Comment by brookst
7 hours ago
Yeah mixed blessing at best. Increased volume, but not every 30-table restaurant is set up to do much more; kitchens are sized to expected in-person dining.
And all the stuff you mention.
The one restaurant owner I know who’s happy with DD set up an entirely separate kitchen in an industrial park. But to get to the DD revenue necessary to justify that investment, he had a couple of years of DD hell in his main restaurant.
That sounds like a scary investment to make on behalf of what's effectively a single customer. Without some kind of contractual commitment that locks in volume and price, they would really have you over a barrel.
I hate industrial/ghost kitchens so much. Accidentally ordered from one with friends and it was so off-putting.
Could see the kitchen areas through a window and they weren't necessarily dirty, but looked sketchy for some reason. Few people, robots delivering orders, one set of cooks making the food. Just dystopian.
We might as well just build ready to eat food factories that pipe the slop directly into your house. We got rid of the "inconvenience" of going out to eat and enjoying a restaurant. Why not get rid of the pesky delivery middle-man too?
Look up commissary kitchens. A ton of food is made that way, and I don’t see it as being all that different.
And the DD-specific kitchen I know is basically just a typical restaurant kitchen minus attached dining. You can make slop in an industrial park, you can make slop in a real restaurant (I’ve certainly experienced that).
Why in the world would it be necessary to have dining tables for a kitchen to make good food?
Many resstaurants are just heating up frozen portions delivered from Sysco or similar providers anyway.
A restaurant with a physical presence with dine in service has a reputation to maintain, a ‘cloud kitchen’ food seller does not have the same reputation to worry about.