Proceedings of the 4th Borobudur International Symposium on Humanities and Social Science 2022 (BIS-HSS 2022)

<Previous Article In Volume
Next Article In Volume>

Ghost Kitchen Concept: An Alternative Culinary Business Method with a Minimum Space

Authors
Toddy Hendrawan Yupardhi1, *
1Department of Interior Design, Institut Seni Indonesia Denpasar, Denpasar, 80225, Indonesia
*Corresponding author. Email: hendrawanyupardhi@isi-dps.ac.id
Corresponding Author
Toddy Hendrawan Yupardhi
Available Online 10 October 2023.
DOI
10.2991/978-2-38476-118-0_14How to use a DOI?
Keywords
Kitchen; Culinary; Business; Online; Spatial; Built-Environment
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.

Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Download article (PDF)

<Previous Article In Volume
Next Article In Volume>
Volume Title
Proceedings of the 4th Borobudur International Symposium on Humanities and Social Science 2022 (BIS-HSS 2022)
Series
Advances in Social Science, Education and Humanities Research
Publication Date
10 October 2023
ISBN
10.2991/978-2-38476-118-0_14
ISSN
2352-5398
DOI
10.2991/978-2-38476-118-0_14How to use a DOI?
Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Toddy Hendrawan Yupardhi
PY  - 2023
DA  - 2023/10/10
TI  - Ghost Kitchen Concept: An Alternative Culinary Business Method with a Minimum Space
BT  - Proceedings of the 4th Borobudur International Symposium on Humanities and Social Science 2022 (BIS-HSS 2022)
PB  - Atlantis Press
SP  - 126
EP  - 131
SN  - 2352-5398
UR  - https://doi.org/10.2991/978-2-38476-118-0_14
DO  - 10.2991/978-2-38476-118-0_14
ID  - Yupardhi2023
ER  -