Topic Reading-Vol.3325-5/19/2021
0422-27-5366
〒180-0006 東京都武蔵野市中町2-3-5 IIHA武蔵野1階
電話受付/月〜金 9:00-18:00
Topic Reading-Vol.3325-5/19/2021
0422-27-5366
〒180-0006 東京都武蔵野市中町2-3-5 IIHA武蔵野1階
電話受付/月〜金 9:00-18:00
Topic Reading-Vol.3325-5/19/2021
Dear MEL Topic Readers,
Can ‘ghost kitchens’ help save South Africa’s restaurants?
Restaurants are one of the hardest-hit businesses by the Covid-19 pandemic. Many doors are closed, employees are let go, and the owners are out somewhere holding their heads. But people still want to enjoy professionally-prepared meals at home when they can’t or don’t want to go out. In fact, the food delivery industry had been on the rise even before the pandemic. And now, food delivery apps are out everywhere on the globe, such as Uber Eats, Grubhub, Gojek, Doordash, Ele.me, and Koubei. Also, fast food restaurant chains like McDonald’s are reinforcing delivery business as fewer diners come to their doors. But for small independent restaurants, using delivery apps is sometimes even more costly than serving customers at their restaurant as those apps charge as high as 30% of the bill for taking orders and delivering the food. So, a new collaborative business emerged known as a ghost kitchen, which are also called a cloud kitchen or dark kitchen. (Note: there aren’t any ghosts or clouds in the kitchen, though.) They aren’t an ordinary dine-in restaurant but a dedicated kitchen to prepare food for delivery and some for takeout. They usually contain kitchen space and facilities for more than one restaurant brand so that small restaurants can share the operation cost for delivery orders. In fact, restaurants can keep ghost kitchens as their delivery hand in addition to their dine-in restaurants.
Read the article and learn how small restaurants are managing their businesses in South Africa under the pandemic.
https://edition.cnn.com/2021/05/14/africa/south-africa-ghost-kitchens-mpa-spc-intl/index.html
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