The answer is actually no if you ask me. I'm talking from customer experience. I ate at 2 ghost kitchens one was just okay experience not great. The first one was mrbeast it tasted not as good as Burger King even but not as bad as McDonald's. In Burleson there's a ghost kitchen called Burger King on Wilshire. This was my second experience and it was disgusting. The burgers were big and greasy like they were supposed to be but they tasted like they used old grease and it made my stomach upset. The big problem with ghost kitchens is they don't have a way of reviewing our giving customer feedback. They're not going to come fix your order for obvious reasons because it said delivery. I don't see this being the way of the future because food quality is suffering.
Good afternoon Mr Ryan Don’t know if I could get some advice. I’m constantly worrying whether my staff are stealing from me and it makes me always check everything little thing I have some security cameras, but what systems can I put in place to know if something was stolen. Because I can’t always be on the camera, and the cameras aren’t gonna tell me if someone stole something I really need some advice because it’s driving me insane and I’m sure I’m being a pain in the ass to my staff
I want to start a spice/hot sauce company, I’ve been into ghost kitchens as I can use the sauces/spices I produce to create recipes from sandwiches (tortas) wings/regular chicken dishes, and food from different cultures. I’m just so unsure of what I’m doing and so stressed, but I feel like this is what I need and I can’t miss my opportunity
If you want to move fast and make sure you're going in the right direction, I'd book a strategy call with Ryan. It's 90-minutes on the phone answering your questions and planning your next steps. It's actually a bigger bang for your buck if you become a member BEFORE booking your call (you end up saving $4, plus get access to our past members only trainings, 2 group calls a month plus all of our training programs). You can do that here: www.therestaurantboss.com/membership Dawn - Team TRB
That's great! I have 3 videos on my channel that talk about Ghost Kitchens as well as a training course that will give you everything you need to know to open a ghost kitchen: therestaurantboss.com/programs/gkb
I know your answer to "Should I open a Ghost Kitchen" is a big fat YES! I've watched and rewatched, read and re-read everything you publish on the subject. So I'm literally having sleepless nights worrying about missing out on the 'real estate' of ghost kitchens, as you say. But I have a tiny 800 square foot space where are busting out of, we have one oven and a ton of freezers because we sell cookies and ice cream. Would you still say YES to opening a GK alongside this business model?
Hi Kimberley! What type of Ghost Kitchen are you trying to open? If you want to open a burger joint out of this space then, of course, you have to have the proper kitchen tools to do so. Does that help any?
Hey Ryan, thank you for putting such valuable content. It really helps a lot. Ryan, I have a question for you. I run a small Indian Restaurant with my family in New Zealand. I often face a situation where a group of people turn up and then order only two meals and share with all of them. I really hate that. Unfortunately, my restaurant is small and I appreciate every single dollar comes in the business but I really want to stop doing it. Even my menu already specifies that one meal/person. I am afraid of turning guest out of the restaurant that’s why I didn’t deny them service so far. I have been thinking about it and then I came to a solution of per person minimum charge but I have few questions regarding this policy… 1- How to figure out minimum charge? 2- What should be the minimum age for this charge? 3- How will I figure it out if a group of the family comes and they asked to pay separately? 4- And any other questions may arise due to this policy... Can you please make a video on this topic? Or if you already have made one can you please send the link? Look forward to hearing from you Cheers, Birendra Rawat.
I think you need to stop thinking about a min. charge, people can and should be able to order as much or as little as they want. It is our job to create just an amazing experience and just amazing food that people want to order to order it.
![Ghost kitchens | Cloud Kitchen Business | How to Sell Food | Dark Kitchens [Start a Food Business]](http://i.ytimg.com/vi/J0coV7Z5wNM/mqdefault.jpg)
Why do you think you should consider opening a ghost kitchen?
The answer is actually no if you ask me. I'm talking from customer experience. I ate at 2 ghost kitchens one was just okay experience not great. The first one was mrbeast it tasted not as good as Burger King even but not as bad as McDonald's. In Burleson there's a ghost kitchen called Burger King on Wilshire. This was my second experience and it was disgusting. The burgers were big and greasy like they were supposed to be but they tasted like they used old grease and it made my stomach upset. The big problem with ghost kitchens is they don't have a way of reviewing our giving customer feedback. They're not going to come fix your order for obvious reasons because it said delivery. I don't see this being the way of the future because food quality is suffering.
Was scared as hell when you didn't post for a while.....good to have you back
LOLOLOLOL!!!! Just took a break over the busy holiday season. Have a full slate of videos planned for February and March already!
Good afternoon Mr Ryan
Don’t know if I could get some advice.
I’m constantly worrying whether my staff are stealing from me and it makes me always check everything little thing
I have some security cameras, but what systems can I put in place to know if something was stolen. Because I can’t always be on the camera, and the cameras aren’t gonna tell me if someone stole something
I really need some advice because it’s driving me insane and I’m sure I’m being a pain in the ass to my staff
I want to start a spice/hot sauce company, I’ve been into ghost kitchens as I can use the sauces/spices I produce to create recipes from sandwiches (tortas) wings/regular chicken dishes, and food from different cultures. I’m just so unsure of what I’m doing and so stressed, but I feel like this is what I need and I can’t miss my opportunity
If you want to move fast and make sure you're going in the right direction, I'd book a strategy call with Ryan. It's 90-minutes on the phone answering your questions and planning your next steps.
It's actually a bigger bang for your buck if you become a member BEFORE booking your call (you end up saving $4, plus get access to our past members only trainings, 2 group calls a month plus all of our training programs). You can do that here: www.therestaurantboss.com/membership
Dawn - Team TRB
talk more about ghost kitchens, I´m opening one here in Brazil and you encouraged me, thanks
That's great! I have 3 videos on my channel that talk about Ghost Kitchens as well as a training course that will give you everything you need to know to open a ghost kitchen: therestaurantboss.com/programs/gkb
I want to open a ghost kitchen what is the first thing I should do to put me in the direction of starting?
I know your answer to "Should I open a Ghost Kitchen" is a big fat YES! I've watched and rewatched, read and re-read everything you publish on the subject. So I'm literally having sleepless nights worrying about missing out on the 'real estate' of ghost kitchens, as you say. But I have a tiny 800 square foot space where are busting out of, we have one oven and a ton of freezers because we sell cookies and ice cream. Would you still say YES to opening a GK alongside this business model?
Hi Kimberley! What type of Ghost Kitchen are you trying to open? If you want to open a burger joint out of this space then, of course, you have to have the proper kitchen tools to do so. Does that help any?
1000k where? I was last quoted at $5k!
Hey Ryan, thank you for putting such valuable content. It really helps a lot.
Ryan, I have a question for you. I run a small Indian Restaurant with my family in New Zealand. I often face a situation where a group of people turn up and then order only two meals and share with all of them. I really hate that. Unfortunately, my restaurant is small and I appreciate every single dollar comes in the business but I really want to stop doing it. Even my menu already specifies that one meal/person. I am afraid of turning guest out of the restaurant that’s why I didn’t deny them service so far.
I have been thinking about it and then I came to a solution of per person minimum charge but I have few questions regarding this policy…
1- How to figure out minimum charge?
2- What should be the minimum age for this charge?
3- How will I figure it out if a group of the family comes and they asked to pay separately?
4- And any other questions may arise due to this policy...
Can you please make a video on this topic? Or if you already have made one can you please send the link?
Look forward to hearing from you
Cheers,
Birendra Rawat.
I think you need to stop thinking about a min. charge, people can and should be able to order as much or as little as they want. It is our job to create just an amazing experience and just amazing food that people want to order to order it.
I want to open a ghost kitchen!!
Do it! What's holding you back?
@@Therestaurantboss funds