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Dark kitchens, virtual brands, and a platform for fine dining chefs are among three new concepts that help to boost revenue with little or no overhead.
Restaurants are known for their innovation. And during the panel discussion Host Kitchens Heat Up, operators got a sneak peek behind three different kitchen concepts that are adding revenue to the bottom lines.
Geoff Alexander, president and CEO of Wow Bao; Sherri Landry, CMO of CEC Entertainment; and Brian Mommsen, founder and CEO of Resident, an experiential dining concept based in NYC, shared what they’re doing to drive business. The session was moderated by Angela Diffly, cofounder of Restaurant Technology Network.
Ghost kitchens are one avenue ready for restaurateurs to explore; they are projected to reach a $1 trillion global market by 2030, according to Euromonitor research.
But restaurants are also leveraging host kitchens, dark kitchens and virtual brands.