Cheerful lights, obvious branding and a line of customers out of the door are the hallmarks of many successful takeaways, but there’s one type of takeaway that no one will be visiting: the dark kitchen.
These are kitchens that produce food solely for the delivery market. And they are more common than you might think.
These dark kitchens exist to cater to demand in an area when existing restaurants may not be able to keep up with supply. And many cater to multiple tastes.
You might have a burger restaurant, a sushi bar and a pizzeria in the same space, all identified by different names in an app. And many of the traditional problems with standard takeaways disappear when you use a kitchen.
For example, you don’t have to have a prestigious location on a major street, and you don’t even have to be easily accessible.
Because trade is app-driven, all you have to have is an online presence — sometimes on multiple delivery platforms. Especially in major cities, this cuts down on costs, as well as risk.
Possibly. In many locations, it makes sense to have a restaurant that you can simply drop into, especially in areas traditionally associated with alcohol consumption. Many people like the experience of queuing up and getting something suitably greasy after a night out.
And there is convenience. Many people simply want to drop in somewhere on the way home and pick up something to eat. You don’t have to decide until you get there, and this has its advantages.
But for those ordering at home, it makes little practical difference whether they order from a dark kitchen or conventional takeaway.
In the end, your dark kitchen needs a great POS system to ensure that you can track sales and keep up with demand.