September 16, 2020

Ian Cook, Managing Editor

Ghost kitchens continue to provide a stronghold for smaller restaurants that want to make it big. Much of the news this week follow this trend. Bailey’s and Coolgreens are two of the many whose success stories are being written thanks to a ghost kitchen strategy. Another big player that is beginning to emerge is Virtual Kitchen, who recently has landed a significant investment with Founders Fund.

Top of the line analytical work has been displayed in articles, podcasts and webinars this week. YipitData hosted a webinar earlier last week which provides a great overview of the data surrounding ghost kitchens. Are ghost kitchens going to dominate the restaurant market here on out? Hopefully our newsletter will help you answer that question. Enjoy!

Issue #8

Virtual Kitchen Raises $20 Million

Founders Fund, the venture firm started by Peter Thiel, led a $20 million investment in Virtual Kitchen.


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CloudKitchens Pushes Nationwide Expansion with 40+ Locations

CloudKitchens is aggressively expanding into 25 nationwide markets through acquisitions of non-traditional real estate.


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Fajita Pete’s Is Gearing Up for a Growth Explosion

The Texas-based brand has more than 30 stores in the pipeline.


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Capriotti’s Unveils Ghost Kitchen Development Plans

Capriotti’s Sandwich Shop's opened its first ghost kitchen units in California, with one operating from Los Angeles’ Koreatown neighborhood via a partnership with CloudKitchen and the second in Pasadena via a partnership with Kitchen United.


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Plant Nation Rides the Ghost-Kitchen Wave

Virtual brand Plant Nation is only the latest addition to the company’s ghost-kitchen artillery, this time targeting regular consumers of the plant-based segment.


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How Donatos Pizza Plans To Leverage Its Red Robin Partnership

CEO Tom Krouse talks about the brand’s expansion out West and how its gained ground on fast-casual players during the pandemic.


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Muscle Maker To Fund Growth Plans with $5.6M Follow-On Public Offering

Muscle Maker announced that it priced on September 10 its underwritten public offering of 3,294,118 shares of common stock at a price to the public of $1.70 per share.


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YipitData Ghost Kitchens Webcast

YipitData provides a fascinating webinar with some of the top data on ghost kitchens.


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The Future of Food Service Breakfast Is Flexible: on the Go, anytime, Anywhere

With operators and chefs on the lookout for new innovations (mobile ordering, ghost kitchens and more), portable breakfast has the potential to fly incredibly high.


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What Are Ghost Kitchens?

Here is a great summary on all the different ways ghost kitchens are being developed and operated.


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Wingstop: Unparalleled Growth

We all know that Wingstop is doing well. But how well? Here are all the numbers.


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Baileys' Restaurants Introduces Wing Ding Dong Ghost-Kitchen Concept

Baileys' Restaurants has announced a new ghost-kitchen concept, Wing Ding Dong.


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Michael Mina Launches Delivery-Only Hot Chicken Pop-Up

Celebrity chef Michael Mina is getting into the hot chicken game with a new delivery-only virtual restaurant that recently launched in San Diego.


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Coolgreens Heats Up Expansion with Ghost Kitchen

Coolgreens is set to open its first virtual kitchen in Orlando next month. CEO Robert Lee said the brand has executed a franchise agreement with Humza and Fariha Idrees to open two Coolgreens in Orlando.


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Ghost Kitchens Have Their Moment Amid the Pandemic

The once fledgling industry is booming as restauranteurs chase off-premise dining to salvage sales and expand their businesses.


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Fast-growing Hawaiian Bros Plans Another Area Location

Hawaiian Bros Island Grill, which opened its first restaurant in 2018, now has a mix of 9 ghost kitchens and brick-and-mortar restaurants. It now wants to open another Kansas City-area location.


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GF Ghost Kitchen Joins Quadripartite Partnership To Offer Customers Greater Variety of F&B Choices

In a follow-up to the tripartite partnership announced last June by Cuscapi, Presto and Hungry, the trio has now partnered with GF Ghost Kitchen (GFGK), to not only offer customers a variety of F&B choices but also order, pay, dine-in/take-away/delivery convenience at their fingertips.


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