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The challenges of managing a ghost kitchen


Gaining exposure can be difficult without a brick and mortar restaurant

Unless your restaurant is already well known, you will have to put in a lot of effort to develop your brand. Forget about occasional customers: without a physical location you will be forced to compete on a digital and very crowded market. Our advice? Customer reviews are key. If you don’t have a review strategy yet, now is the time to work on it to increase the credibility of your restaurant and increase your place in the online rankings commissary kitchen.

Maintaining and nurturing customer relationships can be challenging

In addition to food, a physical restaurant offers an experience … but how can you propose an experience at a distance? With almost zero customer interactions, you’ll need to be creative to build customer loyalty. Attention to detail will be the key to getting your customers to come back to you and talk about your restaurant with their friends or on social media cloud kitchen jakarta.


After the first two months of lockdown between March and April, that is, after having given the most of our culinary creativity and having given up the whim of trying to do things we never thought we had time to do, here we are – some more, some less – all launched to check on the Internet the various possibilities of getting food delivered to your home . We had had enough of cooking and above all the pleasure of eating something good not prepared by us could not have vanished in just sixty days. The months between 2020 and 2021 were thus the year of deliveries , of the union battles of the riders but also the months in which a dynamic that was already latent finally exploded: that of restaurateurs who prepare food directly for home delivery., a phenomenon that has undergone an obvious acceleration – a question of the market, of course, but also of survival – and ghost kitchens have flourished in almost all.


The ghostly ghost kitchensthey are therefore often, but not always, those same professional kitchens that we have learned to admire thanks to the fashion of the last decade of putting them on display in restaurants (how much nostalgia), perhaps behind a beautiful glass wall, which during Covid began to remain – inevitably – hidden from the eyes of customers, and which in some cases have just begun to be conceived like this, without any space for the public, dedicated directly to work for us who stay at home and order on the delivery platforms . All rethought (or directly designed) to optimize time, resources and raw materials. All this abroad has led to an increase in the quality of the dishes: according to the restaurateurs who have chosen this path, saving on supplies.

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