In the ghost kitchen business, having a well-equipped kitchen space is of the utmost importance. The shared kitchen model has grown by leaps and bounds with constant improvisations and technological innovations, strengthening the functionalities of the business. As the trend of delivery-only restaurants continues to pick up, restaurateurs can now avail the benefits of a new concept of operations – shared commissary kitchen.

Also known as co-working shared kitchen spaces, kitchen incubators, or commissary kitchens, they give restaurant operators the sheer ability to optimize the overall costs by leveraging well-established kitchen spaces and taking their cloud kitchen business to new heights. 

Shared Kitchen Space: A Brief Description

Shared kitchens are licensed, large-scale commercial food processing facilities equipped with proper kitchen infrastructure and equipment. They come with flexible rental plans where restaurant operators can hire the area according to their needs. Multiple restaurant brands can operate out of co-working kitchen spaces. The same kitchen space can be utilized by another brand, depending on their operational hours. 

The shared-kitchen concept is a cost-effective solution for cloud kitchens. It not only helps in generating more food orders but also optimizes the overall expenses and food costs substantially. A single lease, well-established kitchen infrastructure, and fewer employees enable better management. There’s a well-established backup for all the essential utilities along with facilities for in-depth inventory monitoring for a more accurate forecast of the food purchases. 

Restaurant brands are ideally placed to leverage the strength of kitchen infrastructure, capitalize on increased food orders, and attract the right target audiences while controlling operating costs with this model.