Typical Timeline: Search to Cooking
Important: Submit food business registration on Day 1 - it requires 28 days notice.
6 Steps to Rent Your Kitchen
Define Your Requirements
- Determine kitchen type needed (shared, dark kitchen, private)
- List essential equipment (ovens, fridges, prep space)
- Calculate hours/days per week you need access
- Set your maximum budget (rent + utilities + insurance)
- Identify ideal location for your delivery radius
Pro tip: Be realistic about your volume. Starting with hourly rental lets you test demand before committing to monthly contracts.
Search & Shortlist Kitchens
- Browse kitchen listings in your target area
- Filter by price, equipment, and availability
- Read reviews and check food hygiene ratings
- Create shortlist of 3-5 suitable options
- Contact operators to confirm availability
Pro tip: Look beyond central locations. Zone 3-4 kitchens in London cost 40-50% less while serving the same delivery radius.
Visit & Evaluate
- Schedule site visits (most offer same-day viewings)
- Check equipment condition and functionality
- Assess cleanliness and maintenance standards
- Test storage space and refrigeration
- Verify loading/delivery access and parking
- Ask about other tenants and busy times
Pro tip: Visit during peak hours to see how busy it gets. Ask current tenants about their experience - operators usually allow this.
Handle Legals & Licences
- Register food business with local council (28 days before opening)
- Obtain Level 2 Food Hygiene certificate (£30-100, 1 day)
- Arrange public liability insurance (minimum £5M)
- Prepare HACCP documentation
- Check if late-night licence needed (if operating 11pm-5am)
Pro tip: Start the council registration immediately - it takes 28 days. Everything else can happen in parallel.
Negotiate & Sign
- Request detailed pricing breakdown (rent, utilities, extras)
- Clarify what equipment and storage is included
- Negotiate term length (longer = cheaper rates)
- Understand cancellation policy and notice period
- Review cleaning and maintenance responsibilities
- Sign agreement and pay deposit (typically 1-2 months)
Pro tip: Get everything in writing. Ask specifically about hidden costs: waste disposal, equipment maintenance, peak-time surcharges.
Setup & Launch
- Collect keys and access codes
- Set up delivery app profiles (Deliveroo, Just Eat, Uber Eats)
- Order packaging and supplies
- Stock initial ingredients
- Test equipment and prep workflows
- Soft launch with limited hours to work out kinks
Pro tip: Start with limited menu and hours. Get your first 50 reviews before scaling - they determine your visibility on delivery apps.
Common Mistakes to Avoid
Signing without visiting during peak hours
A kitchen might look spacious at 10am but be chaotic at 6pm. Visit during the times you'll actually be working to see how crowded it gets.
Forgetting the 28-day food registration rule
You must register your food business with your local council at least 28 days before starting. Do this on Day 1 of your search - it's free but takes time.
Underestimating total costs
Rent is just the start. Budget for insurance (£150-400/month), packaging (£200-600/month), delivery platform fees (25-35% per order), and unexpected costs. See our pricing guide for full breakdown.
Committing to long-term contracts too early
Start with monthly or 3-month terms until you've validated demand. The 10-20% discount for 12-month contracts isn't worth it if you discover the location doesn't work.
Not checking the food hygiene rating
The kitchen's existing food hygiene rating affects your business. A 3-star or lower rating creates inspection risk. Aim for kitchens with 4-5 stars.
Sarah Chen
Commercial Kitchen Consultant & Former Head Chef
Sarah Chen brings over 12 years of experience in commercial kitchen operations, having worked as Head Chef at multiple London restaurants before transitioning to kitchen consultancy. She specializes in helping food entrepreneurs optimize their kitchen setups and navigate commercial kitchen regulations.
Areas of Expertise
Credentials
- Level 4 Food Safety & Hygiene Certificate
- Chartered Institute of Environmental Health (CIEH)
- Former Head Chef at Michelin-rated restaurant
- 12+ years commercial kitchen experience
Kitchen Rental: FAQ
How long does it take to rent a commercial kitchen?
You can move into a kitchen within 1-2 weeks if you act quickly. The main delay is food business registration (28 days required by law), but you can start this immediately while searching. If the kitchen is pre-licensed and you already have food hygiene certification, same-day agreements are possible.
What documents do I need to rent a commercial kitchen?
Essential documents: proof of identity (passport/driving licence), proof of address, food business registration (or confirmation of application), Level 2 Food Hygiene certificate, and public liability insurance (minimum £5M). Some operators also require a business plan or references.
Can I rent a commercial kitchen without a food hygiene certificate?
Most operators require at least Level 2 Food Hygiene certification before you can cook. You can view kitchens and sign agreements while obtaining your certificate (takes 1 day, costs £30-100 online). Some shared kitchens allow supervised use while you complete certification.
How much deposit is required for a commercial kitchen?
Deposits typically range from 1-2 months rent for monthly agreements. Hourly rentals may require no deposit or a small damage deposit (£100-300). Premium facilities may ask for 3 months upfront (first month + last month + deposit). Negotiate if cash flow is tight.
What should I check during a kitchen viewing?
Critical checks: equipment condition (run everything), refrigeration temperatures, ventilation/extraction, storage space, cleanliness standards, fire safety equipment, loading access for deliveries, and parking for delivery drivers. Also check the food hygiene rating certificate - aim for 4-5 stars.
Can I negotiate commercial kitchen rental rates?
Yes, especially for longer terms. 12-month agreements typically get 10-20% discounts vs month-to-month. You can also negotiate: included storage, off-peak rates, gradual rent increases, and flexible cancellation terms. Operators prefer reliable tenants - use that as leverage.