Burger King unveiled two new restaurant designs on Thursday that will have dedicated mobile order and curbside pickup areas, drive-in and walk-up order areas, enhanced drive-thrus, exterior dining space and sustainable design elements, according to a press release.

Bloomin’ Brands Inc. is joining the ranks of casual-dining concepts that offer a virtual chicken brand, debuting Tender Shack exclusively on the third-party DoorDash delivery platform.

For decades, Domino's Pizza has been synonymous with pizza delivery, and its business model is perfectly positioned for pandemic prosperity.

In an interview OnTrend Concepts held with CEO of Smokey Bones, James O'Reilly, we were able to clarify the key distinctions between “ghost kitchens” and “virtual brands” and learn a bit more about the unique advantages of each.

The brand’s revamped app includes a new best in class rewards system; later this month, one-touch curbside pickup rolls out a year ahead of schedule as the chain eyes new off-premise solutions including the virtual kitchen space.

The parent of the Famous Dave’s barbecue chain is testing yet another development option by allowing a franchisee to incorporate elements of a Famous Dave’s into a Texas T-Bone Steakhouse.

The pandemic halted the fast-growing brand's momentum, but CEO Chris Tomasso said quick pivots into online ordering and creating hospitable, socially distant dining rooms helped it recover.

Brinker International has been rolling out a new “virtual kitchen” in its restaurants this summer.

Combo Kitchen, headquartered in Miami, FL, has announced an aggressive national expansion campaign of its ghost kitchen model.

The company’s first concept, Meatball Kitchen, which started in March, and the new Sweetbasil Thai Kitchen are headquartered in a central commissary kitchen in Garland, in one of Revolving Kitchen’s 25 commercial cloud kitchens available for rent.

For Ghost Truck Kitchen — which is actually not a truck but a virtual restaurant brand — the issue was meeting a demand for plant-based entrees in and around Jersey City.

Pret A Manger is to deliver dinners to city dwellers and open more suburban branches as it fights to revive its business after the sudden loss of its traditional office worker clientele.

The new ghost kitchen Pink Elephant, serving vegan Thai food on a delivery-only basis in Montreal, follows a steadily growing trend in the dining world.

With COVID-19 outbreak, the cloud-kitchen and delivery business has seen a boom in the country. Not only top restaurant majors have entered the segment but also many new players ventured into the cloud-kitchen market witnessing a surge in the category.

In response to the abrupt loss of dine-in guests, the more fortunate F&B businesses have succeeded in demonstrating agility and resilience. A heavier reliance upon delivery services is but one approach.

Chief among the advantages a cloud kitchen model provides is a low rent to revenue ratio. Characteristically, these kitchens are based in non-premium locations that do not command a high rental.

Ghost kitchens. Dark kitchens. Cloud kitchens. Virtual restaurants. No matter what you call them, they’re a hot topic for off-premise dining, and recently, they’ve gained more attention.