Abstract:

Abstract The pandemic, which affected the whole world, also affected the service system of restaurants. With the occurrence of job losses, social distance rules and the new normal practice, restaurants have developed different methods to adapt and maintain their functions. Interest in online food systems and takeaway services has increased. Due to different reasons such as the increasing pace of life, the situation of meeting people's food needs with online food services is increasing. In addition, with the effect of the pandemic and changing living conditions, restaurants have started to develop different strategies in order to ensure their continuity and keep up with the new system. With these strategies, the concept of the ghost kitchen has emerged. Ghost kitchens only focus on food preparation and delivery systems. It is built on the system of people ordering using online food systems, preparing meals in ghost kitchens and delivering them to consumers via takeaway. This study is a conceptual study that deals with developing online food systems, the concept of ghost kitchen, the advantages and disadvantages of ghost kitchens and the differences of ghost kitchen from traditional cuisine. According to the results of the study, it is said that it is an advantageous application because the new strategies and concepts created by restaurants attract attention, meet the needs of many consumers in daily life, and business owners reduce costs such as ambiance and personnel expenses in the restaurant.

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