In this week’s podcast, the Spoon team talks about some of the lessons learned from last week’s ghost kitchen deep dive.
One of the key takeaways from the day is there are lots of different approaches to rolling out a ghost kitchen strategy. Some operators simply leverage unused kitchen space in their own facility to roll out a single virtual brand, while others partner with a full stack ghost kitchen operator that has everything from the kitchen space to optimized tech to fully realized and operational virtual restaurant concepts ready to go.
The bottom line? The ghost kitchen market is changing quickly and strategies are becoming more nuanced as restaurants explore ways to tap into the benefits of this new model.
Other stories we talk about on this episode include:
- Sony AI Unveils Trio of Food Projects Including AI-Powered Recipes and Robots
- Farmers in France Set Up Vending Machines to Sell Food
- Full Harvest Partners With Danone to Launch Yogurt Made From ‘Rescued’ Produce
- Capital One Ventures Makes First Impact Investment in Food Waste Specialist Goodr
You can also listen to the show below by clicking play.