- Photos: Lynda Hinton - Unsplash, Sc Stockraphy - Shutterstock
One phenomenon of lockdown has been the expansion of delivery-only restaurants known as “Ghost Kitchens”.
As restaurants closed across the world due to COVID-19 control measures, food deliveries were beneficiaries of redirected spending. In 2021, the global online food delivery market is expected to hit $151.5bn in revenue and 1.6bn users, according to StockApps.com, marking a 10% jump year-over-year.
The trials of the hospitality industry during these times have been evident. But the delivery surge has caused some existing restaurateurs to change up their offer, while permitting enterprising newcomers to shape themselves to the paradigm. The term “Ghost Kitchens” has come to denote food vendors with no public, physical location. These exist in the virtual world of delivery platforms like Deliveroo and Uber Eats, or indeed through their own websites and ordering interfaces. In practice, this means a proprietor can run different kitchens in one. And flexible entrepreneurs can capture market trends by whipping up new concepts, without having to invest anything more than platform subscription and basic design.