Adam Armeland Streamlining the Food Delivery and Takeout Sector Leveraging Innovative Technology Could you please share with us your innovative idea behind this ''ghost kitchen" concept? The Kitchen Hub story began while I was on parental leave
in 2018 — my way of ‘cooking’ for my family while I was also busy taking care of my daughter was picking up takeout from a local restaurant. During my many visits to our
CEO of Kitchen Hub CanadianSME sat down with Adam
Armeland, CEO of Kitchen Hub, earlier this year to talk about the disruption he has brought to the food industry through his "Ghost Kitchen" concept. He shares the innovative idea behind the concept of
"Ghost Kitchen" and how it is revolutionizing the takeout industry in Canada by making it more convenient and streamlined. We also talked about some of Adam's business
models provided by Kitchen Hub for its restaurant partners and what his future plans are with the $10 million funding that he received. We also discussed how the global pandemic has severely affected North America's takeout sector and how his company expanded rapidly during such a difficult time. Together, we explore Adam's vision and how Kitchen Hub differentiates itself from other already existing "ghost kitchens" in Canada.
favorite local spot, I started to notice familiar faces all on
the same mission. There was a steady flow of people just like me, along with delivery drivers, looking to pick up orders with nowhere to wait and no idea how long they would be doing so, especially as takeout felt like a secondary priority to dine-in.
It was on my regular takeout run that it hit me — Canadians are busy and looking for quality food provided quickly and conveniently, but also want a variety of choices to select from. While the take-out and delivery channel had been
steadily growing over the last six or seven years through the implementation of third party apps like UberEats, Skip the Dishes and DoorDash along with the rise of off-premise
cooking concepts, the primary focus of most restaurants was the in-person dining experience. Take-out is rarely prioritized and, as a result, often not profitable. There needed to be a solution for both restaurants and consumers. Enter, Kitchen Hub. We opened our doors in January 2020, co-founded by myself (Adam Armeland, commercial lawyer specializing in corporate real estate); Mat Abramsky (real estate investor and startup expert) and Oren Borovitch (restaurant strategy and operations expert).
How is "Kitchen Hub" going to transform the takeout industry in Canada? Kitchen Hub is ushering in the next generation of takeout we are reimagining the takeout experience by focusing on our four key pillars: convenience of quick and easy takeout;
