December 9, 2022
Peter Cook, Editor
Some pretty good analysis in this week’s Ghost Kitchen Digest.
Next week we’ll officially announce our new Platinum Sponsor for the International Ghost Kitchen Conference! Stay tuned for that. The speaker lineup for that event continues to grow. Check out the website and register!
For those of you involved with drive-thru, be sure to check out the Drive-Thru Leadership Summit (being held in Atlanta on January 19).
And now, the news…
Internet and social media presence has become huge in last 3-4 years. The increased usage of social media marketing is expected to create a lucrative potential for the cloud kitchen market to grow and expand its consumers.
Restaurant chains are getting creative when it comes to appealing to customers.
Closed and abandoned for 15 years, the building is now dubbed a "community campus." The Swift Factory is home to nine commercial kitchens, 12 private offices, 10 open-plan desks, a private courtyard and several commercial lofts available for businesses to lease.
Ghost kitchens, 24/7 retail food availability, self-checkout and a flexible approach to patient meal service are some of the innovations being implemented across the system.
With a curated menu by celebrity Chef Wallace Wong, Torontonians can now order delicious meals transformed with Hellmann's Spicy Mayo.
The new age sustainable cloud kitchen and F&B service brands will be more about building a unique community which will further, help in creating a loyal customer base, hence, creating your unique differentiator.
2022 was a slightly calmer year than usual for mergers and acquisitions in the restaurant industry, with 20 such deals having been made, but that doesn’t mean it was any less interesting than years past.
This visionary, tactician, operator, disrupter, competitor, and former track star has won many ways--and always with speed.
Wonder, a mobile kitchen and food-delivery startup led by Jet.com founder Marc Lore, has laid off 7% of its workforce, a company spokesperson said, as it attempts to overhaul its business.
A critique of the model: With the cloud kitchen model, businesses need to cater to a large audience and they need to maintain consistency across a wide area. This means that the partners they can associate with are limited and the food they can offer is limited – anything that might be polarizing is ruled out. And along the way, the food becomes depersonalized, conceived in committee, as exciting as a group discussion.
Customers want ‘everything everywhere all at once,’ and restaurants will have to meet them where they’re at
Virturant announced another major upgrade to its SaaS Technology Suite with the launch of its Third-Party Delivery Reconciliation & Payment Software; Virturant Rapid-Reconcile.
LinkedIn post covering some of the bigger restaurant brands who are entering the metaverse.
Scott Baird shares an example of this potentially revolutionary tech.
OnTrend’s Pete Cook joins a great lineup of topic experts on TrendTalk.
The initial intention for the brand was to establish the name and reach through ghost kitchens. This allowed rapid scaling to hundreds of restaurants in a short amount of time.
The concept was first tested in Romania using dark kitchens. Now they are opening brick & mortar.
Where is investment made and do financiers see opportunities?
With his Ghost Kitchen, i.e. kitchens that secretly serve many different brands, Beschir Hussain is currently revolutionizing Germany's food delivery business.
With the opening of three virtual kitchens in 2022 already, and a fourth one slated for the first quarter of 2023, KLC Virtual Restaurants is on a mission to capitalize on an untapped online food delivery space in Qatar.
Brito relies on the “hub and spoke” model to achieve consistency in the quality of food provided by its brand partners. It utilises a high-volume, shared-space commercial kitchen that acts as a hub where food is semi-prepared and then shipped to satellite kitchens, or spokes, scattered across East Cairo to be finished and packaged for delivery.
CEO Ahmad Zia said, “Opening our sixth outlet is a moment of great pride for our team. The numbers are promising, we now have over 50 brand partners, more than 30 employees, and about 15,000 square feet of kitchen space between our locations.”
After receiving colossal success in Dubai and India, Foodlink launched its 10th dark kitchen of Art of Dum in Malad.
With this partnership, the brand will get access to Biryani By Kilo’s over 100 cloud kitchens in about 45 cities.
A few Indian startups like Mukunda Foods, Xook and On2Cook are trying to build the so-called food-as-a-service (FaaS) business by adding robotics to the kitchen menu. These machines guarantee to prepare food faster with consistency without or minimal manual labour.
Food delivery giant Swiggy is reportedly laying off more than 250 employees this month across operations, technology, customer service, and supply chain verticals. This could affect close to 3-5% of its workforce.
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