Glossary P

Glossary P

Packaging and labeling requirements

Regulations and guidelines for packaging and labeling food products for delivery or takeout.

  • Ghost Kitchens: Healthy Vs. Comfort Food (Unpacked)
  • Packaging design for food presentation during transport

    Design of containers and packaging materials to ensure food arrives at the customer’s location in good condition.

  • Cloud Kitchens Vs. Ghost Kitchens: Terms (Decoded)
  • Payment processing

    The system used to accept and process payments from customers.

  • Ghost Kitchens: Fixed Menu Vs. Rotating Specials (Unpacked)
  • Payment processing fees

    Charges incurred by the ghost kitchen for processing customer payments.

  • Franchise Vs. Independent: Ghost Kitchen Types (Defined)
  • Payment processing systems

    Electronic systems used to process payments from customers, such as credit card or mobile payment options.

  • Ghost Kitchens: Healthy Vs. Comfort Food (Unpacked)
  • Pay-per-click advertising (PPC)

    Online advertising model where advertisers pay each time a user clicks on their ad.

  • Ghost Kitchens Vs. Traditional Restaurants: Differences (Explained)
  • Performance metrics

    Data used to measure the success of the ghost kitchen, such as sales, customer satisfaction, and employee productivity.

  • Ghost Kitchens Vs. Pop-up Restaurants: Pros/Cons (Clarified)
  • Permits and inspections fees

    The fees paid to obtain necessary permits and undergo inspections for the ghost kitchen.

  • Ghost Kitchens Vs. Shared Kitchens: Costs (Unpacked)
  • Personalized customer experiences

    Customized interactions with customers to enhance their satisfaction and loyalty.

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

    The costs associated with preventing and eliminating pests in the ghost kitchen.

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

    Brick-and-mortar locations where customers can visit and order from the ghost kitchen.

  • Ghost Kitchens: Mobile Vs. Fixed Locations (Clarified)
  • Pizza toppings with meat products like pepperoni, sausage, ham etc

    Traditional pizza toppings that include meat products.

  • Ghost Kitchens: Vegetarian Vs. Non-Vegetarian (Clarified)
  • Plant-based alternatives

    Substitutes for animal-based ingredients, such as plant-based meat or dairy alternatives.

  • Ghost Kitchens: Healthy Vs. Comfort Food (Unpacked)
  • Plant-based options

    Food items that are made without any animal products and are suitable for vegans and vegetarians.

  • Ghost Kitchens: Healthy Vs. Comfort Food (Unpacked)
  • Plant-based proteins

    Protein sources that come from plants, such as tofu or tempeh.

  • Ghost Kitchens: Vegetarian Vs. Non-Vegetarian (Clarified)
  • Pop-up restaurants

    Temporary restaurants where the ghost kitchen can offer its menu items.

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

    Temporary ghost kitchens that operate in a specific location for a limited time.

  • Ghost Kitchens Vs. Food Halls: Concepts (Clarified)
  • Ghost Kitchens Vs. Food Trucks: Business Models (Unpacked)
  • Potential for increased revenue through multiple brands or menus

    Possibility of generating more income by offering different types of cuisine or brands.

  • Ghost Kitchens Vs. Food Trucks: Business Models (Unpacked)
  • Poultry items

    Dishes that include chicken, turkey, or other poultry.

  • Ghost Kitchens: Vegetarian Vs. Non-Vegetarian (Clarified)
  • Pricing strategies

    The methods used to set prices for products or services, such as cost-plus pricing or value-based pricing.

  • Ghost Kitchens: Fixed Menu Vs. Rotating Specials (Unpacked)
  • Ghost Kitchens Vs. Pop-up Restaurants: Pros/Cons (Clarified)
  • Process improvement

    Efforts to streamline and optimize the operations of the ghost kitchen.

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

    The ability of the ghost kitchen to generate profit.

  • Ghost Kitchens Vs. Food Halls: Concepts (Clarified)
  • Profit margin

    The amount of profit a business makes on each sale, calculated as revenue minus cost of goods sold.

  • Ghost Kitchens Vs. Shared Kitchens: Costs (Unpacked)
  • Ghost Kitchens: Fixed Menu Vs. Rotating Specials (Unpacked)
  • Ghost Kitchens: Vegetarian Vs. Non-Vegetarian (Clarified)
  • Ghost Kitchens Vs. Pop-up Restaurants: Pros/Cons (Clarified)
  • Ghost Kitchens Vs. Traditional Restaurants: Differences (Explained)
  • , Profit margins

    The percentage of revenue that a ghost kitchen retains as profit after deducting all costs and expenses.

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

    Strategy to increase revenue and minimize expenses to maximize profits.

  • Franchise Vs. Independent: Ghost Kitchen Types (Defined)
  • Promotions and discounts

    Marketing tactics used to incentivize customers to make a purchase, such as coupons and sales.

  • Ghost Kitchens: Fixed Menu Vs. Rotating Specials (Unpacked)
  • Property taxes

    Taxes paid on the value of the ghost kitchen property.

  • Ghost Kitchens Vs. Shared Kitchens: Costs (Unpacked)
  • Pros/Cons

    Advantages and disadvantages of running a ghost kitchen.

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

    Ensuring food safety and sanitation in the kitchen to prevent the spread of illness.

  • Ghost Kitchens: Healthy Vs. Comfort Food (Unpacked)
  • Public relations strategies

    Tactics used to promote the ghost kitchen and build a positive reputation.

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