Franchisors investing in technology are looking at ways to improve the guest experience by providing better service, faster delivery, and accurate orders.

We are sure the ghost kitchen model has not worked out for everyone, and there may be issues with specific companies, but there are enough examples of great success resulting from the model as well. That is why we hesitate to include this article, especially since it appears to condemn the entire industry model as bad.

The US chain reached the UK with the opening of a restaurant in Stratford, east London, last November. It has already become the busiest Popeyes in the world, with delivery kitchens now operating elsewhere in London, while the Metrocentre branch is among six further restaurants to be opened in the rest of the country in the next stage of the roll-out.

Canadian QSR brand Tim Hortons has today confirmed the opening of its first dark kitchen in London to help facilitate demand for its offering in the capital.

(article in Spanish) French brand has opened a restaurant and in a dark kitchen in Spain.

Several municipalities fear that the government would take advantage of the summer break to pass a law that would categorize these mini-warehouses as stores.

Turkish company serving food in the most popular bays of Göcek and delivering with the unmanned surface vehicle.