Ghost kitchens and virtual restaurants are changing the way restaurants operate and customers dine. The future of food-service is off premise through take-out, delivery and order ahead.

Meal delivery services doubled usage between mid-2018 and February 2020, and the COVID pandemic has only further accelerated the trend. A growing number of Aussies prefer to eat in the comfort of their own homes without having to wait in line for a table or for their food to arrive, and this is fostering a fresh take on what customer experience will look like at eateries of the future.

Off-premise sales are clearly trending upwards, but lofty service fees and the fear of increased operational complexity is still a concern for many operators looking to move into that market. 

Those pain-points have birthed an entirely new method of off-premise food service: Ghost kitchens.

The concept is where a kitchen space is rented for restaurateurs to launch a virtual restaurant brand without a brick and mortar location, helping restaurants expand their delivery service and reach more customers at a minimal cost, changing the way restaurants operate and customers dine.

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