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F&B operations are going virtual

Almost every kitchen that’s remained open during COVID has, at some point, operated like a virtual restaurant with little to no customer contact and a steady stream of drivers picking up delivery orders. But as restaurants continue to shape-shift, adapt and look to the future, a growing number of owners are launching virtual-only concepts from their existing restaurant real estate. Though the terminology has not yet been settled, these businesses are distinct from the ghost kitchen commissary model, where a chef runs one or more delivery-only concepts from a large commercial kitchen, or in some cases, contracts out all the…
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