Seven years after it began franchising, The Halal Guys is closing on 100 worldwide locations as it anticipates opening 30 to 40 new units over the next five years.

Austin-based Torchy's Tacos is on an expansion tear. That includes opening its first ghost kitchen, near one of the country's largest universities.

Nathan’s Famous, the quick-service chain that has long been known for its hot dogs, has been undergoing something of a culinary revolution in recent years, with new high-end burgers, cheesesteak subs and, recently, the first large chain with a chicken sandwich made out of thigh meat.

Mighty Quinn’s BBQ co-CEO Micha Magid on how the industry is leaning into a more tech-focused future.

How delivery-only restaurant brands became a legacy of the pandemic.

The Middleby Corp. has agreed to acquire Welbilt, Inc. in an all-stock transaction, enhancing the Middleby commercial foodservice platform with additional products, brands and technologies, the companies announced in a press release.

Kalanick's talent for spotting game-changing trends has made him a key player in the food delivery business. But hundreds of employees have left his Saudi-backed startup this year, many frazzled by a hard-knock and super secretive culture.

Under the new deal, Kitopi will use its smart kitchen operating system with KLC to maximize the latter's kitchen efficiency and its brand and customer experience.

Restaurants should improve their energy optimization, save money by cutting down food waste and explore cost-effective service models like ghost kitchens, says Therma founder and CEO Manik Suri.

Covid-19 forced franchised food brands to innovate to survive, accelerating changes already in motion before the pandemic arrived just over a year ago now. One of those changes, which some already view as a seismic shift for the restaurant industry, is the inception of food brands that have no retail storefront.

Investing in a ghost kitchen franchise does not need to be a scary prospect. Ghost kitchens, also known as dark kitchens, cloud kitchens and virtual kitchens are the latest trend in the food industry thanks to changing consumer needs brought on by the pandemic.

Hospitality companies were hit hard by the COVID-19 pandemic. The search for new revenue sources has many of them adopting the ghost kitchen concept. These commissary kitchens have no customer-facing areas and are used for food delivery only.

So, what do ghost kitchens have to do with health care? Everything!