Podcast: Ep#232 Maximise your restaurant potential by creating a ghost kitchen to earn more profits (Ft. Steve Agi Director at Cafe 51)
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Today on Eden Exchanges, we spoke to Steve Agi who is the Director of C51 Consulting (can be also referred to as Cafe 51), they provide a ghost kitchen business model to already developed businesses and are implementing this model nationwide. Listen as Steve chats about what a Ghost Kitchen is, how business owners can maximise their business model and who would best suit a ghost kitchen opportunity
Discussion Points:
- Background
With a long and accomplished hospitality career, Steve explains how he created C51 Consulting - The focus of C51 Consulting
Steve outlines how his business focuses on helping hospitality businesses streamline and operate ghost kitchens to remain profitable in the current pandemic - Ghost kitchens
Steve outlines exactly what a ghost kitchen entails, including the legal requirements - Demand for delivery
With an increased market for home delivery, Steve explains the categories of food that travel well and are in high demand - Clients
C51 Consulting clients are those hospitality venues with a kitchen space that isn’t being used in the evening - What works where?
Steve explains that cuisine choice and demographic influences are important factors for consideration - Ghost kitchen packages
Steve explains the onboarding system and ongoing support for new franchisees - Cost and maintenance
Steve explains how C51 Consulting has a structure and system in place to ensure the profitability of each ghost kitchen operation - Who would thrive in a ghost kitchen?
Motivation for success in the high-paced hospitality environment is the key personality trait of an ideal franchisee - Market opportunities
Steve explains the exciting projections for the demand for virtual brands and ghost kitchens over the next few years - Investments
With a small investment and government rebates, Steve outlines the minimal cost to franchisees - A worthwhile business
Steve has a mission to assist hospitality workers and business owners to maintain revenue in current times, and increase return on investment when the industry opens up again - More information
How to get in touch with Steve at C51 Consulting to begin your own business journey
Useful Links:
Company profile / Youtube
About the business:
A virtual brand is one that exists online, but with no physical presence. No physical restaurant. A virtual brand offers food that is available via delivery & possibly pick-up, if appropriate. It might be run from the kitchen of an existing restaurant or outlet, or the food might be prepared in a ‘dark kitchen’ – that is, a stand-alone kitchen that is not attached to any form of shop-front.
Virtual brands have been around for a few years, our team was one of the first to establish them in Australia, over 5 years but the global pandemic, with its resulting forced restaurant closures and massive increase in food delivery, has seen them proliferate rapidly in 2020.
The benefits of virtual brands: The pandemic may have accelerated their growth, but smart hospitality providers are realising that a virtual brand is not just a solution to a short term problem. It is the future, it is the way forward & if executed properly will be the ultimate strategy to combat the unpredictability of lockdowns & dining restrictions. Virtual brands offer multiple, very real benefits that are likely to see their continued growth long after the world is allowed back into restaurants.
