C3 (Creating Culinary Communities), an omnichannel food and beverage platform founded by Sam Nazarian, announces a joint venture with Soom Soom, a family-owned Mediterranean fast causal brand with multiple locations in Los Angeles, to expand its presence nationwide through C3’s network of digital kitchens and upcoming food halls.

Domino’s Pizza announced Monday that the company has launched autonomous delivery in the Houston area in partnership with autonomous delivery company Nuro.

Here’s a concept that seems stupidly simple but is actually a technologically complex feat: letting customers order from multiple virtual restaurants with a single digital transaction.

Aziz Hashim, Franklin Junction Founder & Former International Franchise Association Chairman joins the Yahoo Finance Live panel to discuss the rise of Ghost Kitchens.

Shawn is the owner of Cali Comfort BBQ in San Diego and hosts the Digital Hospitality podcast. Since 2008, Cali Comfort has generated $25 million in sales from just one location. They just opened their second—a "friendly" ghost kitchen—a new chapter in the Cali BBQ story, with plans to scale with a "slow food fast" mentality.

Local Kitchens, a new ghost kitchen concept that allows customers to order from multiple local restaurant brands, has opened in the San Francisco area with locations in Lafayette, San Jose and Cupertino, Calif.

Thirsty Lion already had a solid foundation going into 2020 and was firing on all cylinders. In the space of two months it opened two new units in Phoenix and was in the process of moving its headquarters to Scottsdale, Arizona.

Last week The Dallas Morning News reported that James Beard Award-winning chef David Chang was opening three ghost kitchens in North Texas. Called Fuku, they will serve uber-trendy hot chicken “sandos” and strips.

In the life of Jaydeep Barman, the story of Fassos has been the story of a traditional food brand reinventing the whole restaurant industry and giving a new way of delivering food to customers through Dark Kitchens.

High-touch, hospitality-minded restaurant folks are more than ready to bring people back into restaurants. But the founders behind delivery-only virtual restaurant brand Stay’d are looking to bring some of that high-touch hospitality to the delivery experience.

Ghoster is the latest early-stage virtual restaurant provider promising that a focus on operations and technology will make the difference for restaurants bringing new brands into their kitchens.

In the next few months, fast-casual concept, Hawaiian Bros., which specializes in traditional Hawaiian plate lunches and related fare, will open its first Texas storefronts after having run ghost kitchens in Austin and Dallas since May and September, respectively.

As fast-food chains McDonald’s and Subway slim their ties with Walmart, the retail giant has turned its attention to other major players, such as Taco Bell and Domino’s, according to The Wall Street Journal.

Saladworks is among 20 brands participating in a partnership between Ghost Kitchen Brands and Walmart Canada that seeks to provide one-stop meal pickup and delivery service.

Burgers have gotten pretty darn tony on the virtual restaurant landscape, with prices to match. But one virtual brand thinks the real money is in the value-based burger.

Since the arrival of COVID-19, Fazoli’s has shattered numerous records. It’s to the point where “unprecedented” doesn’t do it justice any longer.

How the fast-casual sandwich brand intends to make its new concept the No. 2 wing player behind Wingstop.

New restaurants are popping up weekly across Maryland. Many owners brought in cash by doing delivery only during the coronavirus pandemic.

At this point, Nashville hot chicken needs no introduction. We’re far past those awkward first days where we laugh a little too loud at each other’s jokes. At this point, it’s similar to an uncle who shows up for dinner on occasion; no introduction or nice napkins needed.

Youngme, Mihir, and Felix discuss the future of food delivery, ghost kitchens, virtual restaurant brands, and more.

The rise of ghost kitchens in the food and beverage industry started to pick up speed during the peaks of the pandemic as a way for restaurants to continue operations. Now, the trend is continuing to build momentum throughout the hospitality industry with its next stop being at local hotels.