Dark kitchens: the solution to kitchen inefficiencies and high operational costs
Dark kitchens in Singapore have exploded in popularity in the past year. As of 2020, the food delivery market in Singapore is worth over $700 million per year – a figure which is growing by the day. The search for increasingly convenient – yet still high quality – meals has driven this evolution, but events like the COVID-19 pandemic have undoubtedly accelerated its growth. And by the looks of it, the F&B industry will have changed for good, even after the virus is no longer a lingering threat.
The good news is that many restaurants and F&B businesses have made the move to try and become more delivery focused. The problem? The old restaurant model is outdated and not suited to this new focus. Kitchen spaces are not optimised for delivery orders as costs are unnecessarily high.
Dark kitchens offer a more pragmatic solution for those looking to accommodate this shift to delivery. Dark kitchens solutions are primed to help businesses in Singapore adapt, grow, and scale under these new norms.
The following are 7 reasons why opening a dark kitchen could be next best move for your business moving into this new delivery-centric F&B world.