Coolgreens Launches Meal Subscription Service
The brand’s new ghost kitchen opened on Jan. 28 with its first-ever subscription service. Guests can now order “The Greens” – signature salads – or “It’s A Wrap” – signature wraps – through coolgreensfl.com on a weekly basis.
What Is a Ghost Kitchen?
As the hospitality industry looks for ways to help restaurants survive today’s tough landscape, the concept of “ghost kitchens” is getting more attention from mainstream media.
The Rise of the Ghost Kitchen
Big Rube doesn’t have a traditional brick-and-mortar establishment—at least not yet. Instead, Rube cooks up his brand of gourmet grub in two ghost kitchens, each of which is about 350 square feet.
Ghost Kitchens: a New Era of Restaurants
Even before the virus, online delivery trends were revolutionizing the restaurant industry. As a result, restaurants are looking for ways to capture more off-premises business, directing national chains and mom-and-pop restaurants to ghost kitchens.
New York City Chefs Go the Delivery Route
The chef’s efforts speak to a larger trend in the New York dining world, with several restaurateurs setting up similar operations in the past few years. Indeed, Mr. Becker rents his facility from Zuul, a New York-based ghost-kitchen company that has other restaurant tenants in the same Soho space.
Examining the Viability of Virtual Restaurant Brands
Virtual restaurant brands – brands that have a full menu, but don’t exist in their own space and typically share kitchens with other businesses – have been well-received by customers due to third-party delivery options and the variety of food available from ghost kitchens.
Celebrity Ghost Kitchens May Be This Year’s Hottest Dining Trend
Recently, it was revealed celebrity chef Guy Fieri was launching Guy Fieri’s Flavortown Kitchen, a delivery-only virtual restaurant with no physical locations. This may sound like a pretty wild way to open a restaurant, but he’s in good company in the COVID era, when supporting chefs and restaurants while avoiding crowds is of great interest.
Ghost Kitchens Will Always Be Dumb. They Are Not, in Fact, the Future of Restaurants.
Ghost kitchens have been meticulously engineered to be infinitely adaptable and fantastically efficient. But what they really are is a trend that manages, triumphantly, to strip away all joy from the act of eating. They are devoid of every feature that makes restaurants great, and they are not, despite what the many, many headlines say, the true future of the restaurant industry.
The Role of Private Equity in a Post-COVID Landscape
Restaurant technology will be a differentiator. We are in the early innings of what restaurants can do by leveraging technology. The first iteration has brought us the dominance of Domino’s, online reputation management, online ordering and loyalty, and third-party delivery.