When most people think of starting a restaurant in the United States, they picture a sprawling dining room, a hefty upfront investment, and layers of complexity. But there’s a new, more flexible way to break into the American culinary scene—one that can position you for success and even secure an E-2 Investor Visa: the delivery-only restaurant model, operating out of a ghost kitchen.
Why a Delivery-Only Restaurant?
The pandemic disrupted the restaurant industry in unimaginable ways. By mid-2020, nearly 16,000 restaurants had permanently closed, and by 2022, the landscape had been reshaped again and again. But with disruption comes opportunity.
Where full-scale eateries once stood, there are now gaps in the market—niches waiting to be filled by creative, cost-conscious entrepreneurs like you.
Instead of shouldering the expense of a traditional brick-and-mortar restaurant, consider a ghost kitchen. These commercial kitchens are dedicated workspaces that streamline everything behind the scenes—no front-of-house hassles, no high-priced real estate. You rent space, cook, and deliver, focusing 100% on the food and the customer experience.
What Is a Ghost Kitchen?
A ghost kitchen is essentially a fully equipped culinary space from which you can run your delivery-only brand. The setup is simpler and more flexible than a traditional restaurant:
Lower Startup Costs: You’re not paying for plush furniture, décor, or waitstaff.
Scalable Operations: When demand grows, you can often upgrade to a bigger space or open additional delivery brands easily.
Focus on Food Quality: Without the front-of-house demands, you can pour all your energy into menu development, food sourcing, and operational efficiency.
Choosing Your Concept
This is where you can really shine. Bringing a taste of your hometown’s beloved street foods, pastries, or fusion flavors to the U.S. market can set you apart. Pay attention to trends: Japanese cheesecakes, Korean hotteok, and unique global comfort foods all have cult followings waiting to be tapped into.
Analyze local demand. If you’re targeting, say, Boca Raton, Florida, and discover there’s only one place making smash burgers in a large radius, that’s your opening. The same goes for artisanal tacos, vegan desserts, or regionally inspired-comfort dishes.
Keeping an Eye on Costs
Opening any food venture involves careful budgeting. Yes, you can launch a delivery-only restaurant for about $150,000, but you need to be strategic. Consider consulting industry experts, watching shows like “Diners, Drive-Ins, and Dives” for market research, or even seeking a restaurant consultant who can guide you on menu optimization and operational efficiency.
A Sample Budget for a $150,000 Launch
Below is a rough budget breakdown for setting up a delivery-only ghost kitchen restaurant with an initial $150,000 investment. This is just one example, but it’ll give you a sense of where the money goes:
Kitchen Equipment: $30,000 (Stoves, ovens, refrigeration units, prep tables—basic commercial-grade essentials.)
Initial Food Inventory: $20,000 (Quality ingredients to develop and refine your core menu items.)
Delivery Boxes & Packaging: $10,000 (Brand-consistent, durable, and eco-friendly packaging can enhance customer experience.)
Licenses & Permits (One-Time): $4,000 (Health permits, food service licenses, and any local regulatory requirements.)
Insurance: $3,000(Coverage to protect your business, kitchen equipment, and staff.)
Initial Rent (3 Months at $10,000/Month): $30,000 (Securing your ghost kitchen space and ensuring a buffer before steady cash flow.)
Team Salaries (3 Months at $16,000/Month): $48,000 (A small team of chefs, kitchen assistants, and maybe a manager to get started.)
Marketing & Branding: $5,000 (Logo design, social media ads, professional food photography to boost online presence.)
Total: $30,000 (equipment) + $20,000 (food) + $10,000 (boxes) + $4,000 (licenses) + $3,000 (insurance) + $30,000 (rent) + $48,000 (team) + $5,000 (marketing) = $150,000
Strategies for Success
Menu Optimization: Focus on a limited menu of high-margin items. Include some vegan or vegetarian options to broaden your audience.
Operational Efficiency: Implement inventory management systems, prep in batches, and streamline your kitchen layout to minimize waste and speed up service.
Branding & Marketing: Leverage social media, partner with influencers, and list your menu on delivery apps like DoorDash, GrubHub, or Uber Eats. Great photos and descriptive, allergen-friendly captions go a long way.
Customer Experience: Even without a dining room, customer experience matters. Timely deliveries, quality packaging, and consistent flavor keep customers coming back.
Expert Guidance: Consider hiring a restaurant consultant to ensure you’re hitting targeted food cost percentages, controlling labor costs, and refining your concept as you learn what resonates with your market.
Building a Business That Lasts
To maintain and renew your E-2 Visa, your restaurant needs to show ongoing viability and growth. That means staying adaptable, monitoring market trends, and always looking for ways to improve. A concept that’s popular today might need tweaking tomorrow. Keep your finger on the pulse of social media trends, local demand, and cost management.
Ready to Take the Leap?
The American culinary landscape is as diverse as the people who call it home. If you have a unique concept and the drive to execute it, the delivery-only model from a ghost kitchen could be your ticket to success—and to securing that E-2 Visa.
Your dream is within reach. With careful planning, strategic spending, and a flavor profile that captivates customers, you can launch your own restaurant in the U.S. for around $150,000. Get started, stay focused, and let your culinary passion guide you to a thriving business—and a bright future.