A food technology firm that helps restaurants roll out nationwide delivery without needing physical premises has unveiled ambitious plans to surpass £100 million in sales, capitalising on soaring demand in the struggling sector.
How Growth Kitchen Works
Growth Kitchen, founded by Mate Kun and Tom Gatz, enables brands to enter fresh food delivery markets by using shared kitchen space with existing restaurants and hospitality businesses. Mr Gatz told the Press Association that their operation provides firms with access to a wealth of new customers nationwide without the substantial capital outlay required for brick-and-mortar locations. This comes at a time when the sector faces considerable cost challenges. He described the model as similar to the 'Airbnb of professional kitchens'.
Recent Partnerships and Growth
Growth Kitchen has recently onboarded national chains Tortilla, Coco di Mama, and Little Dessert Shop, joining existing partners including The Athenian, Gourmet Burger Kitchen, Coqfighter, and Beer & Burger. The Cheshire-headquartered company has expanded its network of host kitchen partners to 150, collectively processing upwards of one million orders annually. After more than doubling revenues last year, the business is targeting some £30 million in sales this year and has set its sights on achieving £100 million in annual turnover within three to five years, with strategies to onboard additional restaurant brands and expand its host kitchen locations to 300.
Operational Model
Restaurant brands supply their recipes, menus, and operational standards, while Growth Kitchen handles their delivery launch — from sourcing and training professional host kitchens to rolling out menus across Deliveroo, Uber Eats, and Just Eat. The firm then deploys its artificial intelligence-powered platform to help restaurants maximise the performance of their delivery operations. For host kitchens, the service aims to free up underutilised space while simultaneously generating a fresh revenue stream. Restaurant brands pay no rent; instead, host kitchen operators take a cut of order proceeds.
Market Context and Future Plans
Mr Gatz said the concept was born out of the surge in food delivery, but noted that the challenging conditions facing restaurants have further fuelled demand. He told PA: 'Restaurant brands see the opportunity, regardless of the current climate. They see this as a long-term opportunity to scale with food delivery operations. But (current trading conditions) are perhaps accelerating the adoption of this model, because brands are looking for ways to grow, looking for new ways to make profits and looking for new ways to expand awareness of their brands across the UK.' He added: 'There's some real issues in terms of wage costs at the moment with hospitality and restaurant firms, and energy and obviously, now some of the food costs that are rising because of the Iran war. But for them, employment and people, it's just so costly because of some of the changes that have been made over here. So this is something that is going to help them, because it means they're not having to take on as many teams.'
Call for VAT Reduction
Mr Gatz urged the Government to reduce VAT on food and drink to bring it more in line with other European nations and help alleviate the financial burden on the hospitality industry. He said: 'Compared to a lot of our European peers, in the UK the VAT on food is still much higher, and that's a simple measure that has a cost.' He added that cutting VAT would 'enable the sector to be more competitive and to get back to a better profitability and be able to hire more people'.
The group is currently focused on expanding its UK presence, while eyeing further international growth in the coming years, with both the Americas and Europe firmly on its radar.
