Virtual kitchens have the potential to be very profitable for their owners. To achieve this,
restaurateurs will need to be fast and able to prepare many different dishes.
These dishes must be able to be delivered without losing quality, either visually or
in taste. Running a ghost restaurant means knowing how to manage different aspects at
the same time to be truly profitable.
With no seating to offer your customers, your kitchen will be simplified to
maximum, so that your production is as easy and fast as possible. It is
this last feature that will ensure the success of your restaurant.
Taking control of a ghost kitchen requires consideration of many elements
that influence each other. To limit food costs and therefore
increase your margins, look at the purchases you make, the stocks you
regularly dispose of, analyze your sales, train your staff and manage
your waste properly. You can enter all this data in a table
Excel but we prefer to warn you: the work is titanic. With a smart and powerful management software
, a few clicks are enough.
Your margins will be better if you know how to manage your purchases.
For example, it is better to
receive small quantities of fresh produce on a regular basis than to build up
stocks so that you can be safe and have to throw away products that you will not have been able to use.
A good practice is to prepare dishes that have one or more ingredients in common
. This will make it easier for you to estimate the quantities you need.
This step requires an inventory, which must be done by hand. Which
means that you will have to pay one of your employees to do this task, and that he
cannot do anything else at the same time. As no one is immune to making a mistake
- and every mistake has financial consequences - we
recommend that you automate this step.
With the Rushour solution, the orders placed by your customers have a direct impact
on the state of your stocks.
In France, every year, 10 million tons of food are thrown away or wasted.
The catering sector (collective and commercial) is responsible for 33% of these losses
. To help your ghost restaurant fight against this phenomenon, adopt all
the good gestures to produce as little waste as possible. This can be done
both in the products you buy and in the way you choose
to package your meals for delivery.
You may have a regular rotation of staff. To avoid
having to train newcomers every time, you can film the way
you prepare meals. This will allow your new cooks to see how it's done without
you having to show them everything in detail yourself.
These videos can also be used as a database for older children. In case of a memory gap
, a simple viewing will allow them to find a lost or badly mastered gesture
.
Provide your chefs with identical data sheets. With them, you can ensure that
your customers receive dishes of consistent quality. This is a good thing for your customers because they
will be able to enjoy excellent dishes with every order. Indeed, a mediocre quality of
dishes, or less satisfactory from one order to another, could lead to
dissatisfaction among your customers.
The best profits are only possible if you know everything that happens between the
time you buy your ingredients and the time you deliver your customer. Juggling
spreadsheets is time consuming, where a software program would take care of (almost) everything for you.
About RusHour
RusHour is dedicated to becoming a trusted partner for restaurants around the world, offering several products and services that help restaurants adapt to the technology and trends of tomorrow. We provide our customers with a unique way to manage all online orders from multiple platforms from one location. At the same time, our team of experts is on hand day-to-day to support restaurants through this change.
Any questions? Write to us: hello@rushour.io
Need a demonstration? Make an appointment right here!
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