The Rise of the ghost kitchen
The rise of “ghost restaurants” or “ghost kitchens” has raised questions about government oversight and licenses. These places prepare food at home, sometimes in a warehouse or garage, without a permit and then deliver the food to customers through delivery platforms. This kind of informal business model is becoming increasingly popular, especially in times of economic crisis.
However, the Recreation Centre Owners Association head, Fanos Leventis, has raised concerns about the lack of regulation in these ghost kitchens. He has wondered what will happen if someone gets food poisoning from these unregulated kitchens. Although the extent of this problem is unknown, it raises a more critical and controversial question about how far these kitchens should be regulated.
On the one hand, ensuring that anyone serving food to the public is subject to basic health controls is necessary. On the other hand, home kitchens will typically be created by people unfamiliar with bureaucracy and may be discouraged by excessive regulations. The rise of social media has also created an automated market where poorly run businesses or those that cause food poisoning will quickly receive negative comments and be forced to shut down.
Yiannis Tryfon, owner of Misfit Union and M.U. Kitchen in Nicosia believes that the issue of regulation is an old story that has arisen multiple times in the past. The controversy arose over street food, small producers making jams, and other condiments at home. The authorities later relaxed the regulations when they realized that people needed extra income and that basic controls would be sufficient.
Tryfon believes that the precise level of regulation will vary, but it should be done with a light hand. A general health certificate, which involves an annual fecal test to ensure the food handler is not infected with harmful bacteria, is necessary. However, requiring every ghost kitchen to be a company and pay VAT may be excessive and discourage people from starting this business.
Tryfon also believes that the issue of ghost kitchens has been exaggerated. He has only heard of one ghost kitchen operating in the way that Leventis describes. Most ghost kitchens are established restaurants creating secondary brands within their premises or chefs planning to open their restaurants who are testing their food through delivery platforms.
In conclusion
regulating ghost kitchens is complex and will require a delicate balance between ensuring food safety and encouraging entrepreneurship. It remains to be seen how governments will handle this issue, but finding a solution that works for everyone is essential.
The article is “The Rise of the ghost kitchen.“