U.S. made-to-order restaurant Saladworks is set to open 30 “non-traditional” locations in Canada by the end of 2021 in partnership with Ghost Kitchen Brands. Saladworks, which serves entrée salads, wraps, soups, and sandwiches, is doubling its footprint across the United States and Canada with the deal, which will also see 60 new U.S. locations open. Many of these new […]
In a time when ghost kitchens and meal kits are in vogue, Toronto’s Lavish focuses on unique quality. By Tom Nightingale For much of the last 12 months, eating at home has been the new dining out. The stark reality is that the physical dining experience as we knew it pre-COVID-19 may not be back […]
The hot restaurant concept of ghost kitchens are spreading like wildfire. By Tom Nightingale It’s well-established by this stage that ghost kitchens are the new hot concept born out of — or at least accelerated by — the COVID-19 pandemic. The first ghost kitchen appeared in New York in 2013. It was already growing steadily […]
Technomic’s expert predictions give a glimpse of what foodservice trends operators and customers should expect heading into the new year.
David Segal’s Mad Radish is boldly riffing on the ghost kitchen model, what may be 2020’s defining foodservice concept.
Technomic lifts the lid on what’s to come by assessing 5 Canadian foodservice trends we should expect in 2021.
Nutrition For Non-Nutritionists assesses five growing food industry trends and innovations that could impact the next five to 10 years to come.
Ghost kitchens, based on setting up facilities focused exclusively on online delivery and takeout orders, are becoming ubiquitous during COVID-19.
Press release REGO Restaurant Group, which includes the Quiznos and Taco Del Mar brands, has partnered with Ghost Kitchen Brands to better serve its delivery and in-restaurant customers. Ghost Kitchen Brands owns and operates a network of 20 distinctive virtual kitchen delivery locations across Canada. Each location prepares, markets and delivers a range of nationally […]
Channel members, like service companies and manufacturers reps, have had to be nimble and adjust to the needs of their restaurant customers.