Kitchen talk.
Find out what’s cooking in the Dephna kitchen this week.
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From Market Stall to Retail Shelf: The Kitchen Infrastructure You Actually Need
Every food business hits this moment. Your market stall sells out before lunch. Three shoppers ask where else they can buy your chilli jam. A local deli owner slips you…
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Why Every Restaurant Group With 5+ Sites Needs a Central Production Unit
There’s a moment that happens to almost every growing restaurant group. Somewhere around site four or five, the cracks start to show. Head chefs are quietly doing things their own…
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The True Cost of Running Food Production in Central London (And the West London Alternative)
Ask anyone who’s tried to scale a food business out of Zone 1 and you’ll get a similar answer: it’s not impossible, it’s just expensive in ways that don’t always…
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Running Multiple Brands From One Kitchen: The Multi-Brand Dark Kitchen Playbook
There’s a particular kind of chaos that comes with running one delivery brand out of one kitchen. Now imagine three or four delivery brands, all fighting for the same hob…
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Success Story: How a Private Inflight Dining Business Expanded with Dephna
Behind every exceptional private dining experience is a production kitchen that runs with precision. Whether meals are destined for luxury events, private clients or bespoke travel services, consistency, discretion and…
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Deliveroo, Uber Eats, Just Eat: Which Platform Margins Actually Work for Dark Kitchens?
Ask any dark kitchen operator in London what keeps them up at night and there’s a reasonable chance the answer involves commission rates. Platform fees are one of the most…
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How to Scale a Catering Business Without Taking on a Central London Lease
Scaling a catering business in London is exciting. More enquiries, larger events, regular clients, a few familiar names popping up in your inbox. All good signs. Then the practical questions…
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Meal Prep Kitchen Requirements: Setting Up Compliant Production Space in London
Setting up a meal prep commercial kitchen in London is more involved than most people anticipate. The city has no shortage of food businesses trying to do exactly that, batch-cooking…
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Kitchen Extraction and Ventilation: Getting It Right Before You Move In
Moving into a new commercial kitchen is exciting. But it is also where practical questions suddenly become very real. One of these will inevitably be whether the commercial kitchen extraction…