I really appreciate your videos. Your content should be a university program for students getting into the Food industry! Great stuff, eager to see more.
@@WilsonKLee actually anytime anyone makes a ghost kitchen it's a mistake I have a rule of thumb I avoid all ghost kitchens when I go to Uber Eats cuz you don't know who's making your stuff that's one point you can't complain about the food because well they don't have a location sorry the food tastes horrible who's going to fix it or they could even make a mistake I've had two experiences that I would say one was just okay and one was awful and that was it for me
Your content about ghost kitchen is excellent and useful! Keep it on! In Switzerland there was only one Ghost Kitchen that operated for 3 months and went bust. Apparently Swiss customers are not yet ready for virtual kitchens as they prefer to order from well known restaurants and brands. Further, the prices that this cloud kitchen offered were not attractive compared to normal restaurants. I think there is an opportunity to do it better. Do you think a concept wherein 80% is ghost kitchen and 20% open to walk ins would work too? Just to gain the trust of Swiss customers and build a brand till we are known and then Switch fully to ghost kitchens?
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Hello Wilson hope you're doing well! Thank you for this very helpful videos! I'm about to start my Dark kitchen in Dubai and having difficultly finding a right place can you please suggest how is the best suitable place has to be for set up a dark kitchen?
Great vid Wilson! Agree DATA is key, so How & what type of Data can a virtual restr gather (aside from an email) from customers if replying on 3rd party Delivery apps who have the data?
Thank for the video Wilson ... I just rented an space in one CK location. Wanted to ask you if you can give me an idea of potential sales.I know there are many variables but to give you an idea, we have sales in our restaurant (not CK) of 4K per day aprox (35% delivery)... Our CK location will be much better. Best!
I would say fewer options and more variation since your working with less space like for example I work at with burgers meatballs and sandwiches so things like tenders lettuce beef chicken fries overlap we run out of food slower because we are able to keep less specialty items for one meal on hand
Actually, at times it was hard to hear because of low volume , but I think your other videos have better sound quality, either ways I loved your content and acceptance to the feedback.
