Welcome to EAT 2022
Our annual EAT publication, created by our Insight team, reviews what's hot and what's not in the world of food and beverages.
The Dark Side
Few industries experienced the rapid and fundamental changes that restaurants faced in 2020.
The 'dark' kitchen
Known under a few terms, the 'dark', 'ghost' or 'cloud' kitchen concept began to rise in popularity in 2019. This is where a kitchen operates with no public dining space and its sole focus is delivery. The pandemic fuelled the need for more ways to deliver; as a result, restaurants have changed their formats beyond their traditional set-ups to manage the demand, as well as a new opportunity to extend their reach.
In this chapter:
- Cashless cuisine is on the rise thanks to at-home takeaways and deliveries
- The future opportunities around online delivery
- The importance of the digital customer journey