Virtual brands and ghost/cloud kitchens continue to grow. So many restaurants are pivoting to this lower-risk model that you have to wonder if the low barriers to entry might cause a problem for the larger players? Is the growth rate sustainable? Can we maintain the food quality that we need to for long-term success? Can we expand the product offerings? Can we get the packaging right? All these issues need to be addressed. And for those who have invested in these models, you have to plan for the inevitable consolidation that comes after such rapid growth. It’s going to be interesting to watch!
This week we initially had 50+ articles that we found from the past week to share. However, we decided to cut the 15+ articles which were more introductory (“What is a Ghost Kitchen?”) since those of you subscribed to the Ghost Kitchen Digest most likely already have a strong understanding of the concepts. We tried, instead, to focus the Digest on more news, trends, and informative articles. Please let us know if you would prefer we include the introductory articles.
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And now, the news…