How do ghost kitchens work?
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The concept means a commercial kitchen that only services delivery orders — no dine-in or even carry out customers go there, just delivery drivers for food delivery services.
There are different types of businesses/brands that use ghost kitchens — start-up independent restaurants that are trying to keep costs down and/or serve a particular niche; known chains that use them to expand delivery range and/or offer delivery without affecting flow of kitchen in restaurants serving in-person customers; known brands trying to expand business/lure new customers with off-shoot brands.
Fishtail kitchens grew fast as a concept in recent years due to COVID and shift to more delivery, less dining out/restaurant closures/limits for in-person dining.
A single ghost kitchen can serve multiple brands, offers cheaper real estate because they’re typically in more off then eaten path, industrial buildings compared to prime retail sports.
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