OnTrend Concepts

One of the big challenges for virtual restaurants and ghost kitchens is developing a menu showcasing food which will do well with delivery.  At the Ghost Kitchen Conference, held in Dallas in June, we assembled a great lineup of experts to discuss this issue.

Featuring menu expert Nancy Kruse (The Kruse Report) as moderator, the panel included Paul Mangiamele (Legendary Brands:  Bennigans, Steak & Ale, etc.), Gje Greene-Wallace (Neighborhood Ventures: Sarah’s Hot Chicken, Fish City Grill & Half Shells), and Joey Simmons (C3) as panelists.  It was a great panel and well worth the listen.  You can register to listen to it here.


You can also purchase a package of three of our great panels from the conference here.