2020 had the largest impact on the restaurant industry in recent years. It was quite the challenging time, to say the least. Regardless of the number of setbacks faced by those within the industry, there was one aspect of the restaurant experience that continued to thrive throughout the pandemic: restaurant-to-consumer delivery.
This newfound priority for delivery opened up the doors for a new innovation in the industry. Ghost kitchens. These spaces disregard everything you know about the traditional dine-in experience. No tables dressed with menus and wrapped utensils. No wait staff to help and assist you as you enter. These spaces are barely even habitable, ranging from 300-800 square feet. They’re meant to strictly prepare orders for customers and in some cases double as a space for a restaurant’s delivery team to operate out of. Assuming a restaurant doesn’t possess their own delivery teams, they hand the orders off to a third-party service to deliver for them. (more…)