Ghost Kitchen Monthly P&L (4 brands)
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Monthly Revenue (4 brands) | pcs | — | ||
| Food Cost (25%) | pcs | — | ||
| Platform Fees (30%) | pcs | — | ||
| Labour + Rent + Other | pcs | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- Top ghost kitchens run 4–6 brands from one kitchen with overlapping menus.
- Shared mise-en-place across brands cuts prep labour by 30–45%.
- Each brand needs its own packaging, photography and online presence — invest in branding.
- Track each brand's P&L separately — drop the bottom 20% quarterly.
Frequently Asked Questions
A delivery-only kitchen running multiple virtual brands. Customers see different restaurants on the apps; behind the scenes one kitchen makes all the food.
Top operators: 18–25% net margin. The model only works at scale (4+ brands) where shared kitchen and labour amortise across more revenue.
Build a brand identity (logo, menu, photography), list on Deliveroo/Uber/JustEat, run digital ads for the first 60 days to seed visibility. Plan €1,500–4,000 launch budget per brand.