If you labor in the cafeteria business you have probably already heard of the new concept of ghost kitchens. A ghost kitchen, also known as a dark kitchen, virtual kitchen, shadow kitchen or commissioner’s kitchen, is a food preparation station that prepares meals for orders to be delivered. You can think of ghost kitchens as restaurants without seating, or as a commercial kitchen optimized for delivery virtual kitchen jakarta.
A ghost kitchen can be used to open a new restaurant, or to increase the distribution of an existing local, creating “virtual storefronts” in different neighborhoods. A conventional type restaurant will probably only deliver within a 10km radius of its location. By creating a ghost kitchen outside the “conventional” delivery range, it is possible to reach a wide range of new customers. Many restaurants open ghost kitchens in areas with high traffic and a large amount of delivery requests – resulting in increased order reach and sales kitchen dark.
The rise of ghost kitchens
There are multiple factors that have contributed to the spread of ghost kitchens – from economic changes to changes in consumer behavior. From new forms of employment, to rising property prices and unforeseen cultural circumstances. To understand the origin of ghost kitchens we have to take into consideration various factors:
Restaurants have low profit ledges, hiring and overseeing employees is expensive and challenging. The increase of smartphones and the significance of convenience has moved consumers to digital delivery services – which have thrived 300% rapidly than on-site consumption . The traditional notion of employment has begun to wane over the ahead decade, while the economy has thrived quickly. Today, 40% of millennials are gig workers or freelancers, and 40% of companies around the world hire gig workers. This creates a pool of potential drivers for applications like Uber Eats, and a pool of staff for ghost kitchens.
Opening a conventional restaurant in 2021 requires a lot of money. According to a study performed by restaurant owners unlocking a conventional restaurant costs between 50,000 and 80,000 euros. As the price of commercial real estate continues to rise, eliminating the need to rent a physical space to accommodate customers is increasingly attracting restaurateurs. The final point that needs to be considered is the impact of COVID-19 on consumer and restaurant owner behavior. With worldwide traffic restrictions going into effect, customers have begun ordering for takeout. Given the limitations of restrictions, delivery has become the only means of survival for the restaurant industry. And while the restrictions continue to be relaxed, the delivery industry will continue to follow a growing trend over the next ten years.
