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Virtual Restaurant Write For Us

A virtual cafeteria is a food service business that exclusively serves customers with delivery based on phone orders or online food orders. It is a different grocery store that operates out of the kitchen of an existing restaurant.  Without a full-service display case and dining area, virtual restaurants can save money by occupying less expensive real estate. This is in contrast to “ghost kitchen”, the concept of collaborative cooking without a retail presence, where one or more restaurants can shop.

Virtual restaurants gained significant cultural and economic value during the 2020 global pandemic when many restaurants were completely inactive due to catering restrictions or were drastically reduced. Very few customers were allowed to be served locally even when such a situation arose. And also, It will be restored. At the same time, the demand for home delivery increased as people had to stay at home.

The concept of a virtual restaurant  has allowed restaurants to expand their business and cover their fixed labour overhead costs by marketing and delivering different types of food than a physical store could offer. Traditional. By offering menu items that could already be prepared in the kitchen with many of the same ingredients, restaurants can offer more different cooking styles and attract more customers. Then it would be more efficient to use chefs to prepare multiple menus, rather than a physical restaurant with a small capacity. The concept is also possible thanks to the increasing centralization of online food ordering and applications that facilitate a restaurant to market and allow new menus and options to be offered quickly and economically.

The digital revolution and the food industry

Virtual restaurant No, this is not a new Netflix series about celebrity chefs and artificial intelligence; We’re not talking about Elon Musk or science fiction. This concept is also known worldwide as “Dark Kitchen” or “Ghost Restaurant”. Whatever their name may be, it all refers to restaurant brands with cuisines but no places open to the public; They offer menus online and focus exclusively on home delivery. This business model dates back to the emergence of mobile delivery apps such as Uber Eats, Deliveroo, and Postman.

Dan Warne, Managing Director of Deliveroo UK, explains the business benefits of this model: “The idea is to help restaurants expand into new areas without having the same cost base as opening new branches. According to Euromonitor research, online restaurant sales will reach 13.8 billion pesos in 2023, up from 8.4 billion pesos in 2019.

Here we are going to share some of the key concepts of virtual restaurants and their future. And also, Some are benefits, and others are opportunities; But ultimately, these are six trends associated with the high-performance food, beverage and delivery industries.

Cooking kitchens: the era of collaboration continues

In style, this infrastructure is very similar to split offices. And also In shared kitchens, a new brand or restaurant looking to expand its presence through home delivery can rent the space by the hour or by subscription, rather than buying all the equipment and using it themselves. Therefore,  Hong Kong brand Cook Beyond represents this type of business.

Hyper comfort and a modern informed consumer: good and tasty!

Therefore,  millennial generation is directly related to super convenience. HOUR. And also, search for efficiency and practicality in the consumer experience; And also,  Research that answers the thought: “I will use the service faster, easier and more convenient.” Therefore,  is a very strong modern branding philosophy in customer-centric design, and depth is the understanding of the “scene” for the user’s needs.

Green packaging and awareness – no waste!

Unlike a traditional restaurant, food delivery means transporting food and drinks in disposable containers; And also, hostile and environmentally conscious situation. However,  can I do it differently. And also, It is a problem. And also, According to Lauren Gropper, CEO and co-founder of Repurpose Inc. (a compostable kitchen packaging company): “Why are we using planetary oil to make a disposable product? It makes no sense.”

Limited but strategic gastronomic offer: good, little

Why sell fifty menu items when no more than five are sold. And also,  Start Menu is a contextual menu: With a strategic approach to sourcing, restaurants increase efficiency over time and learn methods and processes.  And also, Bakery in New York specializes in chocolate chip cookies. Yes, in Mexico, the  brand specializes in broths. Therefore, Half of its sales come from its flagship product: ,a soothing broth that mixes burial and ramen.

Easy to carry: travel with the products and take care of their decorations.

In the 1990s, Therefore,  “free if you catch a cold” marketing concept became a popular pizza home delivery marketing concept. And also, In the world of virtual catering, it is very important to transport a gastronomic offer depending on its ease or complexity: how do travel. However, It could be as intimidating as a Jackson Pollock painting. And also, Or not.

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