The 10-Step Checklist for Launching a Food Brand in a Pub

Launching a food brand from a pub kitchen is one of the lowest-risk ways to enter the UK food industry. With fitted kitchens available from £500/mo in cities like Leeds and Bristol, and from £900/mo in London, the financial barrier is a fraction of a traditional restaurant. Here's the practical checklist to get from idea to first service.

Step 1: Define Your Concept

Before looking at kitchens, be clear on what you're selling and to whom. Pub kitchens suit focused menus — 4-8 items, executed well, priced for the venue's demographic. A Shoreditch bar needs something different from a Didsbury village pub. Think about:

• Your 3-5 core menu items
• Your target price point (£7-10 for student areas, £12-18 for affluent suburbs)
• Whether you'll do dine-in only, delivery only, or both
• What equipment your concept requires

Step 2: Find Your Pub Kitchen

Browse available kitchens on our locations page. When evaluating a space, look beyond the rent:

• Weekly wet sales — a proxy for footfall. £5,000+/week means strong regular trade
• Customer profile — does it match your concept?
• Kitchen size — can you execute your menu in the space available?
• Delivery approval — is the venue already registered on delivery platforms?
• Trading hours — some pubs offer full-time access, others evenings only

Step 3: Negotiate the Deal

Most pub kitchen deals are structured as a licence to occupy. Key terms to negotiate:

Step 4: Register Your Food Business

You must register with your local authority at least 28 days before opening. This is free and done online via your council's environmental health department. You'll need:

• Business name and address (the pub's address)
• Type of food business
• Your details as the food business operator

Step 5: Get Your Food Hygiene Sorted

The pub should already have a food hygiene rating, but you'll need your own processes in place. Complete a Level 2 Food Hygiene course (available online, takes about 2 hours, costs £15-25). Set up your HACCP documentation — templates are available from the Food Standards Agency website. Read our food hygiene ratings guide for more detail.

Step 6: Set Up Your Business Structure

Most pub kitchen operators start as sole traders or limited companies. You'll need:

• Business bank account
• Public liability insurance (typically £1-5M cover, from £100/year)
• Employer's liability insurance if hiring staff
• Food safety insurance

Step 7: Set Up Delivery Platforms

If the pub is already registered on Deliveroo, Uber Eats, or Just Eat, ask the landlord to transfer the accounts. If not, apply directly — onboarding typically takes 2-6 weeks. You'll need your food hygiene certificate and business details.

Step 8: Source Your Suppliers

Keep your supplier list tight for a pub kitchen operation. You likely need:

• A protein supplier (meat/fish wholesale)
• A fruit and veg wholesaler
• A dry goods supplier
• Packaging for delivery orders

Start with one of each. Many pub kitchen operators begin with Booker or Brakes and move to specialist suppliers as they scale.

Step 9: Plan Your First Week

Don't try to do everything from day one. A sensible first-week plan:

• Day 1-2: Kitchen familiarisation, test all equipment, prep stations organised
• Day 3: Soft launch — friends and landlord's regulars only, reduced menu
• Day 4-5: Open to pub customers, still reduced menu. Switch on delivery platforms.
• Day 6-7: Full menu live across dine-in and delivery

Step 10: Measure and Adjust

Track these numbers weekly from the start:

• Total covers (dine-in)
• Delivery order count and average order value
• Food cost percentage (target 28-32%)
• Busiest and quietest sessions
• Menu item sales mix — identify your top sellers within the first two weeks

Key Takeaways

• Keep your concept focused — 4-8 items that suit the pub's existing crowd
• Register your food business 28+ days before opening
• Negotiate for short break clauses and delivery revenue exclusion from any share
• Soft launch before going live on delivery platforms
• Track food cost percentage and order counts weekly from day one