Virtual Kitchen, known by different names, such as Dark Kitchen. However, the basic concept is the same. The restaurant does not have its dining area, although online images can be ordered from the hood collector app or the restaurant’s app. Some of these kitchen infrastructure provider offer to take out services to their Virtual Kitchen customers.
One way to look at this restaurant is to believe in the food factory that makes food and deliver it to the end consumer. The kitchen in the Virtual is not a restaurant, but a factory and shifts the whole paradigm of thought. Manufacturers care about the paradigm to deliver consistent quality production at minimal cost without worrying about how and where consumers consume their products, removing the significant constraints imposed by their physical location.
Compared to traditional restaurants, Virtual Kitchen has the following advantages:
- Reduced Operating Costs – One of the biggest cost drivers for traditional restaurants has always been real estate (10%). Virtual cooking can save money because it can save the number of operations away from the main location and the cost of renting in areas where there is a need to attract food traffic. Virtual Kitchen also produces standardized items and cuts costs. Labour requirements are also considerably reduced.
However, there is a major downside to the Virtual kitchen model. Virtual cooking is low cost and fast-moving, but for human psychological reasons, it cannot create customer flow like traditional restaurants. kitchen infrastructure provider is difficult for end consumers to sponsor because they have neither an emotional relationship with the restaurant nor an emotional relationship. Additionally, Virtual kitchens rely heavily on food delivery collectors, which can lead to the risk of focus. Also, sometimes Virtual Kitchen is on the opposite side in terms of working conditions and hygiene.