What does a delivery-only kitchen need that a restaurant doesn't?
A delivery-only kitchen needs everything built around the bag instead of the table: a line designed to cook several menus from shared ingredients, heated holding, a dedicated packing and sealing station, order staging shelves for drivers, and screens that combine tickets from several ordering channels.
- Flexible cook line: fryers, griddles, a combi or high-speed oven and refrigerated bases that serve multiple virtual menus.
- Packing station: tamper-evident sealing, labels and staging so orders leave in the right bag.
- Order technology: a kitchen display system that combines tickets from every channel by station.
- Driver hand-off: a pickup shelf or window so couriers don't crowd the line. See pickup window funding.
How does the space affect ghost kitchen funding?
The space shapes both the build and the funding. A second-generation restaurant space with an existing hood can cut fit-out costs, while a shared ghost kitchen facility may provide the hood and utilities for a fee. Funders also look at lease length, since improvements in a short lease have little time to pay back.
Three common setups:
- Shared facility unit: lower build cost, but rules on equipment and hours; mostly equipment financing.
- Taking over a former restaurant: reuse the hood and grease interceptor after inspection. See our second-generation space guide.
- Back of an existing restaurant: add a delivery line without a new lease, if capacity and ventilation allow.
When can ventless equipment help a ghost kitchen?
Ventless equipment can help when a ghost kitchen unit has limited or no hood coverage and the menu fits listed ventless ovens or fryers. Some units carry listings that allow operation without a traditional hood, but local building and fire officials decide what is allowed in your space.
Confirm approval before ordering, and check electrical capacity, since many ventless units draw significant power. When approved, ventless equipment is typically funded with equipment financing. If the menu needs a full hood, compare the cost with a hood installation or a different space.
What cash-flow patterns do funders see at delivery-only kitchens?
Delivery-only kitchens typically show deposits from delivery platforms on the platforms' payout schedules, net of commissions and fees, often with strong evening and weekend demand. Funders reviewing bank statements focus on net deposits and consistency, and some ask how long each virtual brand has been operating.
Platform algorithms, promotions and menu rankings can move volume quickly, in both directions. Size payments from net deposits in an average month, not your best promotional week. Kitchens with volatile volume may compare revenue-based financing with fixed payments. Diversifying ordering channels can also make a request stronger.
When should a ghost kitchen avoid new financing?
Avoid new financing when order volume hasn't proven itself for long enough, when the lease or facility agreement ends before the equipment is paid, or when platform fees leave too little margin to carry a payment. Testing a menu with existing equipment first is usually cheaper than financing a new line on a hunch.
Launch virtual menus on the line you have, track net sales per menu for a few months, then add the equipment the winning menus actually need. With that data ready, apply online and compare options.
Frequently asked questions
Can a ghost kitchen get equipment financing in a shared facility?
Often, yes, since the equipment is movable and identifiable. Funders may ask about the facility agreement, including its length and whether you can remove equipment when you leave. Share that agreement early so there are no surprises.
Do delivery platform deposits count as revenue for funders?
Platform payouts deposited to your business bank account generally show up as sales activity in bank statements. Funders look at net deposits after fees and how consistent they are. Keeping platform reports alongside bank statements helps explain the numbers.
What do funders look for from a ghost kitchen?
Requirements vary by product and funder; many look at time in business, monthly revenue and credit. Funders also review bank statements, lease or facility agreements, existing obligations and the equipment quote. A track record across more than one ordering channel can help.
Can one kitchen line serve several virtual brands?
Yes, that is the core ghost kitchen model. Plan menus around shared ingredients and equipment so one fryer, griddle and oven set covers several brands. Adding equipment only for a single brand's unique item is where costs tend to creep.
Should I build a ghost kitchen or add delivery capacity to my restaurant?
If your restaurant already has kitchen space and hood capacity at off-peak times, adding a delivery line or packing station usually costs less than a new site. A separate ghost kitchen fits when the restaurant's line is full at the same hours delivery peaks.
Building around delivery volume?
Apply online and compare funding for your delivery-first kitchen.
Updated September 14, 2026 · Prime Kitchen Capital Funding Team