You’ve heard it time and time again — the pandemic merely accelerated foodservice trends that were already well underway. Ghost kitchens are no exception. Now a relatively mainstream concept, ghost kitchens are the answer for many foodservice professionals looking to launch, rejigger, or expand an off-premise service. But where do you start? In this post, we’ll explore the five initial steps you should take to set up a successful ghost kitchen. Let’s discuss.
1. Iron out your menu concept
Before you get into the nitty-gritty of setting up a ghost kitchen, the very first step is to nail down your menu concept. Are you already established in a certain cuisine and planning to stick with that? Or are you exploring a new concept altogether? Whatever the case, remember that off-premise is its own animal. Stick to simple and versatile ingredients and menu items that are easy to execute with consistency. Also, ensure that whatever food you’re preparing is something that’ll make the trip from kitchen to customer — without losing all the deliciousness you started with.
2. Determine the type of ghost kitchen you need
There are two main types of ghost kitchens. The first (and most popular) is when an operation sets up a kitchen that’s 100% dedicated to preparing to-go food. In this scenario, there’s no storefront — just a kitchen and a contactless pickup area where customers and delivery drivers can retrieve their orders. The second type of ghost kitchen is more of a central commissary where certain menu items are prepared at an offsite kitchen and then transported to various locations. This is a popular solution for bakeries, or even coffee shop chains or restaurants that prepare all their baked goods or certain menu items offsite. Understanding which type of ghost kitchen you require is important to think through upfront, as it will inform so many decisions to follow (including the very next step).
3. Document your space and location ‘must-haves’
Once you have your ghost kitchen concept established, another “biggie” to check off the list is to determine what location and type of space you will need. This decision is closely tied to step two. For example, if you’re going with a commissary-style ghost kitchen, you’ll need to think about routes and the distance each location is from your ghost kitchen hub. Or, if you’re opting for a more traditional ghost kitchen, you’ll want to put a lot of thought into customer experience and what kind of lobby or pickup area you need in the space. There’s a lot to think through, but before you pound the pavement looking for the perfect space and location, it’s a good idea to think about and document exactly what you want. Your realtor (and your busy schedule) will thank you.
4. Figure out how ‘techie’ you’ll be
There are all sorts of foodservice technologies on the market. The key is to prioritize. Start by thinking about the role technology will play in your operation and overall customer experience. For some, a simple digital ordering system will do the trick. But for others, technology can be a major differentiator. Operator-free lobbies with ordering kiosks, digital “billboards” that display order status and details, auto-text updates, QR code menus, convenient apps, point of sale (POS) system integrations, and contactless pay are a few of the many tools tech-centric ghost kitchens are quickly adopting.
5. Identify your go-to equipment
With no dine-in area, ghost kitchens are already a lower-labor solution. Keep that going by bringing on equipment that drives greater automation and efficiency from all ends of your operation. A few popular low-labor solutions include food lockers for contactless pickup, programmable and “smart” equipment that cuts down on training, holding equipment for precooked items, and other to-go friendly solutions. Versatile and compact equipment is always a plus, but when it comes to ghost kitchens — efficiency is the name of the game.
Experience matters.
Even without a dine-in service, customer experience still comes first. An appealing menu, fast service, quality food, and convenience — customers expect it all. And to deliver, you need to set up a ghost kitchen that’ll work hard to give customers an experience like no other. For more tips on setting up a wow-worthy ghost kitchen, head over to our blog for helpful ghost kitchen design tips and other set-up considerations.
