Glossary L

Glossary L

Labor costs

The expenses associated with hiring and managing staff to operate a ghost kitchen.

  • Ghost Kitchens Vs. Pop-up Restaurants: Pros/Cons (Clarified)
  • Lack of physical presence

    The absence of a traditional dining space, allowing a ghost kitchen to focus solely on food preparation and delivery.

  • Ghost Kitchens Vs. Pop-up Restaurants: Pros/Cons (Clarified)
  • Lamb or goat meat choices

    Options for meat dishes that feature lamb or goat, which can be more sustainable and flavorful than traditional beef or pork.

  • Ghost Kitchens: Vegetarian Vs. Non-Vegetarian (Clarified)
  • Landlord negotiations

    Discussions between a tenant and landlord regarding lease terms and conditions.

  • Ghost Kitchens Vs. Shared Kitchens: Costs (Unpacked)
  • Late payment penalties

    Fees charged for late payment of bills or invoices.

  • Ghost Kitchens Vs. Shared Kitchens: Costs (Unpacked)
  • Lead generation techniques

    Strategies for attracting potential customers and generating interest in a ghost kitchen’s menu offerings.

  • Franchise Vs. Independent: Ghost Kitchen Types (Defined)
  • Lease agreements

    Contracts outlining the terms of renting a commercial kitchen space for a ghost kitchen operation.

  • Ghost Kitchens Vs. Pop-up Restaurants: Pros/Cons (Clarified)
  • Ghost Kitchens Vs. Shared Kitchens: Costs (Unpacked)
  • Lease renewal options

    The ability to extend a lease agreement for a property or equipment.

  • Ghost Kitchens Vs. Shared Kitchens: Costs (Unpacked)
  • Licensing fees

    Fees paid for the right to use a particular product or service.

  • Ghost Kitchens Vs. Shared Kitchens: Costs (Unpacked)
  • Limited menu options

    A deliberate choice to offer a smaller selection of menu items to streamline operations and reduce costs.

  • Ghost Kitchens Vs. Pop-up Restaurants: Pros/Cons (Clarified)
  • Ghost Kitchens Vs. Traditional Restaurants: Differences (Explained)
  • Limited-time offerings

    Products or services that are only available for a short period of time.

  • Ghost Kitchens Vs. Food Halls: Concepts (Clarified)
  • Limited-time offer (LTO)

    A special promotion or menu item that is only available for a short period of time.

  • Ghost Kitchens: Fixed Menu Vs. Rotating Specials (Unpacked)
  • Limited time offers (LTOs)

    Multiple special promotions or menu items that are only available for a short period of time.

  • Ghost Kitchens: Fixed Menu Vs. Rotating Specials (Unpacked)
  • Local regulations and permits

    The legal requirements and permits necessary to operate a ghost kitchen in a specific location.

  • Ghost Kitchens Vs. Pop-up Restaurants: Pros/Cons (Clarified)
  • Local sourcing of ingredients

    The practice of obtaining ingredients from nearby farms or producers to support the local economy and reduce transportation costs.

  • Ghost Kitchens: Healthy Vs. Comfort Food (Unpacked)
  • Location accessibility

    The ease with which a location can be reached by customers and suppliers.

  • Ghost Kitchens: Mobile Vs. Fixed Locations (Clarified)
  • Low-calorie dishes

    Meals with a reduced number of calories, often designed for weight loss or health-conscious consumers.

  • Ghost Kitchens: Healthy Vs. Comfort Food (Unpacked)
  • Low overhead costs

    The ability to operate a ghost kitchen with minimal expenses, such as rent and utilities, due to the lack of a physical dining space.

  • Ghost Kitchens Vs. Food Trucks: Business Models (Unpacked)
  • Ghost Kitchens Vs. Pop-up Restaurants: Pros/Cons (Clarified)
  • Loyalty programs for digital customers

    Rewards programs specifically designed for customers who order from a ghost kitchen’s online platform.

  • Cloud Kitchens Vs. Ghost Kitchens: Terms (Decoded)
  • Loyalty programs or rewards systems

    Incentives offered to customers to encourage repeat business and brand loyalty.

  • Ghost Kitchens Vs. Pop-up Restaurants: Pros/Cons (Clarified)
  • Lucrative

    Profitable or financially rewarding.

  • Ghost Kitchens Vs. Shared Kitchens: Costs (Unpacked)