The Dark kitchen model reduces costs in customer service activities and focuses on food. It is an alternative that relies on delivery platforms. Check if it is an option for you.
4 min read
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Faced with the health emergency , many restaurateurs find ourselves faced with the dilemma of temporarily closing our restaurant or even permanently. In times of crisis or times of opportunity, the restaurant owners from now on will not be able to afford a second pandemic or depend 100% on the occupation of our dining rooms. For this reason, today the opportunity lies in turning our infrastructure into a dark kitchen or phantom kitchen.
What are dark kitchens ?
It is a new idea related to delivery companies. Many countries have started to implement this concept in the hotel industry, calling it: ” dark kitchen “. It is called that way because in these places tables, waiters and chairs disappear in order to offer a more extensive space in the kitchen network. They are dedicated only to food preparation and home delivery through delivery platforms, in order to meet the demand of the food sector.
Why does this work?
Because you are reducing costs in customer service activities and concentrating on your food. With the availability of third-party services and the increasing convenience of mobile ordering, this model seems perfect for experimentation.
There are more benefits involved such as:
Lower real estate costs. Since table service is being removed from the equation and offering a delivery-only service, you will save a great deal on real estate costs.
Dark kitchens release the obligation to have space in a high visibility area. Rather than pay for accessibility, better-developed complexes, or even ample parking space, you can focus on having enough kitchen space in a decent area near your target market.
Better expansion opportunities. The best thing about dark kitchens or cloud kitchens is that you don't need big investments to get started. It can start small, but it can spread quickly. Once a brand is built and loyal customers are gained, expansion to new locations and even a new menu variety becomes easier.
Savings in general costs. With a cloud kitchen, you save so much on overhead. No need for customer oriented staff, decoration or entrance to the space, parking area, etc. Even if you have lower priced menu items, the margins are likely to be better.
There are several profiles for this concept:
s / restaurateurs. This is a less expensive way to enter the market, cloud kitchens have the exact purpose. They require less investment compared to a full restaurant, but provide an opportunity to reach a large group of customers.
Homemade food brands (fondas). Is the local brand expanding super fast? Opening a cloud kitchen can help establish a store with little investment and around the delivery areas you want to target better.
Food truck operators. Looking to expand to newer delivery areas and try a fast-paced model like a food truck, cloud cooking might be the answer.
Established franchises. Even fast-service restaurants that want to expand their delivery capacity can look to a delivery-only kitchen model to invest money efficiently.
Restaurants for dinner. Let's face it, people now want food to come to them. Dinner restaurants that are slowly adjusting to the delivery trend may want to consider creating a dark kitchen and experimenting with new menu ideas.
You know, now are you ready for the moment when more than half of restaurant consumption occurs outside the restaurant?