“There were a lot of reasons why I started it. But mainly, of course, it was to make money and pay rent and staff during COVID.” — chef Sarah Wade, who launched Mac Bar, a mac and cheese-focused takeout and delivery restaurant
? The space is there and the equipment is there, after all. But then again, there’s also the cooks who suddenly have to memorize and execute all those extra menus. Does their pay increase? Will ghost kitchens add more staff to accommodate the increased volume? In conversations with C-suite and management types for this reporting, these questions went unanswered and danced around, but more than one source said issues of pay are determined by individual ghost kitchen operators.
“I want the franchisee making money,” he says. “So how to make money is to optimize the cost, and to optimize the revenue. So if the franchisee needs a new chef or a new line cook, or if they need to buy new equipment or more tools for prep, then for sure, they should invest to grow their revenue. But usually, my approach and the company’s approach is to optimize the current needs and the current team. We are not here to invest in more space or in bigger teams.
Earl told Eater he initially tried to launch a cloud kitchen business to operate his virtual restaurants, but he found that “the economic model didn’t work.” Operating out of already existing kitchens with already existing labor forces was much less complicated — and much cheaper. “When one had to have a separate labor force, the economics just didn’t add up,” says Earl. “If you look at the separate cost of labor, it kills the formula. So my thinking moved very quickly over to the realization that most restaurants in the world have spare capacity, meaning that the culinary side has capability of producing more food than that which is needed for the customers on the other side of the wall.
Eater reached out to a number of Boston-area Bertucci’s directly in an attempt to speak with some of the cooks who are tasked with executing Fieri’s food on top of the restaurant’s principal menu. One kitchen manager said his staff was too busy to pull anyone off the line; several others declined outright; and one referred Eater to a vice president with the company.
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