February 10, 2021

Ian Cook, Managing Editor

This week’s news brings a number of great articles, a handful of which cover the growing trend of hotels offering their kitchens as commissaries for restaurant delivery. Sam Nazarian’s C3 is blazing a trail here, but he is not the only one. Otherwise, Nathan’s hit a landmark number of ghost kitchens this past week, and promises more to come.

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We hope your week is off to a great start! Keep it going strong with your Ghost Kitchen Digest.

Issue #29

Nathan’s Famous Opens 100th Ghost Kitchen Since Pandemic Began

Nathan’s Famous, Inc., the American tradition serving New York favorites for more than 100 years, announced today the opening of its 100th ghost kitchen since June 2020.


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C3 Expands with Graduate Hotels, Preps Wide Rollout of Hybrid Virtual Restaurant Model

Multiconcept restaurant developer C3 has been laying the groundwork for the large-scale expansion of its restaurant brands, forming partnerships with malls, hotels and other property owners, as well as with new start-up concepts that it plans to introduce in these spaces.


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Nimbus Combines a Ghost Kitchen Facility with Co-Working and Event Space

A female-owned, ghost kitchen space opened in New York City last month with the goal of uplifting small businesses and, ultimately, creating a club of ghost and commissary kitchens for restaurants across the country.


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Mighty Quinn’s Helps a NYC Eatery Stay Alive

Owning a digitally exclusive brand may have been inconceivable a year ago, but an increasing number of restaurants are preferring to focus on their online footprint. New York City-based Otto’s Tacos is one brand moving its real estate digital, and is using barbecue restaurant Mighty Quinn’s to help it do so.


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Fish City Grill Expands Virtual Sarah’s Hot Chicken Concept

Fish City Grill’s idea for a virtual kitchen rose through a franchisee in Florida and now is expanding to more units of the casual-dining brand.


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Jersey Mike's First Ghost Kitchen Is on a College Campus

The sandwich chain worked with Rider University's foodservice provider to launch the branded concept.


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Good Eats Group Opens Ghost Kitchen Charred Wing Bar in Chicago

Good Eats Group, a Chicago hospitality group focused on high-quality, approachable cuisine with global influence, announced the opening of its newest ghost kitchen, Charred Wing Bar, featuring 18 varieties of jumbo grilled wings for takeout and delivery.


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Inside One Fast Casual's Explosive New Growth Strategy

For those operators who have made it through the COVID crisis, once-outlandish growth opportunities are suddenly realistic.


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WowBao My Takeout!

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Geoff Alexander, the president and chief executive officer of Wow Bao, to explore the ins and outs of the dark kitchen space.


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Micromobility Startup Helbiz To Merge with SPAC; Will Establish Ghost Kitchens

Palella told TechCrunch the ghost kitchens would be introduced in Milan and Washington, D.C., later this year, and said the company is planning for a five-minute delivery time.


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A Look at Kitopi's Three-Year Journey

When Kitopi launched in January 2018 in Dubai, few were familiar with the concept of cloud kitchens. Now, three years later, cloud kitchens have become one of the fastest growing sectors in foodtech and Kitopi, with its 60 kitchens across Kuwait, Saudi Arabia and the UAE, is leading the charge.


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Grab Ties Up with a Cloud Kitchen Startup To Help F&B Businesses in Indonesia

Grab announced a partnership with Yummy Corp to help its food and beverage (F&B) business expand across Indonesia and create new delivery-only brands through their combined network of 80 cloud kitchens.


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The Economics of Virtual Restaurants

This is a fantastic overview of some of the major developments having to do with ghost kitchens that have taken place over the previous months.


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Ghost Kitchens See Fresh Opportunities in Mall, Hotels

Recent initiatives from Kitchen United and others signal a new frontier for delivery-only kitchens.


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Why Your Restaurant Should Open a Ghost Kitchen ... Now!

Every once a while, technologies create opportunities that change industries. Right now, the restaurant industry is going through a change that will alter it forever. Ghost (or cloud, virtual, dark) kitchens represent an opportunity like you have never seen before.


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Ghost Kitchens Look Ahead, Plan for Post-Pandemic Life

Across the country, some of the biggest names in virtual kitchens — delivery-focused kitchens that house multiple brands and don't always have a customer-facing element — are already making plans for what will happen once the dust settles.


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Hotels Hope Profits Are Cooking in the Ghost Kitchen Business

The pandemic has produced unlikely partnerships between the hotel and office sectors, but the longevity is up for debate. The ghost kitchen pairing between hotels and an outside food operator may actually stick for years to come, as it solves a pre-pandemic revenue loss problem.


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New Ghost Kitchen Format Features a Vertical Conveyor Belt

Technology will help restaurants facilitate inbound to-go orders and distribute them to lockers for pick-up or to the ground floor for delivery.


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Ghost Kitchens Ramp Up To Meet Takeout, Delivery Demand

As restaurants’ physical presence plays an increasingly small role in consumers’ dining decisions, many restaurants have been favoring ghost kitchens and virtual kitchens, optimizing their real estate to focus on preparing food and fulfilling orders.


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Have You Heard of Ghost Kitchens?

What if I told you a “YouTuber” just launched a 300 chain fast-food restaurant literally overnight?


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North Side Chicago Neighbors Haunted by Ghost Kitchen Traffic

The new commercial kitchen — which rents space to Chick-fil-A — has no dine-in space and relies on app-based delivery drivers who appear in droves around lunch and dinner.


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