With off-premise dining at an all-time high, restaurants are finding innovative ways to capitalize on food delivery demands — while keeping costs low. The hottest go-to solution? Stripped-down, commercial cooking facilities known as “dark kitchens.”
What are dark kitchens?
Dark kitchens, also known as ghost, cloud, commissary or virtual kitchens, are food prep and cooking spaces without the dine-in option. Since they focus on delivery meals only, they don’t require fancy storefronts in premium locations or lots of expensive square footage. They are designed with efficiency and versatility in mind, often serving as a shared kitchen for different establishments or a handy pick-up location for Uber Eats, DoorDash or GrubHub drivers.
What to think about when designing a dark kitchen
Since the business model for dark kitchens is different than traditional commercial kitchens, they should come with different design priorities. When designing a dark kitchen, make the following considerations:
1. Speed
Dark kitchens are all about facilitating quick delivery service, so design your space with that in mind. Consult with cooks to understand their workflow, and plan accordingly to keep things running smoothly. For example, stay away from equipment clutter that could slow operations down. Don’t allocate space for equipment unless it’s necessary. If there’s an opportunity to use multipurpose equipment, take it. This can save on space and help kitchen staff move food more quickly from the back of the kitchen to holding areas. As you design the layout, create an obstacle-free space. Ensure swinging doors don’t get in the way, position trash bins in a convenient location and in general, make sure everything has its place. But don’t stop there. Think past the kitchen to the parking lot. Make sure your pick-up window is easily accessible so delivery drivers can get in and out quickly.
2. Space
Dark kitchens come in all shapes and sizes, but typically you won’t have the real estate that traditional commercial kitchens do. Using the space you do have efficiently will support the need for speed, but beyond this, it also gives kitchen staff easy access to the tools, equipment, prep areas, and cooking equipment they need to do their job. Leave no stone unturned and make the most of any dead space with creative solutions. For example, hang pots and pans overhead instead of taking up limited storage space. Consider skylights instead of windows to free up wall space for floor-to-ceiling shelving or tall holding cabinets. And take advantage of technology to cut back on a crowded kitchen. One way to do this? Make space for conveyor belts that expedite operations and minimize the number of people required in the kitchen.
3. Versatility
Like any commercial kitchen, dark kitchen design must be forward-looking, accounting for factors like menu changes, seasonal spikes and dips, and evolving consumer demands. However, dark kitchens take the need for versatility to a whole new level. For one, they tend to be smaller. Therefore, you should plan for equipment that can serve more than one need. With Hatco Salamanders, for example, you can cook, grill and reheat a variety of foods. This enables you to adapt easily to menu changes while using space efficiently. And since dark kitchens often have more than one restaurant operating from them, versatile equipment gives you the flexibility to accommodate multiple menus. As you’re thinking about versatility, don’t overlook countertop cooking equipment. Since you can move countertop cooking equipment if necessary, it gives you flexibility to adapt your kitchen as space needs shift, while also saving on space.
4. Food quality
Food standards can’t be sacrificed in the name of quick deliveries. At the same time, keeping up with delivery demands while preserving food quality can be tough — especially during restaurant rush times. But you can set the kitchen staff up for success by outfitting your space with the right equipment. For starters, get creative with refrigeration by using cold wells to keep pre-chilled food products their freshest. And for cooked foods, turn to holding equipment like drawer warmers that are designed to keep food at optimal serving temperatures. Setting aside space for this type of equipment will allow kitchen staff to get delivery orders out as expected — on time and on point.
Optimize off-premise business with the right equipment.
Interested in commercial equipment to maximize your dark kitchen? Check out our versatile collection of equipment that can help you do just that.
