Whether it's a ghost kitchen or a hotel restaurant, the food concept behind a brand can dictate more than just the menu. But what represents a good food concept? What does it have to be able to do in order to pay off at the end of the day? And how does that concept impact equipment needs?
The growth of delivery during the Covid-19 pandemic created an opportunity for the industry to embrace ghost kitchens or commissary kitchens. Their popularity has meant that foodservice jargon has spilled over into everyday life. If you’re wondering what the heck a ghost kitchen is, you’re on the right blog post!
With more consumers looking to embrace green practices, many restaurants are asking themselves how they can be sustainable. If you’re looking for ways to make your restaurant or kitchen more environmentally friendly, here are some easy and simple changes you can make.