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If your operating the business, not just on a sublet basis, but you’re also actually producing food yourself, you’re getting deeper into the dark kitchen model. Then you’re gonna have to pay attention to both packaging and stuff. So for packaging in the food delivery business, like packaging is the apart from your food is pretty much the number two touchpoint. The number two place that you’ve got to interact and impress your customers. It’s the presentation of your promise, the presentation of your final product. So you want to make sure that you’re thinking hard about your packaging and you want to get it right. It’s obviously going to depend upon the menu and the type of food that you’re offering. You know, whether it needs to be if it’s a liquid and the container needs to be waterproof in a plastic cup or whether it’s fairly dry and you’re able to get away with some cardboard, awesome polystyrene, something like that. You ought to be considering the materials being used. You ought to consider the dimensions. Make sure that, you know, it actually fits the foodstuff that you’re preparing. It doesn’t cause the foodstuff to arrive in horrendous conditions. So it doesn’t look or taste great. You were thought to pay good attention to your branding. That’s your opportunity to stand out. Your branding is going to be a big part of this. So not only the food that you’re preparing and the quality and type of food that it is, but also how you as a brand present yourself and present your experience. Another thing to think about is like what kind of add ons are associated with the packaging and with the food? Does your cuisine or your menu require sauces? Does it require specific cutlery? Does it require condiments? Things like that. So these are all things that you’re going to want to bear in mind with your packaging. From a staff perspective, you are in a better place than an existing restaurant because you’ve got no Doyne in portion. You’ve got no front of house staff that required. So really, you’ve only got the people who are preparing the food. So what you find is that actually from the smallest set up, one chef can produce foodstuffs from multiple brands. It’s more for a chef. It’s more about the number of items on a menu rather than the types and breadth of a cuisine. You can start from a small as one chef. Ideally, though, it probably works best with two chefs. If you’re talking about the number of meals per day that you want to be getting out the door to turn to give revenue numbers, but of course, you you’ve always got the opportunity to start small test the market, see what works, see what doesn’t, and then scale up from there, scaling out in terms of staff, floor area preparation, things like that. So you want one or two chefs to stop just as a little tip. Even though this is a dark kitchen, the customers don’t get to see inside it. They’re not in a restaurant peeking through the door. The serving door. You still want to insist on uniforms. You still want to insist on good hygiene and discipline. Uniforms can help instil good processes and good work habits. You want to stay on top of those kind of work habits. Should go without saying. But things like that can make a difference.
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