Cracker Barrel's new initiatives include an upgraded digital presence, off-premise channels, and expansion of a beer and wine program.

Muscle Maker announced that it has signed a lease and a letter of intent to open two new ghost kitchens in the boroughs of Manhattan and Brooklyn in New York City.

Muscle Maker announced that it has opened its third out of five ghost kitchen locations in Chicago. The location opened its doors on Friday September 18 and is located in the Wabash neighborhood of Chicago.

As CEO of Dickey’s, Laura Rea Dickey knows the restaurant back and front, but that didn’t stop her from needing to change almost every element as COVID-19 swept the nation.

From celebrity-endorsed delivery-only restaurants to at-home eatertainment concepts, delivery-only concepts are the hottest investment in a post-COVID world.

Virtual restaurant platform Kbox Global announced this week it has raised £12 million (~$15.5 million USD) to expand its food delivery concept.

While the pandemic has made ghost kitchens a particularly popular concept, especially in St. Louis, co-founder Mike Johnson says that KC Bones has actually been in the works since January.

The former boss of Q-Park and B&Q in Ireland has launched a 'virtual kitchen' startup to put under-utilized commercial kitchen space to use for deliveries.

Nathan’s Famous, Inc., the American tradition serving New York favorites for more than 100 years, announced the Dubai launch of its partnership with Kitopi, the world’s leading managed cloud kitchen platform, at the end of August.

Ghost kitchens, dark kitchens, virtual restaurants, cloud kitchens: The path forward for restaurateurs trying to escape the collapse of their business models is illuminated by a digital glow.

From ghost kitchens and 3rd party delivery, to family-style dining over traditional Italian fare, Chef Anthony Strong has experimented with almost every facet of the restaurant business. But nothing has propelled change in the food industry like the coronavirus pandemic.

ReRestaurant with Ventura Foods offers operators vital support and points the way forward.

Thanks to restaurant companies launching cubby systems that are equipped with temperature control functionality and that can be unlocked with a user’s own smartphone, the Automat is making a comeback.

The off-premise-only facilities are taking off, while lots of restaurants are still struggling. Some say ghost kitchens are a solution.

When most everything’s a ghost kitchen because of the pandemic, is the world ready for “fake” restaurant concepts?

Hospitality News Middle East looks at some of the ghost kitchens companies that are thriving in the Middle East these days.

As delivery continues to cement itself as a permanent staple in dining, ghost kitchens may be the next big opportunity for the restaurant industry.

Food and beverage in a conventional operating model for hotels was typically designed to service guests in order to drive more core earnings from selling rooms product where the margins were higher.