Plenty of interesting articles in the Ghost Kitchen Digest this week, especially podcasts and international news. Take a look!
And now, the news…
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June 22, 2022
Peter Cook, Editor
Plenty of interesting articles in the Ghost Kitchen Digest this week, especially podcasts and international news. Take a look!
And now, the news…
Saltalk, a virtual kitchen and e-commerce platform, closed on $8 million of Series A financing to continue developing its one-two punch of authentic cuisine, made by both restaurant chefs and home cooks, and food supply resources and logistics.
In this customer story, we’ll dig into the Chipmonks story, COVID-19’s impact on the business, and how owner Joseph increased sales and revenue through virtual restaurant brands and Future Foods.
Nearly one-fifth of the chains in the NRN Top 500 grew their AUVs while their store growth shrank or stagnated. The secret? Omnichannel digital expansion.
The food needs to have the same taste, doesn't matter which city you have it in. The other way is to make city based centralised kitchens.
European food delivery companies will be forced to slash their forecasts in the second half of the year as record-high inflation and rising borrowing costs take a toll on consumers, analysts at J.P. Morgan said.
There were so many posts on LinkedIn related to the conference that we woulc not include them in this Ghost Kitchen Digest. We posted a sampling of them online for you to review.
Interview with Flipdish’s President of North America
In this episode, we’ll chat about how the platform identifies new opportunities for CPG and restaurant brands to scale delivery in new markets, how the economics work between various partners, and the technology it leverages to unlock incremental sales.
Kevin Rohani talks about how data, CAD drawings, and an aversion to food waste led to a 12-brand ghost kitchen on steroids.
Michel Eberhardt has over 25 years of experience in entrepreneurship – 25 years of brilliance and breaks. AND, that includes funding the largest restaurant delivery operation in South America, as well as an investor and board member of Inmetrics - one of the leading IT performance companies in South America.
First-party misuse — known as “friendly” fraud — can be difficult to detect, and reducing it is a delicate matter of telling true policy abusers apart from innocent parties. Either way, it ends in chargebacks, extra costs and missing merchandise for merchants eating these losses.
Let’s discuss what is cloud kitchen, what is kitopi and its features, types of cloud kitchen models, and its cost in this blog.
With the increased penetration of dark kitchens following the COVID pandemic, the UAE online food delivery market is predicted to develop at a CAGR of 23%, based on the research from business consulting company RedSeer, with over 400 brands and more than 80 locations in the UAE, the number of dark kitchen brands and outlets has expanded as well.
From its 330 operational virtual restaurants, Kaykroo has taken the delivery food business by storm, and forged a role as the largest cloud kitchen platform for its own virtual restaurants in the UAE.
The funding will empower Kytchens to build a robust and agile team with the right skill sets and capabilities to accelerate its growth in the Indian market. Additionally, the cloud kitchen service provider will aim towards expanding its footprints across Mumbai and nearby cities like Pune, and Nashik in Maharashtra and across tier 2 markets in South Gujarat.
Delivery-only restaurants are facing a life-or-death situation due to the lifting of social distancing rules and the sky-high prices of food materials. Owners of such restaurants that opened during the peak of the pandemic from late last year to early this year are giving up operations or opting to sell their business.
Siamese Asset wants to offer 86 cloud kitchens to 344 food and beverage shops this year. The company aims to have a total of 494 cloud kitchens by 2026, with as many as 1,976 eateries as customers.
It Would Face Off Against Alibaba and Meituan.
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