Kitchen talk.

Find out what’s cooking in the Dephna kitchen this week.
January 12th, 2021
COVID-19: Guidance and Support for Food Businesses

The spread of the coronavirus (SARS-CoV-2) has had substantial impacts across all sectors and most notably, hospitality. During these uncertain times, we offer support and business guidance for food businesses; new and established, to help address the challenges of the COVID-19 pandemic. To continue operating during COVID-19, many foodservice businesses have diversified into food delivery, […]

Read full article
December 11th, 2020
Food Business and Commercial Kitchens Guidance: 2021 Trends and Predictions

Since COVID-19 has transformed our shopping and eating habits, staying ahead of the curve and keeping on top of the ever-changing and innovative food and beverage landscape is of paramount importance. We look ahead to what 2021 has on the menu for food businesses, commercial kitchens and the food delivery industry. We share best practice […]

Read full article
November 24th, 2020
The Perfect Mix: Rent a Kitchen for Baking

For small businesses looking to make a splash in the food industry, finding appropriate commercial kitchen space is vital, and it’s no different for bakery businesses.

In order to rent a kitchen for baking, you need to think carefully about the overheads, equipment and how it can work for you.

From occasion cupcakes to fresh buns and loaves, our guide takes you through everything you need to know about renting a commercial kitchen for your budding business.

Read full article
October 9th, 2020
Home-Based Food Businesses: Getting Started and Scaling Up

2020 has been a turbulent and unsettling year but with lockdown forcing us to take a breather, it has also has been the prime time for self-reflection and development. With many finding comfort in the kitchen during these uncertain times, cooking skills have sharpened and for some, a hobby has turned into a career! In […]

Read full article
September 17th, 2020
The Ultimate Guide to Commercial Kitchen Rules & Regulations

How Important are Commercial Kitchen Regulations? When it comes to running a commercial catering kitchen, there are a number of important rules and UK commercial kitchen regulations to follow to ensure your kitchen is safe and sanitary and of course practical. Complying with legislation is very important and guarantees that you won’t wind up with a […]

Read full article
July 16th, 2020
Creating an Eco-Friendly Kitchen Rental

Hundreds of products are used in a busy commercial kitchen or central production unit during the course of a week, and whilst they may all be essential to the smooth running of your food business, it’s easy to forget about the impact these choices have on the environment. The growing demand for more eco-friendly businesses […]

Read full article
June 19th, 2020
Coronavirus & Food Safety: Shared vs. Commercial Kitchen Spaces

The coronavirus pandemic has swept through the UK and most of the world over the past few months. Although we are now seeing a light at the end of the tunnel with UK lockdown rules relaxing and businesses slowly beginning to reopen, new challenges are arising for businesses to stay afloat. As Covid-19 has had […]

Read full article
May 19th, 2020
Our Ultimate Guide to Renting a Commercial Kitchen

Our Ultimate Guide to Renting a Commercial Kitchen Whether you’re a newbie to the food industry or had a business for a while but this is your first time dipping your toes into the world of kitchen rental, it’s tricky to know where to start; that’s where our ultimate guide to renting a commercial kitchen […]

Read full article
February 12th, 2020
Renting a Commercial Kitchen: The Benefits and Uses

Many food industry startups find that renting a commercial kitchen is instrumental in their growth and success. Temporary kitchen facilities are used by street food vendors, small businesses and established businesses alike. But, what are the benefits of renting a commercial kitchen and how do you know if it’s right for your business? Temporary Commercial […]

Read full article