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 face-to-face customer service, allowing a considerable reduction in operating costs. Data from Coherent Market Insights indicates that the segment is expected to grow at an annual rate of 12%, reaching a turnover 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 has grown exponentially, currently with 180 franchises operating 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 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 establish themselves in the market more quickly and efficiently.’
The adoption of dark kitchens offers several advantages to entrepreneurs, such as less need for initial investment, simplified operation, and high profitability. Furthermore, 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 absence of a physical space for interaction with customers requires different marketing and loyalty strategies, mainly using social networks and reviews on delivery apps 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 consumption realities. There is a trend of continuous growth in this model, which promises to significantly influence the direction of the gastronomic sector in the coming years.
