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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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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