The surge of dark kitchens
Dark kitchens are a means for restaurants to merge sources as well as minimize overheads to increase their ability to offer the food distribution market, which is presently growing by 17.6% annually. A group of different restaurants can operate out of the very same common dark cooking area, with the purpose of cooking food simply for distribution, instead of eat-in customers. These dark kitchens have no dining establishments for consumers - the only individuals coming on as well as out of their doors are those cooking the dishes as well as the messengers whisking away finished orders. What remains in it for the restaurants? Deliveroo says Versions supply restaurants with the prefabricated facilities they require to prepare high-grade food optimized for delivery, so companies can make money from the first day as opposed to bearing in advance costs or managing the complexity of setting up a new bricks-and-mortar dining establishment. Shayne McCallum, cook and supervisor of 8bit