What the Bucks could direct was other forms of business, such as the food and beverage industry, which saw big gains in off-premises sales.

Tripling the size of your brand's units in the course of a year -- and a pandemic-stricken year at that -- is no easy feat. But casual brand, Smokey Bones, has accomplished just that with the help of a few friendly "ghosts."

The company created "The Absolute Brands"—a restaurant group comprised of Dog Haus and eight unique concepts.

Ramirez led Burger King’s field marketing across North America throughout the mid-1990s as part of Burger King’s successful “Back to Basics” campaign.

The new model, which focuses on more dense urban areas and smaller footprints, will allow the chain to enter larger market spaces and reach a new customers.

The fast-casual concept, which operates 20 restaurants in California, is leasing space at CloudKitchens’ Long Beach hub.

Lucky Bird, best known for its juicy Fried Chicken Buckets and sandwiches, has partnered with Epic Kitchens to open the brand's first ghost kitchen in Chicago on September 21.

Butler Hospitality is bringing its ghost kitchen for hotels, specializing in virtual room service and catering, to Chicago.

Chains like Famous Dave's and Brinker International were already moving toward delivery-only concepts pre-pandemic, allowing them to more quickly deploy these concepts compared to other restaurants.

The former chief executive of Uber Technologies Inc. has been quietly assembling a mini real-estate empire over the past two years, acquiring closed restaurants, auto-body shops and warehouses for use in his new ghost kitchen venture.

Ghost kitchens have been critical to enabling take-out meals during the current pandemic and are predicted to be central in restaurant operations moving forward. For that reason, they must become more livable.

Even before COVID-19, the food delivery industry is one of the few areas in the restaurant industry seeing growth right now.

Even before anyone had heard of the new coronavirus, restaurants were adopting new technologies to meet shifting consumer tastes, cut costs and deal with labor issues amid a highly competitive backdrop.

Thanks to the limitations brought about by COVID-19, formats like ghost kitchens and virtual brands have become increasingly common ways for restaurants to connect with guests and produce new revenue streams.

More than half of U.S. operators have turned to ghost kitchens for some or all of their delivery orders, research by Technomic and the National Restaurant Association reveals. Before the pandemic, just 15% used a ghost kitchen — that is, a commercial kitchen that only makes food for delivery and/or takeout.

Online food delivery brand Rebel Foods, which pivoted from an offline quick service restaurant (QSR) brand to a full-fledged cloud kitchen model, is betting heavily on robotics and kitchen automation to bring down dependability on the human workforce.

Berco's, which is one of the most distinguished names in Chinese and Thai food is to launch three new cloud kitchen brands.

Singapore’s Ebb & Flow Group took an unusual route to creating one of its most popular food items: analyzing more than 200,000 data points to predict customer preference and potential demand.

Business model innovation describes the process in which an organization modifies and reconstructs its business model due to external factors.