Succeeding in the fast-growing food-delivery ecosystem will require understanding how overlapping economic forces affect a complex web of stakeholders.

The preference for online food services has increased exponentially over the years. This factor will also serve as a growth accelerator for the cloud kitchen market.

Headline after compelling headline, the world’s most beloved restaurant brands are reimagining what it means to be a restaurant. Why? Because they have to. 

Ghost kitchens, however, also add a wrinkle to the collection of state and local taxes, tax practitioners say.

Hot chicken restaurants are all the rage on food delivery apps. How many of them actually exist offline?

Dave Portnoy is also jumping in on the virtual “ghost kitchen” trend.

This is definitely a fortuitous time for Ghost Kitchens to be expanding as fast-food chains struggle to hire enough workers to stay open.

Ghost Kitchens Brands, a Canadian company, has opened its first U.S. outlet in the Walmart store in Gates.

Rather than bending over backwards to bring consumers to them, restaurants are increasingly investing resources in meeting consumers where they are.

The fast-casual gourmet hot dog concept said it needed to focus on convenience to accommodate changing customer behavior coming out of the pandemic.

In 2017, WowBao launched their first dark kitchen. Today, they have over 400. What's the secret behind the brand's amazing expansion?

Restaurateur and television personality David Chang’s fried chicken chain, Fuku, returns to Boston.

Reef has signed a deal with one of Europe’s largest parking operators to turn as many as 1,500 existing parking facilities into distribution and logistics hubs for greener, more efficient last-mile delivery.

RDU plans to turn a former restaurant space into a virtual or ghost kitchen.

The ghost kitchens that emerged during the first year of the pandemic are reevaluating their relationship to physical space now that many consumers have shifted from delivery ordering back to other channels. 

India: Cloud kitchens give brands the potential to scale up easily, improve efficiency, maintain the quality of food, save in terms of overheads, enable multiple brands to operate within a centralised system.

India: The Goods and Services Tax (GST) Council will soon consider whether to tax food delivery apps and Cloud Kitchens.

India: The GST Council has decided that online food delivery platforms such as Swiggy and Zomato need to collect GST at the point of delivery.

India: The tax that was earlier payable by restaurants will now be payable by the aggregators.

India: The Rise and Rise of Niche Beverage Brands.

Singapore: Grab's cloud kitchen at Hillview in Singapore will be the first to use these robots whose main duty would be to bring the orders from the kitchen to the delivery drivers.

UAE: GrubTech, an all-in-one platform for restaurants and cloud kitchens today (September 21) launched the first 3D printed Smart Locker System.

Phillipines: The founders of online food startup MadEats explain how cloud kitchens are reshaping the restaurant business.

Ireland: From diverse diets to functional foods and robots that will deliver your weekly shop to ghost kitchens, the next decade of food promises to be very interesting.