The anti-contagion restrictions reinforce the boom in requests for take-away equipment and kitchens without dining room . So after the growing success abroad, the first dark kitchens were born, a place to eat without tables or chairs, without contact with the public and designed exclusively for home delivery.
In fact, dark kitchens could partially solve the exclusive obligation of take-away or home delivery only, as chef Simone Rugiati , testimonial of the Combi Wave and Combi Wave Smart ovens, also affirms .

We are once again in a critical phase, how do you see the future of catering?

We need to see if and when a vaccine will come out, because this determines the time available to organize. It will be difficult to resist for long, the sector has been in difficulty for a long time and undergoes constant changes. Right now we can modulate ourselves according to the current situation or wait for January to understand if we will return to normal. Surely customer habits have changed and we will have to take this into account in the future as well. The masses, who previously weren't used to delivery, have now tried the convenience of the service and for this reason we need to rethink the take-away equipment and, why not, the format of the ghost kitchen.

In an interview with Ristorazione Italiana you talk about the pros of ghost kitchens...

Yes, the potential is many. A business with only fast and quality take-away equipment - such as the Combi Wave or Combi Wave Smart ovens - allows you to reduce working days and personnel. It allows you to organize pre-cooked dishes, then blast chilled and regenerated when ordering; all with just one person in the kitchen.

This also reduces waste.

Absolutely! Cooking and chilling also allows you to buy in large volumes, saving on retail purchases. For example, I prepare gravies, sauces, and also cut down the aromatic herbs. This artisanal cooking and freezing process also offers greater hygiene control. The organoleptic part of the foods remains high, while the bacterial load decreases.

What aspects should a place with a kitchen without a dining room focus on, in your opinion?

Since the working hours in contact with the public decrease, we can dedicate ourselves to the preparation of a more balanced dish, with a lower food cost and without the production of waste. And then there is online communication. From posting on profiles to advertising, social media is an important tool now. Especially if they are used to ordering dishes. I therefore recommend taking care of the virtual menu, perhaps one that changes from day to day, thus encouraging customers to book more often. A place without a dining room must aim for an original offer, such as lunch or dinner boxes to offer to those who don't want to cook and to compose with customer proposals using social polls.

Ghost kitchen and delivery go hand in hand. What do you think of the working conditions of the riders?

When I happen to order something I don't usually cook, like sushi, I tip the people who deliver it to me, because they often work in difficult conditions. I think that on a professional level it is necessary to protect the riders, for everyone's safety. Before they were few, but now that there are many of them darting through the cities they are a danger to themselves and to others. It's a poorly managed situation and they should be framed more appropriately.

Last question, is better a fast service or a quality service?

If you are organized well you can do both, and you are number one.

The succession of dpcm has forced catering to reinvent itself in a short time. Basically a quick revolution that requires a quick update of the service as well. In addition to the take-away equipment, Techfood offers free on-site demos in order to study the home catering strategy most suited to the potential of the establishments. Would you like to know more? Write to us to book one .