T The rapid spread of the Covid-19 virus caused the government to implement a social improvement policy. This policy had an impact on the paralysis of the activities of the conventional restaurant industry sector in which all places to eat were forced to stop selling because they had to follow local regulations. On the other hand, social difficulties cause changes in food shopping behavior in the community through online-based food purchases. Conventional restaurants are finally competing to go online by implementing delivery systems through online-based applications to save their business. This need creates new innovations in the restaurant industry, namely cloud kitchen. A cloud kitchen kitchen space consisting of many tenants is often designed in a place that is not intended for a restaurant kitchen. The reference for space criteria that is not yet available causes the owner of the cloud kitchen to only prioritize the many benefits that can be obtained by accommodating as many tenants as possible. Therefore, this research is presented with the aim of formulating design criteria. The methodology used is qualitative through restaurant kitchen standards and analysis of cloud kitchen space activities collected and then used as an initial theory of the ideal conditions of the cloud kitchen space and then cross checked with the findings of the existing conditions of several cloud kitchen brands. Restaurant kitchen standards are used to formulate ideal cloud kitchen conditions because there are no cloud kitchen standards yet. The resulting design criteria can be used as material in preparing technical guidelines for designing cloud kitchen spaces.