Thirty-seven percent of the Italian population uses online platforms for home delivery. This data comes from a Censis report for Coldiretti and highlights that the top reasons are a lack of desire to cook (57.3%) and a desire to surprise someone with a special, quality dinner (34.1%).
And with the rise of takeout and delivery , a trend has also emerged that could redefine the HORECA sector: dark kitchens. This form of enclosed restaurant offers only a delivery service , with no counter or table service and no customers in the restaurant. It's changing the consumer experience, the space, and the costs of dining. Let's see how.
Let's start by saying: a dark kitchen is much more than a takeout restaurant without table service, as it requires extensive digitalization in order management and the restaurant . But are we sure the public is open to such an innovative experience?
New trends suggest that new ways of convivial consumption are being combined with more traditional ones . Obviously, physical locations won't disappear, but with well-optimized delivery and takeout, even more people can be reached in a more transversal way.
According to an analysis by medium.com, 55% of the public surveyed said they order less than once a week, and 36% at least once a week . This is done primarily via delivery platforms, followed by social networks and official channels. This data shows how habits have changed and how specific targets can be targeted to increase sales.
The digitally native Millennial is the typical enthusiastic home delivery orderer . Since restaurants are becoming less of a social hub, it's important to focus on the quality of the food and service. For your dear Millennials, you could design a menu based on their tastes, also allowing you to optimize food costs. If burgers are more popular than main courses, for example, focus on diversifying the burger and sandwich section, leaving pasta and risotto to other establishments.
When determining the best offer, the data collected from online orders will be invaluable , and this is where you can truly enjoy the benefits of a digital business. Customer preferences are collected, allowing you to understand which dishes are most popular, by whom, and at what time of year.
WHAT CHANGES IN TERMS OF COSTS AND SPACE OF THE PREMISES?
Traditional restaurants typically consist of a kitchen and dining room, where the restaurant owner and staff rotate. With the adoption of the dark kitchen format, however, the space organization changes, becoming smaller and more functional.
The case of the ghost kitchen installed inside a supermarket in Ontario is well-known, allowing customers to order ready-made meals via the app and pick them up at the agreed-upon time inside the store. This experiment gave rise to a market worth $1 trillion by 2030 .
And from a financial standpoint, this restaurant format significantly reduces staff costs . There's no longer any need for someone to take orders or stand at the cash register, because ordering and paying via app speeds up the purchasing process. And with no tables to serve, there's no longer any need for waiters or dishwashers either.
Furthermore, avoiding public access and in-room dining also means avoiding huge rental costs , which grow exponentially as the square footage of the business increases.
HOW TO SET UP AN EFFICIENT DARK KITCHEN?
The idea behind dark kitchens is optimization. Smaller spaces are Efficiently equipped and with a limited number of people in the kitchen, sometimes just one. All needs that the Combi Wave oven can meet because it guarantees an excellent delivery service .
Its ease of use requires no specialized personnel and allows you to prepare any type of dish in a fraction of the time. For example, oil-free burgers and fries in just 90 seconds.
Its compact size allows you to create a chef's station even in the smallest kitchens, and the machine's internal ventilation system allows it to be used even in the absence of a flue.
Always with a view to optimising space and time , preparing a first course, a second course, a poké or a protein breakfast is simple and quick with the professional machine equipped with a Steamì steam wand .
Simply pour the food into the cup, select the recipe from the display, and start cooking. Once cooked, you'll have a steaming cup, with a lid that's ideal for keeping food warm during delivery.
Its compact size allows you to create a chef's station even in the smallest kitchens, and the machine's internal ventilation system allows it to be used even in the absence of a flue.