The next few months will see a flurry of openings of Saladworks locations in U.S. Walmart stores.

This model of QSR growth has been accelerated by the pandemic, and it shows no signs of slowing.

As the food delivery market matures, third-party operators are betting that creating their own, private label meals will help them stand out.

The rise of ghost kitchens happened gradually, then suddenly. But don’t expect them to disappear as fast as they arrived.

The global cloud kitchen market is expected to witness significant growth owing to increase in demand for fast food among millennial and Gen Z. 

HTF Market Intelligence released study explored over 15+ countries with detailed data layout spread from 2016 to 2026 and nearly 12+ regional indicators of Worldwide Cloud Kitchen Market.

Food businesses are embracing innovations like automation, drones and ghost kitchens to save time and money and improve the eating experience for their customers.

A delivery-only offshoot of Philadelphia-based taco shop Buena Onda arrives in D.C. this week.

Fifty percent of all restaurants could be virtual by 2030, leaving plenty of space for start-ups to step up.

The retailer is making a play to be consumers’ one-stop shop in the connected “Eat” category, meeting both their restaurant and grocery needs.

As the industry evolves, some providers are shifting to a more fully integrated model.

Ghost Kitchens, sometimes also called Cloud Kitchens, are just one of many business and technical innovations restaurants have adopted in the last year to survive the economic pressures of the pandemic.

Today, Kitchen Hub has plans to roll out eventually across the country with more than 50 locations.

One of the drivers of the industry’s growth is the industry’s increasing reliance on ghost kitchens. 

Indie delivery and takeout kitchens are noticing a dip in business, but chefs have a few strategies to keep orders coming.

How multi-purpose cooking equipment boosts efficiency.

The island-inspired fast casual concept is opening their Frisco, Little Elm, Allen, Greenville Ave, and Addison locations.

It’s a milestone which the cloud kitchen company passed in just three years in operation.

Movie theatres are expanding their food and beverage business to beat the pandemic blues.

At the crux of such rapid delivery is an infrastructure of delivery only warehouses, typically housing the most popular foodstuffs, set up close to built up areas.

Bobacino announced a partnership with facial recognition payment company PopID to enable consumers to pay for their beverage with their faces.

One way restaurants are trying to mitigate price hikes is by adapting their menus.

The main aim of establishing a ghost kitchen is to sell your creative culinary skills to your target audience.

A number of leading quick-service chains are reportedly launching brands that exclusively serve customers using third-party delivery platforms.

The ghost kitchen concept has been developing since the early 2010s, but consumer demand for food delivery in 2020 led to an explosion in ghost kitchens.

Dubai: Why are cloud kitchens the future?

India: The fitment committee is understood to have recommended that the GST Council should treat food delivery and cloud kitchen companies as restaurant services and tax them accordingly.

Asia: The recent boom in food delivery apps meant customers were already used to having restaurant quality meals quickly delivered to their homes.