Fully equipped, purpose-built 20ft commercial catering shipping container ready for immediate trade. Built out with over £19k invested in interior commercial fittings, extraction, plumbing, gas, and electrical systems alone—saving you months of lead time and thousands in fit-out costs, compared to commissioning a new build from scratch.

Located in Digbeth, Birmingham, with straightforward ground-level access. Ideal for street food venues, food parks, festivals, brewery taprooms, sports clubs, or delivery kitchens.

Build & Kitchen Specifications:

Structure & Access: Genuine 20ft container finished in durable, professional matte black coating. Dual hydraulic/gas-strut serving hatches for rapid dual-lane service and a high-security steel personnel door with multipoint locking.
Extraction: 2.5m commercial stainless steel extraction canopy hood fitted with removable baffle filters directly over the cookline.

Gas Infrastructure: Professionally installed commercial LPG system featuring external changeover regulator valves, rigid copper supply lines, and individual isolation shut-offs for each appliance.

Electrical System: Dedicated metal-clad consumer unit with individual MCBs/RCD breakers, bright full-length LED strip lighting, and multiple commercial socket spurs throughout.

Water & Hygiene: Full stainless steel commercial prep sink plus a dedicated staff handwash basin, on-demand electric water heater (hot & cold supply), and integrated internal drainage.
Walls & Surfaces: Heat-deflecting, commercial-grade stainless steel cladding across all cooking walls for full fire safety and effortless wipe-down cleaning. High-durability commercial flooring throughout.

Appliances Included in Price:
Tall commercial upright refrigerator
High-capacity commercial chest freezer
Freestanding twin-tank gas fryers
Countertop gas flat-top griddle
Heavy-duty stainless steel work and prep tables

Signage Ready:
The top fascia features a clean, neutral mounting frame ready for your own custom vinyl or lightbox brand signage.

Collection & Transport:
Location: Digbeth, Birmingham (B12 area).
Access: Spacious yard with clear, level ground-level access for loading.

Transport: Buyer can arrange their own Hiab crane lorry, or we can assist in quoting and arranging nationwide delivery directly to your site via trusted Midlands hauliers.

Viewing & Inquiries:

Viewings welcome by appointment. Serious buyers only. Call or message to arrange a viewing or make a deposit to secure.

Fully equipped, purpose-built 20ft commercial catering shipping container ready for immediate trade. Built out with over £19k invested in interior commercial fittings, extraction, plumbing, gas, and electrical systems alone—saving you months of lead time and thousands in fit-out costs, compared to commissioning a new build from scratch.

Located in Digbeth, Birmingham, with straightforward ground-level access. Ideal for street food venues, food parks, festivals, brewery taprooms, sports clubs, or delivery kitchens.

Build & Kitchen Specifications:

Structure & Access: Genuine 20ft container finished in durable, professional matte black coating. Dual hydraulic/gas-strut serving hatches for rapid dual-lane service and a high-security steel personnel door with multipoint locking.
Extraction: 2.5m commercial stainless steel extraction canopy hood fitted with removable baffle filters directly over the cookline.

Gas Infrastructure: Professionally installed commercial LPG system featuring external changeover regulator valves, rigid copper supply lines, and individual isolation shut-offs for each appliance.

Electrical System: Dedicated metal-clad consumer unit with individual MCBs/RCD breakers, bright full-length LED strip lighting, and multiple commercial socket spurs throughout.

Water & Hygiene: Full stainless steel commercial prep sink plus a dedicated staff handwash basin, on-demand electric water heater (hot & cold supply), and integrated internal drainage.
Walls & Surfaces: Heat-deflecting, commercial-grade stainless steel cladding across all cooking walls for full fire safety and effortless wipe-down cleaning. High-durability commercial flooring throughout.

Appliances Included in Price:
Tall commercial upright refrigerator
High-capacity commercial chest freezer
Freestanding twin-tank gas fryers
Countertop gas flat-top griddle
Heavy-duty stainless steel work and prep tables

Signage Ready:
The top fascia features a clean, neutral mounting frame ready for your own custom vinyl or lightbox brand signage.

Collection & Transport:
Location: Digbeth, Birmingham (B12 area).
Access: Spacious yard with clear, level ground-level access for loading.

Transport: Buyer can arrange their own Hiab crane lorry, or we can assist in quoting and arranging nationwide delivery directly to your site via trusted Midlands hauliers.

Viewing & Inquiries:

Viewings welcome by appointment. Serious buyers only. Call or message to arrange a viewing or make a deposit to secure.

Im running a ghost kitchen that i started last june. So far demand is good. But i usually spend 4-12pesos per message running ads

Hi guys!

Curious if anyone here has experience working with delivery-only storefronts/virtual brands through DoorDash or similar apps?

We’re exploring a model where local restaurants, cafés or ghost kitchens in larger cities could help fulfill pre packaged snack orders for couriers. No cooking or prep involved, more of a simple handoff/logistics setup.

Would love to hear if anyone here has seen something similar work well, especially in the US or UK market.

For those running ghost kitchens, when you check your Toast, Square, DoorDash, Uber Eats, or Grubhub reports, what are you usually looking for?

Do you find the reports easy to understand, or do you still end up piecing things together yourself?

One challenge I’ve been running into with a ghost kitchen setup is how scattered customer communication becomes once you’re active on multiple channels. Between delivery apps, direct orders, WhatsApp, and social DMs, it can get overwhelming pretty quickly.

During peak hours, this either pulls staff away from actual kitchen work or leads to slower response times, which obviously affects customer experience.

What’s worked a bit for me so far is standardizing replies for common questions (menu items, availability, delivery times) so whoever is responding doesn’t have to start from scratch every time. I also tried experimenting with a tool called atombite ai just to handle some of the repetitive messaging, but I’m still figuring out if that’s the right approach long term.

For those of you running ghost kitchens:
How are you managing communication across different platforms without it becoming a bottleneck? Are you centralizing it, assigning dedicated roles, or just keeping it manual?

Would be interesting to hear what’s actually working in real operations.

Anybody ever run a successful Ghost kitchen ? Do you have a lot of items on your menu to sell. I am thinking a Ghost kitchen would help build an income to help raise capital to open a food truck? any advice, input or suggestions?

I might be overthinking this, so I wanted to sanity check with people actually running restaurants.

When I see food cost examples online showing things like onion rings coming in around $0.40 per portion, is that usually based on chain level pricing?

If I run the numbers using standard Sysco or A1 type pricing, the food cost seems to land closer to about 25 percent, not the ultra low figures that get quoted a lot.

Is that just the difference between chain contracts and independent distributor pricing, or am I missing something obvious in how these items are being costed?

And even if independents cannot hit chain level margins, is it fair to say that items like fries and onion rings still tend to outperform a lot of mains once portion control and simplicity are taken into account?

Curious how others think about this and whether your experience lines up with this.

Scouting locations. Any overlooked things I should check BEFORE signing a lease?

Thinking about launching a ghost kitchen near a college. High demand, right? Anyone have experience in college towns?

Hey, what software do you use for managing multiple virtual brands? Trying to streamline order flow and inventory.

Hi! I have a ghost kitchen concept and need a Los Angeles based chef/operating partner. I am fully funded and have experience in commercial real estate, hospitality. Goal is to have concept expanded across the country utilizing the ghost kitchen infrastructure. Please let me know you know of anyone that may be interested!

I’m trying to launch a ghost kitchen concept, but I’m having a really hard time finding a location that can accommodate longer operating hours (ideally 18 hours a day). Most of the commercial kitchens I’ve found either have limited time slots, restrictive hours, or they’re already fully booked.

For anyone with experience running a ghost kitchen or renting commercial kitchen space:

Where should I actually be looking? What are the best places to contact? Are there any alternatives I might be missing?

I’m open to: • Existing restaurants that sublease their kitchen • Shared commercial kitchens • Commissary kitchens • Food truck prep kitchens • Underused catering kitchens • Any space with a hood and proper licensing

My biggest challenge right now is finding a spot that isn’t outrageously expensive AND allows extended hours. If you’ve dealt with this before, I would really appreciate any guidance. 1. Where did you find your kitchen? 2. How did you negotiate hours? 3. Is it better to partner with an existing restaurant instead? 4. Any red flags to watch out for? 5. What’s a realistic price range to expect?

I’m not looking to buy a course or pay for mentorship — just hoping to hear real experiences from people who’ve actually done this.

Thanks in advance for any insight. 🙏

Hey everyone,

What should I expect in the first few weeks? I have a solid marketing/advertising plan, but outside of that plan, how many orders should I expect a day if I'm running moderate promotions on Uber Eats, DoorDash, and GrubHub. Obviously, this will vary by type of food and city, but any info helps.

Also curious to hear people's thoughts on how to allocate ad/marketing spend, or really anything else kitchen startup related - especially if in a large city!

Thanks in advance!

If you run a restaurant, would you consider expanding through a dark kitchen instead of opening a new location?

And in general for people in the food business: what’s been your biggest barrier to growing — permits, equipment, hiring staff, or the cost of a physical space?

First time setting up a ghost kitchen here in my local town.

What is the best way to to PRINT receipts to attach to the take out carry bag?

I will have an online site for customers to place their orders, i want to be able to print on a receipt printer what they ordered.

What is the best way or most cost effective way to accomplish this.

I’m helping a couple of restaurant owners set up an automated AI voice agent - one that handles conversations and books reservations, and part of the challenge is making sure it can handle all the curveballs customers throw.

For ex: Last week, someone asked which dishes were gluten-free… which meant we had to get a full ingredient breakdown for every item. Totally reasonable question, just not something you think about until you’re caught in the moment.

Now I’m curious, what’s a random question a customer’s asked you that totally blindsided you? Could be about food, seating, parking, anything.

Hey all! I spent over a year running day-to-day operations inside one of the busiest ghost kitchen facilities in NYC.

I’m building a bundle of plug-and-play SOPs, dashboards, and checklists to help ghost kitchen operators skip the painful ramp-up. I've seen people lose thousands of dollars (upwards of 50K because of a poor launch strategy).

If you’re a current or aspiring tenant, I’d love your take — what tools would save you the most time or cash?

DM me or drop your thoughts below.

Hey folks! With all the ghost kitchens and new delivery apps out there, I’m curious how much you care about where your food comes from — and how you decide what to order.

1. Would you want to know if your food is coming from a ghost kitchen?
2. If you could easily compare prices for the same dish (like burgers or pizza) from different places, would you use that feature?
3. What’s your top priority: speed, price, or knowing the brand?

Drop your thoughts below — and share your funniest or weirdest delivery story if you have one!

Thanks for helping me out with this quick poll!