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Ghost Kitchens

  • Ghost Kitchens 2.0

    Early learnings show staying power, shifting strategies

  • Wrestling Up An Event-Driven Virtual Restaurant

    The ever-evolving virtual restaurant segment has a new entry with a limited-time-only virtual restaurant that connects with WWE’s WrestleMania 38 event in Dallas April 2-3.

  • How Foodservice Operators are Delivering Excellence

    Road-tested strategies for last-mile success.

  • Virtual Brands Prove a Rapid-Growth Segment

    Three years ago, no one would have been able to tell you what a virtual foodservice brand was or what it was for. Today, many people still do not know. And yet, virtual brands continue to pop up all over the industry — so much so that they can be considered their own market segment.

  • Shared Kitchen Concept: Amped

    A certain entrepreneurial spirit has long shaped the food and foodservice industries. But it’s one thing to have a vision for a restaurant or a food-related business and another to have the infrastructure to make one’s hopes and dreams a reality.

  • Flex Kitchens of the Future

    Ever heard of the term “flex kitchen?” That was new to me when Bella Karakis, CEO, founder e.terra, first introduced the concept.

  • Considering a Ghost Kitchen? Consider Service, Too.

    Ghost kitchens continue to change the foodservice landscape, allowing concepts to fill in their footprints and move into areas that may not otherwise be viable via brick and mortar locations. Seeing an opportunity, many ghost kitchen operators have seemingly appeared out of nowhere to rent kitchen space not spooked by this new opportunity.

  • Opportunities and Challenges of Virtual Foodservice Formats

    Ghost kitchens — foodservice operations that prepare orders for off-premises dining only — and virtual brands were among the few foodservice business models that proved resilient to the pandemic’s negative economic effects.

  • Ghost Kitchens: Here and Now

    The pandemic proved a tipping point, laying bare the inefficiencies and limitations of traditional brick-and-mortar operations while driving consumers en masse toward contactless, off-premises meal solutions.

  • K-pop and Instagram: How This Virtual Bibimbap Restaurant Built Their Brand

    Among national and regional restaurant chains today, those not making plays in the virtual brand and ghost kitchen arenas are quickly becoming exceptions. But small, independent operators and entrepreneurs continue to find a home in ghost kitchens too, shifting their focus from that most fundamental barometer of success — butts in seats — to clicks on apps. Here’s how 2 Korean Girls is tapping in and what they’ve learned by crossing over into the virtual sphere.

  • Dog Haus Grows to Nine Ghost Kitchens

    Since jumping into ghost kitchens in 2019 via Kitchen United, and later CloudKitchens, Pasadena, Calif.-based Dog Haus has grown its digital-kitchen footprint to nine locations across three states.

  • Ghost Kitchen Brands’ Pivot

    Toronto-based Ghost Kitchen Brands (GKB), launched in 2016 by entrepreneur George Kottas, has evolved from a classic ghost kitchen selling its own brands from over 20 delivery-only facilities in Canada into virtual food courts selling multiple national and international restaurant brands from ghost kitchens placed in high-traffic, high-visibility locations in Canada and the U.S. The company’s president, Marc Choy, a former Quiznos executive, fills us in.

  • How Ghost Truck Kitchen Melded two Restaurant Industry Trends

    Among national and regional restaurant chains today, those not making plays in the virtual brand and ghost kitchen arenas are quickly becoming exceptions. But small, independent operators and entrepreneurs continue to find a home in ghost kitchens too, shifting their focus from that most fundamental barometer of success — butts in seats — to clicks on apps. Here’s how Ghost Truck Kitchen is tapping in and what they’ve learned by crossing over into the virtual sphere.

  • How Shuttering One Restaurant Concept Made Room for Three Distinct Brands

    Among national and regional restaurant chains today, those not making plays in the virtual brand and ghost kitchen arenas are quickly becoming exceptions. But small, independent operators and entrepreneurs continue to find a home in ghost kitchens too, shifting their focus from that most fundamental barometer of success — butts in seats — to clicks on apps. Here’s how Garrett Hospitality Group is tapping in and sharing what they’ve learned by crossing over into the virtual sphere.

  • Questioning Ghost Kitchen Success

    Over the past 20 years, Dan Rowe has built New Alexandria, Va.-based Fransmart into one of the largest restaurant franchise development firms in the world. His specialty? Finding the next big thing in emerging brands and shepherding them into the world of franchising. He’s sold more than 5,000 franchises worldwide and helped brands including QDOBA Mexican Grill, Five Guys Burgers and Fries, The Halal Guys and others grow from small, multiunit operations into powerhouse chains.

  • One Celebrity Chef Operates Four Brands with the Help of Ghost Kitchens

    Among national and regional restaurant chains today, those not making plays in the virtual brand and ghost kitchen arenas are quickly becoming exceptions. But small, independent operators and entrepreneurs continue to find a home in ghost kitchens too, shifting their focus from that most fundamental barometer of success — butts in seats — to clicks on apps. Here’s how four diverse brands are tapping in and what they’ve learned by crossing over into the virtual sphere.

  • Ghost Kitchen Brand Partners with Chefs for New Venture

    Shaking up a segment grounded more on convenience than culinary appeal, ghost kitchen and virtual brand juggernaut C3 (Creating Culinary Communities) has partnered with globally renowned chefs to create a portfolio of new digital restaurant brands.

  • Can Pizza Continue to Hold Court?

    Pizzerias represent 10% of all full-service and quick-service restaurants, with about 73,000 pizzerias in the U.S. and 21,000 Italian pizza and pasta restaurants (think Olive Garden, Carrabba’s Italian Grill and California Pizza Kitchen), according to data insights from CHD Expert released in January 2021. A whopping 94% of all Americans eat pizza regularly.

  • Pushing the Limits of Limited Service

    Many feel the world has almost made it through the rocky pandemic period and can see the outlines of a once dimly glimpsed future becoming clearer. It’s been a wild ride for the restaurant industry. The rise in off-premises dining, the growth of third-party delivery services, the proliferation of ghost kitchens and the explosion of mobile ordering represent long-standing trends that went into overdrive as restaurants strove to survive.

  • Making Virtual Kitchens Chef Ready

    The restaurant industry remains rooted in a certain entrepreneurial spirit. Everyone loves the story of two friends sketching out their business plans on the back of a cocktail napkin as part of a late-night conversation for the ages. These days, the industry continues to attract entrepreneurs but in a slightly different manner. Enter Nili Malach Poynter, president of ChefReady, a Colorado-based ghost kitchen operation.

  • COVID-19-Induced Design and Equipment Changes for the Future

    The novel coronavirus has caused an onslaught of changes in the foodservice industry – many negative, of course, but also some positive ones that might just bring a silver lining to shine a light on future growth opportunities.

  • Kitchen United Updates Leadership Team

    Michael Montagano was promoted to CEO of Kitchen United, a ghost-kitchen operation. In addition, Kitchen United promoted Joy Lai to COO.

  • Ghost Kitchen Hatches Fast-Casual Chicken Concept

    What started out as a ghost kitchen concept has broken through its shell to become The Hatchery, a fast-casual chicken concept.

  • Ghost Kitchen Goals: Speed, Accuracy and Efficiency

    How would you design a kitchen knowing  that customers will never see it?