Join Food On Demand, leading industry experts and experienced restaurant operators for a one-day virtual event dedicated to decoding the economics, marketing and operations of ghost kitchens and virtual restaurants. As both of these channels become larger parts of the overall restaurant industry, this event will share best practices, real-world financial expectations, marketing best practices and operational challenges of these fast-growing delivery-focused formats.
The Economics Of Ghost Kitchens and Virtual RestaurantsFor restaurants considering getting into ghost restaurants or virtual restaurants, this panel will examine the costs, potential revenues, delivery commissions and balance sheets of experienced operators.
Ghost and Virtual Restaurant Startup ChecklistFor existing restaurants, this panel will help operators prepare to launch delivery-only locations inside ghost kitchens or bring new virtual restaurant brands into their kitchens with a focus on staffing, menu optimization, ingredient sourcing, basic technology and delivery contracts.
Beyond Startup: Integrating & Streamlining OperationsProfiting with ghost kitchens and virtual restaurants is all about efficiency and streamlined operations. This panel is designed for operators with existing ghost kitchen and VR brands to refine staffing, back-of-the-house operations, advanced technology integration, menu planning and, from there, building a strategy for your next phase of multi-channel growth.
Ghost and Virtual Growth StrategyWhether you’re a hard-charging growth brand or an established restaurant looking to enter a new market, ghost kitchens and virtual restaurants offer enticing channels to reach new customers and different geographies with much smaller capital expenditures than building new brick-and-mortar locations. This session is dedicated to avoiding mistakes and using limited resources wisely to use these new options to your advantage.
Marketing Ghost Kitchens and Virtual RestaurantsDelivery-only restaurants live and die by marketing power. This session is dedicated to the most effective channels to market your virtual restaurant or ghost kitchen locations to your existing customers, as well as on Google, social media and other channels—and how that strategy shifts as these locations gain traction.
More to be announced!
Operator, MrBeast Burger
Editor, Food On Demand
CEO, Franklin Junction
Restaurants Editor, Food On Demand
Sr. Director Global Non-Traditional Development & Strategic Partnerships, The Wendy's Company
Managing Partner, Vine Solutions | Vine Dining Enterprises
Founder & CEO, Ovation
Founding Partner, Dog Haus
Reporter, Franchise Times
Digital Marketing Lead, PepsiCo Foodservice
SVP Business Development, Qu
SVP of Restaurants, Nathan's Famous
Chief Operating Officer, BBQ Holdings
Founder & CEO, OrderB4
Chief Business Officer, Kitchen United
Thank you to our sponsors for making this event free to attend.
Drop us a line. Let us know if you need help registering, have questions for the speakers, or just want more information.