They have a goal of 25 Host Kitchen locations serving food from Dickey’s Barbecue Pit by the end of 2021.

Atlanta Business Chronicle has named our 2021 40 Under 40 honorees. The up-and-comers will be celebrated at an evening awards event Nov. 4. Here’s a Q&A with one of the honorees, Rishi Nigam, CEO and co-founder, Franklin Junction.

Aaron Noveshen, founder of the San Francisco-based restaurant consulting firm The Culinary Edge, has stepped aside as CEO of that firm to oversee the expansion of The Culinary Edge's premium quick-service concept Starbird Chicken. Replacing him is former managing director Graham Humphreys.

Just Kitchen announced that it has launched the JustKitchen Operating System ("JKOS"), which is software that integrates with third party devices and applications to add food ordering capabilities for the users of those technologies.

Notable and recent initiatives include the debut of Joy-Ful, a campaign celebrating being back together on campus, the first-ever 100% plant-based dining hall, ghost kitchens to support late night dining and contactless catering meal option initiatives.

As travelers return to the airport, they may no longer be satisfied with the friction of walking to a food kiosk, placing their order, waiting for their food to be ready and taking the food back to their seat, especially when it means risking a seat at the gate and dragging heavy luggage there and back.

What impact are ghost kitchens having on the traditional bricks and mortar restaurant scene? What is the food quality like that these ventures are churning out? Is this phenomenon to be a short-lived pandemic trend, or are ghost kitchens here to stay? In this article we’ll boil down the top 4 ways that ghost kitchens are impacting the restaurant industry for good or ill.