Vessel, the dark kitchen group, has begun its rollout across the UK, opening two sites in Leeds, two in Manchester, and three in London, in Battersea, Hammersmith and Tobacco Dock, MCA has learnt.
The recent openings follow on from a pilot to test out of the operating in Blackwall, Canary Wharf, in partnership with Deliveroo – however for the subsequent sites Vessel is working with Just Eat and Uber Eats.
Restaurant operators license their brands to Vessel, which then produces the food in the dark kitchens, with brands operating at the new sites including Dirty Bones, Bird, Hop Vietnamese, Buns & Buns and Buns & Bao.
Vessel plans to open some 50 sites, at which point it will expand its roster of restaurant brands.
Luke Grob - the recently appointed VP of UK Operations at Vessel, formerly of HelloFresh, said they see an opportunity to build a more consensual, collaborative dark-kitchen operating model.
“It’s very costly for example for Dirty Bones to open in Manchester in Leeds. They don’t know if the market will like it, or whether the price is right.
“We make a franchise agreement and help them become live in a new market in less than a week. It’s a great way to determine if they like the market or not.”
“We cook the food, we take all the risks on the rent, and commit to a certain level of quality.”
On rolling out the model, the Grob added: “Right now we are focusing on expansion. Once we get to 50 sites, will open it up to more operators.”
“At our first sites we have learned a lot. When you produce for a third party, you have to do a better job than they do at the restaurant and it takes time to establish that know-how.
“Once we feel comfortable we are able to deliver consistent quality across 30 or 40 sites, we will open it up to more brands and chefs directly as well.”
As well as residential areas, Vessel is also looking at areas near events spaces, and town and city centres with restaurants that do not want to disrupt their own front of house with delivery.
