The ghost kitchen concept revolves around the strategy of operating several restaurant brands from one kitchen for optimal revenue generation and maximum usage of food preparation space. To use an analogy, the ghost kitchen concept is like adding more flavors to your ice cream shop so you can attract more customers, the more offerings…

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  The restaurant industry is constantly changing, especially with the advent of the COVID-19 pandemic, restaurants have experienced unprecedented change in their business models and brick and mortar operations. These changes following the pandemic have put restaurants in a position to adapt in order to stay open and still cater to their customers. This is…

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  Five years ago, many diners would be skeptical if they were led to a small dinky trailer with no dining area that served Asian-fusion street foods. Then they have a bite of their order, and wonder why this rinky-dink location doesn’t open a real stand-alone restaurant. The answer is in the question: they don’t…

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