If you are a restauranteur, chances are that you have come across terms like virtual kitchens, ghost kitchens, or delivery-only restaurants. They have been all the craze since 2016, and recently, because of the pandemic, more and more restaurant owners are looking to create a virtual brand.
Covid-19 has forced restaurant owners to look into different ways to survive, and one of those avenues has been virtual kitchens, otherwise knowns as delivery-only restaurants. Although virtual kitchens is a relatively new concept, top analysts expect it to evolve into a trillion-dollar industry by 2030. The restaurant's virtual model can be confusing at first, so we have written this article to demystify virtual kitchens and give you all the info you need to decide whether virtual kitchens are right for your restaurant.
A traditional brick and mortar restaurant is simple. Guest come to the physical location, sit down, and enjoy their meal. With the rise of online platforms like Ubereats, Doordash, and the rest, restaurants have also offered guests the chance to order food for delivery.
Virtual restaurants have no brick-and-mortar location and only serve food through delivery or takeout orders. Virtual restaurants increase restaurant revenue - while leveraging underutilized kitchen space - by tapping into the massive customer base that food-delivery platforms have built up. Opposed to ghost kitchens, you can run a virtual restaurant out of your existing brick and mortar store!
In virtual restaurants, guests order their favorite dishes online for delivery or take-out only. Here's a real-life example: David's Thai Restaurant's owner, David, had spent years building up a successful brick-and-mortar restaurant. David sees the value in growing his daily deliveries but doesn't want to open a second location yet. He decided to open up a virtual restaurant brand, Pad Thai Bar, and grow his delivery sales.
Guests can now find his virtual kitchen brand, Pad Thai Bar, online, and order from his virtual kitchen.
If you are looking to run a virtual restaurant out of an existing brick and mortar store as opposed to building out a location in a ghost kitchen, it's wise to make sure there's an overlap of ingredients between both your virtual and physical location. The next step is to make sure that your operations can handle the increase in volume! Our partners have seen a higher number of orders once they have onboarded virtual brands and you should figure out the best plan of action for that increase in volume!
We've helped several restaurant operators figure out the best ingredient synergy between their physical location and their virtual, delivery-only restaurant as well as walked them through how to prepare operationally for the addition of a new brand. If you'd like to chat briefly with one of our team members, please visit this site to make a short appointment.
Starting a virtual kitchen is similar to starting a restaurant. You need to create a menu, cook delicious food, and serve guests. However, unlike an actual brick and mortar, setting up a virtual brand is a bit different. Here are several steps you need to take to ensure that your virtual kitchen is a success!
All of this takes a lot of work that operators mostly don't have time for. Luckily, here at Forward Kitchen, our launch experts will help you every step of the way to make sure that your launch is successful! Here's how our team will help you build a delivery only virtual restaurant!
If you are ready to grow your restaurant's potential revenue, book a time to speak to one of our launch specialists to learn how to launch your own delivery-only restaurant. Shoot an email to firstname.lastname@example.org or fill out this form to talk with a team expert!
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Food delivery has been increasing in popularity for years now, and the pandemic has even further accelerated this. So, if you're thinking of starting a delivery-only brand, such as a virtual restaurant, now is certainly a logical time to do so. However, this same boom that makes delivery...
Virtual restaurants are a fairly new concept in the grand scheme of things, so restaurateurs are still figuring out exactly how to make them as great as possible. How do you maintain relationships with customers without ever talking to them? How do you promote your business online? It's all very exciting, but also very challenging.