Olo announced a range of upgrades to help restaurant clients improve operations and guest safety as digital ordering and delivery volumes continue to grow.

The pizza chain likens itself as “the original cloud kitchen,” but says its model will be difficult for the newer players to replicate, says RB’s The Bottom Line.

National growth is planned for new hybrid model with 16 host kitchens and its own delivery fleet.

State-of-the-art kitchens and trained personnel form the basis of Kitopi’s success.

The new Starbucks store where the service is being tested will be different from other branches, only providing delivery services without any customer-facing services. Instead of serving customers, the baristas will focus on making drinks and ensuring speedy deliveries.

The explosion of virtual restaurant operations brings up a key question: What is peak virtual restaurant?

[Podcast] Join the Food Institute’s Chris Campbell as he talks with Kitchen United chief business officer Atul Sood and Combo Kitchen CEO Hossein Kasmai to fully define the ghost kitchen model, explore demographic shifts affecting the bottom line at ghost kitchens, and what the industry may look like in the years to come.

Ghost kitchens exploded in popularity this year, but are they a house of cards?

Pair the increase in mobile application and web-based ordering with a global pandemic, and you have a recipe for a new service model that is adaptable, flexible, and designed to keep restaurant operators afloat by lowering costs: ghost kitchens.

If there were any growth areas within the restaurant industry this year, they are brought by ghost kitchens and virtual eateries.

Jeff Thompson is no stranger to hospitality technology. As Director of Food and Retail Strategy at Mother Road Market, Oklahoma's first food hall, he’s constantly in search of innovative ways to improve the guest experience and grow business.

Starting next week, you'll be able to find a lot more than tacos at the Kirkwood, Missouri, location of Mission Taco Joint.

Jack Rose Dining Saloon and Smoke & Barrel get into the ghost restaurant game by selling wings.

Even before Covid-19 arrived, food delivery apps had begun reshaping the restaurant industry. A staggering number of people were ordering food to eat at home, and a significant portion of those sales was facilitated through apps.

Let’s think ten years out. With a ghost kitchen future, food discovery occurs in-app (or via wearable/smart assistant) and it’s mediated by personalization algorithms. Food preparation is consolidated in industrial warehouses—and in some cases, automated with robots. Orders are delivered by algorithmically managed gig workers or autonomous vehicles.

Upscale restaurant Guildhall, which opened in Glencoe a little more than seven years ago, has undergone some changes during the pandemic. They’ve launched a series of new concepts as a ghost kitchen — a takeout-only restaurant with online-only ordering — under the supervision of a new executive chef, a veteran of one of the city’s most successful restaurant groups.

In an interview with theedgemarkets.com, Rao said a secondary benefit of cloud kitchens is that they place entrepreneurs close to urban centres of demand by utilising distressed property assets, thereby lowering operational and real estate costs.

"Digital F&B aggregators and food delivery has gained a sudden momentum amid the pandemic. We have witnessed a substantial growth in our food delivery business-through online delivery platforms and restaurant self-delivery."

Covid-19 has sparked a surge in virtual eateries, including from legacy chains. But will they last?

A business hoping to become ‘the Netflix of the restaurant industry’ has exceeded its fundraising goal on equity platform Seedrs. Cloud kitchen firm Feastr has raised almost £350k in its crowdfunding campaign, going almost £100k over its initial target.