Famous Dave's Bar-B-Que is open again in Franklin three years after closing its restaurant near the CoolSprings Galleria. This time, the Minnesota-based chain is operating as a delivery and to-go only "ghost kitchen" inside Granite City Food & Brewery.

Pollo Campero, the differentiated chicken concept from Central America, opened its first two digital kitchens in San Francisco and Chicago in 2020 and looks to open at least 10 additional locations in 2021, beginning with one in Anaheim, California, in January.

Crave Hospitality Group, a Boise, Idaho-based ghost kitchen provider, has raised $7.3 million in seed funding, the company announced Wednesday.

The massively popular YouTuber, aka Jimmy Donaldson, has 48.4 million subscribers and has gained traction for his frenetic flavor of philanthropy. He announced Sunday he is teaming up with Virtual Dining Concepts to launch a delivery-only restaurant brand, MrBeast Burger.

Muscle Maker announced the re-opening of one of its recently purchased franchise-owned locations in the Chelsea neighborhood of Manhattan.

The founders of Bento Asian Kitchen + Sushi are planning to build a food hall in Orlando after opening a delivery and takeout ghost kitchen, all with the aim of helping other chefs develop new ideas.

As Philly’s indoor dining ban rages on, more restaurants are hopping on the growing ghost kitchen bandwagon to ramp up online orders for takeout and delivery.

Monti’s Cheesesteaks is now a virtual restaurant with plans to rebuild in Lincoln Square.

The recently launched cloud kitchen is already housing Dunkin, Din Tai Fung, Wing Stop, Galito’s and Baskin Robbins as well as local favorites like Malak Al Tawook, Firefly Burgers and Freez.

You may have heard the terms– dark, virtual, cloud and ghost kitchens. In this session, you will learn what it takes to run a successful ghost kitchen or virtual brand and how to deploy these types of models from two operators winning in this sector.

Podcast - This week’s RB podcast “A Deeper Dive” features Fransmart CEO Dan Rowe talking about ghost kitchens and franchising.

Podcast - On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Bill Birgen, the chief technology officer at SAVRPak and the founder and chief executive officer of Soggy Food Sucks, to explore how the restaurant and hospitality industry can improve to-go food quality.

Podcast - The world is changing’ as COVID-19 pandemic accelerates adoption of food-delivery apps by restaurants and customers.

The coronavirus epidemic has been a fatal blow for many restaurants around the country, with more than 110,000 closing long term or permanently. This has boosted the popularity of ghost kitchens, or spaces to prepare food without worrying about a physical dining space.

7 food-service companies on the forefront of virtual, cloud, and ghost kitchen technology.