{"id":42136,"date":"2020-07-14T14:49:23","date_gmt":"2020-07-14T14:49:23","guid":{"rendered":"https:\/\/www.retaildetail.be\/food\/why-restaurants-give-way-dark-kitchens\/"},"modified":"2020-07-14T14:49:23","modified_gmt":"2020-07-14T14:49:23","slug":"why-restaurants-give-way-dark-kitchens","status":"publish","type":"post","link":"https:\/\/www.retaildetail.be\/nl\/news\/food\/why-restaurants-give-way-dark-kitchens\/","title":{"rendered":"Waarom restaurants plaats maken voor \u2018spookkeukens\u2019"},"content":{"rendered":"

De coronacrisis veroorzaakt ingrijpende verschuivingen in de horeca- en foodservicemarkt. Terwijl veel traditionele restaurants de deuren moeten sluiten, kennen spookkeukens of \u2018dark kitchens\u2019 een sterke opmars.<\/p>\n

<\/p>\n

\u00a0<\/p>\n

880\u00a0miljard euro<\/h2>\n

Spookkeukens zijn restaurants zonder verbruikszaal: ze koken uitsluitend voor afhaal- en bezorgdiensten zoals Deliveroo, Takeaway of Uber Eats. Consumenten raken meer en meer vertrouwd met het fenomeen, aangezien ze tijdens de lockdowns van de afgelopen maanden vaker maaltijden hebben besteld. Waarnemers verwachten dan ook een sterke groei voor deze sector.<\/p>\n

\u00a0<\/p>\n

Volgens een onderzoek van Euromonitor is de omzet van aan huis geleverde maaltijden tussen\u00a02014 en\u00a02019 meer dan verdubbeld en is meer dan de helft van de wereldbevolking nu al comfortabel met het bestellen van maaltijden bij een restaurant dat je niet fysiek kan bezoeken. De totale omzet van deze branche zou tegen 2030\u00a0wel een biljoen dollar (880\u00a0miljard euro) kunnen bedragen, klinkt het.<\/p>\n

\u00a0<\/p>\n

Rendabeler<\/h2>\n

Het grote voordeel van een spookkeuken is de lichtere kostenstructuur, in vergelijking met een ‘echt’ restaurant: door lagere personeels- en vastgoedkosten kan je zo’n ‘dark kitchen’ rendabeler uitbaten, zegt Michael Schaefer van Euromonitor aan Restaurant Dive. Wel 60% van de prijs van een Starbucks Latte gaat naar huur en personeel<\/a>, illustreert hij.<\/p>\n

\u00a0<\/p>\n

Bovendien kan je in zulke keukens het productieproces deels automatiseren. Binnen vijf tot tien jaar wordt het mogelijk om gerechten als pizza, ramen of koffie volautomatisch te bereiden, wat een hogere snelheid en lagere productiekosten met zich meebrengt. Ook gevestigde waarden als McDonald\u2019s (in Londen) en Chick-fil-A (in Nashville) testen nu het potentieel van spookkeukens. Het concept biedt ook kansen voor foodmerken om rechtstreeks naar de consument te stappen.<\/p>\n

\u00a0<\/p>\n

Prille markt<\/h2>\n

Het grootste aantal spookkeukens bevindt zich vandaag in China: er zijn er al meer dan 7500. Ook in India (3500) en de Verenigde Staten (1500) ontwikkelt de markt zich snel. In de Benelux is deze markt nog pril. Begin vorig jaar startte Albert Heijn<\/strong> in Amsterdam een proef met de maaltijddienst ‘Allerhande Kookt’: een keuken bereidt er gerechten uit de uitgebreide receptendatabase van Allerhande<\/a>, die dan bezorgd worden door Thuisbezorgd.nl en Deliveroo. Het blijkt geen evidente oefening.<\/p>\n

\u00a0<\/p>\n

In Belgi\u00eb is Casper<\/strong> de grootste speler: het geesteskind van restaurantondernemer Peter Van Praet, bekend van de spaghettirestaurants Bavet<\/strong>, heeft vestigingen in Gent en Antwerpen en wil snel uitbreiden naar andere steden. Recent sloot het bedrijf een samenwerkingsakkoord met Pascale Naessens<\/a> om een tiental van haar gezonde gerechten op het menu te zetten.<\/p>\n","protected":false},"excerpt":{"rendered":"

De coronacrisis veroorzaakt ingrijpende verschuivingen in de horeca- en foodservicemarkt. Terwijl veel traditionele restaurants de deuren moeten sluiten, kennen spookkeukens of \u2018dark kitchens\u2019 een sterke opmars. \u00a0 880\u00a0miljard euro Spookkeukens zijn restaurants zonder verbruikszaal: ze koken uitsluitend voor afhaal- en bezorgdiensten zoals Deliveroo, Takeaway of Uber Eats. Consumenten raken meer en meer vertrouwd met het […]<\/p>\n","protected":false},"author":1,"featured_media":42134,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[18],"tags":[],"people":[],"extra":[],"company":[],"topic":[],"region":[],"class_list":["post-42136","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"acf":[],"yoast_head":"\nWaarom restaurants plaats maken voor \u2018spookkeukens\u2019 - RetailDetail BE<\/title>\n<meta name=\"description\" content=\"De coronacrisis veroorzaakt ingrijpende verschuivingen in de horeca- en foodservicemarkt. 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