yurayurateikokuさんの おぼえた日記 - 2021年9月8日(水)

Lesson 8 Beyond Regular Eateries (2)

Is your focus on venueless restaurants? They seem to be all the rage these days.
That is indeed my current focus. I guess you’ve all heard of “ghost restaurants. They strip down the traditional concept of a dining establishment by removing dining areas and fancy décor. Instead, ghost restaurants operate as kitchens to prepare food that’s delivered to customers.
We’re seeing them sprout up all over the country.
Yes, think of them as coworking spaces for chefs or restaurants without a storefront. It’s estimated that shost restaurants will be a $1 trillion global market by 2030.
Are ghost restaurants a sustainable business model? Will they really be the salvation of the restaurant industry?
The biggest thing they have going for them is that several restaurants can operate out of the same kitchen. One of my clients recently launched a ghost restaurant where four very different restaurants use the same space: Chinese, Thai, Indian and Greek. Customers can order any combination of dishes from the restaurants and have al the food delivered at the same time.
That sounds like quite an eclectic smorgasbord.
Ghost kitchens enable restaurants to drastically cut operating costs by having fewer employees and less square footage.

It takes less time to do a thing right than to explain why you did it wrong.