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Lucky Bird Los Angeles Partners With Epic Kitchens to Open First Ghost Kitchen in Chicago on October 1st

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CHICAGO, Oct. 14, 2020 /PRNewswire/ — Lucky Bird, best known for its juicy Fried Chicken Buckets and sandwiches, has partnered with Epic Kitchens to open the brand’s first ghost kitchen in Chicago on September 21. The popular chef-driven restaurant located in Los Angeles’s historic Grand Central Station will offer a diverse menu of signature fried chicken dishes, delicious sides, and beverages for locals to order through EpicKitchens.com and via third-party delivery partners including DoorDash, Uber Eats, Grubhub, Caviar, and Postmates. 

Originally founded in Downtown Los Angeles in August 2018 by Chef Chris Dane, the philosophy of Lucky Bird is good fried chicken can solve anything. Making everything from scratch, from buttermilk biscuits to homemade hot sauce, Lucky Bird does their very best to source ingredients locally to ensure the freshest and highest quality product, but most of all they believe there are not many things a bucket

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Tucson steakhouse launches ghost kitchen for rapper Wiz Khalifa | Caliente

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“One of the big challenges a lot of operators face during the pandemic is they were not set up for delivery, or their food does not deliver well and those restaurants are in big trouble,” said Nextbite CEO Geoff Madding, who said the virtual kitchens are given the recipes and are responsible for providing the ingredients; the restaurant and Nextbite then split the profits. “We give them a whole lot of brands and the cool thing about the model is it allows them to do what they are already doing but they don’t have to create a new brand or create something specifically for delivery. It allows that restaurant to do what they are already doing.”

Garrett’s Family Steakhouse, 9431 E. 22nd St., is the first restaurant in Arizona to join Nextbite’s virtual restaurant program, which is in major cities across the country including Los Angeles, San Diego, Pittsburgh, Chicago

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Oconomowoc’s Crafty Cow offers new ghost kitchens with special menus

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Crafty Cow now features two ghost kitchens that offers sandwiches and wings. (Photo: Submitted)

A downtown Oconomowoc business and its traditional menu of food and beer, will now offer a different aspect to its restaurant.

Crafty Cow announced the creation of two “ghost” kitchens known as Down South Sammies and Big Wings. According to Crafty Cow co-owner Devin Eichler, a ghost kitchen is a delivery-only food concept that’s sold exclusively online and through delivery apps.

“Customers will be able to enjoy these exclusive menu options through carryout and delivery, but they will not be available for dine-in,” Eichler said.

Eichler said the ghost kitchens are “just another way for us to expand our reach, especially right now during COVID.”

Eichler’s favorite new menu item is from the Down South Sammies menu: the Hot Chick, a Nashville hot fried chicken thigh, lettuce, tomato, pickles and mayo.

“It’s pretty simple, but

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A New Ghost Kitchen Is Delivering Loaded Baked Potato and Everything Bagel Pierogi

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Zofia’s Kitchen’s everything bagel pierogi are stuffed with cream cheese, scallion, and everything seasoning. Photograph courtesy Zofia’s Kitchen.

Chef Ed Hardy was playing a lot of video games and felt in need of a challenge after Cookology Culinary School in Arlington, where he was an instructor, shut down at the start of the pandemic. So when his friend Nate Reynolds, a Chicago native who works in telecom, asked if he could make pierogi for a socially distanced barbecue, Hardy went all out. Flaunting tradition, he stuffed his pierogi with creative fillings like loaded mashed potatoes with “an unreasonable amount of bacon” or a Chicago dog with all the fixings. 

They were such a hit that Hardy and Reynolds, who became friends through the Northern Virginia Foodies Facebook group, decided they should sell them. They’ve since launched Zofia’s Kitchen, a ghost kitchen operating out of Cookology that specializes in twists on

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Kroger launches ghost kitchen delivery in Midwest

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America’s largest grocery retailer is getting in on the food delivery wars.

Kroger announced Thursday it will roll out two ghost kitchens at grocery stores in Indianapolis and Columbus, Ohio, in partnership with ClusterTruck, a tech start-up that operates delivery-only restaurants.

Kroger launches on-premise ghost kitchens in partnership with Midwest start-up ClusterTruck. The first location opens today in Fishers, Indiana. (Kroger). 

The supermarket chain said the ghost kitchens — cooking spaces that serve food on a pick-up or delivery-only basis — will cook up a variety of freshly prepared meals on-demand with no service or delivery fees to cater to the ongoing need for food delivery during the pandemic.

WALMART WILL OFFER BLACK FRIDAY DEALS EARLIER THIS YEAR

Kroger piloted a ghost kitchen with ClusterTruck in 2019 before the pandemic. However, with dining rooms

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Kroger Is the Latest Entrant in the Rapidly Growing Ghost Kitchen Segment

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Kroger, the largest supermarket chain in the U.S. and second largest food retailer, is expanding into the ghost kitchen category, going up against a field of startups and delivery service providers including DoorDash.

The company today announced the launch of two on-premises kitchens at locations in Indianapolis and Columbus, Ohio, in partnership with ClusterTruck, a tech startup that operates delivery and in-store pickup restaurants.

“Kroger remains focused on providing our customers with fresh food and experiences enabled by industry-leading insights and transformative technology,” said Dan De La Rosa, Kroger’s vp of fresh merchandising, in a statement.

Here’s how it works: Kroger is carving out about 1,000 square feet at each of the stores for ClusterTruck staff to prepare meals. The ghost kitchen, a term used to describe professional cooking facilities built for delivery-only meals, will provide a variety of on-demand menu items with no delivery or service fees. Customers can

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Kitchen United CEO Jim Collins exits ghost kitchen company

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Kitchen United, a pioneer in the emerging ghost kitchen space, announced Wednesday the departure of CEO Jim Collins, who played an instrumental role in developing the company’s string of rent-a-kitchen facilities in major U.S. markets.

He left to focus on personal endeavors, the Pasadena, Calif.-based company said. Michael Montagano, the company’s former chief financial officer and treasurer, has been named CEO. Chief Marketing Officer Joy Lai has taken over the role of chief operating officer. 

She and Montagano will work together to shepherd the company through its next round of growth, where demand is at an all-time high for its ghost kitchen facilities. Since the beginning of the year, volume at its centers, on a monthly basis, has increased 400% to 500%, Montagano told Nation’s Restaurant News in a phone interview

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Owner of Vienna in Roslyn launches Uncle Steve’s House of BBQ ghost kitchen

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When we look back at 2020, the restaurants that launched this year may have wildly divergent origin stories. For Uncle Steve’s House of BBQ in Roslyn, that tale might begin with “It was a dark and stormy night …”

That would be the night owner Matt Prince raced around the darkened roads of Roslyn in a Jeep Wrangler delivering brisket during Uncle Steve’s first night in business as a so-called ghost kitchen.

Prince’s other business at 1 Railroad Avenue, Vienna of Roslyn, had been thriving when lockdown arrived in mid-March. In bat of an eye, events hit a hard stop. After reassessing his choices — and as takeout and delivery gained steam as a survival tactic for other restaurants — Prince realized that what might be missing in his immediate surrounds was a delivery-focused barbecue spot. Around that time, a culinary consultant Prince had worked with, chef Matthew Birnbaum, reached

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World Trade Center landlord Silverstein Properties turns to ghost kitchen Zuul in bid to return workers

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“Food is a major concern,” Vardi said. “People are uncomfortable going between the office and outside, and ordering food still requires going down to pick it up.”

The best way to resolve those concerns is by delivering food directly to tenants’ offices, he said. But that raises issues of security and health screenings of couriers entering the building, especially within the World Trade Center.
 
That has opened an opportunity for Zuul, which operates a commercial kitchen in SoHo where established city brands such as Naya Express, Sarge’s Deli and Stone Bridge Pizza prepare smaller versions of their menus for takeout only. The food is produced from a single commercial kitchen, disconnected from any dining room, typically referred to as a ghost kitchen or cloud kitchen.

Workers can order lunch from those restaurants using a custom app for tenants. Orders must be in by 10:30 a.m. to arrive by lunch hour.

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An Explosive Play on the Emerging Ghost Kitchen Megatrend

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Back in late 2008 — in the midst of the Great Financial Crisis — Travis Kalanick had a brilliant idea.

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Lower the cost of transportation, for everyone, by democratizing the taxi industry so that anyone with a car could provide a ride for anyone needing to go somewhere.

And so, the concept of ride-sharing was born.

Over the next decade, Kalanick’s company — Uber (NYSE:UBER) — went from idea to multi-billion-dollar disruptor of the transportation industry.

Today — amid another enormous financial crisis — Kalanick has, of course, come up with another brilliant idea.

Lower the cost of doing business, for all restaurant owners, by creating a new class of super-small, delivery-only restaurants that eliminate everything but the kitchen.

And so, the concept of ghost kitchens was born — a concept that has taken off amid the Covid-19 pandemic as more and more consumers

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