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.
At a certain point, your production infrastructure stops being a foundation and starts being a ceiling. That's exactly where we come in.
Features
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.
On-site management, kitchen porters, maintenance and 24/7 support included. Your team focuses on production. We handle everything else.
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.
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
Vs building your own 10,000sqft facility. Advisors, planning, power, drainage, fit-out — all at zero cost to you.
£83.80 psf vs £111 psf for self-managed. On a 10,000sqft unit, every single year.
vs a market rate of 26p. A meaningful saving when you're running extraction, cold rooms and ovens around the clock.
We build and manage the space. The reinstatement cost at lease end — often six figures — doesn't fall on you.
Sustainability
Sustainability is built into the building, not bolted onto your workflow. Move in and the benefits are already running.
Currently operating at 40% zero-carbon power, with a clear path to 80% over the next ten years.
Converting unused food waste into wastewater through our on-site biodigestors.
Turning used cooking oil into biofuel.
Recycling general waste and keeping it out of landfill.
FAQs
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.
Most conversations start with a fifteen-minute call. Tell us about your sites and volumes, and we'll show you what fits.