They discuss the recent launch of their book Delivering the Digital Restaurant and explore the world of off-premise food and the massive disruption facing restaurants. They are savvy food industry veterans and their insight on the future of restaurants is eye-opening. Also a preview for their new forthcoming book!

Global cloud kitchen initiatives such as the Indian brand Rebel Foods, present in 6 countries, 45 cities and 350 kitchens, followed by Kitopi, a Brand of the United Arab Emirates present in 5 countries, with 60 kitchens and 200 brands, show us that this model has the potential for maturation of Brazil.

The brand has also opened a further dark kitchen in Norbury to keep up with demand in South London. Rotherham will mark the brand’s first foray into drive-thru restaurants in the UK, following significant success with its in-line locations and delivery dark kitchens.

Gong Cha is opening its first dark kitchen in the UK amid plans to expand to more than 21 stores across the country this year, global CEO Paul Reynish states.

British meal delivery company Deliveroo said it would cut around 9% of its workforce, or 350 roles, as it struggles to become profitable in a tougher consumer environment that has caused orders to slow.

FoodBandits after a six-week pilot project at selected Amic Energy stations, is expanding its cooperation to new locations. Petrol stations will turn into a "ghost kitchen" and prepare meals.

Development in virtual franchising: restaurants that put online dishes on their physical menu. Interview with Rens Bekker, who will also be speaking at the International Ghost Kitchen Conference. (article needs to be translated)