Ghost kitchens—also called cloud kitchens or delivery‑only restaurants—let entrepreneurs serve hungry customers without paying for pricey dining rooms or waitstaff. In Zambia, this lean food‑service model is gaining traction, but you must still tick every regulatory box before the first order leaves your pass. Below you’ll find a clear, actionable roadmap to set up a ghost kitchen in Zambia, stay compliant, and scale profitably.
1. Pick the Right Business Structure
| Option | Pros | Cons | Best For |
| Business Name / Sole Proprietorship | Fast, cheap set‑up | Unlimited personal liability | Testing one virtual brand |
| Private Company Limited by Shares | Limited liability, easier funding | More paperwork, annual returns | Multi‑brand kitchens aiming to scale |
| Partnership | Shared capital & skills | Shared risk | Friends launching a joint venture |
Action: Reserve your preferred name on the PACRA portal (K 111) and file the registration that matches your growth plan.
2. Secure Your PACRA Certificate
- Name clearance & reservation
- Fill forms (Form 3 for a business name, Forms 2 & 11 + Articles for a company)
- Upload IDs of owners/directors
- Pay fees (≈ K 222 for a business name; ≈ K 1,300 for a company)
- Collect certificate—you’ll need it for every other licence.
Tip: Use PACRA’s e‑filing system to cut processing time to 48 hours.
3. Register With ZRA
- TPIN is auto‑generated once PACRA approves your file—simply activate it online.
- VAT: compulsory when turnover surpasses K 800,000; voluntary below that if you want input‑VAT credits for supplies.
- PAYE: register when you hire staff.
Keep digital copies of your PACRA certificate, utility bill, and basic cash‑flow projection ready for ZRA uploads.
4. Pass Health & Food‑Safety Checks
4.1 Local‑Council Health Permit
- Inspectors assess kitchen layout, drainage, potable water, and pest controls.
- Fees start at ≈ K 20 plus an annual licence (rate depends on council).
- Once approved, you’ll receive a one‑year Certificate of Compliance. Display it prominently—even if customers never enter.
4.2 Food‑Handlers Certificates
Every cook, packer, and driver handling food must pass a medical exam and carry this card.
4.3 Food & Drugs Act Standards
No adulterants, proper labelling, and systematic temperature logs are non‑negotiable. Keep records for at least 90 days for spot checks.
5. Choose & Equip Your Kitchen Space
- Zoning: verify the area allows light‑industrial food production.
- Layout: create separate zones for raw prep, cooking, packaging, and dish‑washing to prevent cross‑contamination.
- Equipment Essentials:
- Commercial ranges / combi ovens
- Blast chiller for safe cooling
- Vacuum sealer or tamper‑evident containers
- Label printer for allergen info & timestamps
- Commercial ranges / combi ovens
- Utilities: reliable 24 h power (consider generator or solar backup) and 2‑bar+ water pressure.
6. Decide on Your Delivery Model
| Model | Licence Needed | Typical Cost | Key Note |
| Partner Platform (AfriDelivery, Tigmoo Eats) | None; platform handles courier licences | 15‑30 % commission per order | Fastest go‑live |
| Own Fleet | ZICTA courier licence (K 10,000 / 5 yrs) + RTSA Road Service Licence | Fuel, bikes, insurance | Full control, lower long‑term fees |
| Hybrid | Limited vehicles for hotspots + platform overflow | Mixed | Best for high‑volume brands |
Budget an insulated backpack, thermal pouches, and QR‑code order tracking for every rider.
7. Cover Remaining Municipal & Safety Permits
- Business Levy—annual fee to your city council
- Fire Certificate—premises inspection by the Fire Brigade
- Occupational Certificate—confirms building use aligns with “commercial kitchen”
- Public‑Liability Insurance—protects against food poisoning or slip‑and‑fall claims
8. Nail Your Compliance Calendar
| Task | Frequency | Fee (ZMW) |
| PACRA annual return (company) | Yearly | 266.67 |
| Council health permit renewal | Yearly | 100–1,000* |
| ZRA VAT return | Monthly | — |
| Food‑handlers medical | Yearly | 50–150/person |
| Fire re‑inspection | Yearly | 200–500 |
*Varies by council category.
Set automated reminders 30 days ahead to avoid penalties.
9. Build a Profit‑Driven Menu & Brand
- Research gaps—look at delivery‑app data to spot under‑served cuisines.
- Engineer dishes for travel: choose items stable for 30 min rides and use sauces on the side.
- Run multiple brands (e.g., wings, vegan bowls, breakfast burritos) from one pantry to lift ticket averages.
- Optimise packaging—brand stickers + QR codes linking to your Instagram boost re‑orders.
10. Launch & Scale
Soft‑launch with friends/family orders to stress‑test workflow → gather feedback → tweak menu → roll out paid ads within a 5 km radius on Facebook and Google Maps.
Growth KPIs
| Metric | Target |
| On‑time delivery | ≥ 95 % |
| Food cost % | ≤ 30 % |
| Order defect rate | < 1 % |
| Repeat customer rate | ≥ 40 % |
When weekly orders hit 500+, negotiate commission discounts with platforms or expand into a second satellite kitchen closer to high‑demand areas.
Conclusion
A ghost kitchen in Zambia delivers two big wins: lower overheads than a traditional restaurant and instant access to the booming delivery market. Register with PACRA, activate your TPIN, lock in health and courier licences, and you’ll serve piping‑hot meals to customers who never step inside your door. Follow the compliance checklist, keep records spotless, and your virtual restaurant can scale nationwide—one click at a time.
