Kitchen United provides restaurant brands a turnkey, capital-light way to expand their reach to the off-premise diner.
According to industry sources, the food delivery market is expected to grow from $43 Billion in 2017 to $76 Billion by 2022. Food delivery sales are growing and gaining a greater share of the restaurant business. This growth puts more pressure on a restaurant’s existing assets and costs are high to fulfill an order.
Restaurant sales in 2017
Revenue from off-premise dining
* Source Nation’s Restaurant News
KU provides forward-thinking, business-ready solutions that empower restaurants and other food service providers to create an exceptional off-premise dining experience.
Kitchen United brings virtual restaurants closer to customers. Restaurants focus on preparing great food, while Kitchen United facilitates getting food to the customer quickly through the delivery service provider(s) of their choice, or through customer pick-up. Everything is designed to enable our restaurant partners to create great experiences for their off-premise customers.
Since the beginning, our goal has been to leverage KU’s collective restaurant and business experience to clear a path forward for restaurants navigating the off-premise evolution. Consumers are changing the ways they order food and interact with restaurants. Fresgo is one way for us to lead by example, sharing everything as we go.”
Kitchen United is in the business of helping restaurants succeed and thrive in an increasingly off-premise world. In order to do that best, we’re “walking the walk” — by launching and running an off-premise focused concept. We’re learning the detailed in’s and out’s of running a restaurant completely focused on delivery and pick-up, and will regularly be sharing learnings, best-practices, and case studies — all with the goal of helping KU’s restaurant members navigate the changing food landscape.
Stay tuned for first-hand insights about a variety of topics from maintaining food integrity during delivery, to POS integration solutions, to vendor and supply chain management, to marketing and outreach best practices — all with an eye toward off-premise. You’re invited to read some of the insights Kitchen United shares with restaurant operators.
Kitchen United’s kitchen centers offer a comprehensive list of services that enable restaurant members to run profitably. Available back of house services include facility maintenance, cleaning and scullery. A shared labor pool also reduces a restaurant’s cost of operation. KU also runs the front of house, managing all food pick-up and walk-in orders.
We’ve stacked the tech stack. KU has built a flexible technology infrastructure that enables each restaurant to move in and quickly connect with off-premise diners. The KU Eat v2.0 technology stack enables seamless integration with delivery providers and any restaurant’s unique ordering system, including Olo’s digital ordering and delivery enablement solutions.
Kitchen United kitchen centers or virtual food halls are hubs for culinary excellence. Each location is staffed to support 24/7 production and provides everything needed to run a commercial kitchen, including dedicated dry, cold and frozen storage. A range of kitchen sizes are available and fully equipped with all necessary commercial kitchen gear.