Comment by clean_send

One of the biggest problems of a kitchen is having food go bad. Nightly we have to throw away food because we don’t have another purpose for it. When serving a singular cuisine it is tough to find ways to create new dishes that fit into the menu. Ghost kitchens become interesting because assuming you’re running 3-10 “restaurants” out of the space, the overlap in ingredients becomes large which allows us to reuse and repurpose ingredients easily. This plus the volume of orders allows us again to reduce overhead costs of purchasing. Often times, it takes the same amount of effort to cook for 50 covers vs 500 but clearly the latter yields more profit.