Ghost kitchens work by having digital orders (via DoorDash or Uber Eats in the US) for different restaurant concepts (e.g. Wendy’s or Burger King) flow into a ghost kitchen rather than their standalone stores. The food is then produced and packaged as if it came from a standalone restaurant concept (with Burger King ingredients in a BK bag and wrapping). Some ghost kitchens will even have the exact equipment as the restaurant concept to create product consistency.
Ideally, this kitchen is placed in a spot where the final mile for delivery drivers to customers is not too far. The delivery drivers are usually the only ones that interact with the ghost kitchen.
This works because the labor can be shared between concepts, and brands can capture sales from delivery without screwing over their existing store employees with extra work.
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