How to Start a Ghost Kitchen in Ireland

What is a Ghost Kitchen?

Ghost kitchens, also known as dark kitchens or virtual restaurants, are food businesses that operate without a dining area. All orders are fulfilled via delivery—often through apps like Deliveroo or Uber Eats. 

In Ireland, consumer awareness is still developing. According to the Toast Consumer Preferences Survey 2025, just 20% of Irish respondents had heard of ghost kitchens, though more than half of those familiar had already placed an order.

As Irish diners prioritise convenience, variety, and value, ghost kitchens offer restaurateurs a flexible, lower-cost way to deliver great experiences without the overhead of traditional premises.

Why Ghost Kitchens Are Gaining Ground in Ireland

Ireland’s hospitality industry is shifting. According to Toast’s Voice of the Restaurant Industry in Ireland, 95% of restaurant operators expect year-over-year growth, and over half plan to expand. 

At the same time, rising costs are pushing operators to find more efficient ways to run their business. Ghost kitchens fit the bill: they’re lean, tech-forward, and designed for operational efficiency.

How to Start a Ghost Kitchen in Ireland

1. Choose a Concept and Format

Decide whether you’ll create your own virtual brand, lease space in a shared commercial kitchen, or join an existing franchise. Ghost kitchens can run out of underused restaurants, food halls, or standalone prep kitchens. This flexibility makes them accessible at different budget levels.

2. Write a Business Plan

A solid business plan gives you a clear roadmap and helps you make confident decisions from day one. It’s essential for staying focused, managing costs, and attracting funding or investor interest. 

Your plan should clearly define your value proposition—what makes your ghost kitchen stand out—and outline your target audience, competitive landscape, and pricing model. 

It should also include your delivery strategy, marketing approach, staffing plan, and projected startup and operating costs. The more specific and grounded your plan is, the easier it will be to launch smoothly and grow sustainably.

3. Pick a Location

Even without walk-in traffic, location still plays a critical role in the success of a ghost kitchen. Your kitchen should be strategically placed within high-demand delivery zones, with easy access for couriers to ensure fast, reliable service. 

Proximity to densely populated residential areas, business districts, universities, or transport hubs can all increase your potential order volume. A well-chosen site can help you reduce delivery times, lower costs, and maximise your customer reach.

4. Find Funding

Ireland startup costs differ based on your format and kitchen size. Estimated monthly expenses are:

• Commercial kitchen rental: €1,500/month

• Utilities: €800–€1,000/month

• Insurance: €500–€8,000/month

• Food costs: €5,000–€25,000 (30–35% of sales)

• Labour: €1,950–€19,500 (15–30% of sales)

• Marketing: €500–€5,000 (3–6% of sales)

To keep your budget on track, factor in contingency reserves and promotion costs to support your launch.

5. Obtain Licences and Permits

To operate legally in Ireland, your ghost kitchen must meet:

• HSE food safety regulations

• Local authority food business registration

• Commercial kitchen standards set by the Food Safety Authority of Ireland (FSAI)

• Employer PAYE and PRSI compliance for your team

You’ll find a helpful overview on citizensinformation.ie.

6. Develop a Delivery Strategy

Irish diners are highly influenced by convenience, reviews, and special offers. 

In fact, 60% said in Toast’s Consumer Preferences Survey 2025, in which 200 Irish consumers were polled using Pollfish, that online reviews are their top reason for trying a ghost kitchen. You can partner with delivery apps, run your own courier team, or do a mix of both. Each model affects profit margins and control over customer data.

7. Set Up Equipment and POS

Your technology stack is your new front of house. An all-in-one POS system like Toast can connect orders, payments, inventory, delivery integrations, and team management in one place. 

In Ireland, restaurants using integrated tech report higher staff efficiency and better guest satisfaction. See how BANG Restaurant in Dublin used Toast to cut down admin time by five to seven hours per week and streamline operations.

8. Hire and Train Staff

Ghost kitchens still need a skilled, dependable team. Typical roles include chefs, prep staff, delivery coordinators, and kitchen managers. Because virtual kitchen operations are still new to many, investing in training helps your staff work faster and more confidently.

9. Plan Marketing and Branding

A strong digital brand is essential. Pollfish research shows that 47% of Irish diners discover new restaurants through word of mouth and 26% via social media. Set up your Google Business profile, invest in SEO-optimised content, stay active on Instagram and TikTok, and encourage reviews across platforms.

Loyalty programmes and discounts matter too—61% of the Irish consumers Toast interviewed say these influence where they order.

10. Design a Menu for Delivery

Build your menu around items that travel well, are easy to prep quickly, and maintain margin. 

Irish diners prioritise variety—42% say it’s their top factor when choosing a restaurant. Offer clear options, use sustainable packaging, and test your items for quality post-delivery.

Is Ireland Ready for Ghost Kitchens?

Yes, and the opportunity is only growing. Although awareness is still emerging, the majority (74.5%) of Irish consumers say they’d consider ordering from a virtual restaurant. For operators, it’s a bold way to reach more guests, stay lean, and future-proof your business.

If you’re ready to explore this model, Toast offers tailored solutions for ghost kitchens across Ireland—along with proven tools, local case studies, and step-by-step guidance.