Even BEFORE the coronavirus outbreak, cloud kitchens were becoming increasingly popular. People were using food delivery more and more, making the ghost kitchen business model quite attractive. Why? Because these virtual kitchens have a load of pros that helps those with lower capital to get started quickly. Unlike a dine-in restaurant, the upfront costs is MASSIVE. It becomes a huge barrier for really talented food entrepreneurs and chefs to get started without taking on a huge risk. Ghost kitchens has become a vehicle to allow these talented individuals to get started and experiment with much lower risk attached. The point of this video is to share with you the pros and cons of dark kitchens and dine-in kitchens. There's no perfect business. Being aware of the strengths and weaknesses of each can prepare you and help you decide which is BEST for you. For some, a cloud kitchen makes for a smart stepping stone into eventually operating your own physical dine-in restaurant. For some, it may be the playground you stick with for a while. It is up to you and the vehicle you think would bring you to your destination. So if you're a food entrepreneur, budding restaurateur, restaurant owner, part of restaurant management, someone who is thinking about starting a restaurant, then keep watching to see the pros and cons of cloud kitchens and dine-in restaurants.