March 9, 2023

Peter Cook, Editor

It was great to see so many industry leaders at the International Ghost Kitchen Conference last week in Amsterdam!   Don’t take our word for it.  Review the comments, insights, and content summaries from the international industry leaders who attended.  By all accounts it was a very successful inaugural event.  We look forward to many more in the years to come!


In addition to some great insights from the conference, there is plenty of interesting news over the past week.  Wow Bao, Applebess, Wendy’s, Virtual Dining Concepts, Ghost Kitchen Brands, LSG, Cracker Barrel, and many more companies share some news!


And now, the news…

Issue #133

How was the International Ghost Kitchen Conference?

Don’t take our word for it…attendees provide feedback on the first international ghost kitchen conference. Take a look!

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Ghost Kitchen Brands Names Massimo Noja De Marco as their new CEO of North America

Industry icon makes the announcement at the International Ghost Kitchen huge news on their franchise opportunities to help open 1000 sites in Walmart.

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Ghost Kitchen Convention in Amsterdam – expert panel with the Who’s Who of the food-delivery eco system

KTCHNrebel gave a good preview of the International Ghost Kitchen Conference in Amsterdam.

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Ghost kitchens: The $43 billion restaurant segment designed for takeout and delivery

According to a report from Future Market Insights, the takeout market is expected to grow to $4.05 trillion by 2032, almost double the $2.199 trillion reported in 2022. Research by Hospitality Technology estimates the ghost kitchen market was $43.1 billion globally in 2019 and will balloon to $71.4 billion by 2027.

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Wow Bao Launches in 52 Ghost Kitchens in One Day

Strong brand continues to expand. Remarkable.

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Meet a new catering powerhouse named Cracker Barrel

The family-dining chain has set a goal of hitting the $100 million sales mark for big to-go orders this summer. As executives attest, so far, so very, very good.

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LSG revenues climb 75% with inflight retail set to ‘power’ growth

The business’s food commerce segment, which includes its ghost kitchen business, is now focusing on North America and Latin America. Denver, Miami, Chicago, Atlanta and Minneapolis-St Paul have been identified as key markets.

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Kitchen United Opens Space in Santa Monica, California

As the nation’s first “multi-restaurant ordering” platform, guests can use Kitchen United Mix’s innovative technology to order for dine-in, pickup, or delivery from 13 independently operated brands. 7 brands are open today with the rest opening over the coming weeks. Guests can Mix and match their meal by adding food from multiple restaurants in one simple order, making it convenient for individuals and groups to enjoy variety without having to compromise.

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NW Missouri State Brings Virtual Brands on Campus

Sodexo brings Buffalo Wild Wings, Virtual Dining Concepts' Mr. Beast Burger, Tuk Tuk food trucks, Simple Servings, and a UCook kitchen to residential dining.

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From Desktop to Doorstep: KitchenMate Expands Smart Food kiosk to Condo Market

Company rolling out smart vending service for those who work from home.

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Wendy's wants to open more restaurants, just not in ghost kitchens

The burger chain is increasing its incentives to convince operators to open additional restaurants as it seeks to speed unit growth. But it is also walking back its deal with Reef Kitchens.

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How Applebee’s new president plans to revive franchisee development

With high costs hurting potential ROI on new builds, Tony Moralejo wants to save with a new kitchen prototype and franchisee incentives. Ghost kitchens may play a more prominent role in their international expansion.

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Inside Walmart in Plano, chefs make restaurant food from all over the world

Dallas Morning News gives an overview of the Ghost Kitchen Brands facility in a Plano, Texas WalMart.

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How MrBeast Burger Keeps Winning Fans – and Burger and Chocolate Sales

Jimmy ‘MrBeast’ Donaldson sells fans on cravable content to get them hungering for his burgers, chocolate bars, and more.

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5 stunning predictions for the rest of 2023

The National Restaurant Association issued its combination industry snapshot and near-term outlook this week. Here are five findings that jumped out.

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State of the Restaurant Industry: 7 Keys Operators Should Know

Sales are projected to grow amid a slew of new and familiar challenges.

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What is in a Name?

Shane O’Neill with Hosted Kitchens sparks a discussion on ghost kitchen vs. dark kitchen vs. delivery kitchen.

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Can hospitality be delivered by an unskilled workforce?

Peter Backman discusses labor challenges.

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In the Kitchen and on Cloud Nine

Prashant Kanwat breaks down what a cloud kitchen is, how it is revolutionizing the online market, and a quick look at basic financials.

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UAE: Baker McKenzie advises Kitopi on the acquisition of AWJ Investments

Leading international law firm Baker McKenzie advised Kitopi, a leading multi-brand cloud kitchen platform, in relation to its acquisition of AWJ Investments, a fast-growing food and beverage company based in Dubai which operates leading regional brands Operation Falafel, Catch 22, Awani, SushiDo and others.

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Korea: Consumers put price over reviews when ordering food online

According to the "2022-2023 Domestic and Foreign Restaurant Trend" report released by the Korea Agro-Fisheries & Food Trade Corporation (aT) on Monday, 21.1 percent of survey participants consisting of 1,267 consumers and 582 restaurant workers said food price is the biggest factor when choosing a restaurant.

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India: Swiggy sells cloud kitchen business to Kitchens@

“Our goal has always been to make fresh food accessible by powering a super-efficient food delivery ecosystem,” added Kizhakkayil.

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India: Why are India’s commissary cloud kitchens failing?

Restaurants adapt to the closure of major players’ infrastructure-as-a-service operations by establishing independent cloud kitchens or partnering with alternative platforms.

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Podcast: The Delivery Prophets

Episode 1 of a new collaborative podcast with theDelivery.World is now live with special guest Eccie Newton, co-founder of Karma Kitchens.

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Our newsletters are a collection of all the news from the previous week related to each digest topic.  The focus is on trends, deal announcements, technology, and other industry disruptors and innovations.

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