WHY GHOST KITCHENS

Ghost kitchens, also known as dark kitchens, or virtual kitchens are commercial kitchens built for food delivery channels. They’re strategically located in a delivery radius that serves a high volume of online customers in popular cities. With ghost kitchens, there’s no physical dining area, so you only need a few back-of-house staff members to fulfill online orders and grow your business.

In a ghost kitchen, your restaurant is focused on delivery orders rather than dine-in. When customers order your food online, you’ll prepare it from your ghost kitchen, hand it off to a dedicated runner, which hands the order over to the right delivery driver. This gives restaurateurs a low cost, high efficiency model to get the most out of delivery sales.

Yes, ghost kitchens can be profitable. Ghost kitchens allow restaurateurs to increase profitability by maintaining the essential elements of a restaurant while cutting costs on labor, overhead, and wasted food while reaching a higher volume of customers ordering online. Plus, you can run multiple virtual brands out of a single ghost kitchen to increase revenue without the extra overhead.

Ghost kitchens are rising in popularity because they’re a lower cost alternative to operating a traditional restaurant. They’re also focused on delivery, which has grown 300% faster than dine-in since 2014. That means restaurateurs are using ghost kitchens to future-proof their business and accelerate growth.

Ghost kitchens help restaurateurs grow their business by doing delivery right. The way we dine has changed, and ghost kitchens allow restaurant operators to capture food delivery demand without sacrificing their bottom line. They’re also a great way to expand to new markets without spending time and money on a traditional restaurant buildout. You can easily expand your restaurant brand to different cities across the country such as Los Angeles or New York.

The cost of ghost kitchens varies by market, space, and services. Compared to a traditional restaurant, they’re a much lower cost alternative on both upfront capital and ongoing operating costs. You can get started in a ghost kitchen with as little as $30K, instead of $1M+ for brick and mortar buildout.