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Why Ethnic Restaurant Kitchens Need Tailored Design
Ghost & Multi-Brand Kitchen Projects – Turkey-Built, Globally Optimized
From Istanbul to the Inbox – How We Build Ghost Kitchens That Deliver
Not all kitchens got a dining room. In today’s fast-shifting food scene, some of the busiest kitchens are the ones nobody walks into. We observed it ourselves in Nairobi, Madrid, and Riyadh — orders piling in from Glovo, Uber Eats, Deliveroo, Talabat. And kitchens built 10 years ago? They can’t keep up.
That’s why we started designing ghost kitchens not just as cooking stations, but as full delivery-focused ecosystems. As part of our turnkey manufacturing & contracting service, we design, fabricate and export ghost, cloud and multi-brand kitchens directly from Turkey — optimized for space, dispatch speed and modularity.
We work with consultants, digital food entrepreneurs, cloud kitchen platforms, and shared kitchen operators.Whether you’re running a solo sushi brand or managing 9 virtual brands in one kitchen, we build with your flow in mind.
We ain’t guessing. We noticed what works.
Why Choose Us – Smart Ghost Kitchens, Built in Turkey
- 250+ ghost/multi-brand kitchens shipped globally
- Modular 700/900 series Turkish-made cooking lines
- Full BOQ + layout plan in 72h
- CE, ISO, GCC-compliant & tropicalized equipment
- Designed around dispatch not décor
Brands choose us cause our kitchens cook fast, clean fast, and scale faster.
Design Challenges in Ghost Kitchens – And How We Fix 'Em
- Multiple prep lines in <40 sqm? We modularize.
- Orders piling while fries go soggy? We heat-map your dispatch.
- Cross-contam risk in curry + pasta combo? We create brand zones.
- Low air exchange in converted basements? We deploy mobile HVAC.
- Overlapping shifts = chaos? We plan locker-to-prep line timing.
We don’t guess. We prototype.
Installation & On-Site Support
We don’t just ship containers. Our teams provide:
- Utility & ventilation installation
- Staff OS&E training (bagging, labeling, dispatch)
- Modular retrofit for existing spaces
- Local contractor supervision
We done installs in Riyadh, Accra, and Marseille where kitchens went live in under 30 days.
Logistics, Dispatch & Queue Planning
We don’t just build kitchens. We build dispatch lanes. That includes:
- Locker vs open-shelf dispatch
- Dual-receipt stations for multi-brand orders
- Weighted food warmers by cuisine type
- Tray return loops
- Couriers waiting bay with screens
- Bump screens synced to POS
We had it happen in shared kitchens where drivers waited 8 min/order. That’s death in peak. We fix that.
The Role of Kitchens in Hotel Revenue Strategy
Ghost & Multi-Brand Kitchen Projects – Turkey-Built, Globally Optimized
Kitchen Types: Ghost, Satellite, Shared
Ghost / Cloud Kitchen Projects
- Designed for: Third-party app delivery (Uber Eats, Glovo, etc.)
- Needs: Zoning by cuisine, bagging stations, cross-contam. control
- Bonus: Dispatch shelf systems + heat-hold pass-throughs
Satellite / Shared Kitchen Projects
- Designed for: Franchise commissary, brand clusters
- Needs: Fire zoning, allergen separation, tray route logic
- Bonus: Locked dry storage + dedicated prep stations
👉 Both types include full integration with OS&E, smart routing, waste & hygiene zones.
Equipment Planning for Ghost Kitchens
- 700/900 modular cook lines (gas/electric/induction)
- Pass-through dishwashers
- Compact fry stations with filter-ready drawers
- Ventless hoods (UL-certified options)
- Touchless hand wash + soap dispensers
- Chillers with multi-zone temp logging (CE/ISO 22000)
And every kitchen gets:
- Anti-slip resin flooring
- HACCP-compliant shelving
- Lockable dry/cold storage
- Speed rails + scoop zones for delivery-only menu items
OS&E Integration – Tools Built for Delivery Kitchens
You don’t serve on porcelain here. So don’t spec like a restaurant. We build ghost kitchens with:
- Portion-control ladles, burger pressers, noodle baskets
- Silicone spatulas + scratch-resistant prep boards
- Thermal delivery bagging kits (racks + roll-sealers)
- Color-coded knife + tray sets for brand zones
- Double-label printers synced to POS
- Ingredient pre-portion containers
You can prep, plate, seal, and pass — all in 6 meters.
📊 Capacity Matrix – Layouts by Order Volume & Staff
Kitchen Type | Orders/Day | Team Size | Required Area | Key Integration |
Solo Ghost | 100–200 | 3–5 | 25–40 m² | Direct-to-shelf |
Multi-Brand | 250–500 | 6–10 | 60–80 m² | Multi-zone + Smart Dispatch |
Shared Hub | 500+ | 12–20 | 100–150 m² | Inventory + Brand Lockers |
🌍 Real Projects from Turkey to the World
- Riyadh – 7-brand ghost kitchen with pass-through dispatch wall
- Accra – Converted basement cloud kitchen, dual ventilation + UV
- Marseille – Shared kitchen hub for 3 food trucks + 1 bakery
- Bucharest – Modular ghost pods inside a logistics warehouse
- Kigali – Franchise satellite kitchen with locked cold chain zones
All engineered, exported and installed from Turkey 🇹🇷
🧠 Concept-to-Kitchen Planning Guide
- Choose model: Ghost vs Satellite vs Shared
- Define food volume goals (daily/weekly)
- List all prep zones: hot, cold, dessert, drinks
- Add routing logic: shelf > heat > label > pass
- Define OS&E by SKU list
- Add flexibility: room to grow to 3–5 brands later
We provide full BOQ + layout draft in 72h.
Frequently Asked Questions (FAQ)
Can one kitchen run 3+ brands legally?
Yes, with zoning + hygiene plan. We design both.
Can we install ghost kitchens in high-rise basements?
Sure — we offer modular HVAC + grease traps for retrofit.
How do you handle allergen separation in shared kitchens?
With tray colors, coded knives, and sink separation zones.
Can you provide layout with shelf + locker dispatch combo?
Yes – we offer hybrid dispatch modeling.
Do you deliver to Africa/MENA/Asia?
Absolutely. With factory-direct pricing + shipping from Istanbul.
Real Projects & Client Testimonials – What Our Partners Say
