“Beth Panitz”
Foodservice Equipment Reports
Now that delivery kitchens have become an industry staple, how can you optimize operations?
“Delivery kitchen growth has exploded in the past two years, fueled by pandemic behavior changes. As consumers acclimated to ordering online out of necessity, a restaurant’s presence became more about digital real estate and less about physical real estate. Business models vary for delivery kitchens—many include pickup—but they all focus on bringing online orders to more people, using less space.
‘The way that people are thinking about restaurants is changing,’ says Graham Humphreys, CEO of The Culinary Edge restaurant consultancy. ‘Having a restaurant no longer means having a kitchen and table and chairs. … People are thinking about a restaurant as something they interact with through their phones. They think of it as a brand that is independent of a physical location.’
Industry analyst Technomic predicts that delivery kitchens will garner less attention in 2022, but that they’ll ‘retain a permanent place in the industry.’” Read the full article to learn how some operators are taking delivery kitchens to the next level—and delivering sales growth.