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

Lesson 8 Beyond Regular Eateries (3)

Without having to wash serving dishes or set tables, companies can streamline operations, innovate and focus on creating quality menu items. Ghost restaurants also let restaurateurs try out new concepts without actually opening a full-scale restaurant, the same way food tracks do.
But how do they benefit customers?
Well, more people now prefer to eat in the comfort of their own homes without having to wait for a table or for their food to arrive. Ghost restaurants let customers have control over their dining experience.
This concept could easily be expended into other areas. In many ways, ghost restaurants are like showroom stores, which don’t actually sell products, but offer services and order pickup instead. The same concept could be applied to D2C retail or e-commerce services. Instead of having physical storefronts, companies can operate out of a central location and bring the experience straight to customers.
The hotel industry is getting in on the ghost kitchen trend. Occupancy rates are still way down from a year ago, and many hotels are finding themselves stuck with big kitchens and far fewer months to feed. To make up for lost revenues, some are renting out their empty kitchens to restaurateurs looking for cut-rate space.
I think outdoor dining is there to stay too. When we saw limits on dining room capacity imposed in many parts of the country, and even total bans on indoor seating, many restaurants started putting out tables on sidewalls.

I believe that thrift is essential to well-ordered living.