Ghost Kitchen Floor Plan — Delivery-Only Restaurant Workflow and Packaging Zone Guide

Ghost kitchens save on rent by eliminating the dining hall, but floor plan design must be more precise. The packaging zone, rider pickup flow, and multi-brand separation are the critical elements.

Required Zones in a Ghost Kitchen

• Cooking zone: prep to cook to finishing with separated workflow (Food Hygiene Act applies equally)
• Packaging zone: completed food packaging, sticker labeling, and thermal bag staging — legally required
• Pickup counter: accessible to external delivery riders, physically separated from the kitchen
• Cold or hot holding zone: temperature maintenance while awaiting pickup

Multi-Brand Separation Principles

When operating multiple brands from one kitchen, per-brand packaging storage and labeling must be reflected in the floor plan.

• Per-brand packaging storage: separate shelves or cabinet sections
• When cooking times overlap across brands, flat top and fryer sharing schedules need management
• Completed order staging shelves: labeled per brand to prevent rider pickup errors

Pickup Flow Design

• Dedicated rider entrance or separate pickup window recommended
• Pickup counter height: 900–950mm; heating lamp installation optional
• Delivery app tablet holder: near the pickup counter, with a charging outlet