Pub Kitchen vs Dark Kitchen: Cost and Profit Comparison 2026
Published 2026-01-20
If you're launching a food brand in the UK in 2026, you'll likely choose between two models: a pub kitchen residency or a dark kitchen (also called a ghost kitchen or cloud kitchen). Both let you start trading without a traditional restaurant lease, but the economics, customer access, and growth paths are fundamentally different. We'll break down the real numbers using data from markets like London and Manchester.
What's the Difference?
A pub kitchen is a fitted kitchen inside an existing pub. You trade under a licence to occupy, running delivery operations and optionally serving the pub's walk-in customers too. A dark kitchen is a standalone commercial cooking space — typically in an industrial unit — with no customer-facing element. You trade delivery only.
Monthly Cost Comparison
| Cost | Pub Kitchen | Dark Kitchen |
|---|---|---|
| Base rent | £500 – £2,500/mo | £1,500 – £5,000/mo |
| Revenue share to landlord | 10-16% dine-in (if applicable) | None |
| Platform commissions | 25-35% of delivery sales | 25-35% of all sales |
| Utilities | £200 – £400/mo (often included) | £400 – £800/mo |
| Equipment lease/purchase | £0 (included) | £500 – £2,000/mo |
| Staff (typical small operation) | 1-2 kitchen, 0 FOH | 1-2 kitchen, 0 FOH |
| Deposit | 6 weeks rent + cleaning | 3-6 months rent |
Revenue Comparison: A Realistic Scenario
Let's model a mid-range food operation in Birmingham running a burger concept:
| Metric | Pub Kitchen | Dark Kitchen |
|---|---|---|
| Monthly delivery revenue | £6,000 | £10,000 |
| Monthly dine-in revenue | £4,000 | £0 |
| Total revenue | £10,000 | £10,000 |
| Platform commissions (30%) | -£1,800 | -£3,000 |
| Food cost (30%) | -£3,000 | -£3,000 |
| Rent + revenue share | -£1,400 | -£2,000 |
| Utilities + misc | -£300 | -£600 |
| Staff (2 people) | -£2,400 | -£2,400 |
| Net profit | £1,100 | -£1,000 |
The difference comes down to two factors: dine-in revenue isn't subject to platform commissions (saving you 30% on every pound), and pub kitchen overheads are lower because equipment and often utilities are included.
When a Dark Kitchen Makes More Sense
Dark kitchens aren't always the worse option. They make sense when:
- You're running multiple virtual brands from one site — the volume justifies the higher fixed costs
- You need 24/7 access — pub kitchens typically follow the pub's trading hours
- You need maximum kitchen space — dark kitchens typically offer 500-1,500 sqft vs 150-350 sqft in a pub
- You need 24/7 production access — dark kitchens don't have pub trading hours to work around
When a Pub Kitchen Wins
- You want to build a brand — physical presence, real customers, word of mouth
- You're testing a concept — lower cost, shorter commitment, real-time customer feedback
- Dine-in is part of your model — every dine-in sale saves you 30% in platform fees
- You're in a strong pub market — cities like Leeds and Bristol have pubs doing £5k+ weekly wet sales with no food offer
Key Takeaways
- Pub kitchens cost 40-60% less per month than dark kitchens when you factor in equipment and utilities
- Dine-in revenue is the differentiator — it's not subject to 30% platform commissions
- Dark kitchens suit high-volume, multi-brand delivery operations
- Pub kitchens suit brand builders, concept testers, and operators who value dine-in revenue
- At equal total revenue, a pub kitchen operation typically nets £1,500-£2,000/mo more profit
Related Guides
A pub kitchen residency is a licence-to-occupy arrangement where you operate your food business from an existing pub's kitchen. Here's how they work, what they cost, and whether they're right for you.
From finding the right pub to your first service, here's a practical 10-step checklist for launching a food business from a pub kitchen in the UK.
Most pub kitchens operate under a licence to occupy, not a lease. Here's what that means for you, how the two differ, and what to watch for in your agreement.