Making the Economics of Ghost Kitchens and Virtual Restaurants Pay Off
Sales pitches for virtual restaurants and ghost kitchens are certainly promising, but a panel of diverse restaurateurs and category experts shed some much-needed light on the real-world economics restaurant operators are seeing in these still-new industry channels....
Red Robin, Donatos Pizza Scale Up a Non-Traditional Partnership
Years after delivery has dominated the conversation, restaurants are once again getting creative with non-traditional real estate opportunities, including partnering with unaffiliated brands to unlock new territories and rope in the best attributes of ghost kitchens...
After Off-Premises Tests, Famous Dave’s is Ready to Grow Again
As the parent company of Famous Dave’s gradually transitions away from table service and large-format restaurants, BBQ Holdings is distilling what it’s learned from years of delivery-focused experiments to come out of the pandemic swinging as it shifts into growth...
Eyeing Post-Pandemic, The Greene Turtle Re-Reinvents Itself
Reinventing a multi-unit restaurant chain before the pandemic struck is like pulling the osso bucco out of the oven just as your dinner party guests announce they’re vegetarians. Such was the situation for countless brands this past spring, including The Greene...
Outstanding Operators
Food On Demand Outstanding Operators features restaurant brands with innovative operations that are taking creative paths to success with delivery and all things off-premises.