COVID-19 has forced foodservice operators to change the way they interact with customers and do business. Both operators and customers are finding ways to adapt to the so-called “new normal.”
For customers, that means ordering more meals for delivery. The use of food delivery Apps like GrubHub, Postmates, and DoorDash is skyrocketing – in fact, restaurant delivery has grown 300% faster than dine-in and more than 50% of U.S. consumers now order food delivery at least once per week.1
What's more, diners say they'll likely continue to utilize third party ordering apps with contactless delivery even when COVID-19 is no longer a public health issue. Survey data shows a clear anticipated net decrease for both on-premise dining and on-site counter orders in the future.2
For operators, this increased demand for delivery has birthed new industry models: Ghost kitchens and virtual restaurants/brands (foodservice businesses designed exclusively for takeout and delivery). The operator rents or owns commercial kitchen space with no dine-in or front-of-house area and receives delivery orders via third-party app. A ghost kitchen can expand the delivery range for an existing operation into a new area, or established operators (often chains) can expand into delivery via an entirely new virtual brand.1 While COVID-19 regulations and restrictions have created difficult operating conditions for conventional brick-and-mortar foodservice establishments, ghost kitchens with no front-of-house are thriving and expanding.3
Regardless of operation type, food safety remains paramount. Ghost kitchens and virtual restaurants/brands must still protect customers from the threat of foodborne pathogens spread via cross-transmission and cross-contamination. That means instituting and following rigorous food safety, cleaning, sanitizing, and disinfecting protocols.
Food Safety Best Practices
![](https://saniprofessional.com/wp-content/uploads/2021/03/Clean-Sanitize_Food_Contact-768x269.jpg)
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For disinfectants effective against COVID-19, refer to EPA’s List N. Products listed can also be used on food contact surfaces followed by a rinse of potable water. Just like brick-and-mortar operations, employees who exhibit signs of illness should not work until they are symptom free.5
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Good hand hygiene is also essential. If soap and water are not available, an alcohol-based hand sanitizer or hand sanitizing wipe with at least 60% alcohol should be used.6
![55479 ghost kitchen graphics v1PH 55479 ghost kitchen graphics v1PH](https://saniprofessional.com/wp-content/uploads/elementor/thumbs/Good-Hand-Hygiene-qr823g5i9gbkdtqbe3u7j4dv1cf9iwbz192zv9q3m8.jpg)
Whether a ghost kitchen or a traditional operator, Sani Professional offers a complete line of cleaning, sanitizing, disinfecting, and hand hygiene products formulated especially for use in all type of foodservice environments.
![](https://saniprofessional.com/wp-content/uploads/2021/02/revised-SP-Family-Group-Shot-wo-CD_0010321-1024x345.jpg)
Download our helpful resource guide for food safety practices that protect customers for all foodservice business models.
Sources
- https://datassential.com/wp-content/uploads/2020/06/Datassential-Coronavirus26-06-19-20-1.pdf
- Datassential, “One Table: Consumer Insights and the Path Forward,” May 2020
- https://www.cdc.gov/coronavirus/2019-ncov/community/organizations/business-employers/bars-restaurants.html