Halal Guide

Central Kitchens, Cloud Kitchens and Shared Kitchens: What Is the Difference?

Know the kitchen models and the scope of certification before renting or expanding the business.

Last reviewed 5 November 2026

1. Know the three business models

Operators often use the terms central kitchen (dapur berpusat), cloud kitchen and shared kitchen as if they were the same. In operations and in certification, the difference matters a great deal.

Model What happens? Example Halal matters to check
Central kitchen (dapur berpusat) Cooking or processing is done centrally for distribution to outlets, kiosks or food trucks Kitchen A makes gravy and side dishes for four branches The central kitchen's SPHM (Sijil Pengesahan Halal Malaysia, the Malaysia Halal Certificate) under the food/beverage product scheme, and the scope of each outlet
Cloud kitchen Cooking for customers through online orders, with no dining space One kitchen serves delivery app orders Premises category based on actual operations; do not treat “cloud kitchen” as an official scheme
Shared kitchen Premises/equipment used by several operators or brands Companies X, Y and Z rent cooking space Licence holder, certificate holder, controlled space, kitchen users and products under the certificate's scope

Official definition: the MPPHM (Manual Prosedur Pensijilan Halal Malaysia, the Malaysia Halal Certification Procedure Manual) defines a central kitchen as a place for preparing/processing halal food or drink to be supplied to food premises, usually in finished or semi-finished form. “Cloud kitchen” is a commercial term, not a stand-alone certification category.

2. Real situations and first decisions

Situation A — One company, three branches. The central kitchen prepares pastes and side dishes; the branches heat them and prepare the final dishes. The central kitchen needs to be certified first and the branches are assessed as food premises; three or more outlets of the same brand bring in the requirements for chain premises (premis berangkai).

Situation B — One space, three brands owned by the same company. The kitchen takes digital orders and produces different menus. List every brand, menu, ingredient, process flow and operation owner. Get confirmation from JAKIM/JAIN (Jabatan Agama Islam Negeri, the state Islamic religious department) on the category and the coverage of the application; one address does not necessarily mean one certification covers all the brands.

Situation C — One building owner, five independent tenants. The owner provides the sinks, freezers and kitchen. The tenants own the ingredients, workers, recipes and orders. The building owner's certificate does not automatically pass its certification status to the tenants' products and brands. Check in writing who holds the application, how the space is divided and what control system applies.

Situation D — A restaurant-owned kitchen for delivery only. The operation prepares meals directly for customers. The food premises route may be relevant; the final classification must be based on the activity and the authorities' review, not the marketing label.

3. Model selection chart

Choosing the kitchen model and certification scopeStart by identifying the kitchen's activity. If the kitchen supplies other outlets, it is a central kitchen and the Food and Beverage Product scheme is checked. If orders go straight to customers, it is a cloud kitchen and the food premises category is checked. If not, check manufacturing, catering or OEM activities. If there are other outlets or brands, list all entities, locations, brands and menus; if not, check one entity and one address. Finally, get confirmation of the scope from JAKIM or JAIN.YesNoYesNoYesNo

Identify the kitchen's activity

Does the kitchen supply other outlets?

Central kitchen: check the Food and Beverage Product scheme

Orders go straight to customers?

Cloud kitchen: check the food premises category

Check manufacturing, catering or OEM activities

Other outlets / brands?

List all entities, locations, brands and menus

Check one entity and one address

Get confirmation of scope from JAKIM/JAIN
Choosing the kitchen model and certification scope

4. Five questions you must answer before applying

  1. Which SSM entity operates the cooking and hires the workers?
  2. Is the food supplied to outlets, sold directly to customers, or both?
  3. Does the location have exclusive space or equipment shared with other tenants?
  4. Who buys the materials, approves suppliers, controls recipes and records batches?
  5. Which brands, menus, addresses and production do you want the certificate to cover?

5. Working document

Draw one map that shows entity → premises → brand → menu → food flow → destination. Keep it with the kitchen rental/use agreement, the company registration, licences and the list of workers. This map will decide who must prepare records, who must be audited and who may use the halal mark after approval.

Action for today: Complete en-templat-pemetaan-entiti-dan-skop.csv before booking a consultation slot with JAKIM/JAIN.

Official reference: MPPHM 2020 (2026 Amendment), the definition of a central kitchen and the requirements of the Skim Premis Makanan (Food Premises scheme); Circular 1/2026.