Key Insights:
- Even before the pandemic, takeout was the fastest-growing component for restaurants.
- Building out of an eatery’s physical location doesn’t always mean there will be an increase in customers.
The ghost kitchen, a space used for cooking but lacking a dining room that facilitates takeout and delivery, was a fledgling but promising concept prior to the pandemic.
Since the onset of Covid-19, however, ghost kitchens have gained traction and attention, providing chains with an alternative model to boost sales as dining rooms remain closed or forced to operate at limited capacity due to quarantine measures.
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