There have been many adjustments for COVID-19 in the restaurant industry currently, and it can seem like most of them make business harder. There is always something positive to be found however, and sometimes challenges only inspire new, inventive ideas for better.
Last year, it is estimated that Americans spent $19.4 million on food delivery services. Note, that’s last year, before the 2020 quarantine and carry-out became a mainstay. As COVID numbers spiked, restaurant businesses quickly pivoted to accommodate take-away menus and service options. Now, restaurants are re-opening dining rooms, but the delivery numbers remain high.
Our restaurant consultants have been available to assist with these changes and operations; but our experts are also taking stock of business potential. Recently, US Foods released an article about the rising trend of ghost kitchens. The article states that Euromonitor estimates ghost kitchens will generate $1trillion in revenue over the next ten years.
A ghost kitchen is a great option for a brand without a brick and mortar space, much like a kitchen share. But a ghost kitchen is also a smart move for existing restaurants to maximize on resources and real estate. More and more kitchens are creating digital brands outside of their physical restaurants, and running secondary carry-out food options under the new brand from their kitchen space.
The result is the opportunity for more revenue, less waste, and a solid hold on a rising trend that is a landmark to the current moment in history.
“In a time when some businesses are struggling to operate with new health and safety requirements, this is an opportunity for restaurants to thrive,” says National Restaurant Consultants CEO Richard Weil. “It is demonstrative of the industry’s creativity and work ethic—not to mention a great way to provide more jobs and accessible food for vulnerable individuals.”
To learn more about ghost kitchens and potentially begin one at your restaurant, contact a restaurant consultant today. We are excited to work with industry pioneers and those dedicated to a spirt of creativity and hard work to tackle challenges.
Photo by Cater Yang.
