Are chicken consumers ghosting virtual concepts?

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Virtual kitchens focused on delivery and off-premises dining thrived during the COVID-19 global pandemic, but will the concept be a passing fad or lasting trend?

“Necessity is the mother of invention. When ghost kitchens first came out, it was because there was a necessity to do that based on the circumstances of the industry at the time with COVID,” Chris Norton, vice president of consulting services, Revenue Management Solutions, explained. “I don’t think it’s something that will go away.”

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