Understanding Digital Business Models: Virtual Restaurants And Ghost Kitchens - 0 views
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a recent report by Statista predicted that worldwide online food delivery revenue will reach over $324 billion in 2022.
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One way to look at it is that ghost kitchens take more of a WeWork approach, offering flexible leases to operate a dedicated commercial kitchen.
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For a restaurateur who is starting from scratch, a ghost kitchen can be an affordable option (like a food truck), rather than setting up a traditional brick-and-mortar operation.
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A winning digital-only restaurant marketing plan should include leveraging national partnerships with the online ordering/delivery platforms, sophisticated digital marketing, search engine optimization and social media creation, as well as everything from professional food photography, menu design and much more.
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Each app has their own customers, and if you are not listed on a certain app, you simply don’t exist to the people who use it. Each platform will bring incremental revenue.
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Don’t just live on the third-party apps. And remember that photos are really important with digital storefronts.
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There is a substantial amount of volume that must be hit just to break even; in my experience, this is typically $600K to $700K in annual sales.
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First, both models are part of an emerging restaurant segment that primarily exists online, with no physical storefront and with a major focus on off-premise dining and delivery.
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This article is about Virtual Restaurants, Ghost Kitchens, and the differences between the two. To be honest, I was not really familiar with either of these concepts before today, though I can see the appeal of both and why they are increasing in popularity. It's obvious that the pandemic played a large role in accelerating the popularity and significance of these kinds of services but I do not think things will slow down. It is evident that people like the ability to order a wide variety of food and get it in a timely manner while still retaining its quality. I think that ghost kitchens are a great opportunity for people to test out their restaurant concepts without committing to a long term lease, a large investment in equipment, etc. I think that it will lend to more diversity in delivery food and potentially even higher quality.
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Ghost kitchens is such an interesting concept and the name just grabs you! I skimmed through this article and will definitely go back to properly read it once I have the brain capacity to do so haha. Judging from your review on it these are becoming popular and significant in our day in age.