Ghost kitchens, or cooking facilities that make food only for delivery with no dine-in or customer facing areas, could create a $1 trillion global opportunity by 2030, according to Euromonitor.
Cheaper, faster and more reliable delivery will help this segment capture 50% of drive-thru service ($75 billion), 50% of takeaway foodservice ($250 billion), 35% of ready meals ($40 billion), 30% of packaged cooking ingredients ($100 billion), 25% of dine-in foodservice ($450 billion), and 15% of packaged snacks ($125 billion).
Diners across the world are becoming more used to having their food delivered. Global foodservice delivery sales more than doubled from 2014 to 2019. Restaurant closures, caused by the coronavirus pandemic, will change how physical restaurant formats are being used. This shift will prime the industry for an acceleration in ghost kitchen development.
The current pandemic will lead to re-purposing by real estate operators, doing anything they can to drive revenue from their existing properties. New operators will be looking to fill the void with cheaper, more delivery-friendly concepts that require less capital up front.
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