REGO Restaurant Group, which includes the Quiznos and Taco Del Mar brands, has partnered with Ghost Kitchen Brands to better serve its delivery and in-restaurant customers.

Both Capriotti's ghost kitchens are open and ready to fulfill orders.

The chicken chain started as a ghost kitchen when COVID delayed construction.

Muscle Maker announced that it has signed an agreement to open two more ghost kitchens in Philadelphia. The company will now operate seven ghost kitchen facilities in two major cities across the U.S.

In late 2018, Wingstop signed an exclusive partnership deal with DoorDash. It certainly wasn’t a significant headline in the industry at that time.

When it comes to ghost kitchen models there are real estate plays like CloudKitchens on one side, pure-play subleased facilities like Kitchen United and DoorDash Kitchens in the middle, and asset-light franchise models on the other.

An interesting and new take to the ghost kitchen concept has emerged in the UK.

The digital age means consumers can enjoy a restaurant experience without leaving the comfort of their own home.

Putting 50 restaurant brands in one kitchen. That’s the model of The Local Culinary, launched last year in Miami and now calling itself the first ghost kitchen franchise to hit the market.

What does the next normal look like for Canada’s restaurant industry? The 2020 Foodservice Facts Report released by Restaurants Canada sheds some light on this question.

Several new companies and models have emerged to help restaurants by making food off-site, and even delivering it.

Robert Byrne, director of consumer and industry insights at Technomic, joins the RB podcast “A Deeper Dive” to discuss one of the biggest trends in the restaurant industry.

As the world slowly and tentatively re-opens in the wake of the coronavirus lock-downs, restaurants continue to be among the hardest-hit businesses.

No longer considered just a marketing vehicle, a mobile food facility is the ideal infrastructure to break from the constraints of real estate and expand in an off-premises world.

With more restaurants ditching the front of house for smaller-format, delivery-only operations, the logical next step is to automate as much of that new format as possible, which is now starting to happen.

A well written summary of a handful of Ghost Kitchens' highlights from the past few months.

Restaurants are going to have to adjust their business model to stay in business.

Cordia Corporation today provided an update on the execution of its ghost kitchen business plan.

Revolving Kitchen's ghost kitchens are equipped with the infrastructure necessary to develop a new concept or scale while driving costs down. Popular chains like Wingstop have taken notice—in a COVID-19 world, all you need is a kitchen.

Ghost Line DC houses multiple chefs making fried chicken sandwiches, multiple styles of pizza, Indian khichdi, ramen, and sushi, all under one roof.