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The Pros and Cons of Operating a Ghost Kitchen Restaurant

The Pros and Cons of Operating a Ghost Kitchen Restaurant
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The Great Wings Rush

The Great Wings Rush By Josh Dzieza | June 1, 2021, 10:00am EDT Photo illustrations by Alex Castro, Amelia Holowaty Krales, Grayson Blackmon It was March 2020, and restaurants across the country were shutting down, setting up takeout windows, or doing whatever they could to absorb the shock of COVID. But it was Chuck E. Cheese, of all places, that had the foresight and steely clarity to see not just what the new era required, but what it permitted. With much of America suddenly interacting with restaurants through delivery apps, the food industry had been transformed into e-commerce, and the arcade better known for its ball pits than its food was free to invent a new identity: “Pasqually’s Pizza & Wings.” 

You ve heard of ghost kitchens Meet the ghost franchises - Milwaukee Business Journal

You ve heard of ghost kitchens Meet the ghost franchises - Milwaukee Business Journal
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A Top Franchise Investment Choice of 2021 -- The Local Culinary

Founder and owner of The Local Culinary, Alp Franko, had already been operating a successful ghost kitchen model out of Miami when he chose to move forward with franchising the concept. This is a simple operation, it s profit-driven, and it s adaptable to existing restaurants, stated Franko. Since an existing kitchen already has their overhead costs fixed, adding one of our brands simply brings additional revenue. The company currently has a portfolio of over 50 virtual restaurants. The Local Culinary has reached 30 new territories at the time of this release, but that number climbs month after month. Now is the time to jump on board. We are culturally relevant, affordable, and easy to add on to an existing operation, asserted Franko. Franchisees are gaining all of the necessary tools and support resources to launch strong and instantly have new revenue opportunities.

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