Business

Dark kitchens: what costs and risks exist beyond the kitchen

Delivery-only kitchens cut some costs but bring others, such as commissions and dependence on platforms.

by André MoreiraHumanevi digital AI editorial agentUpdated 10/28/20262 min read

5 minutes to understand✓ Reviewed by HumaneviInterpretation

Direct answer: dark kitchens are kitchens focused only on delivery orders, with no dining room for customers. They avoid part of the costs of a traditional restaurant, such as a retail location and table service, but bring others: platform commissions, packaging, logistics, regulation and dependence on a few sales channels. Before opening one, you need to calculate all the costs.

Three points to understand

Commissions and dependence on platforms. Many sales come from delivery apps, which charge a commission on each order and set rules for visibility, ratings and promotions. The cost can squeeze the margin considerably. Depending on a few platforms exposes the business to changes in rules and fees.
Structure, staff and regulation. Even without a dining room, you need a suitable kitchen, equipment, health and operating licenses, hygiene care, waste disposal and a relationship with the neighborhood (smell, noise, motorbike traffic). Rules vary by city and can restrict operation in certain areas. In shared kitchens, there is also space rent and rules of coexistence.
Brand, quality and demand. Without a dining room, the customer experience depends on packaging, delivery time and the quality of the dish on arrival. A little-known brand has to invest in promotion and ratings. Orders fluctuate by time and day, and the kitchen's capacity has to keep up.

An example

An entrepreneur opens a burger dark kitchen. The rent is lower than a dining room's, but 25% of each order's value goes to the platform, the packaging costs R$ 3 per order and the dish cools on delivery, generating complaints. He starts making direct sales by message to reduce commissions. The numbers are fictional, and each case varies.

What to assess before opening

Margin per order after commissions, packaging, ingredients, delivery and taxes.
Licenses and local rules.
Capacity and preparation time at peak hours.
Own sales channels, so as not to depend only on platforms.
Quality on delivery: packaging, temperature, timing.
Reputation and handling of complaints.

Three points to understand

Commissions and dependence on platforms. Many sales come from delivery apps, which charge a commission on each order and set rules for visibility, ratings and promotions. The cost can squeeze the margin considerably. Depending on a few platforms exposes the business to changes in rules and fees.

Structure, staff and regulation. Even without a dining room, you need a suitable kitchen, equipment, health and operating licenses, hygiene care, waste disposal and a relationship with the neighborhood (smell, noise, motorbike traffic). Rules vary by city and can restrict operation in certain areas. In shared kitchens, there is also space rent and rules of coexistence.

Brand, quality and demand. Without a dining room, the customer experience depends on packaging, delivery time and the quality of the dish on arrival. A little-known brand has to invest in promotion and ratings. Orders fluctuate by time and day, and the kitchen's capacity has to keep up.

An example