Good morning friends, I hope you are well, I send you blessings.
Today I want to tell you about a gastronomic business model, they are called hidden kitchens or ghost kitchens.
You wonder, what are the hidden kitchens?
They are kitchens that are no longer exclusive for delivery or homes, they have a small space of tables for the consumer, because you would think that it is a restaurant, well, no, it is not served or served in a traditional way as in a restaurant, there are no waiters, There is no such exclusive attention, the customer picks up the order and if he likes he sits down to eat it on the spot. It works very well because you not only depend on digital sales and deliveries, but it also allows you to attract more people in the area while maintaining a hidden kitchen format, they are focused on accelerating the digital gastronomic business but in non-traditional locations. in this way we can take advantage of and merge the digital and traditional world.
It is a business model of digital gastronomy that without realizing it has already been established largely driven by the pandemic situation.
How does it work?
They are hidden kitchens where the orders are by some application, there are no waiters, there are no cash registers, the customer can withdraw on the site and if they like they can consume on the spot, delivery and catering services are also handled. That is why it can be said that it is a cost-efficient kitchen model.
What advantages does it have?
It allows you to take advantage of the digital gastronomic BOOM and the traffic of traditional gastronomy in the area.
The required spaces are small, little machinery, few personnel, this greatly lowers costs in terms of payment of premises or payment of personnel. This boils down to: LOW COSTS.
They are minimalist work designs, this allows you to work in a more organized and practical way.
Less production time, the user receives the same recipes from their favorite restaurants but much faster.
Multiple product categories.
There are several types of hidden kitchens,
1- Independent kitchens, you can be any local that you rent and adapt to the type of gastronomic service that you are going to offer.
2- Hidden kitchen centers, among them are those equipped, semi-equipped (basic kitchen equipment), and without equipment (only space), the last two are the most common. They are kitchen centers suitable for the work to be done, this is a positive point for when we do not know how to choose spaces and infrastructure, assembly and rental becomes easier.
3- Gosth food halls, this is a very new kitchen model, it is basically several hidden kitchen centers providing home service, digital kitchen and also allowing the customer to access and consume. This model is just in the process of formation.
It can be said that the adaptation process also applies to kitchens and for those of us who live in them, every day we must learn a little more and reinvent ourselves, this process is called evolution.