Dark kitchen

• Model

  A kitchen with no dining room: delivery only — aggregators + own; cheaper rent, pricier marketing.

• Economics

  No dining room: same food cost but no waiters/tableware; 25–35% aggregator commission is the main line.

• Multi-concepts

  3–5 brands from one kitchen: pizza+sushi+bowls — one space, different aggregator menus.

• Cannibalization

  Own delivery vs aggregators: commission is 'saved' only with enough own traffic.

A dark kitchen pays back on volume, not margin: one brand from one kitchen rarely breaks even. The model works as an 'order factory' — 3+ concepts, one crew.