Muscle Maker, Inc., a fast-casual concept known for serving “healthier for you” meals, today announced the acquisition of one of its previously franchise-owned locations in the Northeast neighborhood of Philadelphia.

Dickey’s Barbecue Pit is unveiling their first virtual kitchen this Friday, October 30 in the city of Chicago, and with this model the international barbecue chain will forgo a traditional dine-in space and service the surrounding area through delivery only.

Fajita Pete’s, the “fresh off the grill” fajita delivery and catering restaurant founded by Colombian-born immigrant and entrepreneur Pedro “Pete” Mora, continues to prove its business model with its latest franchise deal to expand into a new market, Denver.

Despite trying times for the industry, Coolgreens continues to prove there is no slowdown in sight for the brand after it experienced record-breaking growth and sales in Q3.

Crave’s constellation of Twin Cities restaurant locations are the launching pad for a new burger-centric ghost-kitchen concept called Toasty Buns.

Conshohocken-based fast-casual chain Saladworks is setting its sights on franchise expansion in its core markets of Greater Philadelphia and New Jersey as the company continues to open locations despite Covid-19.

Third-party hospitality and restaurant tech companies are emerging to assist these high-end concepts with the makeover they need to exist — and, more importantly, thrive — in an off-premises-centric world.

Even after the collapse of WeWork, the investors are doubling down on a similar business model as part of a syndicate investing $700 million into REEF Technology.

The delivery app has partnered with Burma Superstar, a group of Burmese restaurants in the San Francisco area, to open a delivery-only establishment called Burma Bites in Oakland, Calif.

The name of the operation is Q-ZN — pronounced Cuisine — and it could prove to be a panacea for chefs who have been knocked out by the COVID-19.

The Global Cloud Kitchen Market size was valued at USD 43.1 Billion in 2019 and is estimated to reach USD 71.4 Billion by 2027, with a CAGR of 12.0% from 2021 to 2027.

Featuring Ordermark, REEF and Zuul executives, this webinar provides some keen insights into virtual brands and what can be expected from them in the near future.

Ghost kitchens are especially relevant in a post-COVID age, of course, where more and more restaurants are growing their food delivery and takeout options.

Now as dining rooms are beginning to reopen and restaurants have found new ways to operate, everyone is wondering now more than ever what lies ahead for foodservice.

Ghost kitchens have become more popular than ever. Also referred to as ‘cloud kitchens’, these are kitchens that are used simply to prepare food that will be delivered or picked up.

Fried chicken sandwiches will soon take flight in San Antonio with the launch of a delivery-only business dubbed Motel Fried Chicken in December.

Zippy's Restaurants, famous for its 'ono fried chicken, rolled out a brand new "virtual kitchen" concept, WingZ by Zippy’s.