Defenders of the ghost kitchen model overwhelmingly tout one key benefit — the speed that these virtual brands can offer. By the Numbers For PYMNTS’ new exclusive study, “Connected Dining: The Robot Will Take Your Order Now,” we surveyed a census-balanced survey of nearly 2,000...
Hospitality mogul Sam Nazarian, CEO of nightclub and restaurant group SBE, is reportedly stepping up his ghost kitchen efforts even as consumers pull back on restaurant delivery in the face of rising prices. Nazarian, who has been operating in the virtual brand space for years...
Casual dining brands are realizing on-premises is no longer enough to retain today’s consumers’ loyalty. In recent months, leaders in the category have been emphasizing growth in their digital businesses. For instance, Brinker International, parent company of Chili’s Grill & Bar and Maggiano’s Little Italy,...
After years of explosive growth, ghost kitchens face a reckoning as consumers seek cheaper alternatives. Throughout the pandemic, the delivery-only virtual brand model proliferated, and through much of 2022, as brands noted the stickiness of consumers’ digital ordering habits, they continued to gain ground. Now,...
May 16, 2022
Alex Canter recalls his first morning working at the family restaurant after graduating from college in 2014, when President Barack Obama made an appearance with hordes of press and the Secret Service blocked off “six blocks in every direction.” Similar scenes aren’t unusual at Canter’s Deli, a Los Angeles icon and hangout for the Hollywood […]
May 05, 2022
Nextbite has announced a reconciliation tool to help restaurants out with their delivery businesses, with a financial services solution to help out with complex DSP transactions, a company press release said. The tool will help address the resource drain and potential for errors for restaurants that use multiple systems and providers to source reports. The […]
