OnTrend Concepts

August 13, 2020

Peter Cook, Editor

Another great issue of the Ghost Kitchen News Digest. Plenty of interesting news and great analysis. We also wanted to highlight that we just launched a LinkedIn Group for the Ghost Kitchen industry. We’re looking forward to all the networking and information sharing in that group. Check it out and enjoy this week’s news digest!

Issue #3

Chicken-Wing Delivery Franchise Uses Chili's Kitchens to Net $3 Million a Week

Just Wings is bringing in more than $3 million in sales a week since its launch in June, according to Wyman Roberts, chief executive officer of parent company Brinker International Inc. The brand, delivered to customers through a partnership with DoorDash Inc., utilizes the kitchens of 1,050 Chili’s and Maggiano’s locations.

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Smokey Bones to Open 122 New Virtual Restaurants

Not many restaurants can triple in size during a global pandemic, but Smokey Bones is doing just that by expanding its virtual restaurants, The Wing Experience and The Burger Experience, to all of its brick and mortar restaurants from Chicago to New York to Miami.

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FAT Brands Reports Second Quarter 2020 Financial Results, Including Progress with Co-Branding and Virtual Restaurant

“We also made progress on our cross-selling and co-branding programs, with four new co-branded Fatburger / Buffalo’s locations during the quarter and one multi-concept virtual restaurant, and we have a strong development pipeline for the second half of the year.”

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Ghost Kitchens – Mergers & Acquisitions

While the ghost kitchen concept is getting plenty of well-deserved press right now, there is one aspect that we believe is worth noting, but which is not yet being discussed: ghost kitchen mergers & acquisitions.

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ShiftPixy Introduces Ghost Kitchen Incubator Project

The Incubator Project represents a groundbreaking new approach to how aspiring restaurant operators take their ideas from inception to reality.

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Fazoli’s Sales and Unit Growth Spike Amid Crisis

Despite the global pandemic, Fazoli’sis experiencing record-breaking expansion across the nation, including opening a ghost kitchen.

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Inspire Brands Puts $424M Media Portfolio Up For Review

Last year, the restaurant company spent $424 million advertising its brands, including Arby’s, Sonic, Buffalo Wild Wings and Jimmy John’s, according to Kantar Media.

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How Operators are Using Ghost Kitchens to Meet Spiking Demand

To better engage the explosive popularity of food delivery, many brands are eliminating their physical dining rooms and are shifting to an online-only approach to foodservice delivery, called Ghost Kitchens.

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New Ghost Kitchens Group on LinkedIn

Great networking and education opportunity with new group on LinkedIn.

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Struggling Foodservice Brands Must Embrace Dark Kitchens, Says GlobalData

The analytics firm said operators must ‘innovate delivery to stay viable’.

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Ghost Kitchen – Fast Failures Leading to Success

As hard as the pandemic has been on the industry, it has also forced some real innovations and creativity. Ultimately this should benefit the consumer and those restaurants and grocery stores who focus on providing the solution which the consumer needs.

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Ghost Kitchen Business Model Offers Food Entrepreneurs Flexibility

Call it a ghost kitchen or a cloud kitchen, some successful entrepreneurs have found another way to get other entrepreneurs into the food and restaurant business at a fraction of the cost.

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Can Cloud Kitchens Rescue Restaurants?

By embracing delivery-only services, the hospitality sector is expanding its options to stay in business

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What Will Separate the Fast Casual Winners and Losers Post Pandemic?

Where can investors and operators find the best opportunities for value creation?

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As Restaurants Move to the Cloud, Something Is Missing

Thousands of eateries are closing amid the pandemic. Delivery specialists are popping up, but some observers worry about a loss of culture and community.

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Restaurant Revolution: How The Industry Is Fighting To Stay Alive

It’s never been easy to make money in the restaurant industry. A highly fragmented sector dominated by 70 percent independent owners and operators, the average restaurant’s annual revenue hovers around $1 million and generates an operating profit of just 4-5 percent. A financially sustainable business model for small independents is often elusive.

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Searching for Horace: Who’s Behind Charlotte’s New Hot Fried Chicken Delivery Option?

Horace’s isn’t Charlotte’s first ghost kitchen. It’s not even Charlotte’s first fried chicken ghost kitchen. But Horace’s is definitely the most mysterious.

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Rewriting the Recipe

The Memphis restaurant industry may be down, but it’s certainly not out, as owners introduce creative ways to retain customers — and keep them safe.

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Drive Thru’s Driving Innovation 2

We have seen several restaurants pivot to a digital and drive-thru focus. Witness the new Shake Shack concept, Wawa just opened their first drive thru (which is the first major convenience store to go with this format), Sonic unveiled a new drive-in design, Chipotle’s shift to “Chipotlanes” has received a lot of coverage, and there have been many articles in general about the shift to drive-thru concepts. We believe those are some smart adjustments for any chain which offers a quick-service type of concept.

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Philippines: Lucio Tan's MacroAsia loses P518 million in H1 2020, Turns Attention to Virtual Kitchens

MacroAsia Corporation plans to establish its footprint in the virtual kitchen industry as the future of airline catering remains bleak

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Dubai: Cloud Kitchen Operator Ikcon Eyes Saudi Expansion after $10m Funding Raise

Ikcon was founded in Dubai in early 2019, by Khalid Baareh and Kareem Abughazaleh, to address the growing demand for food delivery across the Middle East.

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Finnish ‘Ghost Kitchens’ Testing Out Trillion Dollar Restaurant Trend

EATR's four branded restaurants in eastern Helsinki can operate with lower overheads since they only offer food via online ordering.

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Could Ghost Kitchens and Deliveries be the Covid-19 Cure for South Africa's Fast Food Industry?

Insight Survey's latest SA Fast Food/QSR Landscape Report 2020 carefully unfolds the global and local fast food markets based on the latest information and research, including the impact of Covid-19...

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