Hi, I have over 10 years of experience with 2 restaurants, so I know how to handle a restaurant, how to start one and everything in between.

Knowing this, can any of you, with experience with GK, give me clues, ideas, tips or comments on how it went with your ghost kitchen, things to do or avoid, etc. Any thing that can help me its welcomed.

I'm gearing up to launch my specialty meal kit delivery service and I' m at the next step in the process in looking for a ghost kitchen in the Atlanta area. I will be shipping ready to eat meals primarily and by the time I'm ready to ship frozen and fresh food, I will be in my own manufacturing space. This is my first foray into this field so I'm looking for practical and cost effective solutions. Storage is important and I'll take care of shipping. Is there anything specific I should be looking for?

I have a few recipe ideas that I think would go well. My friends and family said they taste good so I was thinking about starting a ghost kitchen. Any step by step to get started?

Hello There,

Anyone who owns a restaurant, might find value in this post. You are also free to correct me if I am incorrect in my assumptions somewhere!

There is a way to objectively classify the experience people have at your place or the while getting the food delivered or picked up from your outlet.

You can do that by something called a customer cohort. It basically means that you figure out what % of customers who ordered for the first time in say June 2024, repeated over consecutive months?

Refer below, instead of a month I have taken 10 day intervals.

Customer Cohorts for Repeat Rate

If you take a careful look at the 2nd table, it basically says, out of all customers who ordered for the 1st time b/w 01 to 10 July, 10.61% repeated in the same interval, 25.76% repeated in the next 10 day interval & another 3.03% repeated in the next to next 10 day interval.

Which basically means that your overall repeat rate for the 01 to 10 July cohort looks 39.39% distributed as state above.

Anyone who wants me to dive a little deeper here can comment & let me know. Also, happy to answer any questions.

How do you look at your customer repeat rate?

Hello, I am a cloud kitchen owner in Gurgaon. I have been wanting to register on the ONDC app. Have doubts/questions on the below.

Can anyone please let me know if I should go with option 1 or option 2 (begin journey as ondc participant). Fact - I have a ready website on odoo with payment gateway already established.

Please let me know. Need to close this asap.

Thanks

I am looking to open a ghost kitchen in Philadelphia. If anyone has experience with this. What are the required licenses to open and operate a ghost kitchen. I have been doing research but can not find policies on ghost kitchens specifically. I plan to lease a commissary kitchen.

Will give a quick background:

I have worked for a restaurant for 25 years. I handle all their catering, both third party and in person.

I met with owner about implementing a Ghost Kitchen at one of our locations. They liked the idea, but paused because we needed to find out the logistics, like if we need a separate tax ID, etc.

I am meeting Wednesday to discuss the terms, and I am wondering what terms I should ask in exchange for the idea, creating the menu and setting up all of the details. They are opening their own ghost kitchen this week, so I’d like at least a fair consultation fee for the idea, and then a percentage of the net sales on the kitchen I would be making. What do you think is fair?

I have a work space at home, and we just closed our brick and mortar restaurant. Reason is that we don't have enough customers but we pay so much for rent and the location is not having the most traffic. Is it possible for me to have a ghost kitchen in my place? Do I need a separate permit? How do health and sanitation handle this?

Wife’s family has a very successful restaurant in Thailand that has sustained their clientele thru many tough patches, particularly due to simple short order foods with no complex menu. I need to set her up with something here in the states so that she can still be able to raise our kids at home but help with the I need to set her up with something here in the states so that she can still be able to raise our kids at home but help with a supplemental income.
There’s no way that we would be able to do this on a large scale every day, but I would like to at least try it out after all the legalities are ironed out .
Would be doing from home, again as long as everything was ironed out at the local and state level I have the space behind our house to fully outfit a Icommercial kitchen.

What would be the pros and cons to do this at a pre-order, delivery only, weekends only set up ?

There are people in our neighborhood that do this as well, one lady specifically does tamales every other week for her house. I plan to talk with her as well.

So anyway, this being my first post here and really just a brainstorming pre-legal research. I’m just curious what anyone’s take here would be. .

Hello do you know if there is any restaurant which is available for rent. I want to open an Indian restaurant here but I am yet to find a restaurant for rent. Can you all help me? Can anyone tell me if anyone knows about a restaurant?

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Hello,

I am a manufacturer and distributor of south Asian food products (largest in Canada), and I am just wondering where those kitchens or cloud kitchen buy their food supplies from? We have newly made curries and samosas that are out of this world and I’d like to get them into some places.

Thank you!

What/who/where are the ghost kitchens in Georgetown or Lexington, KY?

Thank you.

Is anyone offering pickup at your ghost kitchen location? I don’t know how to turn it off on the app so I figured we would try it and see how it goes.

As a restaurant owner that caters only 3x a month to the local YMCA and accouple law firms I realize I'm not very good at finding leads. I visited accouple charter schools downtown to see if they were interested in my services and handed a few gift certificates with no success, I have a basic website that doesn't promote the restaurant. Can someone give advice to get to 10 catering clients a mo

The brand was known largely for burgers and sandwiches, so I think it's a good fit for a ghost kitchen. What first steps would I need to take to make this possible?

Thanks!

I’m a huge bbq fan and I smoke a ton of meat on a backyard offset smoker. I’m curious how people have made the leap to starting a bbq themed ghost kitchen.

Bbq takes a lot time and attention to make and it requires special equipment, i.e., a smoker. Do you keep your smoker at the kitchen? It seems like you would be spending a lot of time at the kitchen space, but doesn’t that cost money?

I'm operating my own ghost kitchens and was curious to see what profit margins others are seeing with this model

Travis Kalanick’s CSS, a ghost kitchen company, has cut staff as tech and real estate sectors adapt to a challenging market

https://justlayoffs.com/city-storage-systems-layoffs/

Hey! I own a deli, and we’re interested in starting a ghost kitchen with a slightly different menu, but not sure how to start. I’ve read a lot about it, and know many local businesses who do this, but unsure of the specifics. Do you have to get a separate license?

I am considering renting some kitchen space but with all of the rising costs of Delivery apps and food inflation, are you even able to make a reasonable profit margin? Would love to hear from your experiences! Thank you!

Would it be possible to create a ghost kitchen online and forward your orders to other local restaurants to make and send out via doordash?

Like sell a quesadilla on your site with your marketing stratagies and have chili's make there quesadilla and send it out to the customer?

I am looking for a system to take order from delivery apps and prints receipt.

Is there any one that you recommend ? and how much are you paying?