ONLINE ORDERING AND DELIVERY

(Lumina Intelligence, March 2023), it’s hard to argue with those figures.

Ghosts In The Machine

There is an increasing pressure on restaurants and food outlets to deliver a value-for-money experience. And while there should always be a place for individual expertise to flourish, the dark (or ghost) kitchen is looming large. These physical spaces allow food to be prepared and ordered online for direct delivery, without the need for a full restaurant operation. The obvious benefits are lower rent and expenses, although the customer will have no idea where their food is actually coming from.

McDonald’s has opened a deliveryonly dark kitchen in a Plymouth industrial unit, after launching test sites in West London – more are likely nationwide. The American giant began experimenting with the concept four years ago.

But it’s not just fast food stepping up to the plate! Jamie Oliver’s first UK location outside of London for his new brand, Pasta Dreams, is in Redland, Bristol. It’s a delivery-only business, with an Italian-inspired menu. Canadian coffee chain, Tim Hortons, has opened a dark kitchen in Kentish Town, North London.

However, there have been serious teething problems. Just last month, it was reported that Uber Eats in North America removed thousands of delivery-only brands from its app, with a number of virtual restaurants offering the same menu under different brand names. Consisting of around 13% of online storefronts, it targeted mainly online-only brands with duplicate menus, while maintaining the parent restaurant app. New regulations require menu items that are at least 60% different from the parent menu and any other virtual brands. A rating of at least 4.3 stars is also a fresh requirement.

Additionally, London’s Camden New Journal reported that a dark kitchen operation delivering dishes

Prophets Of Wisdom

With so many unanswered questions, it’s apt that theDelivery.World has launched a podcast series with Aviko to address the queries of foodservice operators – and episode one is shining a light on dark kitchens.

In response to the rapid evolution of restaurants and pubs following Covid-19 and the cost of living crisis, theDelivery.World’s new podcast series – The Delivery Prophets – will answer all things takeaway and delivery. It kicks off with guest Eccie Newton, co-founder and CEO of Karma Kitchen and Karma Cans.

The series will be a myriad of insight and learnings from industry experts, led by Peter Backman, who will be joined by Aviko’s Jon Borzacchiello and special guests.

for big-name chains sparked a raft of objections, after opening without planning permission. Catering company, Jacuna, kits out and leases kitchens to restaurants – and converted storage arches and a café, with clients including Burger King and Five Guys. But residents have complained about noise and odours, with the site being described as unsustainable.

Founder of theDelivery.World, Backman said: “I’m delighted to work with Aviko to bring The Delivery Prophets podcast. This first edition is a major contribution to ideas about the development of dark kitchens, and I am looking forward to further thought-leading discussions.”

It will provide answers to the most frequently asked questions about restaurant delivery, including concerns around profitability, food suitability, employment rights and rider safety. Mohammed Essa, commercial director UK & Ireland, Aviko, added: “Podcasts are such a powerful way to convey information and they’ve taken the world by storm. In such an uncertain time for operators, there are so many questions that need answering, so while we have some insight on the topic – we want to share it with our fellow foodservice professionals and make it as accessible as possible. We’re really excited to join Peter Backman on this venture as it’ll be a first for Aviko!”

The podcast episode is live and available to stream and download via Spotify, Apple, Google and all major podcast providers. Alternatively, visit theDelivery.World or Aviko websites for more information.