In 7 steps to a successful Ghost Kitchen.
This much is obvious: For many restaurants, the business model must change. The last weeks and months have shown that the sale of food and drinks does not necessarily have to depend on tables and chairs in the dining room. But how? Download our free whitepaper.
Food concept, production concept, implementation concept, training concept, operational support – all from one source. Because cooking is no longer only about heating food. It has to to be about more, be flexible, be fast and deliver quality and variety. Because nobody can afford to lag behind the trend of keeping customers waiting and making false promises. With almost 50 years of experience in large and small kitchens, in Europe, America and Asia, the specialists at RATIONAL have seen it all - soon including your Ghost Kitchen.
One or more locations? Production and satellite kitchens? Under or over 2,000 meals a day? Specialists on site or not? Asian, European or American cuisine? Or everything together and parallel? Own brand or licensed brands? All these are introductory questions that have only one goal: To make your kitchens and thus your production as flexible and efficient as possible.
Technology, kitchen, food concept – everything must fit together to turn kitchen equipment into a successful Ghost Kitchen. That’s why RATIONAL experts work with you to analyse the current kitchen situation, draw up an optimisation concept, organise production and train your staff so that things run better than ever before. So that you and your team work more easily and efficiently. And inspire your customers with outstanding food quality.
The only thing you have is a room. Or many rooms. And what you need now is an idea of what the kitchens might look like. Who stands where? Who can do what? Who has what task? And that’s exactly where the experts from RATIONAL can help you. If the premises are still in the planning stage, if the space is already available. You can see here what this can look like in concrete terms.
The restaurant kitchen
Your own single brand and single menu, same layout as a regular restaurant without seating area to offer food for delivery. The equipment is equivalent to a restaurant kitchen.
The shared kitchen
A few of your own brands in one kitchen with the same typical layout of two or three kitchens combined in one shared kitchen with various multifunctional and typical equipment shared between brands without a dining area. All brands belong to one company.
The flexible central kitchen
Central production kitchens to supply your satellites. Also, perfect to support food trucks or other mobile solutions that only want to serve food.
The lessor/KaaS (Kitchen as a Service)
Fitted out shared areas with space prepared for a brand to complete its own kitchen, only shared areas such as pot wash, storage e.g. are equipped with kitchen equipment. Sometimes shared preparation kitchen space can be provided.
The multifunctional service provider
One operator to run multiple own and independent brands in one shared kitchen with multiple production stations. Highest Flexibility per location, best utilization of staff and equipment.
In less than about 1m2 the iCombi Pro shows what can be done with the combination of heat and steam. Cooking, roasting, grilling, steaming, baking. For 200 or 2,000 orders. Thanks to its cooking intelligence and climate management, everything happens automatically precisely even with different foods at the same time. Even with temporary workers. Without any control and monitoring effort. For 24 hours. With a fingertip.
Intelligent technology cooks, fries and deep-fries in one cooking system. And thus replaces many individual appliances such as tippers, kettles and deep fryers. This saves space, reduces investment costs and guarantees outstanding food quality. With few meals, with many meals. In the production kitchen, in the satellite kitchen. With precision, productivity, speed and flexibility.
Nobody can afford failure. That’s why RATIONAL works worldwide with certified service partners who are quickly on the spot should the worst happen. And offer you tailor made maintenance and service packages.
In selected countries RATIONAL works together with international financing experts to offer you attractive leasing models. Each offer is individual. Each offer is tailored precisely to your wishes and needs.
Not only do the iCombi Pro and iVario Pro cooks intelligently but they also save intelligently. Such as in energy consumption, workload, space requirement, consumption of raw materials, consumption of fat. In short, the results are impressive.
Short preheating times eliminate the need for standby mode. Rolling loads with the iProductionManager in the iCombi Pro, zoned heating of the pan with iZoneControl in the iVario Pro also save energy.
It eliminates the need for routine tasks such as turning, checking and readjustment. Ultrafast cleaning in the iCombi Pro and super easy cleaning in the iVario Pro save time. Makes 1–2 hours of extra free time per day.
Together, the iCombi Pro and iVario Pro replace approx. 90% of conventional cooking equipment. So out with the tilting pan, boiling pan and deep-fat fryer – and in with freedom of movement. Or additional shop space.
The iCombi Pro sensitively adjusts its cooking processes which reduces weight and cutting loss. Nothing burns in the iVario Pro, and nothing boils over. This results in almost no loss at all. Together, this makes up to 25 % less consumption of raw materials.
* Compared to conventional cooking technology