Which Commercial Kitchen Rental Solutions Reduce Upfront Fit-Out Costs?
9 October 2026 | 7 Minute Read
If you're looking for commercial kitchen space without taking on a full fit-out, renting is one of the most efficient ways to keep upfront costs down. A rented commercial kitchen typically comes with the main infrastructure already installed, so you pay a rental fee instead of covering the build yourself. That includes extraction, gas and electrical capacity, drainage, utilities and, in some cases, cooking equipment.
How much you save depends on how much the rental includes. Shared and day-rate kitchens often include cooking equipment. Private kitchens, such as delivery (dark) kitchens and production kitchens, provide the infrastructure, so you may need to bring your own equipment. An empty unit on a conventional lease leaves the whole fit-out to you.
This guide explains what each rental option covers and what you'll still need to pay for. It also looks at where Encore Kitchens, with 550+ commercial kitchens across 25 UK locations, fits in.
What a Commercial Kitchen Fit-Out Covers
A commercial kitchen fit-out usually covers two things:
The infrastructure. Extraction canopies and ductwork, gas and three-phase power, grease traps and drainage, and hygienic walls and floors. It's specialist trade work, and much of it may need testing and relevant approvals before a kitchen can operate.
The equipment. Ovens, fryers, hobs, fridges, prep tables and smallwares. These are often included in fit-out budgets and quotes, but not always.
What a fit-out costs varies, depending mainly on:
the size and layout of the kitchen
how much work the unit needs: an empty shell needs more work than a unit with extraction, gas and drainage already in place
the gas and electrical capacity your equipment needs
the type and specification of the equipment
location: fit-out costs tend to run higher in London
For the legal requirements around ventilation, gas safety, fire safety and flooring, see Encore's guide to UK commercial kitchen regulations.
To see ready-built kitchen space in person, book a tour of an Encore Kitchens location in London, Birmingham, Manchester or Leeds.
Commercial Kitchen Rental Options Compared
Here's how the main options compare on what's provided, what you still pay for and how long you're committed:
| Option | What may be included | Potential upfront costs | Typical commitment | Best suited to |
|---|---|---|---|---|
| Shared kitchen or food incubator | Infrastructure and shared equipment | Little beyond booking or membership fees | Hourly or membership | Testing a concept; low or irregular volumes |
| Day-rate kitchen hire | A whole kitchen, with equipment and utilities | Little beyond the daily rate | Little or no minimum term | Catering jobs, menu testing, short projects |
| Pub, café or restaurant kitchen licence | A working kitchen, usually at set hours | Depends on the arrangement | Negotiated | Caterers and takeaway concepts that can work off-peak |
| Delivery (dark) kitchen | Extraction, power, drainage and waste systems | A deposit, plus any equipment not provided | Licence or membership; terms vary | Delivery-first brands; restaurant groups growing through delivery |
| Production kitchen (CPU) | Production space and power capacity | A deposit, plus any equipment not provided | Licence; terms vary | Caterers, bakeries, manufacturers, multi-site prep |
| Taking over a former restaurant | An existing kitchen, in varying condition | Repairs, upgrades and missing equipment, depending on what's left behind | Commercial lease | Operators who want a dine-in site |
| Lease on an empty unit | The building, and possibly some existing services | Building work, equipment and upgrades to make the unit suitable | Long lease | Operators certain of a long-term site, with capital to build |
| Day-rate kitchen | Delivery kitchen | Production kitchen (CPU) | |
|---|---|---|---|
| Best for | Events, catering contracts and one-off development projects | Delivery-only brands | Production, storage and distribution |
| Infrastructure | Ready to use | Canopy and HVAC, three-phase and single-phase power, grease trap, waste management system; gas at some locations | Production-ready kitchens, with gas and electric capacity specified per site |
| Cooking equipment | Included: oven, induction plate, fryer, prep tables and shelving | Bring your own | Bring your own |
| Cold storage | Fridges and freezers included | Cold and dry storage at some locations | Walk-in or private cold storage at some sites |
| What the fee covers | Utilities, water, waste, pest control, wifi and cleaning | Business rates, water, wifi, pest control, waste management and kitchen maintenance | Business rates; utilities and waste billed separately |
| Commitment | No long-term lock-in | Flexible contracts | Licence agreements; contact Encore for terms |
| Size | Contact for details | Standard and large kitchens, from around 12m² to 35m² | From around 500 to 6,000 sq ft |
Where Encore Kitchens Fits
Encore offers three of these options within one network: day-rate kitchens, delivery kitchens and production kitchens (CPUs). Here's what each includes:
Day-Rate Kitchens
Encore's day-rate kitchens come with equipment and running costs included, and no long-term lock-in. They're available at various London sites, plus Birmingham and Manchester. Pricing is per day, and the rate drops for longer bookings. See Encore's day-rate kitchen pricing and locations.
Delivery Kitchens
Encore's delivery kitchens come as fully serviced units, with the main kitchen infrastructure already installed. Members pay a fixed membership fee, on flexible contracts rather than long traditional leases.
Encore also brings around 20 separate supplier contacts into a single relationship, covering areas such as fire strategy, EHO facilitation, legionella risk assessment and FOG management. Depending on how much setup a brand needs, onboarding takes anywhere from about three days to six weeks. Explore Encore's delivery kitchens.
Production Kitchens (CPUs)
Encore's Central Production Units are designed for production, storage and distribution. Several sites hold multiple kitchens with loading access. Where a business needs a specific layout, Encore's in-house construction team can design and build space to match its specification. Its modular, pre-built spaces help keep set-up costs affordable. Reach out about Encore's production kitchens to discuss space and availability.
What to Check Before You Sign
Before signing, it's worth confirming:
What's installed. Check extraction, power, gas, storage and equipment item by item.
What the fee covers. Look at business rates, utilities, waste, cleaning and pest control, and whether any are billed separately.
The equipment you'll need. For a delivery kitchen or CPU, this is a key upfront cost to plan for. Size it to the menu, not the space.
The deposit, minimum term and exit terms.
The total cost at your real usage. A low hourly rate can add up to more than a private kitchen once production hours increase.
Any layout changes, and VAT. Get modifications quoted before signing, and check whether the prices you're comparing include VAT.
Growing Without Paying for Another Fit-Out
The saving isn't only at launch. With a conventional lease, a new site or a bigger space usually means another fit-out. Within one rental network, a brand can move from day-rate hire to a delivery kitchen, take more kitchens as orders grow, and later move into a production kitchen, without taking on a new fit-out each time. Equipment, deposits and any modifications may still apply at each step.
Bronson's Burgers launched its first dark kitchen with Encore and has since expanded across the network.
Ready to Find Your Kitchen?
Book a tour of Encore Kitchens to see the space and talk through what’s included before you commit.
Frequently Asked Questions
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Shared and day-rate kitchens usually have the lowest upfront costs, because equipment and facilities are often provided, so there's little to buy or build. The total cost still depends on the rate, what's included and how often you use the kitchen. Encore's day-rate kitchens include listed equipment and running costs, with no long-term lock-in. For a permanent base, a delivery kitchen keeps upfront costs low by removing the building work.
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Encore's day-rate kitchens are fully equipped and need no long-term commitment. They're available at London sites including Balham, Kentish Town, Nine Elms, Tottenham Hale and Wandsworth, with further sites in Birmingham and Manchester. Book an Encore day-rate kitchen to check dates at a specific site.
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Rent each new kitchen rather than building it:
Use a day-rate kitchen to trial a new area, menu or catering contract.
Once demand is proven, take a delivery kitchen in that area, buying only the equipment it needs.
As volume grows, move batch cooking or prep for several sites into a production kitchen (CPU).
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It depends on the provider and the agreement. Some include business rates in the rental fee, while others bill them separately, so check before comparing prices. At Encore, business rates are included in both delivery kitchen memberships and production kitchen agreements. For production kitchens, utilities and waste are billed separately.
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Upfront, renting is usually cheaper, because the infrastructure is already in place. Over many years at a single site, a business that owns its fit-out may spend less overall. That only holds if the location is certain and the capital is available. For brands still testing locations or growing quickly, renting keeps that capital free.
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Often, yes. Encore's in-house construction team can quote for works, advise on plans and recommend trusted tradesmen. For production operators, the team can also design and build space to a set specification. Get in touch with Encore Kitchens to discuss what a specific operation needs.