demand, competition, innovation, economies of scale, market entry, costs
The other day I felt a bit peckish. I was working from home and did not want to cook. I thought I would order a takeaway and browsing through the Deliveroo app I found a highly rated restaurant called ‘Eatclever Feelgood Food’ in the ‘healthy food’ category (of course I would order only healthy food!). Out of curiosity I checked the restaurant’s website and discovered that the restaurant does not exist. No building, no dining area, no tables, no seats — just a kitchen located in a premises somewhere not too far away from where I live. This ‘virtual restaurant’ is one example of a phenomenon that has grown exponentially in recent years and that is referred to in various forms as a ‘Dark kitchen’, ‘Ghost kitchen’, ‘Cloud kitchen’ or ‘Virtual kitchen’.
Your organisation does not have access to this article.
Sign up today to give your students the edge they need to achieve their best grades with subject expertise
Subscribe
