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They’ve popped up in the U.S. and U.K. Now, ghost kitchens emerge in the Canadian food delivery scene - max restaurant vancouver skip the dishes

by:Two Eight     2019-11-03
They’ve popped up in the U.S. and U.K. Now, ghost kitchens emerge in the Canadian food delivery scene  -  max restaurant vancouver skip the dishes
George Kottas has 15 restaurants in the greater Toronto area, but few have a restaurant or take-out counter, and you'll be hard if you walk into most restaurants --
Pressure to find customers.
In the cruel world of restaurants, these features seem to be the secret of disaster, but instead they are iconic features of the ghost kitchen --
A fast-growing business model in which entrepreneurs
Only food businesses from the kitchen network do not usually provide walking servicesin customers.
Ghost kitchens, also known as virtual kitchens, are growing in numbers across the United StatesS. and U. K.
But it wasn't until recently that the model began to penetrate into the Canadian market, which Kottas says is mature.
Read more: UberEats announces the expansion to small cities and towns of Canadian food
Family chefs can get extra cash by sharing the app.
But the idea of the blue ribbon isworthy or half-baked?
They are possible because of the rise of delivery apps, including Uber, and the growth in consumer demand for food convenience.
Kottas said: "I have never thought that in my wildest dreams, it would work without the presence of a store . . . . . . Now I have opened 15 stores, "who uses Uber to eat and skip dish delivery through his Dekotas Group company, the company has burrito, bubble tea, Philadelphia cheese steak, poutine, pierogi,
"I am about to launch in Calgary, Vancouver, Montreal and Ottawa.
My goal is to open a shop every four kilometers in Canada.
"A kitchen like him allows entrepreneurs to save on the staff and real estate costs needed to run a full restaurant while giving them a chance to try out new food or dining ideas if they don't succeed, these ideas can easily be abandoned and the cost is low.
Kottas is a long-term franchise developer, two years ago when he signed up for his east-
End the Toronto breakfast joint bite me Grill, eat Uber and forget to set the time for him to accept the order.
When the restaurant closes in the afternoon, it usually receives up to 40 orders that are canceled.
"A light bulb went off in an instant," he said . "
"In about a week, I started getting my staff to stay from 3. m. to 9 p. m.
In two or three weeks, I kept the staff until midnight, and I went 24 hours a month.
Then he started using the kitchen and ventured beyond the breakfast price sold at the Bite Me Grill and started delivering it separately --
Only restaurants centered on a wide variety of food.
Uber Eats often considers what ideas he should explore next to provide demand data for specific types of food it sees in a specific community.
For example, the company's insight has driven his recent pizza concept as well as the vegetarian and sushi restaurants he's coming up.
While some critics may say his concept is too dependent on third
The model is very powerful, says Kottas, and he doesn't have to worry about his reliance on the app.
"Nothing can stop this," he said . " He pointed out that the ghost kitchen is helping restaurants cope with the increase in minimum wage and food costs.
"I don't think it's a fashion.
Elyse Propis, Uber Eats project manager, said that at present, Kottas has few competitors in Canada, and he has calculated 50 ghost kitchens nationwide.
Most are restaurants with a restaurant or take-out window, they use the kitchen for delivery-
Only businesses that sell foods that are completely different from their interiorhouse eatery.
Propis found that they are attracted to the model because they are able to take advantage of the space, equipment, staff and many ingredients they already have.
"Opening a brand new restaurant is risky and costly and we are helping them to develop a new take-out service --
Only if our data shows that there is a need, the restaurant can walk the kitchen that appears in a way that may be successful, "she said.
Executive chef Joey Hicks said that when the Italian chain pizza Rustica, the Toronto restaurant he worked for, was launched under the name of the 6IX food hall, he was "completely opposed" to the concept of the ghost kitchen.
He was initially delayed by it because he said it would take a month to educate and train employees on how to use the delivery company software and cook all menu items.
In the 6IX food hall, the chef needs to be able to switch between various concepts, including Curry, potatoes, noodles, fried chicken and dessert, at the moment of notification.
There are also teaching delivery personnel who burp, the building from which they will pick up orders from the Ghost restaurant does not have the sign for that restaurant, but the car is still in vogue and has now defeated Hicks.
"We are ahead of the curve," he said . ".
"It's new, but I think it will be a normal thing for many restaurants in the next six months . . . . . . I believe every restaurant in the next year.
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