Hey folks, I'm really sorry about the wait. I just got quadruple.
I don't know where he's not.
I'm not even your server.
But I'd be happy to take your drink order.
I just checked on your food, looks like the kitchen lost your ticket,
but it'll be out in just a minute.
Hey, everybody. Ryan Gromfin here author speaker chef restaurateur and
founder of therestaurantboss.com as well as clickbacon.com
and scalemyrestaurant.com.
Welcome to another episode of should I open up a ghost kitchen.
Now imagine for a moment cause I don't think I'm allowed to play it but
the jeopardy music is playing in the background you know how it goes.
Yeah, I can't say it because I'll get in trouble on YouTube.
But imagine the jeopardy music is playing in the background.
Okay. Should I open up a ghost kitchen
for $1,000? The answer is, yes. You should.
Should I open up a ghost kitchen selling food
that is different than what I'm selling in my restaurant currently right now
for $1,000? The answer is, yes. You should.
Should you open up a ghost kitchen that's selling food that's
already on your menu in your kitchen
or in someone else's kitchen or wherever?
I think you're getting the point. The answer is, yes.
Now I don't know specifically for you what the right answer is. But i know
there is not a restaurant in the world that I can think of that should not
have a ghost kitchen operating within their restaurant
unless you are so busy
that you have no room for more cooks,
you have no room for more food production,
you are cranking it out 7 days a week at all meal periods,
then maybe this is not the right thing for you.
But you know what, if you want to open up a ghost kitchen that only serves food
Tuesday through Friday or Tuesday through Thursday,
go ahead and do that and then shut it down the other days.
But the answer is for $10,000, yes.
You should open up a ghost kitchen, a ghost
restaurant, virtual whatever you want to call them.
This is not a video about what they are. If you want to know what a ghost kitchen is,
there'll be a link below this video to a video that I did last week
that explains in a lot more detail
what they are. But I want to address kind of the why,
why now and all these other questions that people have been sending into.
So the first one is
should I open up a ghost kitchen that's a different concept
than what I currently serve? The answer is absolutely,
maybe, maybe not, it just depends.
But the answer is, yes. You could.
You could definitely open up a concept that's different.
In the previous video, I told you about Ahmed who has an Egyptian restaurant
that is operating a very successful pasta,
like Italian concept out of his Egyptian brick and mortar,
and he's also operating a fried chicken like a Southern
Nashville style fried chicken restaurant out of
the Egyptian restaurant that also has an Italian restaurant.
So totally different concepts are fine.
Also what's fine is a similar concept. Say you sell
burgers, hot dogs, pizza and
like you've got a pretty generic American sports bar type menu.
Should you open up a concept that sells just wings or just burgers?
Absolutely, you should.
I work with a pizza client that had a pretty wide menu,
right. He had all that stuff, the hamburgers, the hotdogs,
the wings the pizza. He was up in the
northern part near Canada, in Michigan area,
and he also had poutine.
We opened up 3 ghost concepts for him.
We opened up a poutine concept that was only poutine.
We opened up a wing concept, and we opened up a hotdog concept.
And all of them did well.
Then he had his other concept his regular restaurant as well.
And the reason we did that is
people are searching for things differently today.
So sometimes people were like searching for the best hotdog in whatever city
and his hotdog concept would come up.
Now his other restaurant wouldn't even though it had hotdogs
on it but his hotdog concept came up.
Plus people have a lot of confidence in restaurants that only do one thing.
So a wing restaurant, a hotdog restaurant,
a poutine restaurant,
how cool is that. Right. When was the last time you ate a restaurant that only served poutine?
The expectation is that, that poutine is going to be pretty good.
So the answer is yes. You can do the different concepts.
You can do same concepts. You can even open up your current concept.
Let's say that you live in an area -- I don't know I'm just making this up.
Let's say you're an hour out of Los Angeles or 45 minutes out of a certain
part of Los Angeles, and you have a pretty good restaurant.
Well, there are ghost kitchens, virtual kitchens that you could
go into pay rent and open up your concept
in their facility.
And all you need to do is train a couple of cooks
to handle it.
Now there are some minuses to this model, but there are also a lot of pluses in that.
You can duplicate your concept pretty quickly. And if it does well there,
then like, let's say, cloud kitchens or kitchen
united who has 6 or 7 or 8 locations
across the country.
If it opens up and does well in LA, well, then you can open it up in a different part of LA.
You can open it up in Chicago, Atlanta,
Dallas, Austin. Wherever it is, all these big cities are opening up these
cloud kitchen facilities.
So you could get into another concept
very inexpensively,
and we're actually looking at doing that with both of the people I just
spoke about will be expanding or
you can expand into someone else's restaurant.
Maybe you have a friend or a
partner or a family member in another
city that has a restaurant and if you open up a cloud
kitchen or ghost kitchen in your restaurant and it's doing well,
help them get it up and running in theirs
and work out some kind of a licensing or a franchise deal. Again,
I don't want to get into too many specifics here because
it's a YouTube video and there's so many things that we can talk about here.
But if this is a topic that you're interested in,
we've put together a training it's called the
Ghost Kitchen Bootcamp.
Now I've messed this up a couple of times, so I'm going to try to get this right here.
The website will be on the screen and whether you're watching this on YouTube
or on our website, there'll be a link below but it's
www.therestaurantboss/
ghost-kitchen-bootcampthat's
Ghost Kitchen Bootcamp.
I hopefully I didn't mess that up. It'll be on the screen for you. Go ahead, and click on that link.
But the answer is you should absolutely be very heavily,
very seriously considering opening up a ghost kitchen,
a virtual kitchen, a cloud kitchen, a dark kitchen.
Whatever it is that you want to call it, whatever name
you resonate, the most with I like the term ghost because I think it's
fun and it's cheeky and it tells the story and it makes people curious.
There are so many details that I share with you in that
bootcamp that I'm excited to share with you. Go ahead, and check that out.
If it's the right thing for you, awesome. You'll be able to watch that
training instantly. If it's not the right thing for you,
no big deal.
But anyways, this has been Ryan Gromfin with the restaurant boss.
I just want to quickly remind all of you of one thing.
Systems create freedom, freedom creates value
and value is what allows you to scale.
I hope you have an absolutely amazing day,
and I love every single one of you crazy restaurant people.
I'll see you next week. Have a great one.
Ghost kitchens are changing the restaurant industry forever.
They've created the single best opportunity to grow your brand
or create a new one than I have ever seen.
The recent boom in online ordering and third-party delivery
has made this model
simpler to take advantage
of but it has also created more competition.
In order to succeed, you must follow proven strategies
for developing your concept
implementing technology and nailing your marketing.
That is why I created the Ghost Kitchen Bootcamp.
So you can go from developing your concept
to opening your own ghost kitchen that absolutely crushes it
in just one week.
I hope you enjoyed this week's training video.
If you haven't subscribed to our channel yet, would you go ahead and smash the
like button right up there,
so you can get notified every week when we release a new,
free training video.
I've also gone ahead and
put a couple of videos for you here and here
that I think you're going to enjoy.
Remember, systems create freedom,
freedom creates value and value creates scale.
Manage systems, develop people, and be awesome.