Toledo, Ohio-based fast-casual restaurant brand invests in new and up-and-coming delivery-forward technologies during the pandemic.

FAT Brands Inc., parent company of Fatburger, Buffalo’s Express, Hurricane Grill & Wings, and six other restaurant concepts, announced the opening of a ghost kitchen, a delivery only outlet, in San Francisco.

Chicago-based Aloha Poke will rely on ghost kitchens to introduce the brand to urban markets.

As the restaurant industry continues to navigate this challenging time, Wow Bao is proud to announce that its groundbreaking Dark Kitchen initiative has surpassed 100 locations nationwide in only a six month time frame, an unprecedented amount for the restaurant industry.

DoorDash has partnered with Bay Area restaurant brand Burma Superstar to open a brick and mortar eatery focused on pickup and delivery orders.

REEF, a ghost kitchen provider with over 4,500 parking lot and garage locations in the U.S, has secured two deals totalling $1 billion to help it expand throughout the country.

Picnic, an innovator of food production technology and Robotics-as-a-Service (RaaS) solutions, announced today updates to its automated pizza assembly system.

Wendy’s Restaurants of Canada announced the brand’s move into the growing ghost kitchen space through a partnership with REEF’s Neighborhood Kitchens in Toronto.

By the third weekend of dining room closures, restaurateur Aaron Gordon was pulling 100% of sales compared to 2019 through delivery and takeout alone. That sparked the idea for Ghostline.

While investor interest booms and sales have the potential to outpace traditional models, questions linger about how much this emerging market could disrupt business in the long term.

A surge in contactless food delivery has supercharged the creation of ghost kitchens.

Delivery-only restaurants, which have proliferated during the pandemic, could change the way the industry does business for years to come.

Everybody and their brother is jumping on the ghost kitchen bandwagon. And, hilariously, they’re almost all doing some version of fried chicken or pizza.

Tokyo Hot Chicken is operating as a ghost kitchen, using Bourbon Steak’s facilities to brine, batter and fry chicken into a karaage–meets–Nashville-hot hybrid.

Halloween may have come and gone, but the tide of new ghost kitchens continues apace. There's still a thread running through fresh arrivals to the space: Fried chicken.

Vincent Williams is the founder of Honey’s Kettle Fried Chicken, which started in Compton and eventually relocated to Culver City. As the pandemic took hold of Los Angeles, Williams spun out the new Honey’s Kettle Drop Kitchen, a pair of ghost kitchens focused on delivery.