American ‘Ghost Kitchens’ Good News for Seafood – Fish Farmer Magazine
A new restaurant phenomenon is helping to boost sales of seafood products, including salmon, in the United States. They are known as “ghost kitchens” which deliver rather than serve meals and they are popping up across the country.
A report by Anne-Kristine Øen, the Norwegian Seafood Council’s envoy to North America, said the number of ghost kitchens was growing rapidly. She said the term refers to “restaurants” that do not offer dining facilities and therefore do not have a fixed physical presence. They deliver food that has been ordered, mostly online, and many of them use third parties such as Uber Eats, Grubhub, and DoorDash (pictured) for delivery.
Øen added: “It is mostly middle-class restaurant chains that see this as a great way to limit risk. Some of these vendors also offer lunchbox subscriptions of different types, and there are examples of ghost kitchens merging with real estate market players and offering local services, preferably with a few restaurant tables as well.
She also said: “The strong growth in this segment represents an interesting change and great stocks are on the move. Analysis firm Euromonitor estimates that ghost kitchens could represent a segment worth US $ 1 trillion (one million million) by 2030. “
Meanwhile, Norwegian seafood exports to the United States are on the rise – up 2,271 tonnes last month and worth NOK 128 million (£ 11 million).
Øen said the United States experienced a strong economic recovery in the past quarter, as restaurants across the country continued to reopen.