Read on to find out how and why they’re taking over the hospitality industry.
With the ongoing global pandemic, ghost restaurants (also called virtual kitchens) have quickly gained momentum in the hospitality space.
As its name suggests, a ghost restaurant is just that – one without a dining space. All customer orders are placed on the phone, or run through online food delivery services such as Uber Eats, DoorDash, Grubhub and Postmates.
While COVID-19 has wiped out business for many restaurants, it has in turn accelerated the growth of ghost kitchens. In fact, Euromonitor predicts that ghost restaurants could amass to a $1 trillion global market by the year 2030.
In many countries, dining in is still a scarce option – meaning the only way for customers to enjoy their favourite restaurant meals is through ordering takeaway or getting food delivered.
With takeout and food deliveries becoming the new normal, they present a creative way for F&B businesses to get back to making a profit. Some even speculate that ghost kitchens may not just be a trend; they might even be around to stay!
Let’s take a look at the pros and cons of running a ghost restaurant:
If you’re a restaurant or owner, you’ll find plenty to love about ghost restaurants:
As effective and cost-cutting ghost restaurants can be, they’re missing one vital element – the customer experience. This can result in:
With that said, one of the ways to outshine your competition is through a show-stopping menu. We’re talking menus that are creatively designed, full of great options and straight to the point – which you can create all for free.
How, you ask?
As the world’s revolutionary new menu maker, Menuzen lets you create, design and share menus to multiple platforms. This means more eyes cast on your online brand and more interested customers.
As an added bonus, Menuzen makes it easy for you to make changes to your live menus – with its cloud-based software ensuring all changes appear instantaneously.
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