March 24, 2021

Peter Cook, Publisher

Ghost kitchens have made it much easier for restaurants to scale their brand across numerous markets. You don’t even need to own the kitchen! Virtual Dining Concepts has proven this with the expansion of their virtual restaurant brands; a new addition to that list is Pauly D’s Italian Subs. Originally a Texas chain, Dickey’s Barbecue is expanding as far as Singapore with a ghost kitchen. More information on this below, as well as some interesting articles written about the impact of ghost kitchens and virtual brands.

Keep a close eye on this industry. It’s incredible to reflect on how much the restaurant industry has changed in the past year because of it. We hope this newsletter has helped to give you some good perspective.

Enjoy the rest of your week!

Issue #35

DJ Pauly D's Italian Subs Virtual Brand Arrives on Grubhub

Catering to individual tastes with made-to-order subs, Pauly D’s delivery-only, virtual restaurant is now available through Grubhub with online and mobile app orders.


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Torchy's Tacos Is Joining Forces with CloudKitchens

Torchy's Tacos, an Austin-based restaurant chain that's known for its Mexican-style eats and monthly taco promotions, has announced that it will be joining the growing number of businesses that are taking advantage of ghost kitchens in response to an increased need to fulfill delivery orders in different areas.


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Epson POS Printers Leveraged for Nextbite Virtual Kitchen Solutions

As restaurants continue to look for additional ways to generate business and revenue, Ordermark is delivering solutions that help restaurants capitalize on increased consumer demand for delivery.


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Dickey's Barbecue Opens in Singapore

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.


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Foodhaul Bringing Upscale Chefs to Stable Kitchens

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.


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A Conversation with Olo CEO Noah Glass

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.


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The 10 Lasting Restaurant Lessons of COVID-19

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


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STL Foodworks Aspires To Be the "Ultimate Ghost Kitchen Concept"

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.


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A Delivery-Optimized Food System Is Here To Stay

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


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Restaurants See Ghosts As Saviors and Scouts

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.


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Adapting to Economic Realities with Ghost Kitchens and Other Innovation

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.


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Pandemic Shakes Up Company Dining Spaces

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.


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Want To Make a Quick Buck? Start a Virtual Restaurant

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.


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For Restaurant Chains, Marketing Virtual Brands Poses Equal Challenge and Opportunity

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


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Coho Kitchen Raises $3M in Oversubscribed Seed Round To Fund Development of New Locations and Corporate Expansion

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.


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Cloud Kitchen Platform Kitopi Seeks $200 Million To Push into Southeast Asia

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.


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Dubai's Grubtech Secures New Funding for Cloud Kitchen Growth

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


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Rebel Foods Ropes in Ashika Capital To Be Partners in Growth Expansion

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.


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Cloud Kitchen Platform kaykroo Launches Entrepreneur Programme To Bring Top Restaurant Concepts to the UAE

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.


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China’s Ghost Kitchens and Food Delivery Culture

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


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