Foodservice Equipment Journal’s latest issue is a special delivery kitchen edition – and it’s now available to download and read as a digital version HERE.
The issue offers a guide to planning, equipping and operating dark kitchens, and comes as the market continues to see significant investment in delivery operations.
The value of the foodservice delivery market grew £3.7 billion last year to £11.4 billion, double the size that it was five years ago.
The edition features an in-depth look at the different types of delivery kitchen models prevalent in the UK today and the third party providers offering templated solutions designed to accommodate food businesses of every type.
It also explores the cooking solutions that offer most value to delivery kitchen operations and best practice advice for getting the best results from a frying operation in a delivery kitchen.
Meanwhile, Charlie Farr, who led the team at Deliveroo that launched the world’s very first delivery-only kitchen in 2015, gives his perspective on what it takes to develop a successful delivery kitchen model.