Continuing with our recap series, here are the top blog posts from the Food blog for 2021. These posts got the most views, regardless of when they were published. You can read more by visiting the HBC Food blog.
Read on...and if you see content you like, be sure to join the HBC Community for regular updates, whether it's Beverage, Food, Hospitality or Recipes.
Topics: Food, commercial immersion blender, foodservice equipment, ghost kitchens
In a year’s time, ghost kitchens went from novelty to industry mainstay. Experts now believe they’re a permanent part of the foodservice industry.
Ghost or virtual kitchens, in which a commercial kitchen produces food exclusively for delivery, can take a few different forms. Some ghost kitchens operate in shared or commissary kitchens. Others exist in the back of an existing restaurant, which could offer Italian specialties for the dine-in crowd and sub sandwiches for delivery.
Market research firm Euromonitor predicts ghost kitchens will grow into a $1 trillion industry by 2030, as delivery grabs market share from takeout, drive-thru and other segments. But does it make sense to adopt this model when everyone else is jumping on board? We’ll take a close look at the pros and cons.
Topics: ghost food halls, ghost kitchens, virtual kitchens
