b'costs and labor, which account for 65% ofAnother facet that can set virtualAs the world adjusts to a new a restaurants revenue, according to Forbes.kitchens apart from each other isnormal, some restaurants wont be Rentable virtual kitchens, with no dine-inhow management plans to deal withable to open (or reopen) as brick-and-space, require less investment, lowerthe beast that is third-party deliverymortar restaurants. Virtual kitchens can operational costs, lower risk, increasedapps. Third-party delivery apps areprovide an affordable, stable avenue for efficiency, lower rent, less labor costs andextremely contentious, sometimesrestaurants to re-establish themselves more flexibility. charging the restaurants a 30% fee. with significantly decreased operational The virtual kitchen model is differentWe at ChefReady believe virtualcosts, while adapting to the rapidly from brick-and-mortar restaurants in thatkitchen spaces should be activechanging delivery landscape. there are no front-of-house costsnoadvocates on the state level for caps decor, no facade, nothing to remodel oron delivery fees and work directly with build out. Their kitchens often are plugthird-party apps, leveraging the number and play, equipped with commercialof restaurants at one location, to get hoods, sinks, back-up generators, AC, heat,restaurants the best price.electric and gas hook-ups, and pest control.Support offerings greatly vary Whether a restaurateur is looking to startbetween virtual kitchen spaces. If a a new concept or phase out of a traditionalrestaurant is seriously considering a brick-and-mortar, a virtual kitchen spacevirtual kitchen space, they should inquire can provide cost savings on nearly everyfirst with management about their aspect of a restaurant. amenities and support.3. Ditch the Traditional Landlord 4. Get Creative in OfferingsVirtual kitchens dont want tenants to fail,Rather than investing in a food truckABOUT THE AUTHORcreating high turnover. Unlike traditionalwhere success depends on in-personNili Malach Poynter, co-founder and president landlords, some virtual kitchens, includingfoot traffic, restaurants can reach a muchof ChefReady, has spent ChefReady, provide valuable, hands-onwider audience with a delivery modelmore than 17 years assistance to get concepts up andfound in virtual kitchens. Virtual kitchensat the intersection of running, then help build and maintaincan be a low-overhead training groundentrepreneurship, data and momentum, including: with a short one-year lease for a first-timetechnology. As Colorado natives, she and her husbandHelp from experienced kitchenrestaurateur who is nervous to sign aRobert co-founded Vinyl architects, to assistant in personalizingbig lease; serve as a second kitchen forInteractive in 2004, a kitchen stations a concept expanding into breakfast orsuccessful performance- City permitting guidancelunch; be a test kitchen for an establishedbased data science andMarketing assistance, includingrestauranteur to experiment with amarketing firm. In 2018, Nili watched their friends advertising, public relations, social medianew concept; give a restaurant extratraditional brick-and-mortar and events (once its safe) space to strictly fulfill delivery orders;restaurants shutter oneDelivery assistance, including providingand much more. The breadth of virtualafter another due to rising software that aggregates all third-partykitchen tenants is expansive and can helpcosts, low foot traffic and low delivery companies restaurateurs reach their culinary dreams. profit margins. In order to offer a solution with greater efficiency and a greener footprint than other virtual kitchen companies, she and Robert co-founded their second business: ChefReady Virtual Kitchens. Formore information, visit chefready.com.CATERING, FOODSERVICE & EVENTS cfe-news.com15'