Dark kitchens: Where does your food delivery really come from? | CNBC Reports
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- Опубліковано 8 вер 2024
- The global online food delivery market is projected to generate revenues of nearly $165 billion by 2024, and companies like Uber Eats, Deliveroo and Grubhub are all trying to get a slice of the multi-billion dollar pie. To keep up with consumer demand, 'dark' or 'ghost' kitchens are on the rise. CNBC's Tom Chitty uncovers the new ecosystem of food preparation and delivery that is disrupting the food industry.
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#CNBC #Food #DarkKitchens #GhostKitchens
I don’t care about it being a “dark kitchen” (purposely ominous sounding label?), I care about it being clean. By the looks of it, they are. No big deal.
Timmothy Bruns they use to be but they’re now forcing people to have at 3 hygiene rating but deliveroo and ubereats are the enforcers so do they enforce their kitchens.
Mohammed Hussain they don’t enforce the normal resturants anyways so there’s no difference
7:31 I think some customers want to interact and communicate with other primates.
Renato Antelo not anymore 😂
Infront of camera definitely is Damn clean.. what if BTS?
I'd call it a Pop-Up Kitchen instead.
Makes more sense.
As long as the food is good and safe I'm ok with this.
A much better name.
Which health authority or councils are checking on these pop-up kitchen, fly-by-night operators then? Who is giving out the food licence to them and how often are they checked?
Sun bird how often is your mom checked 👌😘👁👅😭🦆
@@Hchris101 Junior, my mom needn't cook for me anymore. I am not that wet behind the ears like you. But even if she did, she doesn't serve hundreds of people food. If you are a food vendor, you need proper health checks regularly as you can potentially infect others if you are sick.
Here in India we call it Cloud Kitchen
I would propose to change the term "dark kitchen" to a "co-cooking space". In the same way as coworking space
Agree dark anything sounds neg....imho
Maybe Smart Kitchens
agree. Dark kitchen definitely does not do any good for the brand...
No one wants to establish there brand here. They want orders to serve what they have.
Because, most of the people don't know about them, that why its called dark kitchen.
Dark (means) == Anonymous / hidden
"Dark Kitchen" term that gives an end-user a wrong understanding. It is preferable to use a cloud kitchen or other terms as you mentioned.
Americans:
that's....just a food truck with more steps.
7:31 I think some customers want to interact and communicate with other primates.
We have food trucks in Europe ya know
At least food trucks are making their own food and not getting it from a 3rd party contractor, for the most part.
The Mobile Food Vending business is blowing up in the USA. We are involved and consult in both the area of providing locations for Mobile Food Collectives, also known as FOODIE VILLAGES, and the strategies of building Virtual Kitchens in different markets. There are a number of different revenue streams that can come from the Virtual Food World, only one of them is the Cloud Kitchen model.
@@bilie65 not anymore 😂
Well you call it “dark kitchen”, it’s a kitchen. That’s like saying if you buy an iPhone online it should come from an Apple store. Well it comes from factory warehouse, is that too dark?
right wtf lol.
In India some companies call it "cloud kitchen" . I don't know who make this " dark kitchen" sound terrible to me
Buy Samsung it's better than iPhone
well.... you don't put your phone in your mouth
Shawn B you don’t know me 🤷🏽♂️
The editor who approved calling these anything other than a 'cloud kitchen' or 'ghost kitchen' is a n00b.
😂
For big Metropolis cities, this is excellent, less time in transit, more orders and deliveries meaning delivery guy and restaurant are making money! What is there not to like! It's the same food made with the same quality! Now you can have 1 or maybe 2 major brick and mortar and maybe 5/6 ''dark kitchen'' if the traffic is that high! Change the name,e to co-kitchen!
lol makes it sound like something illegal, just delivery kitchens
Its not illegal, its just misleading. If you are getting food delivered, it could change your opinion if its only offered by delivery and you cant even get takeout. The worst are the ones that big chain places modify their names for delivery to make them sound like no being a change in an attempt to fool customers.
Don't dignify them with the label "kitchen"..... As you know, Deliveroo is now being sued or pushed by the London's Mayor as well... There is awfully something wrong, for outsiders.. and non-chefs, to be chefs... all of a sudden, just cos they assume that this is a milk cash cow. Did you see the woman talking about the muesli ? I think I will vomit right now. Absolutely disgusting... If someone throws away some garbage.. there is a reason why they are throwing that garbage away !!! I won't not mind, if she just steamed and then pickled them instead. But this is absolutely disgusting.... Really prattish behaviours.
@@e_eyster : This has been tried in my local areas recently.. and I saw the photo.. and it was disgusting.. Some American "chains" entered the area that I lived in, and I thought that it was extremely odd... Cos I have not seen this label or the restaurant anywhere in the city. And then when I saw the photo of the food.. It is even more disgusting than my local indie places... And some of the indie places now have upped their games ! GOOD FOR THEM !!!... And a lot more people now are helping their local indie places. Cos they can TRUST THEM !!! Some of these so called "kitchens" can use any tinned cans that you can throw at them. If this is the case, then why don't I cook the tins at home ? So disgusting. It charged around 10 pound.. for these tins... What the hell is wrong with these so called people for not just having a simple cafe, and then rotate their daily specials based on ingredients that they can get locally ?!?!! Have they lost their minds ?!!?!? Adjust your prices based on the price of your ingredients (!)
@@e_eyster ok boomer
I figured out which places are the dark kitchens in my area and I avoid them at all costs, it's actually really easy to tell because they have a lot of crossover menu items
Definitely a lot better than when DoorDash/UberEats sends us into malls to pickup orders.
Yes that's definitely takes way longer than what you're actually paid for.
Could also help with ridiculously long drive. I've had deliveries where just the drive from the restaurant to the customer goes over 45+ minutes. Can't imagine the food is ideal. It'll be warm in my hot bag but it'll be all steamy and soggy...
Just the term “Dark Kitchen” kills the idea. Should change the name. I'm thinking kitchen in basement somewhere.
Outsourced kitchen
In India its called Cloud kitchen.
'Cloud Kitchen' is branded I believe; otherwise that could perhaps be a less ominous alternative than 'Dark Kitchen'.
@@arilebon No Cloud kitchen is not a brand. A cloud kitchen is basically a takeaway outlet that provides no dine-in facility. They function as a production unit with a space for the preparation of food. The food can be ordered online, hence, the name cloud kitchen.
www.posist.com/restaurant-times/trending/cloud-kitchens-smarter-way-run-restaurant-business.html
Fassos and freshmenu are two great example of cloud kitchen in india.
@@sanman9441 Cloud kitchen is a new term but there is a brand called "Cloud Kitchens" maybe there are not using it to give the business free publicity
it looks extremely sterile and clean compared to most restaurants anyways. i’d be happy!
"Ghost" kitchen is much better than "dark" kitchen. Maybe "fake" or "false advertisement" should be used.
David Huynh I’m guessing those are translations from ankther language
ah semantics.
I would have said shadow kitchen instead, the same way as shadow doctors in plastic surgery
The name "Dark Kitchen" sounds awful, if i had no prior information on what that is, i probably wouldn't order from it.
proxy kitchen sounds better and actually gives you an idea what it's about. Dark kitchen just sounds like an unsanitary kitchen that food inspectors can't or don't visit.
The thing thats scary about this is that there is no regulation, restaurants need heavy restrictions in order to sell food, however "dark kitchens" and uber eats etc are allowing anyone to set up a storefront and set up delivery exclusives. This was done a few weeks back by some dude who set up a store and started selling frozen pizzas.
@@Undecided_ are you sure there's no regulation? Because this is not much different to a food van. I'm sure these dark kitchens and food vans would follow similar regulations, since they both handle food for consumption
@@GameFuMaster food trucks still needs permit to operate on different grounds, New York hot dog stands cost 300k to license and actually are heavily regulated despite how they look. Do you really think you can just pull up to the fair with ur van and sell burgers? A lemonade stand got shut down for operating without a permit.
Uber and lots of smaller apps bypass this and is currently a grey area. Definitely no regulations.
@@Undecided_ The permit is to occupy that space. It's basically just rent.
You most definitely need a licence to sell food. It's basic googling, just look up how to start a catering business from your home. The licencing should be similar.
Unless you have evidence to prove otherwise.
“Dark kitchen” makes it sound nefarious; at 6:57 the owner’s answer didn’t help either. However, for full transparency, it should be labeled that the food was prepared off site... hey, what about naming them “off site kitchens”.
I think “virtual restaurant” is a more appropriate term.
@@Claro1993 the restaurant is not virtual though, it is a tangable food item you can eat not a digital item.
So the non political correctness term would be, preperation off site.
For sure it won't be the restaurant you think you are ordering from, plus the dark kitchen term seems more apt because it won't show its location on Google nor be classed as a separate business location.
It is just hired space under that restaurants name, a nice easy way out of franchise format and just hiring more staff on normal employment contracts to run what is essentially a entire new restaurant/kitchen.
It is a silly format, you may as well open a "open kitchen and serve customers off the street too in a mall type situation, because given the format of the set up. It will end up that way sooner or later.
A grey area legally allowed because it doesn't cater to the direct public, where direct standards are much higher, in these kitchens all they have to do is pass the yearly check and hope customers online don't go to the effort to complain.
It maybe cheaper to start but in the long run much more expensive to switch business model, once on this path, don't ever expect a Mitchlen star etc or magazine reviews.
I don't agree with the business model because the restaurant can do this itself without the middle help from what is essentially the amazon of food preparation. Outsourced contracting.
I actually like the fact that my food comes from 'dark kitchens'. It means its catered to exactly how a person ordering would want it. I've always also felt bad for making kitchens go out of their way to make delivery items, but with specialized kitchens, it feels more like a service that understands its audience. There aren't other orders from eat-in individuals like at a restaurant that have to be fulfilled first, and food is optimized temperature and storage-wise so that the orderers can know that they've done their jobs as efficiently as possible.
As a Doordasher I deliver from ghost kitchen all the time some operate under dozen different names
Restaurants don't care if you order via delivery apps, if they cared they wouldn't be on there like many do. Oftentimes it helps them during slow times, in my area that's the only time some restaurants appear available on delivery apps.
As an up and coming Chef/Restauranteur I love the “Dark Kitchen concept. It give the little guy a chance to get to the major market without the pressure of a traditional brick and mortar cost.
I think big restaurants are scared because now there’s going to be an explosion of great food coming from all over
who on earth had come up with this name - "Dark Kitchen"?? that's an awful marketing...
It's VERY accurate!
Media who try to grab attention… prob not Cnbc fault but yeah
Typical negative small minded people, that's who.
its called cloud kitchen dude.....India has many like them for a long time
Dark means Anonymous/Hidden
Cloud kitchen is a misleading name for people.
Dark kitchen mode is already mature in China. This mode proved to reduce the cost and benefit consumers
so is coronavirus
@@DxEmoSkittlesxD man，there is nothing to do with the virus. It's feasible under supervision. The virus is because someone ate wild animals.
@@martinmount2598 no its all china kitchen
@@DxEmoSkittlesxD Please stop fear mongering and spreading fake news. Thank you.
@@stealthnuke1 are you in china? how do u know? r u a china man?
I actually like this concept, small businesses now have a cheaper entry point. It's like coworking spaces for food
Everyone harping on the term “dark kitchen” just stop. The restaurants don’t advertise themselves as such. They just advertise the brand and you have know idea where the food is coming from.
Edu Erondu very true 👍
Actually, I do because I look up which restaurant specifically they're delivering from. I can see where the driver picks up you know.
Shannon S you are a minority
Good for the nice cooks !
*Now the cooks can cook and be their own boss,* because the app automates sales for them, if they can make nice photos and a short description text inside the delivery apps.
We call them "cloud kitchens" in India
None of them are wearing cooking cap and there are dozens of food saftey violations. Food at affordable price is a good thing but these places need to regulated for hygiene
What are the food safety violations?
You obviously did not watch the video. There are tonnes of people wearing hats...
If you think the kitchen in the average fast food place is clean and sanitary you have likely never been behind the counter of one.
I have been to some restaurants where it's terrible when the delivery guys show up to pick up an order... Some of them aren't well suited for delivery and regular customers at the same time
maurice o same.
One time, I went to this noodle shop. It has good noodles, but a very small kitchen staff. With delivery orders and guests that were sitting in there, it took a long while till our food arrived.
As long as it's cooked at par with brand name's standard and properly regulated, this is actually a terrific idea. I'm still gonna eat the food at the comfort of my own room.
Or “satellite kitchen.”
As a delivery person I like this. Many places I pick food up from make us wait, put us on the back burner while dealing with their in store customers first. Have heard managers say that we can wait. They forget we are there representing a paying customer. Maybe this will create faster delivery times
I actually love this concept and hope to see more such co-working kitchens opening around the glob. Not only it will give an opportunity for many small businesses to try out their concepts, thus boosting the economy, it will also broaden culinary scene in many towns and cities with new cuisines and concepts popping up. Also since all the sanitation and other permits are already taken care of by the service provider, it would actually be way better for customers - better, faster service, food prepared in sanitised kitchens, more options on the market. It's a win-win for everyone... maybe accept for some long-term landlords... who overprice their properties anyways... so i think its fair enough
I would think Dark Kitchen are cleaner than their real counter parts
Its not a very high bar to meet. Hopefully all these people concerned about sanitary conditions never eat at your average regular fast food restaurant.
My brain first read this as “Dark chickens: where does your delivery food really come from?” 😂
I'm watching this in October 2020 and thinking that these folks were visionaries!
No really, the concept of disruption economy has been around for a few years. I know not everybody is aware of what's going on. Too busy staring at a screen. You solved the riddle.
I run my catering company out of a ghost kitchen, honestly its more cleaner then regular restaurants. All we have to deal with is clients online & deliver the food. Honestly it’s the amazon of food
It’s like an amazon fulfillment center but for food . Nothing wrong with it so long as they are held to the same health standards as the mothership restaurants
What they don't tell you is that if you order from Deliveroo, the restaurants will be forced to increase their prices due to Deliveroo, Uber Eats, Grubhub fees / charges. So even though its cheaper for restaurants to setup dark kitchens, it will cost customers more than ordering from a brick and mortar indepedent restaurant. You can check it yourself, compare your local restaurant prices to what is being advertised on Deliveroo.
"Dark Kitchens" What an unappetizing and stupid name.
I imagine cockroaches and silverfish falling into the food.
The future of fast food delivery. I’m a cycle courier for Deliveroo in UK and have wrote a book on what it has been like to work for Deliveroo from its early growth stage up to the pandemic called “you’ve got the gig!”
Wow, that is pretty old news in Asia, most of the kitchens in Asia closed down to save the cost of the operation. Which allows consumers to enjoy more delicious food without spending too much money. But, I do not think its a wise idea to call it a dark kitchen so. That is a lousy name association. Called it something like "e-commerce kitchen" sounds better.
We see now how it worked out it Asia
@@darjan6431 how did it work out
You do not know what has been happening in the UK... we started to have these so called... "AI companies".. which is data collection companies.. or they call themselves "marketing companies"... So these companies, are supposed to ensure that their marketing works and hit on targets. A lot of good and long standing restaurants... like 20 plus years.. LOVED by the locals.. BUILT on reputations... and attract talents as well.. have joined these so called schemes... And then they took those pricings which they agreed say in 2010... and still used the contractual obligations from 2010... to like 2015 !!! Using their so called "data" collected from them.. and made promotions without authorisation, or even re-asking these local premises again. So they cut and sell margins like 20% or 50% goddamn cut... Embarassing their clients.. and the customers.. and then they berated them online, when the customers came into the dining establishments.. and the owners did not know about this. This went viral.. and it crippled those companies. Oh... you can be sure that they were mostly good ethnic minority restaurants as well... Folded... Just like that. Cos why ? Some angry white man decided to make money ? Even though he has made money, it was not enough ? So then he tried to use their uneducatedness... to destroy them ?? This man opened many so called "marketing" companies.. what he is doing, is actually ILLEGAL !!!! Yet, nobody took him to court !!!!
One of my ex-boss was selling dishes at a loss ? Cos he promoted them online.. and we told that the customers that we were not informed of the discounts, but the boss gave them anyway. So around 10 people lost their jobs. Cos the boss have had enough. He just closed, just like that, after... I think the restaurant has been like.. 60 years established ? 60 f!cking years. I grew up with this restaurant as well. So did my aunties.. and my uncles.. Everyone have dined there once or twice before in their life time... This is how much hatred, these so called white guys, have for us BAMEs. I cried so much... at home when I found out that the boss decided to close. I blame myself... and I know that he blames the competitions as well... His name has been all over the internet... and then this invited some weirdos online as well... Berating him. A lot of his competitors also berated his place as well. So now, everyone closed, cos of this virus. He is one of the best chefs in the UK.... and very old schools... Never tried to be arrogant by entering competitions to get a name, but most people know his standard. It is pretty high.
Three generation.... has enjoyed a good restaurant.. only to be closed... forced to close, because of social media... because of so called analytics... and because of so called... online marketing... A lot of the old building contractors often comes down and marvel at their work. The local butchers and farmers comes down to eat. THIS IS WHAT THE TECHNOLOGY SECTOR HAS DONE TO THIS COUNTRY !!!
Why are people hating on this ? These are real kitchens operated by real chefs
yes in this video .. where everything is clean as a whistle.. and nothing bad ever happens. real chefs.. how would we know? they could have slave labour or children making the food for all we know.. we will never have any way of knowing that. if you suspect a restaurant of shit. you can visit them and often get a feel for it... here.. their word is all we got.. is that enough?
And people wonder why they can’t afford a home deposit. Eating out or take away used to be a treat or something you only did if you were going to get home late.
Is this a sequel to Dark Souls?
Dark souls of FnB industry?
Are these "dark kitchens" inspected by the government to the same criteria as the "brick and mortar" restaurants?
1stTiger Tiger they have to be. They're still restaurant kitchens.
Apparently, in some places, no. I beleive there was some Complaints a year or two ago, I think in America or UK, where these "dark kitchens" were not regulated or checked at all, but I beleive the laws has caught up on this by now.
The more things change the more they stay the same. If you rubber degree in accounting or business you know exactly what this business model is. It's pizza delivery. Just look at Papa Johns a Little Caesars. They are delivery and takeout only with minimal investment when compared to a McDonald's or Wendy's.
As long as they are sanitary and following health codes I don’t see why not have them
a more efficient business model that allow more competition in the long run is always worth the short term job loss. Previously niche food startup who can't afford to open a brick and mortar store now have a fighting chance against the big franchise who has the money to drive out competitor by bid up the kitchen space rent.
Dark or cloud kitchen I see this being a sustainable model. This means that congested areas will have more varieties of food options thanks to the presence of dark kitchens. If you travel a lot to new places you will see the relevance of this model come alive. People order food every time of the day and night. Why pay a huge sum of money for rent for a space when you can share and make good revenue of it? Everyone wins. Dark Kitchen and we work have some similarities.
I agree this a fantastic thing all around. Obviously, there will still be traditional restaurants that have dine in. However, if they helps to free up some real estate for other more important things that would be awesome and it means more food choices for the consumers
Whether its a "dark" or normal kitchen, its okay so long as food inspectors inspect it regularly
The name definitely shouldn't be a "dark kitchen" that sounds so shady I've seen in India they call it "cloud kitchen" which is so much better
When e-commerce starts, people were concerned that it will pact traditional brick and mortar retailers. Many retailers and governments also tried to contain the development of e-commerce in order to keep the workforce in traditional models. It has been proven that their concern are indeed true. More importantly it also has been proven that any attempt to contain technology evolution will be vain.
It's a natural evolution of online delivery. There are many restaurants I order from online that I have never been to.
So the whole thing idea that they should know that they can't see the kitchen is pretty stupid, plus you could call them cloud kitchens which does not sound sinister.
And for all those who fail to adapt and go out of business it has always been like that, evolve, overcome, succeed.
Why do people talk over the food while preparing it? Masks? Hygiene?
Most of the food made that way.. You just don't know it.
So the quality when u order online could b lower than when u order in stores 🏬
When they do bulk buying and quality control(moderation) like chain restaurants in population dense area, this become way more appealing and trust worthy than some unknown deli.
agree absolutely
I used to work ubereats, "dark kitchens" are just mostly restaurants selling different cuisines under different brand names. Since a kitchen can make all kinds.
Evey delivery kitchen should have option to be visited by anyone. Customer has the right to see how their food is being prepared and under hygienic conditions or not.
I think it's okay for food to come through a virtual kitchen as long as the quality and consistency isn't compromised.
Its just a damn commissary kitchen, they’ve been around since forever, mostly to provide consistent product to multiple franchise restaurants, only difference now is that they are direct to consumers now
Restaurants not cooking the food the sell themselves. Outsourcing at its finest. Companies nowadays are just brands. They even outsource their marketing efforts.
soon they will realize that they are working for the delivery apps for free. I stoped losing money in my restaurant when I stopped all delivery apps.
I could be mistaken, but Ubereats comes from restaurants nearby. So these dark kitchens would only be for particular orders
This industry has grown incredibly fast during covid
When you order a Coca-Cola, it is not imported from the USA. It is bottled in a local plant. Same principle.
wish he'd talked to the chefs working in windowless, high temperature boxes for 12 hour shifts
That's not a consideration at all. It's maximum profits at minimum costs.
This shit is GENIUS! As someone who orders for delivery often, I don't mind systems like this. As long as the food is good, and the same as the original restaurants, what difference does it actually make? This makes it cheaper for the business, more convenient for the customer (faster delivery and more options)... This is an amazing idea all around!
This cracks me up. So she sell food waste at a premium price and people eat it up. Literally!
Those dark kitchens look clean af. Dark kitchens in my country are people using the kitchen in their apartments 😢
These are popping up because delivery service companies charge 30% of the price as their commission fee. It's impossible to make a margin with that high of the cut if you're also hiring waiters and renting bigger locations with a dine-in space. So restaurants are switching to delivery-only services, renting spaces that are far cheaper, and saving cost by not hiring any waiters.
Like the airport they do the same thing . The workers usually work for one company and can work any stations .
As long as the hygiene is good I'm fine with it. Seems like a great idea actually, to bring some restaurants "closer" (virtually) to some people who might not otherwise get the chance to try that restaurant's food.
If there is a more simplicity for customers obtaining the products, many wont concern in quality. They just want an easier solution, going to restaurants is too troublesome.
Not to mention tipping, expensive alcohol and parking or waiting
I like the way you did not touch on the hell of the dark kitchens for local people in London, for the ones they build with out planning permission then fight for a year and then move them, in the mean time a residential area has to put up with scooters coming and going on mass till all hours.
If they only knew at that moment, that after the report the word totally changed in that direction, lol
This is exactly like WeWork. Its essentially passing down the risk associated with restaurants to the landowner/faciltiy owner. Restaurants are already in a pretty volatile pro-cyclical market and when the economy goes belly up, all of these facility owners will end up left with the bag.
They only thing that bothers me about "Dark Kitchens" is how mislabeled they are.
In Chicago I picked up an order from a "virtual restaurant" it was located in a working restaurant but it's menu was online/delivery app only. The host restaurant had its own menu and online/app offerings. They were different cuisines so I wondered how that partnership works. I wouldn't mind picking up from there as long as the pickup process is simple.
Firstly it's wrong to call them as "Dark Kitchens". Cloud kitchens is more appropriate.
Most restaurants have 90% common process: Food procurement, cleaning, cutting, base preperation etc. By centralizing these common process in a cloud kitchen, restaurant can save money and optimise operations.
Cloud Kitchens and the Internet enabled ecosystem is building a whole new business model
Food workers who don't wear gloves make me a little worried. I know it's a sustainable kitchen, but surely there's a solution to that.
gloves are not a good solution. false sense of security and all that. ashing your hands constantly is the right way to go. :)
GHOST kitchen. Brilliant!!! I absolutely love this concept & think its great. I actually think this is cleaner & more controlled than a busy restaurant kitchen. Less room for error!
I'm more concerned with the amount of packaging used for the food deliveries. The food is cooked in a standardized sanitary kitchen, so it probably have less chance of upsetting your stomach. But I do wish we have a solution for the amount waste generated by the packaging, 3 courses of meal means 3 brown bags/plastic boxes
The growth trajectory of this industry is impressive, and this story is pre-corona!!
Thank you for the video!!! I learn a lot with you! Keep sharing such amazing videos always.
this is so weird i always thought wings and things was a food truck or something i always wondered why it had a weird address and i found out wings and things is a ghost kitchen
It’s just a kitchen that will save time and probably more economical.
When you go to a restaurant, much of the cost is due to the high rent prices in the area.
So why should I pay the same amount for that food, if its being cooked in the middle of nowhere?
These dark kitchen should do everything they can to find more economical ecological packing options. This will cause monumental single use plastic waste.
It’s fantastic. I expect my food to arrive quickly. Those who order takeaways don’t need the ambiance of a brick and mortar restaurant, we want good food, hygienic, and fast delivery at affordable prices. Put a small kitchen in each area makes more sense than franchising traditional takeaway restaurants.
When’re he says “Dark Kitchen” I hear Dog kitchen, like what, is their meat made out of dog? Lol RIP Fido
So long as they are clean and meet safety standards I have no problem with this, in fact I HATE going to KFC and waiting an extra 20 minutes whilst a stream of deliveroo drivers pickup loads of food.
They should just call them delivery kitchens, honestly as long as they are clean and follow all food safety then I think that’s what matters. Delivery kitchens are similar to manufacturing facilities they are just popped up in a warehouse and then they make product and distribute to store to sell.
A lot of restaurant that have a commissary kitchen now use deliveroo/ubereats after the morning prep. This isnt a weird thing
From working for the owner of dark kitchen I can tell you buy from an actual resturant the horror stories from these places and their awful unsanitary practices are legendary.
Ghost kitchen: No servers, no valet, no dining room, no tables, no silverware, minimal dishwashing, no overhead, All good.
Ghost kitchen = Any kind of distributed junk left over in freeports and that is landed in the UK would get mixed together, and then with a new label on and exported again.... Any kind of junk.
Very interesting - thank you.
I don't see a problem - a restaurant brings it's kitchen closer to the customer in order to be able to deliver freshly cooked meals.
(I never, ever ordered anything to be delivered - just to be clear.)
They have these all over LA and outskirts. SugarFish, Fatsals, Poke this and that etc etc all use them. Ask any delivery driver and he/she will tell you where they picked up your delivery from and the condition of the kitchens they observed
It's just the steady march of e-commerce, now into food. No one expects their purchases from H&M to come from the high street store. They know it comes from a warehouse. This is the same and people will get to grips with it over the next few years.
this is nothing new also in the Philippines. I used to live near a commissary kitchen of KFC, that serves 2 CBD areas. It prioritizes deliveries, but since its within reach of many startups in our neighborhood, it made a makeshift takeout booth that opens at lunch time only. There's also kitchen there that does catering and provides canteen services for large companies (they have shops in the company i worked before).
After Corona this makes perfect sence.
Wish there was one near me. Would make operating business cheaper and with a full indoor kitchen.
The problem I see is that the talent (the chefs) is building the brand of a monopoly middle man -the delivery app. The culture and tax base is undermined by not having restaurants attracting people to gather in town.
just don't degrade food safety they're making and all will be good