November 18, 2020

Ian Cook, Managing Editor

Ghost kitchens continue to grow across bigger and smaller names alike in the restaurant industry. Earlier this week, Chipotle announced their first ever ghost kitchen in New York. Just before them, Wendy’s got involved with their own ghost kitchen in Toronto. Smaller, but thriving brands like Dog Haus are really making an impression as well.

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We hope you enjoy the rest of your week! Thank you for your loyalty to the Ghost Kitchen Digest.

Issue #17

Chipotle To Unleash Digital-Only Restaurants

The concept will open the gates for Chipotle to enter more urban areas that wouldn’t have supported a full-size restaurant before.


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Wow Bao CEO Geoff Alexander Explains Benefits of Dark-Kitchen Initiative

Wow Bao, the fast-casual Asian concept, in early October sped past the 100-unit mark for its six-month-old dark kitchen initiative.


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Going Beyond Brick and Mortar During the Pandemic

How franchised brands are developing off-premises solutions for their franchisees while hoping to stay competitive in a new restaurant landscape.


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How Fast-Casual Dog Haus Found Success at the Beginning of the Pandemic by Selling Groceries

Dog Haus – the biergarten known for making all-beef hot dogs and sausages served on Hawaiian rolls – considers part of its company mission as a “craft-casual” restaurant to bring people together.


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BurgerFi Partners with Epic Kitchens To Open Ghost Kitchen in Downtown Chicago

BurgerFi, one of the nation's fastest-growing better-burger concepts, has partnered with Epic Kitchens to open the brand's first ghost kitchen in Downtown Chicago on November 16.


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Campbell Insures Thanksgiving Side Dishes with Instacart Team-Up

Using Campbell's local ghost kitchens, Instacart will deliver replacement dishes for sides gone awry in Manhattan.


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Inside Wendy's Ghost Kitchen Strategy

Wendy’s recently opened a location in Toronto, which in and of itself isn’t a big deal until you consider where: A ghost kitchen operated by Reef Kitchens.


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Pasta, Pizza and Pivots with Fazoli's

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Carl Howard, the president and chief executive officer of Fazoli's, to explore menu innovation, food safety strategies, and how to thrive in a crowded market.


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David Chang’s Fuku Exits Boston But May Return in Ghost Kitchen Form

Fuku has closed at 43 Northern Ave. in Boston — but it may be resurrected in the city in an appropriately ghostly form.


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Nathan’s Famous Brings Another New York Classic to the Middle East

Nathan’s Famous, Inc. brings another New York classic, the Nathan’s New York Cheesesteak by Pat LaFrieda, to the Middle East with its partnership with Mezzan Holding KSC.


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The New Rise of kaykroo with the Shift to Cloud and Hybrid Kitchen Concepts

The cloud kitchen phenomenon is taking over especially as COVID-19 is making it almost impossible for F&B outlet to thrive or at least survive.


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Building a Successful Cloud Kitchen Business in India

The cloud kitchen businesses find themselves at acute advantage in the current scenario. Here’s taking a look at the opportunities and challenges this business model faces.


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How Small Chains Are Growing with Ghost Kitchens

Mendocino is one of the dozens of small- and medium-sized chains that have launched delivery-only kitchens in recent months, as demand for off-premise has swelled during the pandemic.


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Four Reasons To Consider a Virtual Kitchen Now

Virtual kitchens, with their low barriers to entry and streamlined delivery focus, are a smart and inexpensive way to get your food into customers’ hands. We’ve detailed four reasons why a ghost kitchen could be the smartest move you make during these “challenging” times.


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How Cloud Kitchens Can Overcome CX and Marketing Challenges in an Increasingly Virtual Industry

The food and drink industry is going virtual, with online-only ‘cloud kitchens’ opening up to serve the booming takeaway market.


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Ghost Kitchens — Incubators for New Restaurants

Enter the ghost kitchen model — a kind of accelerator for restaurant startups.


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Digital Dining and Ghost Kitchens Gain Steam and Converts

It seems like not a day goes by that a major restaurant chain doesn’t launch a new digital-only concept store, ghost kitchen, enhanced drive-thru, curbside or delivery venture.


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