Question 42686 — hotel and catering

Summary

Ms. Laurianne Rossi questions the Minister of the Economy, Finance and Recovery on the development of “dark kitchens”. These “ghost” kitchens, which appeared around ten years ago in the United States of America, began to set up in France at the end of 2019 and are experiencing strong growth, particularly since the health crisis. There are nearly 400 today, mainly located in the Paris region. The principle is simple : this is a restaurant without a room and designed solely for sale in delivered format via online platforms. A company decides to invest in a kitchen and create three or four different brands and, within its premises, different dishes will be cooked for these four brands with the same products. Although this phenomenon is inevitable today given the strong demand for meals delivered to homes, it poses nevertheless, there are already several problems in many cities for traditional restaurateurs (unfair competition), as well as for local residents living near these “dark kitchens” (abusive parking and noise from the two-wheelers of delivery men, cooking smells, anxiety-provoking surroundings conducive to the development of various traffic and dirt, etc.). Indeed, these ghost kitchens are sometimes installed in the heart of city centers and residences that are not conducive to carrying out such an activity. Faced with such nuisances against which neither local elected officials nor the owners of these "ghost kitchens" seem to be able to act (the delivery men are not their employees), she would like to know the Government's position regarding the emergence of this new phenomenon and the now essential regulation of this activity.

Machine translation from French. The official text remains authoritative.

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