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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. ....
The premise is this: no pristine white tablecloths. No impeccably mannered waitstaff. In fact, no indoor or outdoor dining options whatsoever, pandemic or not. Thatâs the business model behind ghost kitchens, delivery-only pop-up restaurants becoming increasingly popular in the United States. And in Napa Valley, a region famous worldwide for its sit-down, full-service restaurants, a handful of business owners are hedging their bets and foregoing the brick and mortar model. Among that group are Ben and Ali Koenig, who alongside their general manager and business partner Charles Whittaker opened up Haven Wings, a ghost kitchen, this fall. The husband and wife pair and Whittaker are also behind Heritage Eats, a local restaurant with â yes â physical premises. ....