A strategic guide to designing, scaling, and managing high-volume kitchen operations using ghost kitchen models. The demand for large-scale food kitchen production is growing rapidly, and to keep up with this pace, companies need efficient operations that ensure both quality and speed. Centralized kitchens have emerged as a solution to these challenges, enabling fast deliveries …

Discover the key features, benefits, and uses of each alternative kitchen model to find the perfect fit for your food business. Alternative kitchens are spaces dedicated exclusively to preparing food for delivery, without any in-person service. This format emerged to meet a market that demands increasing speed and efficiency in food delivery. Besides reducing fixed …

Mastering menu costing is essential to maximize profits and stay competitive in shared, ghost, and CPU kitchen models. Whether you’re preparing meals for catering, bulk meal prep, or virtual restaurants, controlling costs is key to sustainable growth. Accurate menu costing allows kitchen operators to plan production, manage staffing efficiently, and source ingredients strategically. This applies …

The modern food industry is undergoing a rapid transformation, driven by changing consumer expectations, the rise of delivery services, and the need for more agile, cost-effective business models. One of the most impactful innovations emerging from this shift is the ghost kitchen, a delivery-only food production space that eliminates the overhead of traditional brick-and-mortar restaurants. …

The food and beverage industry is buzzing, constantly evolving with a hunger for efficiency, consistency, and the power to scale up. And ghost kitchens are driving this shift, but are those great options as Central Production Units? We’ll show you that yes, they are! Ghost kitchens are reshaping the industry, emerging as the perfect solution …

Opening a food business in New York City is an exciting opportunity, but before the first order is plated, there’s a maze of kitchen licensing requirements to navigate. Whether you’re a seasoned chef launching a new concept or a food entrepreneur using a commercial kitchen, complying with NYC’s regulatory landscape is essential to avoid costly …