“You can do this for 10 to 15 grand,” McRill said. More people can get access to that kind of money than the “heavy money” needed for full-blown restaurants — especially critical in the ongoing economic crisis — and what’s more, because you didn’t put a sign up front and spend money designing an interior, responding to the ever-shifting situation is much easier.
Fine-Drawn Hospitality's The Commons virtual food hall resides in The Post’s 7,000 square foot American beer hall in Philadelphia.“In the ghost kitchen world, you can pivot on a dime,” explained McRill. “Whenever you want to, shut it down, anytime, turn it back on. Pivot, make a slight adjustment, tweak it, push it back out. It's very agile, which is what this moment calls for.”
This agility enabled McRill’s hospitality group to launch three new concepts out of one brick and mortar for just over $20,000 — in 60 days’ time — this summer. They followed this with a trailblazing idea of a virtual food hall, The Commons, where all six of their restaurant concepts operate from two brick and mortar locations. Philly diners can do delivery or takeout from any, and when on-site dining is a thing again, they can order from any of the six.
Fine-Drawn Hospitality’s executive Chef Jack Peterson prepares The Commons menu along with his staff., said Riehle. From a consumer’s perspective, “there's nothing more convenient than having a restaurant come to them.” And while we’ll certainly flood restaurants once we are able to again, ghost kitchens and the options they offer aren’t going anywhere, McRill said.
it's Not Safe to sit inside a restaurant but its Safe to inside a tent outside the restaurant....