First of all, if you're struggling working from home click here. Been there done that and wrote about it. If you're cool with it carry on!These are undoubtedly scary times at the moment, for the foreseeable future eating out will be replaced by eating in. Naturally there will be a high rise in orders for those establishments capable of delivering take-aways, however hopefully it doesn't turn into a Big Bang Theory type scenario where millennials are eating take out every evening as we will have a waistline issue on our hands! The term take-away is a lot of the time met with misconceptions, sometimes prejudicial, sometimes elitist and a lot of the time just plain ignorant. However there is a new trend emerging that is revolutionising the way the top fast casual brands can create fast and effective non-physical restaurants. So what is a ghost kitchen? A ghost kitchen is a restaurant that has no physical space for guests to sit and dine (also known as headless restaurants), it only exists online and can disappear without any major financial implications. There is an argument to say that this is purely a millennial and gen z orientated creation to fuel the social shyness of this category of food lovers. However when you look at the stats produced by Bloomberg they are truly staggering. The online food and delivery sector is predicted to be worth in the region of £650 billion. That's a lot of food and a hell of a lot of money. So lets have a look at some of the more popular ghost restaurant brands... "this is a blank canvas for restaurant businesses who can cater for the masses without the need for a physical dining space"So the examples above, albeit the BKLYN Burger House brand, are already successful UK hospitality businesses. They have an abundance of physical restaurants which means they have kitchens and they have staff. What they can do is track data that purely relates to a certain area. For example let's say The Restaurant Group do some market research and suddenly see there is a sudden demand for Korean food, they can quickly react to this. They own Wagamamas, which yes is a Japanese brand, however their cooking techniques are intrinsically similar, which means with their 140+ UK wide restaurants they can cater for this sudden trend either nationally or locally. All they need is some punchy graphics, a logo and they have everything else ready to go! This also works well when established physical restaurants such as Wagamama's want to test out new menus or new ideas. They can do this purely on an online basis. They get all their analytics and data, and then can determine whether that dish is suitable for a roll out on their menu. "As a designer this is worrying, however the same rules apply to us. Technology is going to adapt the way we eat and how we immerse ourselves within these spaces."To summarise, my Interior Designer friends may be cacking themselves with this information. It is daunting but at the same time exciting which leads to more avenues and new opportunities. This was a subject I covered 10 years ago on my Masters course and is something I've felt quite passionate about in that time between. I will be exploring what those opportunities are in the up and coming posts. So stay tuned.
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Designer. Did a blog. Starting blog again. Early Thirties. Like Food. Like Drink. Like Music. Like travelling. If you like this blog get involved, comment and send me a story or a product, lifestyle, or way of life to promote.
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