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 indicate that the segment is expected to grow at an annual rate of 12%, reaching a movement of US$ 157,2 billion by 2030, highlighting 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 grew exponentially, currently counting on 180 franchises operating under 15 brands of "digital restaurants", among them is N1 Chicken, What to eat, Fernando?, Brasileirinho Delivery and Zé Coxinha. In 2024, the revenue of ATW exceeded R$ 180 million, reflecting the success of the 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, with less need for initial investment, simplified operation and high profitability. Furthermore, this model allows for a quick adaptation to market demands, enabling the creation of innovative brands focused on specific niches
However, the expansion of dark kitchens also presents challenges. The absence of a physical space for interaction with customers requires differentiated marketing and loyalty strategies, mainly using social media and reviews on delivery apps to build a solid reputation
In summary, 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. There is a trend of continuous growth of this model, that promises to significantly influence the course of the gastronomic sector in the coming years
