The main advantage of ghost kitchens? Feedback is instant and so are the solutions“Guys, I have this idea and you’re the first people I want to talk to,” recalled Mikee Villareal when she first thought of starting a ghost kitchen called MadEats with friends Andie Cruz and Keisha Lao. “A week later, we all said we were quitting our day jobs and started on this right away.
Through their website, customers can order from all the MadEats brands, including their latest coffee brand Dot Coffee “When we first launched Yang Gang, we just wanted to launch fast. Our mentality was to launch then to get feedback and then to iterate fast,” Villareal elaborates. “Keisha and our R&D chef were able to think of an interesting solution [to the feedback that the noodles were sticking together]—we separated the sauce,” she reveals. “It’s simple things like that that some traditional restaurants tend to overlook because they’re more focused on the dine-in experience. We’re quick to listen to our customers and change things as soon as feedback comes in.”Chow Time’s five spice chicken with garlic noodles and Dot Coffee’s matcha latte.
“Since we have a better cost structure, we have more time to think about how we make the delivery experience better. Traditional restaurants may have good products but when it comes to delivery, packaging is probably the last thing they think about. And I guess that’s what MadEats wants to do: We want our packaging to look better, make the experience at home better because we know everyone is eating at home.