A growing number of meals ordered online in England now come from so-called “dark kitchens” , delivery-only food facilities operating without a physical restaurant front. New analysis by Sheffield Hallam University estimates that these online kitchens now make up around 15% of all food retailers on major delivery platforms.
The findings have prompted calls for greater transparency from both regulators and food businesses, with experts warning that many consumers are unaware of where their food is being prepared or what standards apply.
Dr Richard Anderson, Head of Learning & Development at food safety training provider High Speed Training, said the rapid expansion of dark kitchens is reshaping the industry but also exposing gaps in consumer understanding and regulatory oversight.
“The rise of dark kitchens, often operating from industrial units, warehouses, or even shipping containers, has created a new challenge for transparency. Customers might order from what appears to be a local restaurant, unaware their food is being prepared miles away. These setups can face unique hygiene and allergen control issues that differ from traditional kitchens.”
What are ‘dark kitchens’?
Also known as ghost or cloud kitchens, dark kitchens are commercial kitchens designed solely for delivery-only meals. They have no customer-facing premises and rely entirely on online platforms such as Deliveroo, Uber Eats and Just Eat.
The Sheffield Hallam study defines them as: “Technology-enabled commercial kitchen(s) operating primarily for delivery, to fulfil remote, on-demand consumer online orders of food for immediate consumption.”
Food safety concerns
While all kitchens are subject to Food Standards Agency (FSA) inspections, experts say delivery-only kitchens present new oversight challenges. High Speed Training highlights several areas of risk:
- Allergen control: Shared spaces housing multiple “brands” increase the likelihood of cross-contamination if equipment and surfaces aren’t rigorously cleaned.
- Transparency: Consumers cannot see hygiene standards or food hygiene ratings as they would in a dine-in restaurant.
- Regulatory gaps: These operations can bypass planning checks required of traditional takeaways, limiting council oversight.
- Staff welfare: Lone working in windowless or confined spaces can lead to fatigue and stress, undermining good hygiene practices.
Dr Anderson added that while many dark kitchens maintain high standards, consistent regulation and training are essential.
“Fundamental food safety standards must be upheld no matter the business model. Staff must be trained to manage cross-contamination, maintain proper labelling, and follow allergen controls. One mistake can be devastating for a brand that only exists online.”
The report notes that, with nearly one in six online orders now originating from dark kitchens, maintaining consumer trust and hygiene visibility will be key to ensuring this fast-growing industry develops safely and sustainably.
