The new location operates as a ghost kitchen outpost for the barbecue brand in the contactless food court known as Central Kitchen Co. located at Cross Street Exchange. Available for dine-in, pick-up or delivery, guests now can enjoy Dickey’s Legit. Texas. Barbecue.

Through partnerships with Chicagoland chefs Fabio Viviani and Rick Tramonto, Foodhaul is a new company that’s looking to bring upscale food to underutilized restaurant and hospitality kitchens across the Upper Midwest and beyond with a new spin on the virtual restaurant model.

After making its public market debut Wednesday, the online ordering company takes stock of its future—and the future of restaurants—in the wake of COVID-19.

In their search for Covid survival strategies, restaurant leaders didn't have to look very far.

Not only does the facility provide commercial kitchen space to those who need it, but the organization also guides aspiring entrepreneurs through the process of opening a food business.

New models of ghost kitchens, virtual brands and other partnerships will drive a surge in restaurant investment.

For restaurants that have been closed or operating with reduced seating capacities during the pandemic, ghost kitchens have provided a lifeline, preparing meals – delivered via third-party apps such as Door Dash, Postmates and others — and fostering the restaurants’ brand with customers eating in their own dining rooms.

Going forward, though, even as dining rooms reopen and life goes back to relative normalcy, restaurants will need to continue adapting their offerings and values to ensure consumers are satisfied and that their restaurants remain profitable. Here are some ways operators can do so.

Plastic cafeteria trays and sneeze-guarded salad bars are fast approaching extinction in corporate dining spaces. Thanks to the pandemic, the future of dining at the office could be a mashup of big changes already disrupting commercial restaurants.

Many of these online-only brands will not survive over the long term, but it might not matter given their unit economics, says RB’s The Bottom Line.

Companies including Chili's parent Brinker International have launched off-premise brands to meet evolving diner demands during the pandemic.

Coho Collective Kitchens Inc. ("Coho Collective" or the "Company"), a creator of innovative ghost kitchen solutions announces the closing of a successful oversubscribed non brokered private placement (the "Offering") for aggregate gross proceeds of $3 million.

Kitopi, a shared kitchen platform focused solely on online food delivery, is seeking $150 million to $200 million in financing to reach markets in Southeast Asia.

Dubai-based Grubtech, a platform for cloud kitchens and delivery-centric restaurants, has secured $3.4 million pre–Series A funding.

Ashika Capital, an investment banking firm, on Friday announced its partnership with Rebel Foods, the largest cloud kitchen company. Ashika Capital will be advising Rebel Foods on matters pertaining to growth and business expansion.

The UAE’s biggest cloud kitchen platform for virtual restaurants, kaykroo, has announced the launch of its Entrepreneur Programme, which will offer independent concepts from across the globe a foothold into new markets.

In interesting look into the the world of food delivery in China.