bake - September/October 2020 - 14

"We were already
seeing a significant
growth in
consumers seeking
out a different way
to eat. COVID-19
forced us all to
graduate school."
Kitchen United chief executive officer Jim Collins

GHOST
kitchen
popularity

"There is no question there is a massive spike
in popularity for ghost kitchens to meet off-

*

*

*

*

I use or operate a
ghost kitchen 51%
I have partnered
with a ghost kitchen
operator
for some of my
delivery orders 15%
I operate my own
ghost kitchen for
all of my delivery
orders 15%
I operate my own
ghost kitchen for
some of my delivery
orders 12%
I have partnered
with a ghost kitchen
operator
for all of my
delivery orders 9%

14 < SEP-OCT 2020 | bakemag.com

staging orders during peak times; and managing
waiting patrons.

premise demand," Wilson says. "There is no

To set up ghost kitchens, Collins explains that

question that ghost kitchens are becoming

some restaurants pay a lease, while others pay

more popular solutions."

a percentage of revenue. They are locating in

Establishing food preparation and cooking

*

are involved: balancing dine-in and takeout;

high-demand urban neighborhoods.

facilities for delivery-only meals is gaining wide-

"These kitchen centers are culinary commu-

spread popularity; 51% of foodservice operators

nities," he says. "We look for locations that are

reported to Technomic they used a ghost kitchen

7,000 to 10,000 square feet of retail space and

in some format during the COVID-19 lockdown.

are pretty close to where people are living and

There are new players and new venues, Wilson

working. There are 8 to 12 kitchens inside with

explains. Prior to COVID-19, only 15% of opera-

multiple restaurants using the space."

tors used a ghost kitchen.

Pickup centers are where delivery drivers or

"We were already seeing a significant growth

consumers come to pick up food. Third-party

in consumers seeking out a different way to

restaurants source their own ingredients, and part-

eat," Collins explains. "COVID-19 forced us all

ners use local distributions. Rental cost is similar

to graduate school."

to what it costs to rent a very small restaurant.

Entering 2020, almost half of total restaurant

"I think we are all looking to see what the

food and beverage sales were off-premise.

restaurant industry looks like in five years," Wilson

Off-premise outpaced overall restaurant food

says. "A year from now, I think we're going to see

and beverage growth, and third-party delivery

significant growth in ghost kitchens."

sustained double-digit increases.
Wilson explains that third-party delivery has

AB Mauri's new president

become a consumer expectation, and these

On the supply side, companies are embracing

types of societal shifts are reshaping location

change. AB Mauri North America, a leader in

strategy. Research reveals 30% of operators

yeast and bakery ingredient solutions, has

report experiencing challenges in handling

named former Archer Daniels Midland Company

demand for off-premise orders. Three strategies

executive Brent Fenton as president.

TECHNOMIC FOODSERVICE IMPACT MONITOR 8TH EDITION-WEEK ENDING MAY 8, 2020.
PHOTO: KITCHEN UNITED

reshaping the future of retail foodservice.


http://www.bakemag.com

bake - September/October 2020

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http://digital.bakemag.com/sosland/bake/2016_12_01
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