Today there is an increasing demand for food at home. More and more people instead of going out and visiting restaurants decide to stay at home and make it the place where they come to. Comfort, fatigue from day to day or simply another way of socializing, are some of the reasons for such a boom.
Food delivery is becoming more frequent among the population, which has led to the rise of different delivery service applications. It is very common to see delivery guys from Uber Eats, Deliveroo or Globo, among others, on the streets. This new form of business has been seen as an opportunity for many restaurants.
Food at home without having to have a physical space
The business is clear, companies that arise only to attend orders at home and for which they only need to have a kitchen. It is in this context when dark kitchens emerge as an alternative to the traditional system of restoration that we know of.
However, in many town halls these ghost kitchens were restricted after many neighbors gave the pertinent complaints for bad smells, noise, smoke or mobility problems. Faced with this situation, and the rise of this model, the Barcelona City Council prohibited this type of establishment and cities such as Madrid are already beginning to take action on the matter.
In this sense, the Spanish capital ends next August the moratorium on the regulation that was approved in 2021, and everything seems to indicate that they will follow in the footsteps of the city of Barcelona.
A new model of white kitchen
And under this umbrella comes the startup El Salseo, a new restaurant business model that is here to revolutionize delivery. Your food delivery system is presented under the bases of R&D, clean kitchens or white kitchen. This new food delivery business comes to put an end to the inconveniences of dark kitchens.
With a menu based on hamburgers created by chef Ramsés González, the basis of El Salseo is a cuisine based on conservation techniques used by the best chefs in the world. A model that is efficient, clean and sustainable.
The clean kitchen is run with food chosen from local productscooked in central kitchens and with facilities that have IFS certificate. Subsequently they are packaged in protected atmospheres guaranteeing all the properties of the food, without the need to add preservatives or additives.
Delivery locations are regeneration stations, without smoke or noise, allowing quick collection without waiting. In this sense, the CEO of the company, Álvaro Mateo clarified that “from the kitchen they go to the white kitchen that is used as a distribution point when they are going to be served, regenerating, without the need for traditional cooking, therefore they do not generate smoke or odors”.
The growth and development of El Salseo is already glimpsed in 24 Spanish cities, such as Vigo, A Coruña, Gijón, Oviedo, Santander, Salamanca, León, Valladolid, Zaragoza, Pamplona, Barcelona, Sabadell, L´Hospitalet, Badalona, Sant Cugat, Valencia, Alicante, Murcia, Móstoles, Madrid, Vitoria, Bilbao , Barakaldo and San Sebastian. The model created by chef Ramsés González is thus more present than his competitors Vice, Fitzgerald or TGB.
The CEO of El Salseo, Mateo, affirmed that “We have a revolutionary business model, a quality product and a very marked positioning: we sell hamburgers as a fashion brand would for a target that is demanding it and this cocktail is going to break the market, we are sure”.