A new food hub has launched in North Melbourne, with 26 dark kitchens now in operation.
The facility is from ChefCollective, which describes itself as a: “premier dark kitchen provider that helps restaurant and F&B establishments reimagine an old model, provide the infrastructure and strategic services to solve challenges and help them drive long-term success in this ever-changing digital world in the F&B industry”.
Operators including Carl’s Jr and 400 Gradi secured spaces prior to launch.
It marks the second hub for ChefCollective, which also operates 29 kitchens in Brisbane and has plans for further expansion across Australia.
The business says brands are able to set up in a period of 3-4 weeks, with maintenance, insurance and order and delivery management handled by ChefCollective.
“Dark kitchens allow restaurateurs to set up kitchens in populous areas and sell their food on delivery platforms,” says Sam Robertson, general manager of ChefCollective.
“They require much lower overhead than a traditional restaurant operation, and allow restaurateurs to start in a fraction of the time.”
