Third-party platforms bring plenty of new tools to the table for business owners. But industry leaders at FODC ‘22 said restaurant fundamentals remain the most important component. The panel, moderated by Meredith Sandland, managing director of Delivering the Digital...
“Virtual restaurants are all about search engine optimization,” said Aaron Noveshen, CEO of Starbird, and founder and chairman of The Culinary Edge, a leading restaurant consulting company. Nowhere is that more evident than in Starbird’s virtual branding. “Our brand...
Sales pitches for virtual restaurants and ghost kitchens are certainly promising, but a panel of diverse restaurateurs and category experts shed some much-needed light on the real-world economics restaurant operators are seeing in these still-new industry channels....
If you believe the hype, virtual restaurants are a savior for existing restaurants struggling to turn a profit or looking to monetize excess kitchen capacity. For the countless operators now buying into virtual concepts from existing restaurant players,...
After announcing plans to grow Kitchen United’s ghost kitchen portfolio from four to 20 locations by the end of 2021, CEO Michael Montagano teased upcoming partnerships that “will absolutely transform the company—I promise you that.” During an exclusive interview with...
Food On Demand Outstanding Operators features restaurant brands with innovative operations that are taking creative paths to success with delivery and all things off-premises.
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Off Premises University is a new digital content series designed to inform and educate restaurant operators on some of the most critical off-premises issues affecting their business and the best practices to address them.