Burger shop revealed as ghost kitchen for 17 restaurants on Uber Eats
An eagle-eyed customer revealed in a Reddit post that the 'Burgur' venue on Berwick's main drag shared the same address as more than a dozen other offerings on Uber Eats.
Advertisement
Some of those delivery-only shops have names which appear similar to established brands such as 'Shack Shake', 'IN OUT BUNS', 'Mad Taco' and 'Mad Mexican'.
5 Street-level view of a Melbourne storefront, 'Burgur,' which houses 17 virtual restaurants.
Google Maps
Others virtual restaurants have titles some Reddit users suggested might have been created by AI, including 'CHICKEN', 'Mr. Chips Man' and simply 'Burrito'.
Many of the businesses sell similar fare – variations of burgers, Mexican, ice cream, shakes and loaded fries.
Advertisement
One local was confused about where their food was coming from after trying to attend one of the businesses, Melt Shop, only to find that the address led them to Burgur.
5 'MELT SHOP' is a virtual restaurant offered on Uber Eats.
UberEats
'We found a great shop via Uber but we wanted to check the store but it says pick-up unavailable,' she wrote on a Berwick community Facebook page.
'Does anyone know where the Melt Shop is?
Advertisement
'It's saying on Uber 44 High Street Berwick shop 10 but we went there it was a Burgur store and it doesn't (have) what's on the menu compared to Uber MELT Shop.'
When news.com.au called the store on Thursday, a staffer confirmed the shop had one kitchen and 'lots of names' on Uber.
5 Many of the businesses sell similar fare – variations of burgers, Mexican, ice cream, shakes and loaded fries.
Google Maps
News.com.au understands all of the businesses operating out of the High St venue are legitimate and compliant.
Advertisement
Uber, in a statement, said it 'gives restaurants across Australia the flexibility to choose how they partner with us, while continuing to meet our standard requirements and community guidelines'.
'A virtual restaurant allows chefs and business owners to utilize the space they already have in their kitchens, to try cooking new cuisines and reach new customers with online-only brands,' a spokesperson said.
Virtual restaurants, sometimes called ghost kitchens, have become common on online food delivery websites, and some outperform physical restaurants.
5 'Mr. Chips Man' is another virtual restaurant offering on Uber Eats.
UberEats
Dr Andy Lee, from the University of Queensland's School of Business, said types of ghost kitchens varied – some were rented out and others were shared by multiple businesses.
He said the rising reliance on online businesses was supercharged during the Covid-19 pandemic, leading to a growth in delivery-only restaurants.
The model offers the ability to set up a business with less staffing and fit-out costs, and also the ability to completely change a menu or branding with ease, Dr Lee said.
'If they start their business with Italian food, but the demand is not that good, then they can change to, let's say, French cuisine if they can do it,' he said.
Advertisement
'But in the traditional restaurant, they cannot do it easily because they have to change their interior and they have to do the different marketing strategy.'
5 Virtual restaurants, sometimes called ghost kitchens, have become common on online food delivery websites, and some outperform physical restaurants.
Google Maps
Dr Lee said one kitchen operating under multiple names online could also create an 'illusion' that a customer was choosing between different shops.
'We just believe the food that we got from 'A' shop is going to be different from 'B' shop,' he said.
Advertisement
'We just don't know. There's so much anonymity behind the dish.'
One Reddit user spoke about a seperate operation in the suburb of Mulgrave, saying they had stopped using Uber Eats after they 'got stung' several times.
'Ordered one of the worst burgers of my life. 'Won't buy from them again' I thought,' they said.
'Ordered from what I thought was a different burger joint a week or so later. Then watched as the driver collects from the same damn place.'
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
New York Post
21 minutes ago
- New York Post
Why top NYC restaurants are bringing in famed chefs from around the world
Top New York City restaurants are increasingly turning to collaborations with renowned chefs from around the globe to boost business and stand out from high-end rivals, Side Dish has learned. The collabs, while not a new phenomenon, have taken on added importance as President Trump's tariffs create challenges for chefs to source some of their favorite ingredients. However, importing talent from all corners of the globe – which at popular Tribeca haunt l'abeille means bringing in chefs from England, France, Belgium, Japan, Hong Kong and Thailand – remains tax-free. 7 l'abeille in Tribeca is importing talent from all corners of the globe. Eric Vitale Photography 'Global residences help everyone grow and learn — from the guests to the staff. They keep the restaurant interesting,' said Howard Chang, co-owner of Kuma Hospitality Group's l'abeille with partners Rahul Saito and executive chef Mitsunobu Nagae. The dinners these top chefs serve up at ticketed events aren't cheap. At a recent, prix-fixe collab dinner at l'abeille, Nagae worked with London-based chef Chet Sharma, who studied physics at Oxford and now helms the standout Indian-themed restaurant BiBi in London's swanky Mayfair neighborhood. The meal cost $325, with an additional $295 for wine pairings. The exclusive events, however, often don't bring in more money than regular a la carte dinners, restaurateurs told Side Dish. That's because the higher prices are offset by the cost of flying in the foreign-based chefs, along with some of their team members, and putting them all up in hotels. 7 Chet Sharma, left, and Mitsunobu Nagae collaborated on a prix-fixe dinner. Eric Vitale Photography 7 The collabs, while not a new phenomenon, have taken on added importance as President Trump's tariffs create challenges for chefs to source some of their favorite ingredients. Eric Vitale Photography The upside, they say, is that global collabs raise the restaurants' profiles, bring in new diners and offer educational benefits for staff. On the Upper East Side, Sushi Noz's executive chef Nozomu Abe is bringing in Michelin-starred Chef Endo Kazutoshi, a third-generation sushi master who trained in Japan before opening his namesake restaurant, Endo, at the Rotunda in London. 7 At Sushi Noz on the Upper East Side, executive chef Nozomu Abe, left, is bringing in Michelin-starred Chef Endo Kazutoshi. Hannah Wyatt Last week, the pair offered a rare collaborative omakase where they presented their culinary visions through the use of local fish and other influences. 'We started the Japan series in 2019,' said Hannah Wyatt, Sushi Noz's operations manager. 'Our goal was to showcase top chefs from Japan through collaborative dinners with chef Noz, with a focus on sushi and kaiseki chefs at the top of their respective fields.' In Williamsburg, Brooklyn, the owners of Layla's began bringing in chefs during COVID and continue to have pop-ups for 'brand exposure.' 7 The dinners these top chefs serve up at ticketed events aren't cheap. Eric Vitale Photography 7 The exclusive events, however, often don't bring in more money than regular a la carte dinners, restaurateurs told Side Dish. Eric Vitale Photography The most recent international collab involved chef Kyle Garry and chef Whyte Rushen of Whyte's in London, who is now on a 'worldwide' tour. 'We did it once, and it was really successful and fun and now it's something we try to do as often as we can,' Samuel Lynch, one of Layla's co-owners along with Stefano D'Orsogna and David Lacey, told Side Dish. The trend has even extended to the Hamptons, where Mavericks Montauk will welcome the crew from Michelin-starred Parisian restaurant Contraste on July 31. 7 The upside, they say, is that global collabs raise the restaurants' profiles, bring in new diners and offer educational benefits for staff. Interior of l'abeille, above. Eric Vitale Photography The collaboration was made possible by the deep-rooted friendship between Mavericks' pastry chef Remy Ertaud and Contraste's Louis De Vicari. We hear … that celeb chef Scott Conant is opening a posh new Italian restaurant, Leola, in the Bahamas at Baha Mar this fall. Leola will be on the casino level of Grand Hyatt Baha Mar, joining hotspots including Jon Batiste's Jazz Club, Marcus Samuelsson's Marcus at Baha Mar Fish + Chop House, Daniel Boulud's Cafe Boulud, and Dario Cecchini's Carna. The 8,800 square foot space comes with 106 seats in the main dining room and 130 seats outside. 'Bringing Leola to life at Baha Mar is something I've dreamed about for a long time,' Conant said. 'I've always been inspired by the beauty and spirit of the Bahamas, and it felt like the perfect place to create a restaurant that's both personal and inviting. With Leola, we're blending the kind of food and hospitality I love—warm, soulful, and rooted in connection.' Conant will also participate in the Fourth Annual Bahamas Culinary & Arts Festival, which runs from Oct. 22-26.
American Press
an hour ago
- American Press
Louisiana spotlight: Nungesser keeping state top of mind for those ready to explore
Traveling has been significantly increasing since the decline during the COVID-19 pandemic — and Lt. Gov. Billy Nungesser and his team are working hard to keep Louisiana top of mind for those ready to explore. Last year, Nungesser said his office used a U.S. Commerce Department grant to increase awareness of Louisiana as a travel destination in Mumbai and New Delhi, India; Madrid, Spain; and Milan, Italy. In a few months, the team will spend a week in Canada promoting the Bayou State and its French heritage. Canada 'is about 33 percent of our international market,' Nungesser told members of the Rotary Club of Lake Charles Wednesday afternoon. 'Those Canadians love them some Louisiana.' In Paris, the Louisiana Office of Tourism also wrapped taxi cabs serving as rolling billboards to inspire travel to the state and it sponsored the London Jazz Festival last year. Nungesser said Louisiana welcomed 43 million domestic and international visitors in 2023, the most recent data available. Those visitors spent a total of $18.1 billion, an increase of 5.4 percent over 2022. International visitation showed the most significant gain, he said, increasing 16.9 percent in 2023 with spending reaching $1.7 billion. Louisiana has also been on the national stage in recent months with an alligator-themed float that crawled the streets of Pasadena, Calif., for the 136th annual Rose Parade and again as host to the Super Bowl at the Superdome in New Orleans. 'Somebody asked me what do we do better than anyone else and I said Mardi Gras,' Nungesser said. 'So we found out what parades we could go to. We were in the Macy's Thanksgiving Day Parade for three years and now we're in the Rose Parade.' Though the floats are professionally designed, they are decorated by volunteers days before the parade. Every float is covered in flowers, leaves, seeds, bark and other natural materials to honor the Rose Parade's history. Nungesser said volunteers from Louisiana are flown to California and are shuttled between the warehouse where the float is being built to their accommodations. A New Orleans native who now resides in California brings her beignets-only food truck each day to feed the volunteers during their shifts and the best of Louisiana cuisine is served each night. 'It's a trip everybody should make,' he said. For more on volunteering, visit Nungesser said participation in the parade 'allows us to drive awareness about our state as a vacation destination to a broad number of attendees, as well as viewers watching from home,' Nungesser said. 'The return on investment for the Rose Parade has been incredible.' Nungesser said the Rose Parade media coverage — thanks to a plethora of morning show interviews aired across the nation as the float is being built — for the past four years reached an estimated 10.4 billion people and was worth $144.9 million. State Parks When Nungesser took office nearly a decade ago, seven state parks were under the threat of closure. 'I was told, 'You don't have the money to keep them open and they're in pretty bad shape,' ' he said. 'Thanks to our sheriffs and local volunteers we were able to do a lot of repair and get them presentable and today those seven parks are making a profit.' The Louisiana Office of State Parks operates 21 state parks, 14 historic sites and a preservation area that comprises 45,000 acres, 110 miles of roads and 1.2 million square feet of rental facilities that welcomed more than 1.75 million visitors last year. He said his new goal is creating resort conference centers within some of the state parks to attract visiting conferences. 'We have over 350 groups that meet every year all over Louisiana,' he said. 'They don't meet in New Orleans because the hotel does not cover their per diem, but they meet everywhere else. There's usually 300-500 people and it's a great opportunity for us and it would be a great for the local economies. One thing we won't do is we won't let anyone open a restaurant (within the conference centers) or anything that would compete with local businesses.' One state park thriving at the moment is Bogue Chitto — a top destination for travelers nationwide for its mountain biking trails, which are maintained by the North Shore Off-Road Bicycling Association. 'A thousand people a month from 10-15 states go to Washington Parish for this mountain bike trail,' he said. 'We also have horseback riding. We brought a gentleman's horses into the park and let him run the business out of the park and he's knocking it out of the park, no pun intended. These two private-public partnerships have put Washington Parish on the map. Before they had very little tourism. It has changed that town forever.' Prime Video just completed a documentary on the mountain bike trails and 25 percent of the proceeds will go into building additional trails. He said the park recently acquired an additional 600 acres to expand the mountain bike and horseback riding trails. Museums Nungesser's office oversees nine museums; the Secretary of State's office and some local cities operate the rest. He said he hopes to introduce a bill next year that would force all museums to be open on the weekends — every museum operated under the Secretary of State's Office are not — when people are off work and more likely to visit. His office has also bought the website and plans to video every museum in the state. 'We did a video about the ghost that's upstairs at the Beauregard Gothic Jail — I don't know if it's there but the lady has me convinced and I'm not going up to check — and we test marketed to people who like ghosts and at Halloween, 4,000 people showed up to find that ghost,' he said. 'If you have a ghost, we will promote it and they will come.' He said most are aware of the World War II Museum in New Orleans. Now promotions will tie in Chennault Aviation and Military Museum in Monroe, the Louisiana Military Museum in Abbeville and others to draw in like-minded visitors. He also wants to give all museums the freedom to hire the directors of their choice. Right now, that responsibility falls under the office that oversees the facility. Louisiana seafood Several key pieces of legislation passed during the 2024 Regular Legislative Session affected the seafood industry in the state. Act 47 mandates restaurants serving imported crawfish or shrimp must officially inform their customers on the menu; Act 148 requires restaurants and food service establishments to label on menus all imported seafood as such, not just shrimp and crawfish; and Act 756 transferred the Seafood Safety Task Force to the Louisiana Seafood Promotion & Marketing Board to help in the regulation of imported seafood. 'We want people to ask before they eat. The goal is to prevent imported seafood — which is filled with a lot of antibiotics — to come into this country and to level the playing field for our Louisiana fishermen,' he said. 'If you eat Boudreaux's crawfish tails, they're going to be from Boudreaux's. They're not going to be from Thailand.' Keep Louisiana Beautiful Love the Boot Week is Louisiana's largest litter removal and beautification effort. During 2024, 19,441 people volunteered a total of 100,712 hours at over 760 events, removing a record 347 tons of litter in all 64 parishes. 'It has become a movement,' Nungesser said. Their efforts diverted 293 pounds of aluminum cans and 330 pounds of plastic bottles from the landfill allowing the items to be recycled. Next month, the office will be handing out buckets at marinas around the state, asking boaters and fishermen to scoop up any trash they may see on the waterways and shorelines. 'We're not going to take our foot off the gas until we have no more trash in Louisiana,' Nungesser said.
Chicago Tribune
2 hours ago
- Chicago Tribune
How a major Mexican tomato exporter is affected by Trump's 17% tariff
AJUCHITLAN, Mexico — The Trump administration's decision to impose a 17% duty on fresh tomatoes imported from Mexico has created a dilemma for the country providing more tomatoes to U.S. consumers than any other. The import tax that began July 14 is just the latest protectionist move by an administration that has threatened dozens of countries with tariffs, including its critical trading partner Mexico. It comes as the Mexican government tries to also negotiate its way out of a 30% general tariff scheduled to take effect Aug. 1. While the impacts of the tomato tariff are still in their infancy, a major grower and exporter in central Mexico shows how a tariff targeting a single product can destabilize the sector. Green tomato plants stretch upward row after row in sprawling high-tech greenhouses covering nearly six acres in the central state of Queretaro, among the top 10 tomato producing states in Mexico. Climate controlled and pest free, Veggie Prime's greenhouses in Ajuchitlan send some 100 tons of fresh tomatoes every week to Mastronardi Produce. The Canadian company is the leading distributor of fresh tomatoes in the U.S. with clients that include Costco and Walmart. Moisés Atri, Veggie Prime's export director, says they've been exporting tomatoes to the U.S. for 13 years and their substantial investment and the cost to produce their tomatoes won't allow them to make any immediate changes. They're also contractually obligated to sell everything they produce to Mastronardi until 2026. 'None of us (producers) can afford it,' Atri said. 'We have to approach our client to adjust the prices because we're nowhere near making that kind of profit.' In the tariff's first week, Veggie Prime ate the entire charge. In the second, its share of the new cost lowered when its client agreed to increase the price of their tomatoes by 10%. The 56-year-old Atri hopes that Mastronardi will eventually pass all of the tariff's cost onto its retail clients. Experts say the tariff could cause a 5% to 10% drop in tomato exports, which last year amounted to more than $3 billion for Mexico. The Mexican Association of Tomato Producers says the industry generates some 500,000 jobs. Juan Carlos Anaya, director general of the consulting firm Grupo Consultor de Mercados Agrícolas, said a drop in tomato exports, which last year amounted to more than 2 billion tons, could lead to the loss of some 200,000 jobs When the Trump administration announced the tariff, the Commerce Department justified it as a measure to protect U.S. producers from artificially cheap Mexican imports. California and Florida growers that produce about 11 million tons would stand to benefit most, though most of that production is for processed tomatoes. Experts believe the U.S. would find it difficult to replace Mexico's fresh tomato imports. Atri and other producers are waiting for a scheduled review of the measure in two months, when the U.S. heads into fall and fresh tomato production there begins to decline. In reaction to the tariff, the Mexican government has floated the idea of looking for other, more stable, international markets. Mexican Agriculture Secretary Julio Berdegué said Thursday that the government is looking at possibilities like Japan, but producers quickly cast doubt on that idea, noting the tomatoes would have to be sent by plane, raising the cost even more. Atri said the company is starting to experiment with peppers, to see if they would provide an option at scale. President Claudia Sheinbaum said recently her administration would survey tomato growers to figure out what support they need, especially small producers who are already feeling the effects of a drop of more than 10% in the price of tomatoes domestically over fears there will be a glut in Mexico.
