The Food Corridor
MARCH 27, 2023
Introducing cloud kitchens , commercial facilities purpose-built to produce food specifically for delivery. These commissary kitchens are sometimes also known as ghost kitchens, shared kitchens , or virtual kitchens with the delivery-only food brands operating within them called virtual restaurants.
Modern Restaurant Management
DECEMBER 16, 2019
From beer made from rejected cereal pieces to containers made from organic mushroom waste, food waste will lead the way for more sustainable consumption and innovation. The recent IDTechEx report, “ Plant-based and Cultured Meat 2020-2030 ”, projects the cultured meat market to reach $514 million in sales by 2030.
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Modern Restaurant Management
APRIL 6, 2022
Since the COVID-19 pandemic, a new trend in the food service industry has risen in popularity—ghost kitchens. In addition to restaurant operators opening or transitioning to the ghost kitchen strategy, grocers are also exploring this new concept. Euromonitor estimates that ghost kitchens could top $1 trillion in revenue by 2030.
Modern Restaurant Management
JANUARY 20, 2022
According to research by the National Restaurant Association Research and Knowledge Group, the restaurant industry will likely be drastically different by the year 2030. Some of the biggest disruptors will result from the increase in information technology, autonomous vehicles, automation and robotics in the kitchen, and AI chefs.
Modern Restaurant Management
FEBRUARY 10, 2020
The pledge aims to reduce signatories’ greenhouse gas emissions from food purchasing by 25 percent by 2030. The UK food industry must work together to ensure the latest plant-based and vegan products are authentic, according to food safety certification experts, Lloyd’s Register. US Foods to Offer Plant-Based Burger.
EATER
SEPTEMBER 21, 2023
The commissary kitchen where she bakes is climate-controlled, but this summer, the air conditioner has been doing overtime, as has the refrigerator compressor. I’m in a commissary kitchen so for now those costs are absorbed by the owner and manager of the space,” she says, “but I’m mindful of how I work and turn equipment off.”
Modern Restaurant Management
FEBRUARY 18, 2020
” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. The sleeping giant is virtual kitchens. Elo’s Sonal Apte, vice president of retail and hospitality.
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