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.

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.

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

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.

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

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.

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.

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.

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.

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.

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

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.

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.

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.

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

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.

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

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.