In recent years, the food market in Brazil has witnessed a significant transformation with the rise of dark kitchens, also known as ghost kitchens. These establishments operate exclusively for deliveries, without in-person service to the public, allowing for a considerable reduction in operational costs. Data from Coherent Market Insights indicates that the segment is expected to grow at an annual rate of 12%, reaching a movement of US$ 157.2 billion by 2030, demonstrating its relevance in the current scenario.
ATW Delivery Brands stands out in this context as the largest dark kitchen holding in the world. Founded in 2017, the company has grown exponentially, currently operating 180 franchises under 15 brands of ‘digital restaurants,’ including N1 Chicken, O que comer, Fernando?, Brasileirinho Delivery, and Zé Coxinha. In 2024, ATW’s revenue exceeded R$ 180 million, reflecting the success of its adopted business model.
Victor Abreu, CEO of the brand, emphasizes the importance of virtual franchises in the current scenario: ‘The integration between dark kitchens and delivery platforms not only optimizes logistical processes but also expands business opportunities, allowing new brands to emerge and consolidate in the market more quickly and efficiently.’
The adoption of dark kitchens offers several advantages to entrepreneurs, such as lower initial investment requirements, simplified operations, and high profitability. Additionally, this model allows for rapid adaptation to market demands, enabling the creation of innovative brands focused on specific niches.
However, the expansion of dark kitchens also presents challenges. The lack of a physical space for customer interaction requires differentiated marketing and loyalty strategies, primarily utilizing social media and delivery app reviews to build a solid reputation.
In short, ghost kitchens are redefining the food market in Brazil, offering consumers more convenience and variety while providing entrepreneurs with business opportunities adapted to the new realities of consumption. A continued growth trend in this model is observed, promising to significantly influence the direction of the gastronomic sector in the coming years.
