How do I check packaging costs and supply at a ghost kitchen?

For a ghost kitchen, packaging is a real part of every sale, since nothing is eaten on site. Start with the invoices. Note which items are bought, from whom, how often and what the unit costs have done over time. Ask the seller to work out packaging cost per order for a few top-selling dishes.

Check where packaging sits in the books. It may be counted in the cost of goods or buried in general expenses, and that changes how margins look. Your accountant can help you read it. Consider which costs are fixed and which rise with each order, because packaging moves with volume. Look at supply. If one supplier provides everything, ask about alternatives and how fast a substitute could be found. Ask what stock is kept on the shelf and how it is stored. Also ask whether delivery platforms or brand partners require particular packaging, since that can limit your choices and affect prices. Ask whether any packaging is printed with a brand name, because leftover printed stock may not be usable by a new owner who changes the brand.

Key takeaways

• Review packaging invoices and work out the cost per order.
• Find where packaging appears in the books.
• Ask about backup suppliers and how much stock is kept.
• Check whether branded packaging stock can be reused and what each platform expects from the packaging by a new owner or must be written off.