At Chef Collective, our state-of-the-art kitchen facilities provide F&B owners with a flexible and efficient solution to expand their operations.

Start cooking in our kitchens in just 21 days.

/ WHAT

Dark kitchen is a commercial facility designed and built for preparing food specifically for delivery and takeaways. They are also known as Ghost kitchen, Cloud Kitchen, Shared Kitchen or Virtual Kitchen.

Chef Collective kitchen spaces are strategically located in Coorparoo, Brisbane and North Melbourne to support delivery growth.

/ BENEFITS

We're here to help you succeed. so we're all about making your life as easy as possible. Focus on what you love doing and leave the rest to us.

Get Started, Quickly

Real Estate

Technology

Leave the construction, permitting, installation and more to us. Get cooking within 3 weeks.

Designed to ensure maximum efficiency for food delivery at minimal cost.

Streamline all your delivery orders onto one tablet and view valuable data to optimise your operations.

/ FUTURE

Food delivery traffic is at its highest with 40% growth since January 2020, and it will not stop here.

Grow your food business quickly with minimal effort, risk and time commitment using cloud kitchens across Australia.

/ TRADITIONAL VS CLOUD KITCHENS

Employees

DELIVERY-ONLY KITCHEN

TRADITIONAL KITCHEN

30 

1-3

Work with a much smaller team while we provide onsite support staff.

people

people

Investment

DELIVERY-ONLY KITCHEN

TRADITIONAL KITCHEN

$1m

$23k

Our smaller startup cost means that you can see profits much faster.

AU$

AU$

Weeks to launch

DELIVERY-ONLY KITCHEN

TRADITIONAL KITCHEN

48

3

We'll handle all the complex construction, permits, and bureaucratic matters. Simply move in and start cooking.

weeks

weeks

/ WHAT OUR CUSTOMERS HAVE TO SAY

“

Food delivery is the future and we want to capitalise on this current trend to give us access to this growing customer base. Operating a delivery-only kitchen space within Chef Collective will allow Seoul Bistro to rapidly expand, scale up and manoeuvre to cater for a larger customer base while keeping our upfront and operational costs at a minimum.”

Seoul Bistro

Rob McMullen

Co-Owner

/ OUR PARTNERS