You may have heard about cloud kitchens (sometimes known as ghost kitchens or virtual kitchens). They are commercial kitchen spaces so food related businesses can use the facilities and services to prepare their dishes for delivery.
This is different than a traditional brick-and-mortar location because it allows restaurants and food service businesses to create and provide their food without a lot of overhead.
While you may have heard of them, you may have also heard about some myths surrounding them. In this article, we look at six cloud kitchen myths and debunk them.
If you already own a restaurant, you know that food service isn’t usually an “easy” business. It’s a lot of hard work and elbow grease.
The same holds true for the cloud kitchen. You’re still operating in a crowded and competitive market. You’re still making food and preparing it for the public.
It’s going to be better for you if you have some restaurant and food service experience, though, before you open your cloud kitchen. (tweet this) You will find it “easier” if you have a connection with an existing customer base. Otherwise, you may find it hard to get your food out to the general public.
Another cloud kitchen myth is that you have to have a lot of cash for an upfront investment.
In fact, that’s not true at all. You may find a cloud kitchen to rent that simply requires a monthly subscription that you can actually leave at any time.
What’s more, if you already have a brick-and-mortar dining room, you may even be able to use your existing staff which cuts down on hiring and training costs, too.
One of the benefits of the cloud kitchen is you don’t have as many overhead costs as you do in a traditional restaurant.
You avoid rental and property ownership costs, exorbitant capital investments, and having to purchase interior décor such as tables and chairs, place settings, wall decorations, and design.
Count on renting a cloud kitchen that is anywhere from about 300 square feet to 1200 square feet to prepare your food items.
You simply create your menu, arrange for delivery options, move into your cloud kitchen, stock up on food, and start taking orders.
Another cost you might take into consideration is your online marketing. At the very least you want a website and a Facebook page. These enable you to take online orders. While neither involves break the bank types of costs, they are something to factor into your overall business plan.
This is another myth of the cloud kitchen.
If you have investors, or you yourself put up the money, don’t count on a huge financial return right off the bat.
The food delivery and takeout business is growing exponentially, and it’s a crowded market. Since the Covid pandemic took hold in 2020, there is a lot of potential in the cloud kitchen arena, but you still face a similar risk of failure like you would when opening a new restaurant.
To maximize your investment, plan carefully, create a strong marketing strategy, and research the competition as well as your target market so you can help your cloud kitchen stand out. (tweet this)
Some people have the misconception that cloud kitchens are usually found on the far reaches of town, they’re hard to get to, and they’re not in the best of conditions.
This may or may not be true depending on where you live. Generally speaking, though, most cloud kitchens are set up in a central location, so they are easily accessible.
It wouldn’t be good for a cloud kitchen to be too far away from local restauranteurs who want to take advantage of the space.
Owners of cloud kitchens know they need to make it easy for food service businesses to access their locations. They don’t want to be too far away from residential and business areas. Why? The food would be cold, and the quality wouldn’t be great if the cloud kitchen was too far away.
Owners of cloud kitchens want to provide a space that allows food service owners to provide high quality food to their customers.
This is one myth that most likely isn’t true.
Just like your favorite local restaurants, cloud kitchens must abide by the same food hygiene and sanitation requirements. Food preparation is regulated, so most often, you can rest assured that cloud kitchens are clean and sanitized.
Restaurants as well as kitchens must maintain certain standards, and both are subject to regular inspections.
What’s more, since the Covid pandemic, you’ll generally find that cloud kitchens and restaurants are taking better care with sanitization procedures including masking and gloving.
Some people worry about ordering from cloud kitchens for more reasons than just cleanliness reasons.
There seem to be some people who think cloud kitchens aren’t “real” or professional. Some people think these kitchens aren’t valid and use substandard equipment and food.
This couldn’t be further from the truth. Many cloud kitchens are run by already established restaurants while others are run by experienced chefs who want to provide their food to more people.
The cloud kitchen market is “expected to expand at a compound annual growth rate (CAGR) of 12.4% through 2028.” Now that you have our six cloud kitchen myths, and we’ve debunked them, are you ready to open your own?
A cloud kitchen can help you capture a wider audience, whether you already have an eat-in restaurant or not.
Not only can you expand your reach, but you can meet your customers’ needs by providing them their favorite food they can eat right at home.
You can also save money while doing it since cloud kitchens are often more cost effective than traditional restaurants.
At Restaurant Engine, not only do we create great, responsive websites, but you can count on us to create a website that works for your food service business. Let us help you by creating the perfect site that draws delivery customers in helps you grow your business! Ready to take the plunge and create a new website? Get your free website consultation today!