In order to meet the growing demand for food deliveries, restaurants are increasingly relying on off-premises kitchens. Virtual brands, ghost kitchens, and delivery-only business models that have thrived during the pandemic.
Ghost kitchens, also known as dark kitchens or virtual kitchens, are commercial kitchens built for food delivery. They’re located within the delivery radius of a high volume of online customers, rather than high foot traffic areas.
By using ghost kitchens, restaurants can outsource their takeout and delivery preparations, there’s no physical storefront or dining area, so you the restaurant only need a few back-of-house staff members to fulfill online orders. This gives restaurateurs a low cost, high efficiency model to get the most out of delivery. Ghost kitchens business model allow restaurants to increase profitability by maintaining the essential elements of a restaurant while cutting costs on labor, and overhead, while reaching a higher volume of customers ordering online. Plus, they can run multiple virtual brands out of a single ghost kitchen to increase revenue without the extra overhead.