space with exclusive access. Full control but highest cost and commitment.
£2,500-6,000/month + fit-out costs
BEST FOR
- Established businesses
- High-volume operations
- Those needing specialized equipment
- Long-term commitment
PROS
- Complete control of space
- 24/7 exclusive access
- Customize to your needs
- No sharing constraints
CONS
- Highest fixed costs
- Long lease commitments (often 3-5 years)
- Responsible for equipment/maintenance
- Harder to exit if business fails
Typical users: Established restaurants, high-volume delivery, production facilities
Quick Comparison Table
| Factor | Shared | Ghost | Commissary | Incubator | Private |
|---|---|---|---|---|---|
| Typical UK Cost | £15-35/hr | £1,500-3,500/mo | £20-50/hr | £20-50/hr + membership | £2,500-6,000/mo |
| Commitment | None | 3-12 months | 1-6 months | 1-6 months | 1-5 years |
| Access Hours | Booked only | 24/7 | Booked + storage | Booked + events | 24/7 |
| Equipment | Included | Included | Included | Included | You provide |
| Best For | Testing/Part-time | Delivery brands | Food trucks/Catering | New entrepreneurs | Established ops |
| Risk Level | Low | Medium | Low-Medium | Low | High |
James Mitchell
Ghost Kitchen Operations Director & Industry Expert
With 15 years in the food service industry, James Mitchell has managed operations for multiple ghost kitchen networks across the UK. He specializes in delivery-only kitchen models, kitchen equipment procurement, and helping startups scale their food businesses efficiently.
Areas of Expertise
Credentials
- MBA in Hospitality Management
- Former Operations Director at major ghost kitchen operator
- Food Hygiene Level 4 Certified
- 15+ years food service industry
- Managed 20+ dark kitchen locations
Kitchen Types FAQ
What is the difference between a shared kitchen and a ghost kitchen?
A shared kitchen is rented by the hour and shared with other food businesses — you book time slots and work alongside others. A ghost kitchen (dark kitchen) is a dedicated space you rent monthly for delivery-only operations — you have 24/7 access to your own area. Shared kitchens cost £15-35/hour (ideal for testing ideas), while ghost kitchens cost £1,500-3,500/month (better for established delivery brands).
What is a commissary kitchen used for?
A commissary kitchen is a licensed commercial kitchen that serves as a base for mobile food vendors (food trucks), caterers, and wholesale producers. In the UK, food trucks legally require a commissary kitchen as their registered food business premises. Commissary kitchens provide prep space, storage, and waste disposal facilities that mobile vendors can't have in their vehicles.
Which kitchen type is best for starting a food business?
For most new food entrepreneurs, a shared kitchen is the best starting point. You pay only for hours used (£15-35/hour), have no long-term commitment, and can test your concept before scaling. Once you're consistently using 80+ hours/month, consider upgrading to a ghost kitchen or dedicated space. Incubator kitchens are excellent if you need business guidance alongside kitchen access.
How much does a commercial kitchen cost to rent in the UK?
UK commercial kitchen costs vary by type: Shared kitchens: £15-35/hour (£400-1,200/month at 20-40 hrs/week). Ghost/dark kitchens: £1,500-3,500/month all-inclusive. Commissary kitchens: £800-2,500/month. Private dedicated kitchens: £2,500-6,000/month plus fit-out costs. London prices are typically 40-60% higher than regional cities.
Do I need a commercial kitchen to sell food in the UK?
Yes, to legally sell food in the UK you need access to a premises with a food hygiene rating, separate from your home kitchen. Options include: renting hourly at a shared kitchen, booking a commissary kitchen, or operating from a ghost kitchen. You cannot legally prepare food for sale in a domestic kitchen — you must use licensed commercial premises.
What is a food business incubator?
A food business incubator combines kitchen rental with business support services: mentoring, networking events, training courses, and sometimes access to investors or retail buyers. They're ideal for first-time food entrepreneurs who need guidance alongside kitchen access. Expect to pay £500-1,500/month for membership plus hourly kitchen fees. Programs typically run 6-12 months.