Hi everyone!

We recently ran a Chinese cuisine and dessert stall at an event in Bengaluru, and we have some surplus ingredients left over. All the products listed below are unopened and unused, and we'd like to sell them at reasonable prices to fellow home bakers, small businesses, cafés, restaurants and anyone who could use them.

📍 Location: Bengaluru
📦 Condition: Unopened and unused
🤝 Pickup: Local pickup preferred; delivery can be discussed.

🥢 Chinese cooking ingredients

• Soya sauce — 8 bottles (750 g each) — ₹90
• Red chilli sauce — 1 bottle (680 g) — ₹90
• Green chilli sauce, nozzle bottles — 3 bottles (200 g each) — ₹60
• Green chilli sauce, glass bottles — 2 bottles (190 g each) — ₹60
• Green chilli sauce sachets — 90 g each — ₹30
• Ketchup — 2 sachets (850 g each) — ₹130
• Gochujang — 1 pack (500 g) — ₹580
• Gochujang — 1 pack (170 g) — ₹350
• Corn flour — 3 packets — ₹90
• Vinegar — 1 bottle (1 litre) — ₹70

🍰 Baking and dessert ingredients

• Fresh cream — 1 litre — ₹325
• Dark compound chocolate — 3 bars (500 g each) — ₹193 per bar
• Milk compound chocolate — 5 bars (500 g each) — ₹223 per bar
• Icing sugar — 3 packets (1 kg each) — ₹145 per packet
• Cocoa powder — 1 packet (1 kg) — ₹1,195
• Sugar — 1 bag (10 kg) — ₹700
• Maida — 1 bag (24 kg) — ₹1,272

If you're a home baker, restaurant owner, cloud kitchen operator or someone preparing for an upcoming event, please feel free to comment or DM me for details.

Happy to share product photos, expiry dates and packaging details with interested buyers. Would prefer these ingredients to be put to good use rather than remain unused!

Thank you! 🙌

Hi! I’m starting a small farmers market food business and looking for a licensed commercial kitchen in Orange County or LA County.

I would only need the space once a week, potentially just for a few hours, mainly for basic food prep. I don’t need to use much kitchen equipment, and my schedule is flexible, so I’m happy to work around the restaurant’s operating hours.

Since I’m just starting out and testing the business, I’m hoping to connect directly with a restaurant or commercial kitchen owner who has some unused kitchen space and would be open to a monthly rental fee or annual flat-fee arrangement.

If you own or manage a restaurant/commercial kitchen in OC or LA County and might be open to this, please DM me. Thank you!

Hii I’m starting a farmer market business but it will be too expansive just to lease a ghost kitchen from the beginning… I don’t even know if I can make money out of it yet. So is anybody willing to sublease a commercial kitchen place? I can pay monthly or a flat fee

Im concerned that Uber is virtually going to be come a monopoly and possibly edge commissions and fees up with reduced competition.

Fully equipped, purpose-built 20ft commercial catering shipping container ready for immediate trade. Built out with over £19k invested in interior commercial fittings, extraction, plumbing, gas, and electrical systems alone—saving you months of lead time and thousands in fit-out costs, compared to commissioning a new build from scratch.

Located in Digbeth, Birmingham, with straightforward ground-level access. Ideal for street food venues, food parks, festivals, brewery taprooms, sports clubs, or delivery kitchens.

Build & Kitchen Specifications:

Structure & Access: Genuine 20ft container finished in durable, professional matte black coating. Dual hydraulic/gas-strut serving hatches for rapid dual-lane service and a high-security steel personnel door with multipoint locking.
Extraction: 2.5m commercial stainless steel extraction canopy hood fitted with removable baffle filters directly over the cookline.

Gas Infrastructure: Professionally installed commercial LPG system featuring external changeover regulator valves, rigid copper supply lines, and individual isolation shut-offs for each appliance.

Electrical System: Dedicated metal-clad consumer unit with individual MCBs/RCD breakers, bright full-length LED strip lighting, and multiple commercial socket spurs throughout.

Water & Hygiene: Full stainless steel commercial prep sink plus a dedicated staff handwash basin, on-demand electric water heater (hot & cold supply), and integrated internal drainage.
Walls & Surfaces: Heat-deflecting, commercial-grade stainless steel cladding across all cooking walls for full fire safety and effortless wipe-down cleaning. High-durability commercial flooring throughout.

Appliances Included in Price:
Tall commercial upright refrigerator
High-capacity commercial chest freezer
Freestanding twin-tank gas fryers
Countertop gas flat-top griddle
Heavy-duty stainless steel work and prep tables

Signage Ready:
The top fascia features a clean, neutral mounting frame ready for your own custom vinyl or lightbox brand signage.

Collection & Transport:
Location: Digbeth, Birmingham (B12 area).
Access: Spacious yard with clear, level ground-level access for loading.

Transport: Buyer can arrange their own Hiab crane lorry, or we can assist in quoting and arranging nationwide delivery directly to your site via trusted Midlands hauliers.

Viewing & Inquiries:

Viewings welcome by appointment. Serious buyers only. Call or message to arrange a viewing or make a deposit to secure.

Fully equipped, purpose-built 20ft commercial catering shipping container ready for immediate trade. Built out with over £19k invested in interior commercial fittings, extraction, plumbing, gas, and electrical systems alone—saving you months of lead time and thousands in fit-out costs, compared to commissioning a new build from scratch.

Located in Digbeth, Birmingham, with straightforward ground-level access. Ideal for street food venues, food parks, festivals, brewery taprooms, sports clubs, or delivery kitchens.

Build & Kitchen Specifications:

Structure & Access: Genuine 20ft container finished in durable, professional matte black coating. Dual hydraulic/gas-strut serving hatches for rapid dual-lane service and a high-security steel personnel door with multipoint locking.
Extraction: 2.5m commercial stainless steel extraction canopy hood fitted with removable baffle filters directly over the cookline.

Gas Infrastructure: Professionally installed commercial LPG system featuring external changeover regulator valves, rigid copper supply lines, and individual isolation shut-offs for each appliance.

Electrical System: Dedicated metal-clad consumer unit with individual MCBs/RCD breakers, bright full-length LED strip lighting, and multiple commercial socket spurs throughout.

Water & Hygiene: Full stainless steel commercial prep sink plus a dedicated staff handwash basin, on-demand electric water heater (hot & cold supply), and integrated internal drainage.
Walls & Surfaces: Heat-deflecting, commercial-grade stainless steel cladding across all cooking walls for full fire safety and effortless wipe-down cleaning. High-durability commercial flooring throughout.

Appliances Included in Price:
Tall commercial upright refrigerator
High-capacity commercial chest freezer
Freestanding twin-tank gas fryers
Countertop gas flat-top griddle
Heavy-duty stainless steel work and prep tables

Signage Ready:
The top fascia features a clean, neutral mounting frame ready for your own custom vinyl or lightbox brand signage.

Collection & Transport:
Location: Digbeth, Birmingham (B12 area).
Access: Spacious yard with clear, level ground-level access for loading.

Transport: Buyer can arrange their own Hiab crane lorry, or we can assist in quoting and arranging nationwide delivery directly to your site via trusted Midlands hauliers.

Viewing & Inquiries:

Viewings welcome by appointment. Serious buyers only. Call or message to arrange a viewing or make a deposit to secure.

Im running a ghost kitchen that i started last june. So far demand is good. But i usually spend 4-12pesos per message running ads

For those running ghost kitchens, when you check your Toast, Square, DoorDash, Uber Eats, or Grubhub reports, what are you usually looking for?

Do you find the reports easy to understand, or do you still end up piecing things together yourself?

One challenge I’ve been running into with a ghost kitchen setup is how scattered customer communication becomes once you’re active on multiple channels. Between delivery apps, direct orders, WhatsApp, and social DMs, it can get overwhelming pretty quickly.

During peak hours, this either pulls staff away from actual kitchen work or leads to slower response times, which obviously affects customer experience.

What’s worked a bit for me so far is standardizing replies for common questions (menu items, availability, delivery times) so whoever is responding doesn’t have to start from scratch every time. I also tried experimenting with a tool called atombite ai just to handle some of the repetitive messaging, but I’m still figuring out if that’s the right approach long term.

For those of you running ghost kitchens:
How are you managing communication across different platforms without it becoming a bottleneck? Are you centralizing it, assigning dedicated roles, or just keeping it manual?

Would be interesting to hear what’s actually working in real operations.

Anybody ever run a successful Ghost kitchen ? Do you have a lot of items on your menu to sell. I am thinking a Ghost kitchen would help build an income to help raise capital to open a food truck? any advice, input or suggestions?

I might be overthinking this, so I wanted to sanity check with people actually running restaurants.

When I see food cost examples online showing things like onion rings coming in around $0.40 per portion, is that usually based on chain level pricing?

If I run the numbers using standard Sysco or A1 type pricing, the food cost seems to land closer to about 25 percent, not the ultra low figures that get quoted a lot.

Is that just the difference between chain contracts and independent distributor pricing, or am I missing something obvious in how these items are being costed?

And even if independents cannot hit chain level margins, is it fair to say that items like fries and onion rings still tend to outperform a lot of mains once portion control and simplicity are taken into account?

Curious how others think about this and whether your experience lines up with this.

Scouting locations. Any overlooked things I should check BEFORE signing a lease?

Thinking about launching a ghost kitchen near a college. High demand, right? Anyone have experience in college towns?

Hey, what software do you use for managing multiple virtual brands? Trying to streamline order flow and inventory.

Hi! I have a ghost kitchen concept and need a Los Angeles based chef/operating partner. I am fully funded and have experience in commercial real estate, hospitality. Goal is to have concept expanded across the country utilizing the ghost kitchen infrastructure. Please let me know you know of anyone that may be interested!

I’m trying to launch a ghost kitchen concept, but I’m having a really hard time finding a location that can accommodate longer operating hours (ideally 18 hours a day). Most of the commercial kitchens I’ve found either have limited time slots, restrictive hours, or they’re already fully booked.

For anyone with experience running a ghost kitchen or renting commercial kitchen space:

Where should I actually be looking? What are the best places to contact? Are there any alternatives I might be missing?

I’m open to: • Existing restaurants that sublease their kitchen • Shared commercial kitchens • Commissary kitchens • Food truck prep kitchens • Underused catering kitchens • Any space with a hood and proper licensing

My biggest challenge right now is finding a spot that isn’t outrageously expensive AND allows extended hours. If you’ve dealt with this before, I would really appreciate any guidance. 1. Where did you find your kitchen? 2. How did you negotiate hours? 3. Is it better to partner with an existing restaurant instead? 4. Any red flags to watch out for? 5. What’s a realistic price range to expect?

I’m not looking to buy a course or pay for mentorship — just hoping to hear real experiences from people who’ve actually done this.

Thanks in advance for any insight. 🙏

Hey everyone,

What should I expect in the first few weeks? I have a solid marketing/advertising plan, but outside of that plan, how many orders should I expect a day if I'm running moderate promotions on Uber Eats, DoorDash, and GrubHub. Obviously, this will vary by type of food and city, but any info helps.

Also curious to hear people's thoughts on how to allocate ad/marketing spend, or really anything else kitchen startup related - especially if in a large city!

Thanks in advance!

If you run a restaurant, would you consider expanding through a dark kitchen instead of opening a new location?

And in general for people in the food business: what’s been your biggest barrier to growing — permits, equipment, hiring staff, or the cost of a physical space?

First time setting up a ghost kitchen here in my local town.

What is the best way to to PRINT receipts to attach to the take out carry bag?

I will have an online site for customers to place their orders, i want to be able to print on a receipt printer what they ordered.

What is the best way or most cost effective way to accomplish this.