If you missed part one of our exclusive interview with Kitchen United’s Zach Adams click here
We're capable of servicing any kitchen footprint and have the technology to seamlessly overcome the unique challenges ghost kitchens face. From a centralized extraction point, to the tools needed to get the oil from fryer to tank, DAR PRO creates a simple and inobtrusive way to transfer and recycle used cooking oil. Adaptability is what sets us apart and our experts will find a solution for you.
“We simply put in what works best for them,” DAR PRO ghost kitchen brand expert Nick Simon said. “That’s really sets us apart is our systems allow us to meet any needs they may have, no matter the size or space.”
Nick oversaw the installation at Kitchen United’s Chicago facility. Before switching to DAR PRO, they were manually lugging a pot of oil from the second floor, down metal steps and into an alleyway. The process was dangerous, and spills were frequent. A safer method was needed, and DAR PRO provided a better solution with a grease caddy to drain the oil from the fryer and safely transport it to a centralized connection point. From there, the oil is flushed into the automated tank located outside of the building. This gave the staff a safer way to discard the used oil without ever having to leave the second story kitchen operation.
Preventing spills is important in any kitchen setting, but even more so in a ghost kitchen. Oil spreading across the ground in a communal area doesn’t just affect one kitchen, but all brands occupying space in the facility.
“I think safety and being sanitary are huge factors,” DAR PRO ghost kitchen brand expert Cindy Terry said. “The caddy makes it safer, more sanitary and really just simpler for the kitchen staff. Safety is a top priority because there are a lot of people in there.”
Cindy oversaw the install Kitchen United’s Austin facility, a similar concept as it pertains to the transfer method, but with a different tank to fit that building’s unique needs. In the Austin location, we provided Kitchen United with a pair of grease caddies to transfer the oil from the fryer to a centralized connection point on a wall inside the building. The connection point discards the oil into a Cleanstar 2500 tank that rests along that same wall just outside the building and can hold oil for all 13 brands occupying kitchen space. The upside of this method is that the staff can recycle the oil without ever leaving the building.
DAR PRO has the technology and expertise to cultivate a safe and efficient recycling system for any kitchen layout, even operations as large as ghost kitchens.
“That is really where we stand apart,” Nick said. “We have the ability to solve some of their issues they may not even know they have yet and can help them avoid similar issues in the future.”
Our Cleanstar 2500 was installed at Kitchen United’s Austin facility and rests on the exterior of the building
A grease caddy helps prevent hot oil spills and allows for a safe and efficient transfer
In 2021, Kitchen United will expand into new markets and DAR PRO is prepared to help them grow by finding solutions to their grease-related needs. Here’s more from Zach Adams on Kitchen United’s evolution into the future.
1. How have your ghost kitchens evolved since the idea was first instituted?
Kitchen United’s initial business model started off with two models. One for monthly kitchen rentals for restaurants and another for hourly booking of kitchen space for caterers and food producers. We quickly realized that the demand for the restaurant spaces far outweighed the demand for hourly bookings, so we shifted our entire model to cater to that clientele. Since opening, we have added our own delivery service through our Kitchen United MIX platform that allows consumers the ability to order from any of our restaurant concepts and have their food delivered all in one transaction. This service is unique to KU and has been incredibly well-received by consumers. We also originally offered seating in our front-of-house locations but have since shifted fully to take away and delivery in the Covid Era.
2. You’re in 4 markets now with quite a few more in the works. How quickly do you see this concept growing and spreading across the US?
Next year will be a big expansion year for Kitchen United. We have plans to triple our footprint next year and pursue some exciting partnership prospects that will allow us the opportunity to run a few different models simultaneously. Our plans include expanding into markets such as San Jose, Texas, Manhattan, Seattle, Los Angeles and Chicago.
3. What effects do you see ghost kitchens having on people’s dining habits in the next five years?
In a similar way to how Amazon has shifted much of retail to the digital marketplace and Netlfix has shifted movie and television watching away from live TV and theatres towards on demand, we feel that delivery service providers and our ghost kitchen model will have a similar impact on fast casual and quick service restaurants in terms of moving portions of their sales to off premise. Experiential dining will always remain a large part of how people interact with restaurants, and those restaurants that offer an elevated service experience and high-quality food won’t be going anywhere any time soon. We are simply offering folks more ease of access to the food they love while also providing restaurants access to new markets in a more cost effective and low risk way.
Ghost kitchens are here to stay as the demand for online ordering and delivery continues to skyrocket. As Kitchen United builds new facilities and expands its reach into new markets, DAR PRO is equipped to grow alongside them. We’re well versed in the unique challenges and goals ghost kitchens have. We have the expertise and service footprint help meet those needs and make used cooking oil recycling a seamless process.
“We can make it a no-brainer for ghost kitchens in terms of who they use for their used cooking oil recycling,” Cindy said. “They know to call DAR PRO, we come in and take over and that is that.”
DAR PRO Solutions is an industry expert in cooking oil management and grease trap services for ghost kitchens. Our innovative equipment and unparalleled customer support will make handling grease a worry-free part of operating your facility. Reach out to a DAR PRO representative today and find out how your ghost kitchen can benefit from our partnership. Call us 24/7/365 at 855-DAR-PRO1 (855-327-7761).
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01/22/2021