I’m talking like Mr. Beast Burger, Neighborhood Wings, and It’s Just Wings; I don’t get how they can operate out of the kitchen of existing restaraunts without impeding or hindering the performance and flow of those kitchens.
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Answer from a system engineer:
Say the kitchen has a capacity of 100 dishes per minute (dpm).
During off peak hours, dine-in averages at 50 dpm. You have extra 50 dpm of performance going to waste (paying chefs to just idle half of the time), so it will be better to use this leftover performance elsewhere, like cooking for delivery orders.
During peak hours, dine-in takes the whole 100 dpm. Then you simply set your delivery apps as out of stock. No harm done, but you get to use 100% capacity at all times
Menu overlap for one, they use the same ingredients/simmilar ingredients, be it the buns/sauces etc
They also don’t operate completely independently it’s the same cooks, same/similar packaging often times.
The restaurants they operate out of often have more potential throughout than they have in regular business, maybe you staff 1 extra person, but if that translates to an extra 1000 dollars a night it’s well worth it.
The restaurants that only exist in delivery apps like Grubhub and Doordash are called “virtual restaurants.” They are either ghost kitchens (i.e. they don’t have a physical space for customers to eat in) or they may have a physical space but they only do business through delivery apps.
It’s just a seperate entity on the app. The order, food, cooks, are all the same. It doesn’t actually exist. Restaurants use these as another source to get customers.
An existing restaurant will only be offering their facilities if they know they have the spare capacity to support the additional use.
So if your have a kitchen that you know it’s slightly larger than is needed for your restaurant (remembering that a lot of restaurant buildings will not have been specified by the current occupier, but by the builder or landlord, so they may have over specced the kitchen to suit a different end user), then having a ghost kitchen operating out of the same space will mean your kitchen is busier, but still well within usable limits.
So that ghost kitchen may be annoying if you are a chef and would rather have more space to utilise, but it is brilliant for the restaurant owner who is paying for a larger facility than is strictly needed and who would like to earn more income from leasing the surplus space to a ghost kitchen.
Ultimately, it all comes down to money – people will accept inconveniences to themselves and their businesses much more easily when they are being paid compensation for it…
There are a few different types of restaurants that only exist on delivery apps. The first type is a traditional restaurant that has decided to only offer delivery and takeout options. The second type is a restaurant that only exists in the virtual world and delivers prepared meals to customers. The third type is a hybrid of the two, with a physical location that only offers delivery and takeout options.
It’s no different than say a pizza place that only has delivery or come in and pick it up yourself. Except for you can’t come in and pick it up yourself, it is only delivery.
>I don’t get how they can operate out of the kitchen of existing restaraunts without impeding or hindering the performance and flow of those kitchens.
They likely do to some extent disrupt their performance and flow, just not to an extent that it causes harm to their business.
Not all restaurants operate at 100% of their capabilities, at least not all the time. They generally have the capabilities of doing more than they already are for those occasions when they have higher than normal business.
Something like wings would likely only need a single deep fryer vat or two just to cover those orders from the delivery app. Even when I worked at a wing place we almost never had stuff in 100% of our deep fryers at once. Those extra fryers could have easily been tasked with only being used for delivery orders. Burgers can easily be thrown on the grill next to the others. Etc.
Essentially, the restaurants that have more capacity than what they normally use during regular business are the restaurants that would do something like this.
Now if you had a restaurant that always ran at 100% of their capabilities and had a constant line at their door waiting to get in to get food, they wouldn’t be doing something like this out of their restaurant. If someplace like that wanted to do something like this they would have a separate kitchen just for those orders.
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