By Ronan 
Now that we know what they are and where they come from, let’s take a look at the different types of ghost kitchens:
- Incubator or pop-up kitchens. An incubator or pop-up kitchen is a space that is connected to a physical restaurant, but is used solely for fulfilling online and delivery orders. Pop-up kitchens allow traditional restaurants to try out new concepts, minimizing kitchen chaos and creating new revenue streams dark kitchen restaurant.
- Commission or shared kitchens. Shared kitchens prevail commercial areas dealt by many restaurants. They are equipped with all the appliances and tools needed to fulfill online orders. They do not require deposits or long-term contracts. Commissioner kitchens are essentially kitchens available to rent to any restaurant or business owner.
- Capsule cookers. A “kitchen pod” is the leanest type of ghost kitchen. Generally set up inside containers, kitchen pods are often located in the parking lot behind restaurants. They are easy to carry, but small and uncomfortable for workers commercial kitchen design.
The benefits of running a ghost kitchen
Saving money … a lot of money
Let’s start with one of the main advantages: ghost kitchens are more affordable than traditional restaurants. These structures not only allow you to start with a lower capital investment (which means less risk) but are also a great way to reduce operating costs. Without room labor, your team will be smaller, you will need less space, and you can say goodbye to the cost of decor and furniture. By reducing costs, restaurants will be able to maximize profit.
There is no need for sophisticated locations
Sure, for months, you’ve ordered dinner every Friday from the same Greek restaurant and you seem to know it well … but do you really know where it is? Ghost kitchens are not intended to receive guests, so you will have more freedom in choosing the location. While you will need to take delivery radius into consideration to place your kitchen in a high order flow area, you can take advantage of cheaper locations in the city. The ability to locate in a less popular space will not only help you find a venue faster and reduce costs, it will also allow your riders to work better.
Freedom to adapt and evolve
The beauty of “existing” only online is that you can easily change and adapt your ideas. Have you launched a burger shop and it’s not going as planned? No problem, by tomorrow you can turn it into a hot dog shop! Do you want to participate in the latest trend of Japanese sandwiches? You can do it, after publishing the new menu with just one click. The higher speed to market is great for those restaurateurs who want to experiment. Plus, you can optimize your ghost kitchen by managing multiple brands from the same venue.