The Economics of Ghost Kitchens and Virtual Restaurants

For restaurants considering getting into ghost restaurants or virtual restaurants, this panel will examine the costs, potential revenues, delivery commissions and balance sheets of experienced operators.

Ghost and Virtual Restaurant Startup Checklist

Starting a virtual brand is a lot different than a traditional location—there are big opportunities but also big challenges. This panel will help operators answer some big questions around launching their virtual restaurant or ghost kitchen with a focus on staffing, menu optimization, sourcing, technology, as well as economics and accounting.

Beyond Startup: Integrating & Streamlining Operations

Profiting with ghost kitchens and virtual restaurants is all about efficiency and streamlined operations. This panel is designed for operators with existing ghost kitchen and VR brands to refine staffing, back-of-the-house operations, advanced technology integration, menu planning and, from there, building a strategy for your next phase of multi-channel growth.

Ghost and Virtual Growth Strategy

Whether you’re a hard-charging growth brand or an established restaurant looking to enter a new market, ghost kitchens and virtual restaurants offer enticing channels to reach new customers and different geographies with much smaller capital expenditures than building new brick-and-mortar locations. This session is dedicated to avoiding mistakes and using limited resources wisely to use these new options to your advantage.

Marketing Ghost Kitchens and Virtual Restaurants

Delivery-only restaurants live and die by marketing power. This session is dedicated to the most effective channels to market your virtual restaurant or ghost kitchen locations to your existing customers, as well as on Google, social media and other channels—and how that strategy shifts as these locations gain traction.