Considering off-premises, delivery, and ghost/dark/cloud kitchen operations

Monday
January 17
11:00 am11:20 am
Expo Hall

Conversations surrounding off-premises, delivery, and remote ghost/dark/cloud kitchen alternatives have been increasing steadily in the foodservice industry. How do you choose which option will work best for your business, and when you make that decision, how do you invest and implement a plan to move forward? Many brands have opted for new revenue streams using these methods and in this session, our speaker will present a case study on the considerations, challenges, and successes in choosing how to expand a brand using off-premises, delivery, and/or kitchen and production alternatives.

Food Service Technology Pavilion developed in partnership with: