top of page
Ghost Kitchens & Virtual Brands


How to cook broth - large volumes in combi oven (combi steamer)
We prepare broths in four different ways. Method 1. We produce broth through meatball production using donut machines. Instead of oil, we pour water into the machine, and instead of dough we load minced meat or fish into the donut hopper. As a result, we get a very large quantity of meatballs and a large volume of broth at the same time. This method is fast and highly productive. Method 2. We cook broth using R.O.P. technology in polymer sleeves. The broth is prepared in HDPE
1 min read


Baku Expo Center 4 dark kitchens and 12 distribution self service hubs
The factory kitchen project implemented for Baku Expo Center in Azerbaijan represents one of the most complex and technologically advanced centralized catering systems delivered by Easy2Cook for large-scale organized feeding. By its architecture, production logic, and operational model, this project aligns with the most advanced global practices used in major exhibition, convention, and event venues, where the core challenge is not cooking itself, but the ability to deliver s
4 min read


Daily and Deli meals production and distribution
Why mixing Daily and Deli in one targeting model destroys both Deli — food for satisfying appetite Human needs are in constant competition. Biological needs compete with social and even spiritual ones. Eating, at its core, is an entirely physiological process. Food is energy — a kind of “fuel” for the entire body and its “flight control center,” the brain. Hunger is one of the most ancient instincts that has shaped human evolution, driving the development of tools, cognitive
28 min read


Innovations in Delivery and Ghost Kitchen Models by Easy2Cook
Introduction. Why delivery and dark kitchens required reinvention The rapid growth of food delivery over the last decade exposed structural weaknesses in traditional restaurant and catering models. Rising labor costs, unstable demand peaks, last-mile complexity, and growing expectations for speed and consistency created a system that functioned only under ideal conditions. Most operators attempted to scale delivery by adding couriers, expanding menus, or opening multiple kitc
20 min read
Be The First To Receive The Latest News
bottom of page
