Market surveys indicate that half of enterprise brands will launch some form of ghost, host or cloud kitchen concept in 2021, and that the global cloud kitchen market size, estimated at $43.1B in 2019, is forecasted to reach $71.4B by 2027.

With chicken wings in short supply and prices rising, Wingstop said Monday it is "hacking" its own brand by launching Thighstop, a virtual restaurant that will serve up crispy chicken thighs.

It is easy for a conference organizer to talk about how great a conference was, but it is more powerful to get testimonials from actual attendees. Check out this selection of LinkedIn posts from those attending the Ghost Kitchen Conference. It is so great to see the enthusiasm. And a bit humbling. We are so pleased that attendees found it worthwhile.

Dickey's Barbecue Pit leveraged pandemic woes to an advantage. Recently they introduced two new brands, Wing Boss and Big Deal Burger, that make their products under these brands available for delivery via online order.

The world's largest barbecue chain, Dickey's Barbecue Pit, has partnered with Combo Kitchen to promote nationwide expansion of their brand through ghost kitchens.

Click on the link to see 300+ pictures from The Ghost Kitchen Conference.

Sweetgreen confidentially submitted a draft registration for an initial public offering with the SEC

Conceived four years ago while Kevin Tan, the CEO who co-founded the company with Jamie Marshall, was still a student at Yale studying physics, Snackpass has grown by remaining true to its higher-ed roots. The startup now has 500,000 users across 13 college towns, and has seen its growth explode 7x in the last three months alone. This round values the startup at over $400 million.

C3, a food and beverage platform bringing food halls and ghost kitchens to high-profile real estate, announced a new partnership with Chowly to become its exclusive virtual restaurant partner bringing its portfolio of 40 digital brands to the point-of-sale integration company’s restaurant clients.

Following in the footsteps of BBQ Holdings, which doubled down on dual-concept locations with brands outside its corporate umbrella, Red Robin brought a slimmed-down version of the Donatos Pizza menu into its kitchens as a way to expand its delivery and dine-in offerings before the pandemic. Now, a year and a half later as dining rooms repopulate, the partnership is proving successful enough that the companies are scaling up even as Red Robin rolls out three new virtual restaurant concepts.

Foodtech startups took center stage during the pandemic out of necessity. They are a fixture in everyday life even as lockdowns come to a close.

George Lopez Tacos is the latest addition for Nextbite, which partners with restaurants in markets across the country for ghost kitchen concepts.

Fans of Guy's Burger Joint on Carnival Cruise Line can now satisfy their cravings off the ship with delivery of the chef's hand-crafted "Straight Up" burger for a limited time only.

Foodhaul is pleased to welcome James Beard Winner Chef Rick Tramonto and his virtual BBQ concept Smokeheads to their lineup.

Brands' tech overhaul included hardware and software upgrades, security enhancements, telecom upgrade, third-party delivery integration, and a new ecommerce platform. Barbecue brand realized a 100% ROI in six months.

In today’s virtual restaurant model, some hallmarks of industry success remain.

Nextbite, a leader in virtual restaurants, today announced that Jeff Haskell, Iron Chef winner and renowned New York City chef, has joined the company as Culinary Director.

Covid has sped up the delivery-only, or ‘dark kitchen’, part of the foodservice sector.

Low start-up cost also paves the way for new players.

The robotics industry is at an inflection point where the baton is being passed from the scientists to the practitioners.

Now a group of longtime vendors has taken an important step toward protecting its members’ livelihoods — purchasing a commercial kitchen where they can legally prepare food and run their businesses without fear.

As grocers try to find ways to keep growth apace, some are looking into ghost kitchens.

The food in Dark Kitchens is only available for delivery (food delivery), which reflects the need to implement QSR (Quick-Service Restaurants) kiosks.

Apollo Custom Manufacturing of Surrey, B.C. is building ‘ghost kitchens’ to be operated on behalf of Canadian restaurants by Reef Technology, which owns Impark.

So here’s a natural question – how do you make sure that buyers will choose your cloud kitchen service and not your competitor’s? And how do you make sure that your cloud restaurant will keep growing despite so high competition, increasing food costs, and emerging problems?

Younger consumers are developing strong preferences for brands that meet their needs.

Ghost kitchens gaining more visibility in Southwest Florida.

Delivering - The Digital Restaurant explores the world of off premise food and the massive disruption facing American restaurants through first-hand accounts of restaurateurs, food industry veterans and start up entrepreneurs.

The business model for ghost kitchens is volume. The facilities need to blow through dozens of deliveries an hour to be profitable. That’s a lot of cars.

Companies can make centralized deliveries to the hub and then use more sustainable methods to get them to your door. It’s a testing ground for experiments to improve our new delivery-based economy.

The Local Culinary can help you create your own ghost kitchen, add your own virtual restaurants to your existing kitchen to generate additional revenues. Don’t miss this episode. You’re going to love it!

Laws and regulations for Ghost Kitchens are the focus of this episode of The Main Course as host Barbara Castiglia speaks with Brett Buterick, Esq.

Jack in the Box, Uber, and a TikTok singer just created what is being called an “influencer restaurant”.

NEHA's Business and Industry Affiliate is hosting a panel discussion with regulatory and industry experts to help unlock the food safety mysteries behind these innovative business models.

Sodexo has launched its majority-owned ‘delivered-in’ workplace catering service, Fooditude, into its Dublin operations.

The number of dark kitchens (non-branded food production hubs for servicing takeaway orders) could increase by 30% to reach more than 1,000 in the UK within the next 12 months. And we’re in pole position with our SaaS solutions to support the raft of new dark kitchens emerging.

In this second article of our retail series we’ll have look at the meal delivery industry, which has propelled the existence of so-called ghost kitchens, or dark restaurants. These cater to people ordering online, have no seats, and often combine different types of cuisine under one roof.

Mnogo Lososya, which was recently acquired by Russia's largest retailer and e-grocer X5 Retail Group, will be launching its dark kitchen format in 20 locations in Saint Petersburg, operating under four brands (Mnogo Lososya, Ten Ideal Pizzas, Rolls No. 1, YAJI).

Interesting and encouraging trends have been highlighted by the report, more specifically the rise of online ordering, cloud kitchen and the relevance of technology in the F&B space.

The cloud-kitchen-as-a-service startup procures (ingredients), cooks, and delivers food on behalf of restaurants and brands it partners with.

Pivoting to cloud kitchens from restaurants does not mean that the operational challenges are lower on the other side. Given the current scenario, cloud kitchens have four major challenges to tackle for maintaining the growth momentum.

So, if you're someone who's planning to feed the city with your yummy food cooked in the comfort of your home, these 9 tips will definitely come in handy for you.

Like most other concepts and models, cloud kitchens have their own pros and cons. Thus, we interviewed 4 virtual F&B brands to find out what it’s like running a business from a cloud kitchen amidst lockdowns, seeing that dine-ins were never an option.

Cloud kitchens are cooking spaces made for delivery only, shared utilities and standardized food preparation lower costs for F&B (Food and Beverage) brands, while pushing for orders to grow.

More than a year into the Covid-19 pandemic, Taiwan’s food and beverage industry continues to be pummeled as the island presses on in implementing measures to curb the virus’ spread.

Wow Chow is the First Fresh Pet Food Brand on the Uber Eats Platform and the JustMarket Website in Taiwan