A dedicated space to share resources, connect with like-minded foodservice leaders, and discuss your challenges and solutions.
When: Thursday January 6 @ 3pm ET
Topic: Ghost Kitchens
Thursday January 6
3 – 4pm ET
Online Meeting
The popularity of delivery, and the onset of ghost kitchens have created new challenges and opportunities for the foodservice industry.
While the fundamentals of these facilities has become familiar, have we figured out how ghost kitchens will impact the way manufacturers sell to the industry’s innovative operators? It seems like the answer is no, and these delivery-only kitchens may not even know the answer for themselves at this point.
Let’s sync up and ask each other…
hbspt.forms.create({
region: “na1”,
portalId: “6583802”,
formId: “a12ef902-cadf-4b35-85d9-2bc17868277a”
});
52% of global consumers are comfortable with ordering from a delivery-only restaurant with no physical storefront.
Doubles and triples may be desired in baseball, but those multi-dip contract issues are a real pain in the tush for foodservice manufacturers. Smaller and independent brands playing in the ghost kitchen space are likely not getting the same pricing as their national operator competitors and we’re wondering:
