Kitchen collaboration

The popularity of takeaway food provides an untapped opportunity for facilities managers to increase revenue by repurposing unused spaces into ‘satellite kitchens’ and leasing them to operators under longer contracts to optimise their sites.

Here are key considerations to ensure underused space is fit for purpose.

1Technical and legal feasibility Satellite kitchens often work in places that might appear useless. Many are located in industrial estates or obscure parking lots and, contrary to popular belief, they can easily operate in urban areas closer to the demand location. Unused spaces in commercial properties such as hotels, shopping malls, office buildings, and high streets provide ample room.

Facilities owners considering the transformation into a satellite kitchen must first consider whether their sites are suitable though. Electricity and water supply, and an extraction and ventilation system are essential, and the space must have multiple entrances and access for kitchen staff, suppliers, and delivery riders. One passage must also be reserved as a fire exit to comply with industry regulation.

2Planning situation and risk Satellite kitchens mostly operate under a B1/ B2/ B8 use class, suis generis, or under a food sale use class (A3/ A5). A use class change may or may not be required, which is a matter to be sorted with the right partner.

Consider the impact of changes made to the design of the building (e.g. installation of a ventilation system), and potential nuisances caused by noise from the flow of riders using mopeds and from the ventilation system.

A premise licence will also be required to determine trading hours and to validate the operational management plan. The delivery kitchen model is evolving, from traditionally “delivery-only” to “deliveryoptimised”, with takeaway and potentially dine-in options available to consumers. Such models, yet to be tested and scaled, indicate a more flexible approach to planning.

3Postcode suitability Satellite kitchens have emerged because of the rising demand for high-quality restaurant-standard delivered food and the high cost of rent for traditional restaurants. Facilities managers can set up kitchens outside expensive city centres or closer to areas of high demand. This benefits the customer by reducing food delivery times, the restaurant by reducing cost, and the facility’s owner by increasing the value of unused spaces outside prime locations.

The most successful sites will be in areas where there’s a steep supply-todemand gap – locations where people want delivered food but have few options to choose from. To have this level of insight on the area, facilities managers have to find a partner with the appropriate technology to understand what kinds of customers are under-served in the area and what types of brands can answer their unmet needs.

4Partner relationships Setting a satellite kitchen up is one thing, but you’ll need to develop a robust business model and attractive commercial proposition. Food delivery is a difficult industry to enter without the right partners. Your satellite kitchen will only succeed if it offers the kinds of food and restaurant brands that people in the local area want. You need high-level insight into the area surrounding your premise, and continuously manage those restaurants within your space.

It’s crucial to find a reliable partner to work with to navigate this transition. An experienced partner will be able to lend guidance about the set-up and management of your new facility.

They will also bring a network of industry contacts and top brands to give you an ‘in’ without you having to spend years developing new relationships. Ultimately, your partnership can help transform your facility into a revenuegenerating powerhouse.

TOM GATZ isco-founder of Growth Kitchen

SPACE OPTIMISATION