Buffalo State College:

Press release from Buffalo State College:

Laurie Kaiser

June 22, 2021

Ghost kitchens may sound spooky, but they’ve actually served as a savior of sorts. During the coronavirus pandemic of 2020–2021, when restaurants were closed to in-person dining or had to significantly reduce capacity, chefs could still create and present their signature dishes. Those dishes were just delivered to homes rather than a roomful of tables. Restaurants used either their existing kitchens or a smaller rented space to make this shift.

Even though COVID-related restrictions are becoming a thing of the past, ghost kitchens aren’t disappearing anytime soon, according to Don Schmitter, lecturer in Buffalo State’s Hospitality and Tourism Department. Schmitter explains some of the factors playing into ghost kitchens’ popularity.

Name: Donald “Don” Schmitter

Title: Lecturer in the Hospitality and Tourism Department

Schmitter earned a bachelor’s degree in food systems management in 1997 and a master’s degree in career and technical education in 2008 from Buffalo State College. He joined the faculty in 2000, specializing in culinary arts, and was hired full time in 2017. He serves as the faculty adviser to the campus’s Culinary Club and Catering Club and oversees all student-catered events. In addition, he’s currently the executive chef at Asbury Pointe, an independent living residential facility in Getzville, New York, and previously served as executive chef at the Red Coach Inn in Niagara Falls.

When did ghost kitchens begin?

This trend actually started a couple of years ago, before the start of the pandemic. Ghost kitchens are a spin-off of pop-up businesses, which have gained in popularity in recent years. It’s a way to do business efficiently and differently. They require less staff and less space. You not only don’t have a dining room, you also don’t have a lobby, so your mortgage or rent is less expensive.

A related trend is ghost items—dishes available for delivery only. This creates a buzz, enhanced by social media. If you direct people to an app to order food only available for takeout, they see other menu items you’re promoting and learn more about the restaurant. And you do this without spending any advertising dollars.

What role did the pandemic play in the trend?

This press release was produced by Buffalo State College. The views expressed here are the author’s own.