ghostkitchen

Ghost kitchen, also known as a dark kitchen or delivery-only kitchen, is a food preparation facility that serves one or more brands primarily for delivery rather than dine-in customers. The concept emphasizes online ordering and operates away from traditional storefronts.

Most ghost kitchens are shared facilities where multiple brands co-reside, sharing equipment, storage, and staff. Orders come through delivery platforms or a proprietary app and are prepared, packaged, and sent for home delivery or pickup. Some operations are housed within existing restaurants as a ghost kitchen, while others are run by third-party operators hosting independent brands.

Originating in the on-demand delivery era of the 2010s, ghost kitchens reduced real estate and labor costs, enabling rapid geographic and brand expansion. They are used globally in single-brand formats or large networks, and include concepts that exist only online or under a virtual brand.

Advantages include lower setup costs, better kitchen utilization, and quick market testing. Challenges involve maintaining food quality and brand identity without dine-in interaction, dependence on delivery platforms, and regulatory considerations such as food safety, licensing, and zoning. Economic models vary, with some operators leasing space to brands and others charging fees or revenue sharing.

Ghost kitchens reflect a broader shift toward delivery-centric dining, influencing real estate use, labor patterns, and competition within the restaurant industry. Critics cite concerns about market saturation, job quality, and diminished customer-brand relationships in the absence of in-person service.