A Ghost Restaurant Can Maximize Efficiencies and Increase Profits

The shift that has occurred in the takeout, delivery and catering space over the last few years is nothing short of monumental and how we run restaurants is fundamentally changing as a result. On this season on The Takeout, Delivery, and Catering Show, we have covered in-depth the principles of leadership, staffing, differentiating your foodservice channels, and where to strategically invest in your off-premise program because the off-premise paradigm shift is more significant than the one saw in 2010 with fast casual.

The last major shift in the hospitality industry resulted in the creation of hundreds of fast casual brands in the mold of Chipotle and Panera Bread. One thing that we can credit to the fast casual segment is that it changed the look and model of restaurants forever with a focus on speed but also not willing to compromise on quality. Fast casual proved a model that some said was not possible and changed the landscape of the restaurant industry.

Today, off-premise driven by technology, and a generation that grew up on convenience is changing the restaurant model again, likely forever. By now, we have all heard the term ghost restaurants or virtual restaurants, and that this is the next big thing. The definition of a ghost restaurant depends on who you talk to but basically, it is defined as a restaurant that only offers delivery — no storefront. The savvy restaurants are using this model to their advantage, and more innovation around ghost restaurants is happening all the time.

Channel differentiation and maximizing efficiencies are key to generating profits with your off-premise channels. Assuming your restaurant is already built and a major renovation may be too costly, so how can you do it? Kitchen Podular, partner of Monkey Group, is an innovative company that builds customized modular kitchen solutions. These kitchen solutions can include a make-line for food preparation and a service window to divert off-premise orders away from the retail wait area, aka your very own ghost restaurant. Mike Manion, CEO of Kitchen Podular, joins Erle Dardick and Valerie Killifer to talk about the restaurants of the future and how they will operate.

Show Notes

15:26 - What does it mean to isolate production lines?
20:54 - How can existing restaurants use Kitchen Podular to fulfill the 5 pillars?
27:35 - The old restaurant model is getting turned on its head.

OO:46 - The supply chain is the key to keep up with market demand.
03:59 - Mike Manion, CEO of Kitchen Podular, welcome to the show!
09:41 - How will ghost kitchens or ghost restaurants impact off-premise operations?

 

This episode brought to you by: