Finally, let’s talk about what the rise of ghost kitchens means for the industry.

Rising costs, increasing competition and high risks make it difficult to open a restaurant; over 80% of restaurants go bankrupt within five years of operation. But unlike traditional restaurants that require a long-term (often 10-year) contract, ghost kitchens offer restaurant owners the opportunity to rent fully equipped kitchens on a monthly basis. monthly basis for a fraction of the cost of a brick and mortar central kitchen.

This provides an almost irrefutable opportunity for many restaurants, meaning these ghost kitchens are here to stay.

But without customers’ human interaction with kitchen faculty, this modification could potentially pave the path for completely automated kitchens that will further reduce costs. Weird, to think that your next McDonald’s burger could be made from a computer, and you wouldn’t be wiser central kitchen singapore.

Whether you agree with ghost kitchens or you are strongly against it, it is undeniable that they are radically changing the dynamics of the restaurant business. This is a trend that everyone should pay attention to.


Take-home message: Research shows that working with a third-party delivery system increases sales (on average) by 20%. What could you do with a 20% increase in revenue? Join the DineEasy network here. These are kitchens that are not found in a restaurant . Basically there is only and exclusively a kitchen and the prepared foods are delivered at home. The advantages in this case are manifold. First of all, there is a significant reduction in personnel costs . Then certainly the rents for the premises and the cost of the furnishings are also reduced. And finally, there is also a low business risk, given the ease with which it is possible to switch to a different catering offer (if obviously it should become necessary). The phenomenon abroad is already well developed . World venture capitalists – noticing a demographic shift towards eating prepared meals at home and thus a sharp increase in demand for food at home – have shifted their supply to dark kitchens.


It’s very simple. One – or more – chefs cook. The customer, sitting comfortably on the sofa at home, in the office, wherever he is, and based on his needs, selects the right kitchen for him. Who loves. The order is received by the Dark Kitchen which is able to guarantee delivery within the timescales set by the delivery platform: these define the contract with the end customer (an algorithm calculates how long the food must be ready for the passage of the rider) . And here the food arrives directly from the customer .