CEO Tom Krouse joins the RB podcast “A Deeper Dive” to talk about expansion, ghost kitchens and Red Robin.

After going public in December 2020 and being named FastCasual's 2021 Brand of the Year, BurgerFi International Inc. is expanding its presence through three channels: Adding brick-and-mortar restaurants; increasing ghost kitchens; and rolling out the Fi on the Fly food truck.

Dave & Buster's Entertainment, Inc. PLAY is likely to benefit from digital efforts, kitchen optimizations and reopening initiatives. This along with transition of a new menu bodes well. However, decline in traffic and soft comps are concerns.

The door has been opened for all sorts of innovative approaches.

Brinker International promoted Michael Breed to senior vice president of marketing, overseeing all of Chili's brand marketing efforts and its push to expand its emerging virtual brand business.

Part 2 of this Recipe for Success series sets out various ways intellectual property rights can be monetized in the food industry.

Stay’d, a hotel-kitchen-based operation, provides elevated, homestyle takeout and has just added a second location in St. Louis Park. The new location will serve Minneapolis and its suburbs.

The chain is also adding to its carb collection, operating in a Trinity Groves-area ghost kitchen, plus opening locations in Coppell and Addison.

Cloud kitchens allow chefs and business owners flexibility by reducing startup costs, said Blake Kaplan, a retail broker with JLL who has worked with cloud kitchens. The pandemic’s lockdown conditions have created delivery and takeout habits that may not change even with vaccines and reopening.

Food Delivery Providers focus on Contribution Margin, the profit generated from restaurants and customers minus the cost of delivery, but this formula ignores marketplace costs, the hidden costs of gig economies, and low barriers for customers and restaurants to switch providers.

One interesting development in the hospitality world during COVID and one that seems poised to continue post-COVID are virtual kitchens and digital dining concepts.

Cloud kitchens, also known as virtual kitchens or ghost kitchens, are premises used for preparing food with a large focus on fulfilling delivery orders, with no on-premises dining for customers and where F&B operators can have multiple brands operating within one physical location.

Dark kitchens, cloud kitchens, ghost kitchens, virtual kitchens…. These terms have been increasingly permeating consumers’ vocabulary, industry research papers and articles in recent times. But does anyone really know the difference between each of them?

The U.S. Small Business Administration (SBA) has sent an email to Restaurant Revitalization Fund (RRF) applicants informing them that the fund has closed and access to its portal is being shut down on July 14.

Culinary expert Chef Izu Ani has shaken up Dubai's fast food scene, aiming for the top of Dubai's burger culture with the launch of Izu Burger.

Pano Karatassos officially is on board the ghost kitchen bandwagon. The executive chef of upscale Greek dining destination Kyma launched Lamb Shack Tuesday. The delivery-only fast-casual virtual Greek restaurant’s food is being prepared in the same kitchen as Kyma in Buckhead.

Manhattanville Market will be open to both Columbia University students and the general public.

Plans are firming up for Garces to take his Buena Onda brand national. That comes in addition to other new retail and ghost kitchen opportunities in collaboration with Louisiana-based Ballard Brands, which acquired Garces Restaurants in 2018.

While it's undeniable that Covid-19 was a wake-up call to takeaway owners, in reality, all the virus did was speed up operational concepts such as Dark kitchens that were set to disrupt the takeaway delivery market long before we'd even heard of Coronavirus.

Making deliveries profitable is a tough business. Ghost kitchens as run by Kitch, made possible by geodata and location technology, are one answer.

The explosion of the delivery business has created a completely new type of business trying to capitalize on the boom, called “ghost kitchens.” The ghost kitchen is a modern 21st-century invention that helps restaurants expand their delivery service at an optimal cost. We’ll be taking a look at what a ghost kitchen even is and what it can mean for your business.

Pandemic challenges spurred innovation in Western Oregon's restaurants, which could explain a trend that you might notice next time you log onto a third-party delivery app like GrubHub or DoorDash.

Now, with labor shortages and delivery as accessible as ever the concept of ghost kitchens seem to be around for the long haul.

What the COVID crisis accelerated profoundly—and what I would argue demands a dramatic re-think of most brands’ strategy, performance metrics and investment plans —is what I call the hybridization of retail. And guess what? Physical stores are key to it.

Food tech has become an exciting place to in the last few years as an increasing number of players look to tap into a near-insatiable appetite for food delivery services.

Forget ghost kitchens. Some chefs are skirting the industry entirely to serve food out of their houses.

With a rise in dark kitchen openings in Dubai, there are few important elements to consider before launching, says Gabrielle F. Mather, CEO & Founder of leading UAE-based restaurant consultancy Restaurant Secrets Inc. Here, she shares five tips to operating a successful dark kitchen

CEO and Founder of Avane Cloud Kitchens talk about what it takes to succeed.

The marketing company Adventures announces the opening of Baiburger in partnership with the influencer Gustavo Gomes (Baiano).

With a shift in focus from its original market, Calcutta, it’s now ready with an expansion plan.

Having partnered with American burger chain Wendy’s, online restaurant operator Rebel Foods Pvt. is looking for more tie-ups with international food brands looking to expand through cloud kitchens in India.

“It is a good business model to follow during lockdowns as people usually stay indoors and order in. That’s why cloud kitchens emerged as a successful business vertical during this period, not just in Bengal or India but across the world,” says Sudesh Poddar, president, Hotel & Restaurant Association of Eastern India.