“Ghost kitchens” help restaurants recover COVID-19 losses

Little by little, the restaurant {industry} has begun to creep again to life. On the low level of the pandemic-induced recession, greater than half of the {industry}’s 15 million staff have been out of labor, an astonishing  statistic. 

Roughly 110,000 consuming and consuming institutions closed briefly, some for good. All of us hate to lose our neighborhood favorites. However possibly throughout the pandemic you additionally discovered a model new pizza joint that takes orders and delivers by way of app. However what if that pizza place wasn’t actually a spot in any respect? Ghost kitchens, the place cooks put together meals for supply or takeout solely, have flourished throughout the pandemic. 

This week Main digs into ghost kitchens, pop-ups and different food-industry improvements which have arisen throughout this previous 12 months of COVID-19. 


  • Ghost kitchen idea: As many merchandise as doable with out larger prices: “The large takeaway in regards to the concept of a ghost kitchen is how you will take your labor — which is the most important value to any restaurant — and make the most of that labor to make as many various merchandise as doable with out growing the labor?” mentioned Michael Schlow, Boston-based chef and president of the Schlow Restaurant Group.
  • Pop-up as private enterprise: “I feel it is a vital second for everyone in each {industry},” Tim Ma, co-founder of Fortunate Hazard in Washington mentioned. “As a result of folks have taken the time within the rat race that’s the restaurant {industry} to decelerate and see what’s what’s essential round right here and what you actually care about. That is why you see plenty of these pop ups, ghost kitchens or no matter you need to name it, are rather more private ventures.”
  • Carb consolation: “Folks need consolation proper now and carbs are consolation,” mentioned Nycci Nellis, meals journalist, radio host, and restaurant guru in Washington, D.C. “The buyer will not be going to be spending a ton of cash, and if the these cooks and restaurateurs are on the lookout for various income streams, then they, too, aren’t going to be spending some huge cash as a result of they’re trying to make some cash, so I feel for proper now, it’ll be stuff that travels simple.

This week’s episode options:

  • Aaron Anderson, president of Axiom Companions
  • Mark Bittman, best-selling meals writer  
  • Tom Colicchio, former High Chef decide and world-renowned chef  
  • Tim Ma, co-founder of Fortunate Hazard in Washington, DC
  • Nycci Nellis, meals journalist and radio host  
  • Hudson Riehle, senior vp of analysis on the Nationwide Restaurant Affiliation
  • Michael Schlow, Boston-based chef and president of the Schlow Restaurant Group
  • Rachel Sugar, New York Journal workers author

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