Today's find comes from Dan Fleishmann of Kitchen Fund, posted on Restaurant Dive:
Thinking about developing a ghost kitchen business plan? Use this calculator to crunch the numbers and determine profitability.
Ghost kitchens are touted as a way to launch a restaurant with low overhead costs. This calculator can help operators assess the financial profile and determine the feasibility of a ghost kitchen before developing their own concept.
Formulas in the calculator below were created by Dan Fleischmann of Kitchen Fund. Data entered into the calculator will not be recorded or shared.
Methodology
For this story, Restaurant Dive used an economic model created by Dan Fleischmann, vice president at Kitchen Fund, an investor in the emerging restaurant sector. To create this model, Fleischmann leveraged his expertise assessing thousands of restaurants and his diligence of leading ghost kitchen providers and its tenants to build a tool for restaurant operators considering a ghost kitchen.