We talked about Ghost Kitchens last Fall...those restaurant and food truck operations that pivoted during the pandemic in an effort to keep people employed. These entrepreneurs flipped their then underperforming kitchens to provide other culinary genres for take-out and delivery (thus "ghosts"). Imagine a Mexican place also doing pizza under a different name. Or Italian. Or...anything.
So why not apply the same concept to hotels? Those that have maintained food service operations typically do so as a loss leader (it doesn't directly make money but is central to the hotel's overall appeal...and, thus, profitability).
These kitchens typically sit empty at lunch. Why not target those local businesses that still have employees working on site to provide lunch delivery?
Check out this recent article from Skift for more inspiration.
And, it took a pandemic to realize what an opportunity this has always been, sitting right in front of our eyes?
Oy.
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