From a small kitchen near downtown Baltimore, workers prepare chicken sandwiches, chicken fingers and waffle fries for hungry customers of one of the city’s newest dining establishments.

It only made sense for BJ’s to begin testing Slo Roast, its new virtual concept. BJ’s has recently averaged roughly $28,000 in off-premises sales per restaurant, per week, which is still more than double pre-COVID sales. More than 80 percent of those orders are placed through digital channels as well.

Smashburger is currently shunning the idea of opening designated ghost kitchens, which have no dine-in areas and cook food solely for take-out and delivery.

Tropos Technologies, Inc., a Silicon Valley-based company specializing in producing all-electric compact utility vehicles (eCUVs), announced today that it has entered into a strategic alliance with BIB Technologies in a deal worth $25,000,000.

A new attempt at an old idea was launched in New Jersey last month with the debut of Automat Kitchen. This is not your grandparents’ automat.

Rapid-fire growth of ghost kitchens and virtual restaurants is setting off yet another land rush in the off-premises restaurant space as developers rush to create seamless software for operators managing multiple delivery-only concepts.

The CEO of Torchy's Tacos talks about where the chain will grow next, its first ghost kitchen and where he sees revenue a year from now.

There are new takeout options now available in Philadelphia. Chef Jose Garces has opened two ghost kitchens.

Famous Dave’s has pivoted during the pandemic toward a smaller physical footprint and larger digital footprint.

The concept’s incredible early popularity is a test of the potential of virtual concepts, and whether such concepts can get off the ground without the benefit of a big chain and its existing infrastructure. If these early returns prove to be lasting, MrBeast could well launch an awful lot of competitors. It may already be doing so.

MrBeast Burger is the latest celebrity-endorsed virtual kitchen concept — and it could change the landscape of the franchising industry moving forward.

Dog Haus sales took a massive hit last spring. But the brand’s pivot to proprietary virtual concepts brought the system roaring back to life.

Food halls were all the rage before the pandemic, but also one of the worst business models for social distancing. Their solution? The virtual space, of course.

Here’s the latest roundup of new off-premise concepts available for delivery only, offering everything from Japanese rice balls to high-end cocktails.

Inside the brave new world of data-driven, search-optimized virtual restaurants that exist only on DoorDash and GrubHub.

When ghost kitchens first entered the food industry, it was the mysteriousness behind what they were about, what they represented and what this meant for the future of foodservice that proved to be most intriguing.

CNBC's Kate Rogers reports on the rise of ghost kitchens during the coronavirus pandemic.

Whether you call them ghost kitchens or virtual restaurants, hoteliers hobbled by COVID-19 are well positioned to set up delivery-only food services—relatively low-investment businesses that are expected to flourish well beyond the pandemic.

Ghost kitchens, which need space but don't rely on foot traffic, have been a great way to fill at least part of the void. But malls will still have to come up with new ways to stay in business long term.

Wendy's has been rolling out ghost kitchens around Toronto, and another one has recently appeared where a 7-Eleven used to be.

Northern-based Steakhouse group Tomahawk has launched two virtual delivery brands out of its newly-opened Hoxton restaurant.

A year after the launch of its maiden GrabKitchen branch in the Philippines, everyday everything app Grab today announced the launch of its second cloud kitchen branch.

Ghost Kitchen Bangladesh (GKB), Bangladesh’s first internet restaurant marketplace, has inked a deal with Holy Fries, a restaurant based in the city at their corporate head office in Shanta Western Tower, Tejgaon.