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Multi-site restaurants

Kitchens and CPUs to rent for restaurant groups in London

Karma Kitchen provides purpose-built central production units for restaurant groups who need reliable, high-output infrastructure across inner London, without the cost or commitment of building their own.
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Two chefs working at a prep bench in a production kitchen
Sound familiar?

Sound familiar?

Somewhere around your third or fourth site, the food stops being quite the same everywhere. Not dramatically — the dish is slightly better at the original location, a sauce tastes marginally different depending on which kitchen made it. The instinct is to tighten the recipes, train harder against them. But that rarely works, because the recipe was seldom the problem.

The variables that move the outcome are in the environment: an oven that runs hotter, a supplier substitution at one site, a busy Saturday that forces a shortcut. Multiply those across several kitchens and a dozen dishes, and drift isn't a risk. It's arithmetic.

For some operators it happens earlier — a labour-intensive signature product or equipment-heavy process that has outgrown the restaurant kitchen it was born in. The kitchen was designed to cook and serve, not to produce at scale, and the product has started fighting it for space.

Either way, your production infrastructure has stopped being a foundation and started being a ceiling. That's exactly where we come in.

Continued

Somewhere around your third or fourth site, the food stops being quite the same everywhere. Not dramatically — the dish is slightly better at the original location, a sauce tastes marginally different depending on which kitchen made it. The instinct is to tighten the recipes, train harder against them. But that rarely works, because the recipe was seldom the problem.

The variables that move the outcome are in the environment: an oven that runs hotter, a supplier substitution at one site, a busy Saturday that forces a shortcut. Multiply those across several kitchens and a dozen dishes, and drift isn't a risk. It's arithmetic.

For some operators it happens earlier — a labour-intensive signature product or equipment-heavy process that has outgrown the restaurant kitchen it was born in. The kitchen was designed to cook and serve, not to produce at scale, and the product has started fighting it for space.

Either way, your production infrastructure has stopped being a foundation and started being a ceiling. That's exactly where we come in.

“It’s a great space for us. We have a huge operation to run and they have been so supportive and accommodating to us.”

Nikesh Yadav

Assistant Manager, Din Tai Fung

Features

Production infrastructure that works as hard as you do.

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Flexibility

Lease terms that match the pace of your business. Scale up, add locations, adjust your footprint, without being locked into space you've outgrown or don't need yet.

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Operational support

On-site management, kitchen porters, maintenance and 24/7 support included. Your team focuses on production. We handle everything else.

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Location

Six inner-London sites chosen for distribution coverage, transport links and proximity to where your restaurants operate. The right kitchen in the right part of the city.

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No dilapidations liability

When you build and fit out your own space, reinstating it at lease end is a significant and often underestimated cost. At Karma Kitchen we build and manage the space, so that liability never falls on you.

Savings

The financial argument, in plain English.

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£2.7m Saved in build costs

Vs building your own 10,000 sq ft facility. Advisors, planning, power, drainage, fit-out — all at zero cost to you.

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£270k Saved annually in OPEX

£83.80 psf vs £111 psf for self-managed. On a 10,000 sq ft unit, every single year.

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Below Market Electricity Rates

Electricity is metered per unit and charged at your site's rate, currently 18.09p to 22.79p per kWh, depending on location. We negotiate across all six sites, which keeps every one of them below the market average.

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£0 Dilapidations liability

We build and manage the space. The reinstatement cost at lease end — often six figures — doesn't fall on you.

Model Your Own Savings with our ROI Calculator

Sustainability

Good for your business. Good for the planet. No extra effort required.

Sustainability is built into the building, not bolted onto your workflow. Move in and the benefits are already running.

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40% Zero-Carbon Power

Currently operating at 40% zero-carbon power, with a clear path to 80% over the next ten years.

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On-Site Biodigestors

Converting unused food waste into greywater through our on-site biodigesters.

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Cooking Oil to Biofuel

Turning used cooking oil into biofuel.

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Landfill Diversion

Recycling general waste and keeping it out of landfill.

FAQs

Frequently Asked Questions

Yes. Several of our restaurant group partners operate from multiple Karma Kitchen locations simultaneously — running separate production units at different sites to serve different parts of London. There is no limit on the number of units you can take across the portfolio. Speak to the team about multi-site arrangements and we'll put together the right setup for your operation.

Private kitchen leases start at a minimum of two years. For leases above two years, break clauses can be negotiated — speak to the team about the terms that work best for your business. All leases require two months deposit plus one month rent plus VAT upfront.

Yes. Our modular unit design allows for completely separate production environments, with no shared surfaces, equipment or air handling between units. This reduces cross-contamination risk and supports compliance with SALSA and BRC standards. If allergen or religious separation is a specific requirement, speak to the team and we'll make sure the right unit configuration is in place before you move in.

We design for flexibility. If your production requirements grow, we'll look at what additional space is available across our sites - whether that's a larger unit at your current location or an additional unit elsewhere. If you need to reduce your footprint, we'll work with you to find the right solution. We'd rather retain a good partner on adjusted terms than lose them entirely.

Most partners are operational within ten days of signing. The space is fully fitted and equipped - there's no build programme, no contractor delays, and no waiting for equipment to arrive. If you need bespoke adaptations we can usually accommodate those without significantly affecting your move-in timeline. Speak to the team about your specific requirements.

Ready to produce at scale?

Most conversations start with a fifteen-minute call. Tell us about your sites and volumes, and we'll tell you exactly what's available and what it would cost

Speak to the Team