About Dekotas

Our company is unique to any other company/restaurant currently operating. Out of one single store, we run many different menu concepts that customers see as different restaurants when they order online via food couriers .
Ghost kitchens, also known as virtual kitchens, have cropped up in increasing numbers across the U.S. and U.K. in recent years. Our goal is to have a location every four miles in every major city in North America so that we may provide all our concepts/menus to customers within thirty minutes.

"I never thought in my wildest dreams not having a store presence would work... Now I have fifteen stores open" -Kottas

Ghost kitchens, also known as virtual kitchens, have cropped up in increasing numbers across the U.S. and U.K. in recent years. Our goal is to have a location every four miles in every major city in North America so that we may provide all our concepts/menus to customers within thirty minutes.

"I never thought in my wildest dreams not having a store presence would work... Now I have fifteen stores open" -Kottas

Virtual Kitchens

The beauty of a ‘delivery only’ restaurant is that it cuts out customer service and the need to have multiple cooks/cashiers/servers/bussers working at once, saving in labour costs as well as the usual headaches that occur when dealing with customers frequently. There is no limit to what concept/menu we can create.

Ghost kitchens, also known as virtual kitchens, have cropped up in increasing numbers across the U.S. and U.K. in recent years, but have only recently started seeping into the Canadian market, which Kottas said is ripe for the model. They’ve been made possible by the rise of delivery apps including Uber Eats and Skip the Dishes and bolstered by the growth of consumer demand for convenience when it comes to food. “I never thought in my wildest dreams not having a store presence would work … Now I have 15 stores open,” said Kottas, who uses Uber Eats and Skip the Dishes for deliveries through his Dekotas Group company, which has burrito, bubble tea, Philly cheesesteak, poutine, pierogi, Middle Eastern and Greek concepts.
I am just about to launch in Calgary, Vancouver, Montreal and Ottawa. My goal is to have a store every four kilometers across Canada. Kitchens like his allow entrepreneurs to save on the staff and real estate they would need to operate a full restaurant, while giving them a chance to experiment with new food or dining concepts that can easily be abandoned with little cost if they aren’t a success. Kottas, a longtime franchise developer, stumbled across the ghost kitchen phenomena by mistake two years ago, when he signed up his east-end Toronto breakfast joint Bite Me Grill for Uber Eats and forgot to set times for when he would accept orders. When the restaurant closed in the afternoon, it would often receive up to 40 orders that would go unfulfilled. “A light bulb went off instantly,” he said. “Within a week or so I started getting my staff to stay from 3 p.m. to 9 p.m. Within two or three weeks, I had staff staying until midnight and, within a month, I went 24 hours.” Then he started using the kitchen to venture beyond the breakfast fare sold at Bite Me Grill, opening individual delivery-only restaurants centred on a wide range of foods.

our goal

I am just about to launch in Calgary, Vancouver, Montreal and Ottawa. My goal is to have a store every four kilometers across Canada.

Kitchens like this allow entrepreneurs to save on the staff and real estate they would need to operate a full restaurant while giving them a chance to experiment with the new food or dining concepts that can easily be abandoned with little cost if they aren’t a success.

Click here to read my full story – George Kottas, Franchise Developer

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