The 37-unit fast casual is still growing, but those expansion plans look a bit different than they did a year ago.

Like many others in the casual-dining industry, Famous Dave’s is starting to see the light at the end of the tunnel.

Robotic pizza vending startup Piestro announced today that it has partnered with PopID to integrate pay-with-your face technology into Piestro’s machines.

Clyde’s Restaurant Group, a Graham Holdings Company subsidiary, announced today the launch of 43 Burger, a collaboration with Washington Capitals forward Tom Wilson.

The pandemic accelerated the buffet chain’s evolution into other service formats. Here are some of the avenues it’s pursuing.

Applebee’s is ringing up hundreds of thousands of dollars in new sales a week for wings made in the chain’s kitchens. But the Cheetos-coated chicken isn’t sold in its actual restaurants or directly under its name.

Earl is the founder of Virtual Dining Concepts. At its core, it’s a ghost kitchen company — meaning it connects industrial kitchens with restaurants that only distribute through dining apps like DoorDash. But there’s a Planet Hollywood-esque spin.

In this episode, host Paul Barron sits down with Sam Nazarian, the chief executive officer of C3, to explore how Nazarian doubled his virtual restaurant company online sales—a jump from $20 billion to $40 billion—over the course of the pandemic.

Plant-based Nuggs embraced cloud kitchens as a way to just get product into people’s hands. Now it’s a vital testing lab and marketing tool.

Is the ghost kitchen model post-pandemic proof?

Ghost kitchens have been one of the biggest post-pandemic success stories in the Dallas restaurant world, providing a place for restaurant operators to do a "restaurant" that is entirely to go.

While many restaurant operators have either explored the ghost kitchen opportunity or been forced into it headlong, there’s no question the model is not only gaining traction, but rapidly evolving beyond the original back-alley grill-to-courier model.

Cloud kitchens were among the various technologies that raced ahead to leverage the social restrictions bought on by the pandemic. Cloud kitchens – commercial facilities purpose-built to produce food to be delivered to customers at home or work – gained steam as the overall F&B industry was put through the wringer.

UAE-based cloud kitchen operator iKcon has raised a $20 million Series A funding round led by regional investment groups including Mohamed Yousuf Naghi Group, AlTouq Group, Derayah Ventures, B&Y Venture Partners, AbdulMohsin Al Houkair Holding Group, and Nazer Group.

When this entrepreneur, who’s been in the restaurant business for more than two decades, decided to join hands with Veda Holding founder Fahad Alhokair to launch Kitch, it’s easy enough to understand why most of us had to sit up and take notice of this new venture.

In response to the changes in our lives due to the pandemic, restaurateur Vincent Lua started eatwhatnxt as a way to assist struggling F&B players

The food on demand space has a massive group of shiny objects that promise to make marketing, operations and deliveries easier. Sorting all that out while you’re also trying to run the day-to-day business can be quite daunting.

Unlike the arrival of food trucks, which often were met by hostile restaurant inspectors and local politicians wanting to protect brick and mortar restaurants, ghost kitchens weren’t getting much notice from the general public until recently.