The third-party delivery operator is positioning itself as more than a restaurant delivery service as it reportedly plans IPO in late 2020.

ShiftPixy Inc. plans to move its executive operations cross-country and relocate its headquarters to Miami.

Call it a food truck or call it a ghost kitchen. Whatever you call it, REEF Technology is likely a glimpse into the future.

This seemingly infinite virtual restaurant space — geared for delivery-only products — is erupting amid the coronavirus pandemic.

While most people are familiar with Software as a Service (SaaS), it seems many are understandably unfamiliar with Restaurant as a Service (RaaS).

There are thousands of these new “virtual” restaurants popping up in cities all over the world, restaurants that have no actual retail presence, just a bare bones kitchen placed in stripped down spaces with extremely low rent and overhead, the popular term for these phantom restaurants are “Ghost Kitchens”.

How does someone decide that it was a good idea to own a restaurant? Well, there are good reasons to do so, but honestly, becoming wealthy is not one of them.

Cloud or ghost kitchen is born out of the necessity of easing and simplifying the food delivery solutions. Unlike restaurants, it does not need much investment or set-up. We will help you understand the major difference between Cloud kitchen and Dine-in restaurant.

Cloud kitchens miraculously seem like the only rational thing to do to handle high rentals and poor profitability with the introduction of cloud technology, enabling online delivery.

Ghost kitchens, a concept that only really started turning heads one year ago, are practically unavoidable these days in a conversation about the restaurant industry.

This article provides a good summary of a lot of the big movement going on in the ghost kitchen industry over these past weeks.

With airport business temporarily paused, Bayless is making his Tortas Frontera concept available through Kitchen United.

Wiz Khalifa partnered with virtual restaurant brand curator Nextbite to start up a delivery-only restaurant chain called HotBox by Wiz, which will be open for business on Oct. 1.

After nearly 30 years of running Sky’s Gourmet Tacos, chef Barbara “Sky” Burrell is bringing her tacos–meet–soul-food restaurant Downtown.

A podcast on the development of two ghost kitchens in New York City.

To-go orders and delivery are now the new normal for restaurants across the country and Tampa Bay.

Here is an insightful piece on some resources to take care of ghost kitchen equipment.

With the COVID-19 pandemic now into its seventh month in the U.S., it’s clear that everyday life, and the role food-away-from-home is destined to play in it, has changed, almost certainly forever.

With rising competition and ever-growing technology, the food space has been prone to many unpredictable changes for quite some time.

Espita Mezcaleria is the latest player to throw their spatula into the ghost game, with former chef Rob Aikens returning to the Shaw kitchen.

Here is a rundown of the top players in the food delivery industry from the United States to Asia.

Oishi is opening its first cloud kitchen – Oishi Kitchen – giving local at-home diners access to more than 100 dining options from its four outlets, Oishi Buffet, Oishi Ramen, Kakashi and Oishi Delivery.

India - COVID-19 has acted as a catalyst for the hospitality industry to pivot. Be it fine dining or quick service restaurant (QSR), delivery models and the adoption of the cloud kitchen have shown results in reviving the hospitality industry.

POSist has added a latest online ordering system to its offerings to help restaurants, cloud kitchens go direct-to-customer.

Covid-19 may have prompted UAE residents to choose a healthier lifestyle, if their food-ordering choices are anything to go by.

MALAYSIA - The mornings for Khris Teri of Halo Doughnut mean time for making sweet treats.