How our kitchens work

The growth of off-premise dining is the single biggest change to the restaurant industry in 30 years. Delivery offers a huge opportunity to operators, but setting up a new brick & mortar location can take years and hundreds of thousands of Euro. Licensing a commercial kitchen at a Hosted Kitchen Centre on the other hand, can see you up and running and serving customers in a new area in a matter of weeks, for a fraction of the set up costs of traditional venues.