The Covid-19 global pandemic has been credited with the explosion in the number of dark kitchens across the globe.

Sometimes known as 'ghost kitchens', 'virtual brands' or 'delivery only' restaurants they were previously looked down on by certain chefs and business owners who were keen to retain the atmosphere around their offerings.

However as the pandemic hit and businesses were forced to close around the world many operators have turned to this solution to keep running costs low whilst catering for customers changing needs.

As restrictions ease and lockdowns move towards becoming a memory - will dark kitchens remain as an additional revenue stream for businesses or will consumers revert to their preference for a full dining experience?