Smokey Bones was on the leading edge of the virtual restaurant movement, having launched two virtual brands—The Wing Experience and Burger Experience—in 2019.

A new Portillo's restaurant opening in suburban Joliet will offer its classic Chicago favorites solely by pick-up or delivery.

To ensure that your restaurant inventory remains stable and costs are minimized, there are specific inventory metrics you must track to monitor the health of your business.

The chain is opening a brick-and-mortar location of Wing Boss, four months after it debuted as a delivery-only concept.

New Orleans’ famous World of Wings (WOW) will fly the coop and head north to Philadelphia this summer as the start of a major national expansion.

Brookfield Asset Management and Simon Property Group have both become investors in C3 (Creating Culinary Communities), a food tech platform aiming to lease 1,000 “ghost-kitchen” locations to malls and hotels across the country by year end.

If Co-Founder and CEO Jon Goldsmith gets his way, Local Kitchens will soon become known as “a place your mom wants to drive by and pick-up food” within a ten minute drive of every young family living in a major metropolitan suburb.

The restaurant group intends to use the capital infusion to leverage technology and data for introducing disruptive changes in the restaurant industry by up-scaling its ghost kitchen brands, bricks and mortar franchises and robotics concepts.

Acelerate, a software company looking to help restaurants make the most out of their infrastructure, is today announcing the close of a $14.44 million Series A financing led by Sequoia Capital.

Softbank has invested in several different ghost and virtual kitchen approaches, but they think they have a winner in REEF.

Restaurateurs who can no longer afford a traditional brick-and-mortar operation have found a lifeline in the form of food trucks, food halls and ghost kitchens.

John Tonnison will come on board to Rosemont, Illinois-based US Foods Holding Corp. as the firm’s new executive vice president, chief information and digital officer.

DoorDash CEO Tony Xu, who earned $414 million as the second-highest paid CEO in the country last year, seems to agree.

Strategy includes ghost kitchen model.

Couple realizes their dream of opening Capriotti’s franchise, including being among the very first franchise partners to open inside a ghost kitchen.

Our interest is now drawn to how this young ‘content creator turned entrepreneur’ made it huge into the fast-food chain which already promises cut-throat competition for survival.

We are past the stage of frenzy and now can analyze the drive-thru restaurant disruption resulting from COVID-19.

One of the industry's most complicated segments is in for a wild ride.

Article from the book Work in the Age of Data.

While hotels have been in survival mode, we have seen the rise of food tech-led innovation with the ability to reduce costs and offer market scalability underpinned with great products branding and extremely customer-friendly tech.

Eateries with little or no outdoor dining space continued to struggle in some areas, forced to seek alternatives to serve customers.

MENU co-founders discuss digital restaurant ecosystems.

In French, the article discussed how ghost kitchens are true laboratories, useful for developing and optimizing delivery services and reaching more customers at (seemingly) reduced costs.

Is it hard to believe that we can turn dark kitchen into a positive solution?

In Polish, the article attempts to better define some of the different approaches.

There is a crop of innovators, in Europe and in the US, that promise grocery delivery in as little as 10 minutes, and investors are richly funding them. A recent article in The Guardian cites a Pitchbook analysis calculating that a total of $14 billion had been invested in ultrafast-delivery firms.

Abel Ang fears the impact of ghost kitchens on artisanal food prep.

What's driving the demand for 'Ghost Kitchens'?

Stockhouse Media’s Dave Jackson caught up with company CEO and Co-Founder Jason Chen to get shareholders and investors completely up-to-date with all things JustKitchen!

What the rise of ghost kitchens and virtual brands means for restaurant owners, workers, and consumers.

Location intelligence tools help QSRs offer better customer service and deliver greater efficiencies in terms of loyalty programs, promotions, and more by analyzing geographical business data.

Mark Gray of Bottleneck Management discusses how they carefully adapted their business model to include new technology and to-go options for long term success.

Nice overview of the emergence of virtual restaurants.

Interview with VDC’s Nick Dover.

Food & beverage, FinTech, and e-commerce start-ups attract record investment.

talabat will also add 12 more cloud kitchens in UAE from current 7

NRAI President Anurag Katriar said that they are looking to launch the app by August-September. “We are in the final stages of finalising details," he said.

Zomato is an Indian multinational restaurant aggregator and food delivery company founded by Pankaj Chaddah and Deepinder Goyal in 2008. It has established a strong footprint across 23 countries with 131,233 active food delivery restaurants, 161,637 active delivery partners, and an average monthly food order of 10.7 million customers as of December 31, 2020.

Swiggy was co-founded by Majety, Rahul Jaimini and Nandan Reddy in 2014.

Talking to Restaurant India Vidit Rawat Founder and Owner at Pracheen, India before 1947 talks about delivering food that binds our culture, family. Maybe someone in the U.S. should do this…their big day would be people ordering pre-independence food on the 4th of July!

Sources say funding is an extension of Swiggy's $800-mn round in April from investors such as Falcon Edge, Goldman Sachs and others, which took the company's valuation to $5 bn from $3.6 bn.

Competitive intensity, customer acquisition costs likely to delay profitability

The “cloud kitchen” will feature dine in, takeaway and delivery options, and will be realised through a partnership with Unilever Food Solutions’ The Vegetarian Butcher – allowing the kitchen to create an entirely plant-based menu.

Together, Grab and Kraver's will set up GrabKitchen facilities to help restaurants and brands reach new consumers and maximize operations while lowering overhead expenses.

With this new concept, customers can easily order pizzas only by one click or through a quick phone call, delicious pizza will be delivered to your doorstep with 100% contactless delivery and 5K safety procedure guidelines complied.

Outfry is a digital brand prodiced by Taster.

Founded in 2014, SimplyDelivery is operating in German-speaking countries and the Netherlands, mapping all processes from order entry to meal delivery.

In Spanish, the article discusses how the council will update of the urban regulations to "enhance their implantation in industrial areas and avoiding and limiting their implementation in residential".

In Spanish, this covers some of the big trends in food delivery in Latin America.

In dark kitchens, or "ghost kitchens," nothing can be bought in person. According to PROCON, consumers are running the risk of buying a "pig in a poke."