Over the last few months, whilst restaurants were closed, we witnessed a huge shift in dining habits. With consumers unable to eat-out the industry saw consumers turning to restaurant delivery services to satisfy their food cravings. As a result many restaurants, despite having now re-opened their on premise facilities, are still enjoying the benefits of their newly implemented multi-channel operation. So much so that many are restauranteurs are exploring the possibility of expanding their off-premise offering through the introduction of dark kitchens.
The term ‘dark kitchen’ (also known as cloud kitchens or ghost kitchens) is relatively new and usually refers to a unit or container in an industrial area preparing food for delivery. Restaurant operators usually have their own staff and cooking areas within the dark kitchen but the space itself is owned by a third party (often a delivery operator).
The pros of using dark kitchens
The cons of using dark kitchens
So, what considerations should you make when looking into dark kitchens?
It is important to weigh up the extent to which these considerations will affect the way that guests view your brand and whether the lower cost and location benefits are worth moving to ‘the dark side’.
To help you navigate the dark kitchen landscape, we’ve created a comprehensive guide that will tell you everything you need to know and give you practical advice about setting up a dark kitchen. This must-have guide covers important things to consider when selecting a location, menu design, packaging your food for delivery, marketing, technology and more! Download your copy of the Essential Guide to Cloud Kitchens today.
Dark kitchens are nothing new
The truth is, the concept of a ‘dark kitchen’ isn’t all that new at all, if you think about it. If you collect food from your local takeout, you’re often faced with a counter that backs onto the kitchen doors. No tables and no atmosphere. And many of us don’t even get that far – if we order delivery as opposed to collection we never even get to see the building.
Undoubtedly the model works but not for every concept - think long and hard if dark kitchens could help you. Learn more about how Oracle Food and Beverage can help you select the right technology stack to power your dark kitchen, cloud kitchen, or virtual brand here.