A delivery-only single-cuisine ghost kitchen (modern Levantine)
Is the demand real?
Delivery demand in Zurich is real and a focused, high-quality single-cuisine brand can stand out against generic kitchens, and modern Levantine (mezze, bowls, flatbreads) travels well and photographs beautifully. But the ghost-kitchen model in Switzerland is squeezed from both sides: aggregator commissions of 25 to 35 percent gut the margin, Swiss food and labour costs are high, and you are renting visibility on someone else's platform with no direct customer relationship. Demand exists and the concept can work, but the platform-commission and cost structure make profitability genuinely hard, so it is a thin, fragile model unless you build direct ordering.
Growing or fading?
Food delivery is established but no longer surging, and ghost-kitchen economics have tightened as aggregator fees rose and the early hype faded.
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