Host Paul Barron sits down with Pete Mora, the founder of Fajita Pete’s, to explore how to build and bolster your business so it can survive future recessions, pandemics, and other disaster scenarios.

After a year that forced restaurant brands to adapt and evolve quickly in order to survive, Coolgreens has positioned itself for an extraordinary 2021 through innovative business strategies and a focus on growth.

Virtual Dining Concepts’ recent partnership with the YouTube star is one example of celebrities breaking into the industry.

After announcing plans to grow Kitchen United’s ghost kitchen portfolio from four to 20 locations by the end of 2021, CEO Michael Montagano teased upcoming partnerships that “will absolutely transform the company—I promise you that.”

The 10,500-square-foot Wells Street Market space has been vacant since September, and what was once an alluring downtown spot isn’t so attractive during COVID-19. But four months later, Kitchen United, a California-based ghost kitchen company has announced it will take over the space.

Starting Thursday, customers can order ready-made “healthier for you” prepared meals shipped directly to their doorstep. The first location to launch this program is located in the Chelsea neighborhood of NYC allowing customers within 250 miles to order their ready-made meals.

The Halal Guys, one of the fastest growing Middle Eastern fast-casual concepts, is expanding its successful portfolio of delivery-only “cloud kitchens” to meet growing customer demand and enhance its delivery, pickup and group ordering options.

R.J. Melman, president of the Chicago-based multi-concept operator, talks about navigating the pandemic, creating new restaurants and the particular challenges of launching virtual brands.

Baristas Coffee Company/Munchie Magic is expanding into Arizona, adding to its more than fifty locations in Washington State, Oregon, California, and Illinois delivering Ben & Jerry’s ice cream, snacks, and hot foods to customers via delivery partners DoorDash, GrubHub, and Uber Eats.

Barbeque Holdings, the company that owns Granite City, has added a second brand to their restaurant: “Famous Dave’s.”

Spring Valley, Calif.-based Cali Comfort BBQ upended their business by downsizing their menu, upgrading their digital technology and leaning on ghost kitchens.

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Shawn Walchef, the founder of Cali BBQ Media, to explore how restaurants can use technology and digital advertising to drive off-premises sales.

The Finishing Gourmet employs fine-dining servers for a high-touch and high-end concept they plan to grow.

The chef is opening three new delivery and takeout-only restaurants from the same space in Soho next month.

Milagro Modern Mexican may have closed its doors in 2018, but fans of the innovative Webster Groves restaurant never fully let go.

Veggie Grill is getting into the taqueria business with a new concept called Más Veggies Taqueria, which will launch this week in a few local spots for now.

Dragontail Systems Limited, a software company that optimizes the entire restaurant order and delivery process for global brands like Dominos, KFC and Pizza Hut, announced the deployment of an autonomous drones control and optimization system to increase restaurants' delivery capabilities by flying meals to delivery drivers for pick-up in remote landing zones.

How ghost kitchens, or kitchens without seating areas for costumers, are saving the restaurant industry. Jameel Laboo, co-owner of Wing Champ, shares how he pivoted his business, and Indhira Sturdivant, owner of Indy’s Kitchen, talks about why she launched her business in a ghost kitchen during the pandemic.

Why should you consider opening a Ghost Kitchen right now? It’s simple: because people are reliant on carry-out, which means they are constantly searching the Internet for the next place they want to try. And they are using different search terms these days as well. Is your restaurant set up to intercept their search traffic?

Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Alex Canter, the chief executive officer of Ordermark and Nextbite, to explore the rise of virtual restaurant concepts in the industry.

Large franchise restaurants are also using their existing stores as ghost kitchens to only serve delivery orders.

JustKitchen currently operates its "hub and spoke" model in Taiwan, with plans to expand four other Asian markets, including Hong Kong and Singapore, and the United States this year.

Outlet Buddy is just like regular kitchens, the only difference is that it operates online making it much more convenient for their Merchants and other restaurant owners by giving them all, one single point of interaction to order food.

Grab has finally launched its first GrabKitchen in Malaysia which offers several restaurant options under one roof. This allows customers to order food from multiple restaurants with just one delivery fee and it also allows businesses and independent brands to grow and expand more efficiently.

We’ve been looking into ghost kitchens in South Africa over the last couple of years and we have found it to be a fascinating world that most people don’t know about. It is a sub-sector that is showing furious growth in South Africa and we are excited to be part of it.