The rise of ghost kitchens and not so ‘fast’ food
The rise of ghost kitchens and not so ‘fast’ food
Mobile apps and anonymous chefs changing how food is made and delivered
“What do you want to eat for dinner?”
It’s the age-old question to ask after a hard day at work or a weekend when cooking just isn’t on the menu. And if you’re lucky, you won’t have to deal with the one indecisive person in your group who doesn’t want to eat anything anybody else does.
Amazon Restaurant, GrubHub, DoorDash, Postmates and Uber Eats has made it this way. You can all order and eat whatever you want from home. Even better, you can skip the awkward feeling of bringing “outside” food into a competitor’s restaurant so you can eat together.
But with the popularity of online food ordering, what happens to waiters and the restaurant industry itself? And is fast food really “fast” anymore?
Does fast food need to be “fast”?
If you’ve been through a drive-thru recently, it’s not your imagination. The wait time is getting slower. According to QSR Magazine, some of the most popular restaurants are experiencing their slowest speeds in history:
Chick-fil-A at 203.88 seconds
Burger King at 198.48 seconds
McDonald’s at 189.49 seconds
Taco Bell at 158.03 seconds
Wendy’s at 133.63 seconds
