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.