To further grow its virtual kitchen portfolio, Dog Haus has once again partnered with CloudKitchens to operate locations in Oakland and San Francisco. The brand has also teamed up with Colony – a self-contained, high-performance kitchen – for the first time to open a virtual kitchen in Santa Monica.

Takeout and delivery are here to stay at full-service restaurants, according to the parent of Applebee’s Neighborhood Grill & Bar and IHOP.

Rollout of delivery-only burger concept in 1,100 domestic stores shows promise, executives say; melt menu is in about 350 units this week, with more to come.

C3 (Creating Culinary Communities), the revolutionary food and beverage platform founded by Sam Nazarian, announces the upcoming opening of Citizens, a lifestyle food hall, in New York City and Atlanta, with more cities to follow.

Nondisclosure agreements prevent anyone associated with CloudKitchens from saying so, but the DBA (“doing business as”) in the paperwork makes it clear: “Barrio Food Hub” is their regional alias.

Marc Lore left Walmart in January. His latest venture involves an investment in Wonder, a business that is part food truck, part ghost kitchen, CNBC has learned.

A Grand Rapids ghost kitchen is celebrating a year in business with another milestone: its first food truck.

The Italian-based burger chain Flower Burger opened the doors to its first stateside restaurant, bringing its vibrant Flower Burgers, which have found immense popularity across Europe after founder Matteo Toto launched the company in Milan, to the US.

Fried chicken fanatics take note: GTA's newest ghost kitchen concept is serving up some serious fried chicken.

[Podcast] In Tuesday’s CREATE keynote, Deno discussed how the brands have changed during the pandemic, including off-premise and ghost kitchen investments.

[Podcast] Fazoli’s experienced its most successful quarter in the beginning of 2021, breaking over 200 weekly sales records. CEO Carl Howard credits the financial success to the team at the fast-casual brand.

[Video] You might think ghost kitchens are a result of the global pandemic that shuttered restaurants across the country. You'd be wrong.

A rise in off-premise business models, omnichannel technology, and new industry players are setting the stage for the future of restaurants.

With this confirmation of digital’s continuing importance for the post-pandemic future, industry leaders are doubling down on ghost kitchens. In particular, many are viewing these virtual brands as a way to test out new markets and new concepts.

To thrive in an increasingly online marketplace, restaurants need to invest in technology that manages the diner relationship and delivery automation, says Hypertrack's founder and CEO.

From the power of effective storytelling to a discussion of piano-playing cat memes – and a host of technical detail in between – Rational’s latest webinar addressed the next stage of ghost kitchen development: operational success.

[Video]: The full webinar detailed above...

[Podcast] Whether you serve breakfast, lunch, dinner or all 3, you create a “virtual” ghost kitchen within your kitchen. Suddenly you’re restaurant is casting a really broad net that brings in the business….

Profit-hungry restaurant CFOs blindsided by the pandemic get ready for robust economic growth, offering lessons for leaders in less-stressed industries.

Once considered the most resilient retail segment, restaurants have been devastated by the pandemic, but ghost kitchens are creating new opportunities.

Food trucks, ghost kitchens, and pop-ups let restaurateurs extend their skills and businesses beyond their brick-and-mortar locations (and could help them keep their businesses going while their storefronts are limited by COVID-19 guidelines). But they also create a greater need for maintaining an online presence.