February 12, 2020
Forbes published Food & Beverage Leader Lou Biscotti’s latest column on the rise of cloud-based ghost kitchens to meet food delivery demands.
Forbes
Excerpt:
Ghost-or shared-kitchens, which don’t require parking or access by customers, on the other hand, can boost profits and cut costs by locating in industrial districts and other areas with lower rents than retail. These commissary-like kitchens in the cloud typically split costs among multiple brands and share infrastructure.
