When the pandemic forced restaurants to close their dining rooms and pivot to takeout and delivery, the sudden change felt temporary; but as the Covid-19 crisis has stretched on and consumers have largely remained off-premises, some restaurants are beginning to wonder if the overhead costs of a dining room are worth the financial burden.
That’s why some industry experts have said that ghost kitchens in the U.S. have seen five years of growth in just three months. The ghost kitchen concept – a professional space to prepare meals, but from which guests can only order digitally – was steadily growing prior to 2020 but has taken off this year.
In this webinar, we discuss:
- The shift toward ghost kitchens in the U.S.
- The technology necessary to power a ghost kitchen
- Business models that are best-suited to test the new trend
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