Everyone in the restaurant and QSR industries is probably already aware of the increasing demand in mobile and take-out ordering, but is the term ghost kitchen on your radar?
Ghost kitchens are popping up all over the United States and around the globe. As restaurants continue to adapt in a world of mobile ordering they need to take a good look at their delivery methods to know if this would be a good option for them. Ghost kitchens can help restaurants expand their mobile ordering system and increase revenue from delivery orders while maintaining a high quality experience for in house diners.
What Is A Ghost Kitchen
Ghost kitchens, or virtual kitchens as they are often called, are off site kitchen areas built specifically to handle the increased demand that mobile delivery is putting onto restaurants. Companies such as Kitchen United and Cloud Kitchen are creating large kitchen complexes that are equipped to handle multiple restaurant kitchen systems at once. Restaurants then pay a monthly rent for use of that space, and mobile orders are sent out from these ghost kitchens instead of the brand’s eat-in location nearby.
The Need For Ghost Kitchens
Mobile ordering is becoming a huge industry, and QSR concepts are left struggling to keep up and scale to meet demand. In fact, Business Insider is projecting that mobile ordering will make up 10% of all quick service restaurant sales by 2020. If that projection holds true that mobile ordering would be a $38 Billion industry by that point.
Ghost kitchens are creating a space for restaurants to focus on creating a quality dining experience for in-person customers. And vice versa, the ghost kitchen team members can focus on making quality food that gets to customers via mobile delivery more efficiently.
Scale Your Mobile Ordering System
When QSR concepts and restaurants begin expanding into the delivery market they may find it difficult to meet demand without taking away from the in-person dining experience. Mobile orders will take resources away from your facility and may result in higher wait times for those in your dining room. Undoubtedly there will be a point where your kitchen reaches its maximum output and can’t go any further. By separating in-person dining from delivery orders, restaurants can continue to grow in both capacities.
Improve Efficiencies In Ghost Kitchens
No matter the setup, one thing is for sure - multiple kitchen centers in one space can get chaotic. It is important for each restaurant and kitchen to be efficient on their own, but also efficient in the larger space. There is one thing that ghost kitchens can put in place to more easily get orders to the pickup area where delivery drivers from different mobile ordering apps can retrieve them - the Franke Transporter food carrying conveyor system.
Better Food Delivery With Franke Transporter
The Transporter has two options, the carrier basket system and the bag and clip system. The ghost kitchen could look at the facility layout and menu offerings of the restaurants in the space and decide which would be a better option for them. The main benefit from adding the Franke Transporter system would be increased efficiency of getting food from the multiple different kitchen zones to the singular delivery zone. Remember, the ghost kitchen’s delivery pickup area may be on the opposite side of the building, or even on a separate floor. The Franke Transporter would allow food to be automatically delivered to the pickup area without manual transportation.