Larry's Late Night Eats & CloudKitchens
Meet Larry's Late Night Eats: The go-to spot for late night eats in the heart of Atlanta. See how owner Niko Lambrou is growing his restaurant business with our support.
Larry's Late Night Eats put their restaurant business in growth mode
Overview
Staying open into the early hours of the morning, Larry's Late Night Eats has become the go-to spot for late night dishes in the heart of Atlanta. Growing up surrounded by close family in the restaurant business, Owner Niko Lambrou has always had a passion for the hospitality industry. Through Larry’s Late Night Eats and a variety of other top performing brands, Niko has been able to stay in the business he knows and loves. With tasty wings, cheesesteaks, and burgers, there’s always something on the menu for everyone’s late night cravings. Niko is cooking up some delicious bites with Larry’s Late Night Eats, but that’s not his only restaurant brand. He’s unlocked the secret sauce to rapid growth by launching multiple brands out of one single ghost kitchen.
Before ghost kitchens, Niko was working incredibly long hours for many years at his brick and mortar, but he was determined to find a better solution for building his business. This brought Niko to CloudKitchens, which provided him with a faster solution to start launching multiple brands under one roof.
What made CloudKitchens the right fit for his restaurant brand?
Before ghost kitchens, Niko was working incredibly long hours for many years at his brick and mortar, but he was determined to find a better solution for building his business. This brought Niko to CloudKitchens, which provided him with a faster solution to start launching multiple brands under one roof. Here's what Niko has to say about his CloudKitchens experience:
“I would recommend CloudKitchens to those who have solid experience in the restaurant industry and a good head for business. After just a few months, my restaurant has been on the rise at our facility."
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What is a ghost kitchen?
Ghost kitchens, also known as dark kitchens or virtual kitchens, are commercial kitchens built for food delivery. They’re located within the delivery radius of a high volume of online customers, rather than high foot traffic areas. With ghost kitchens, there’s no physical storefront or dining area, so you only need a few back-of-house staff members to fulfill online orders.
How does a ghost kitchen work?
In a ghost kitchen, your restaurant is focused on delivery rather than dine-in. When eaters order your food online, you’ll prepare it from your ghost kitchen, and hand it off to a fulfillment team to get the order over to the right delivery driver. This gives restaurateurs a low cost, high efficiency model to get the most out of delivery.
Are ghost kitchens profitable?
Yes. Ghost kitchens allow restaurateurs to increase profitability by maintaining the essential elements of a restaurant while cutting costs on labor, overhead, and wasted food while reaching a higher volume of customers ordering online. Plus, you can run multiple virtual brands out of a single ghost kitchen to increase revenue without the extra overhead.
Why are ghost kitchens so popular?
Ghost kitchens are rising in popularity because they’re a lower cost alternative to operating a traditional restaurant. They’re also focused on delivery, which has grown 300% faster than dine-in since 2014. That means restaurateurs are using ghost kitchens to future-proof their business and accelerate growth.
How does a ghost kitchen help your restaurant grow?
Ghost kitchens help restaurateurs grow their business by doing delivery right. The way we dine has changed, and ghost kitchens allow restaurant operators to capture food delivery demand without sacrificing their bottom line. They’re also a great way to expand to new markets without spending time and money on a traditional restaurant buildout. You can easily expand your restaurant brand to different cities across the country such as Los Angeles or New York.
How much do ghost kitchens cost?
The cost of ghost kitchens varies by market, space, and services. Compared to a traditional restaurant, they’re a much lower cost alternative on both upfront capital and ongoing operating costs. You can get started in a ghost kitchen with as little as $30K, instead of $1M+ for brick and mortar buildout.
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