4 Reasons to Consider Virtual Kitchens

In March 2020, many people had never heard of a virtual kitchen. Two years later, the industry is forecast to be a booming $14 billion industry by 2030. Celebrity concepts like Guy Fieri’s Flavortown Kitchen and George Lopez’s tacos concept pop up on a near-weekly basis, and independent virtual kitchens continue to bring new dining concepts to neighborhoods across America.

Though virtual kitchens were getting a lot of attention during COVID as a way to adapt to no dine-in service, virtual kitchens continue to make sense for chefs and restaurateurs as a low-cost, low risk option to open a new concept. Many of the food industry problems that were exacerbated by the pandemic have been simmering under the surface for years. Restaurants must overcome many challenges to stay afloat, and even more to become successful: high rent, rising labor costs, razor thin margins, and high overhead cost. 

Virtual kitchens, with their low barriers to entry and streamlined delivery focus, are a smart and more affordable way to get food into customers’ hands. Here at ChefReady, we’ve detailed four reasons why a virtual kitchen could be the smartest move you can make