GHOST KITCHEN CONCEPT: AN ALTERNATIVE CULINARY BUSINESS METHOD WITH A MINIMUM SPACE
Toddy Hendrawan Yupardhi, S.Sn., M.Ds

Program Studi Desain Interior, Fakultas Seni Rupa dan Desain, Institut Seni Indonesia Denpasar, Denpasar, Indonesia

Abstract

Ghost kitchen is one of the culinary entrepreneurs^ creative efforts to survive, adapt and revive in the post-Covid-19 pandemic. This culinary business has a place to produce food but doesn^t need a place for visitors to consume its products. This concept is then increasingly popular with the presence of online-based delivery service providers such as Go-food, Grab-Food, Shopee Food, and several similar online services. This research aims to study the ghost kitchen phenomenon, which does not require ample space but can still operate from a human and built-environment point of view. The method used is a qualitative method with a phenomenological approach. The research results show that a ghost kitchen is an option because of the ease of opening a business with small capital, employee efficiency, lower risk, a new style of business spirit, and the support of online-based delivery services via smartphones. The Ghost Kitchen concept does not require ample space or specific interior design to attract visitors. They promoted social media using product photos and testimonials to attract attention. This concept has implications for the emergence of home-based culinary businesses and interior design for kitchen arrangement.

Keywords: Kitchen, culinary, bussines, online, spacial, built-environment

Topic: Other Social Sciences and Humanities