Dark kitchens pose growing challenges for food safety and regulation, study finds

The research, which was funded by the National Institute for Health and Care Research (NIHR), shows that while these businesses are now a familiar part of the food delivery landscape, there is still confusion about how to define, identify and regulate them consistently.

The study examined the views of consumers, local authority officers and dark kitchen stakeholders across the North of England. It found that most of the local authority participants, 72%, were familiar with dark kitchens; however, only 25% of consumers had heard of the term, and that many local authority teams used different definitions and approaches, making it difficult to keep track of these businesses or apply regulation effectively.

When asked about identifying dark kitchens, one of the consumer respondents said: ‘It seems a bit spooky. The fact that you can’t go in person. The word dark connotates very negatively in my head. I mean, I didn’t know what it was to start with, but it definitely wasn’t a good thing. . . I think dark is just so negative.”

Researchers also found that dark kitchens raise important questions around food hygiene, allergen management and transparency for consumers. Participants said they wanted clearer information about where food is prepared, along with easier access to hygiene ratings and allergen details when ordering through delivery apps.

The paper highlights that local authorities face particular difficulties because dark kitchens often do not have a visible high-street presence and may operate across multiple brands or premises. Where council teams worked more closely across departments, the researchers found that regulation was more consistent, suggesting that stronger coordination could improve oversight.

Dr Jordan Beaumont, lead author and researcher at Sheffield Business School, said: “The findings show that current systems are struggling to keep pace with the rapid growth of delivery-only food models. There is a clear need for better guidance, clearer definitions and more joined-up working if dark kitchens are to be regulated in a way that protects public health.”

The research, published in Perspectives in Public Health, brought together academics from Sheffield Hallam University, the University of Sheffield and Teesside University.