On the trail of future trends.

This much is obvious: For many, the business model must change.

The last months have shown that the sale of food and drinks does not necessarily have to depend on tables and chairs in the dining room. But how? What is the right concept? The right menu? The right kitchen set-up?

With the support of Progressive Content's Michael Jones and Stephan Leuschner from RATIONAL, dive into in a series of the most exciting topics that gastronomy currently has to offer.

In each webinar you'll hear different perspectives from specialists and the opportunities ahead.

What is in for you?
  • Insights into the delivery market
  • Solutions for Ghost Kitchens & delivery
  • Best practice cases
  • Top-class industry speakers

Interesting for:

  • Investors
  • Restaurant brand operators
  • Cloud/Ghost kitchen operators
  • Food delivery companies
  • Caterers
  • Kitchen planners & consultants

TrendTalk Session 8: The Evolution of Ghost Kitchens.

Wednesday, July 6th 2022.

TrendTalk Session 8 – “The Evolution of Ghost Kitchens” will have a look on how the Ghost Kitchen world has changed and which models seem to become successful in the near future. Simele Shange from Jozi Cloud Kitchens, South Africa, will return to the TrendTalk and have a look back into one year of successful operations. Melina Michna, Co-Founder of Munich based startup nourisha, shares her story behind an exciting new vegan food delivery model. Daniel Gantenberg, Managing Director of the German restaurant Group Enchilada will talk about the success of his brands and how their brick and mortar restaurants as well as virtual restaurants can coexist. Finally Stephan Leuschner of RATIONAL will discuss how hybrid models may help to increase the rentability of ghost kitchens. Once again the session is moderated by Michael Jones.

Sign up now for free.

Wednesday, July 6th 2022.

Duration: 120 minutes

Start time:
01.00 pm GMT (London)
02.00 pm CET (Berlin)
04.00 pm GST (Dubai)
05.30 pm IST (New Delhi)
Not your timezone? Register anyway and get the recording.

On-Demand Recordings.

TrendTalk Session 7: Creating a better food experience.

This upcoming webinar will feature again a selection of outstanding speakers who will address the burning topics of the foodservice industry of today and tomorrow. Peter Backman, a renowned foodservice and delivery consultant, will highlight the current challenges of restaurant and grocery delivery from global point of view and will provide an outlook of what to expect in the next years. Matthias Schneider, gastro-entrepreneur and founder of CloudEatery will guide us through his vison of a contemporary hospitality solution, focusing on his team delivered a great food experience and fresher quality in a new hybrid concept that combines catering, casual dining and food delivery.

Stephan Leuschner, RATIONAL’s foodservice industry expert, will describe cutting-edge ways for operators to reduce food waste, increase efficiency and optimize the workflow in restaurants. Nigel Bell, Chief Executive Officer and Chairman of Adande, will focus on the ‘cool’ topic of innovative refrigeration and resource efficiency and discuss his solutions for fighting food waste by using latest technology.

On-Demand - Session 6: The next foodservice revolution

Corona has significantly accelerated digitalisation in the food industry as it has in other sectors. Digitalised hygiene concepts, food preparation and ordering systems are already the new normal. Some companies have long since gone a step further, using robots and reinventing cooking, among other things. What are their experiences? What can others learn from them?

  • Troy Hooper - Founder & CEO Kiwi Restaurant Partners
    With over 25 years of hospitality management in luxury and casual dining, Troy brings a breadth of knowledge and diverse experience.
  • Carl Orsbourn - Best Selling Author/VP Operations, Kitchen United
    Carl is a global retail executive who has worked on disruption from within (BP-owned ampm) and from without (GV-backed startup Kitchen United).
  • Meredith Sandland - Board Member, Author, Speaker & Advisor
    Meredith has spent a decade navigating changing consumer demands and real estate environments for restaurants.
  • Massimo Noja De Marco - CEO at Piestro - Founder at Kitchen United - BOD at Miso Robotics
    Because of his constant pursuit for innovation in the food industry, Massimo made the Top Ten in the 2020 NRN Power List of Restaurant Leaders.

On-Demand - Session 5: Marking the future of ghost kitchens.

After numerous ghost kitchens have established themselves in recent years, Michael Jones looks beyond the horizon in the fifth session. Four proven experts from the food service industry show how they became successful in the ghost kitchen segment and which concepts will remain in the industry in their opinion.

Thierry Rousset, Founder & Senior Franchise Consultant
With over 30 years of experience in Franchising and Foodservice, Thierry has worked at top level positions for some of the largest restaurant franchise networks. In 2012 he founded his own company to offer his broad experience to franchisors of all sizes.

Randy Murphy, Founder and CEO of OrderB4, will answer questions like: What technology solutions are needed in a multi-brand, ghost kitchen environment? Is there an end-to-end platform that can support ecommerce and operations without having to integrate many costly and difficult to manage systems?

Marc Choy, President at Ghost Kitchen Brands
A senior, well rounded development/franchising executive with over 20 years’ international experience. Marc wants to work with brands that are growing and passionate about the impact they have on people’s lives.

Stephan Leuschner will of course return to provide insights about new concepts and address how lean kitchen processes contribute to a successful operation.

On-Demand - Session 4: Retail meets Ghost Kitchens.

The boundaries between supermarkets and Ghost Kitchens are merging closer to each other. When supermarkets no longer just deliver food but also cooked meals? When Ghost Kitchens cooperate with supermarkets and are suddenly visible in the checkout zone.

But is it worth it? What are the prerequisites?

Michael Jones talks about this with

  • Charlie Farr: The gastronomy specialist explains how the Ghost Kitchen markets differ in the various regions, which players there are and what the future might look like.
  • Francesco Cassera: As the owner of Ghost Kitchen, Cassera will discuss the criteria he uses to select his locations and develop his concepts.
  • Benjamin Nothaft: The retail specialist has identified a new trend: More and more supermarkets have discovered the delivery business as an additional business? But how do they equip themselves for this?
  • Stephan Leuschner: As a specialist for Ghost Kitchen, Leuschner knows exactly which technology, which architecture is necessary to work successfully.

On-Demand - Session 3: Roadmap to Growth.

A Ghost Kitchen is always in flux: the menus change, the clientele grows, expansion plans emerge. In the third Trend Talk, Michael Jones shows how to be properly positioned for growth, what to consider when it comes to kitchen equipment and how successful others are on the road. Together with experts from the industry, he discusses growth opportunities and growth risks.

  • Stephan Leuschner will dig deeper into the question what is required to create an efficient setup for your ghost kitchen and how to utilize your equipment best.
  • Find out how Simele Shange and Khalipha Zulu, founders of Jozi Cloud Kitchens, have managed to become the largest ghost kitchen company in South Africa.
  • Randy Murphy, founder and CEO of OrderB4, will answer questions like: What technology solutions are needed in a multi-brand, ghost kitchen environment? Is there an end-to-end platform that can support ecommerce and operations without having to integrate many costly and difficult to manage systems?

On-Demand - Session 2:
How to operate successfully.

Success is dependent on well-planned operations – at least that's what the industry experts in this session think. We will look at the opportunities offered by ghost kitchens from several angles and provide solutions for a wide range of industries:

  • Andrew Twells is a strong believer that the changing face of corporate dinning requires ghost kitchen investment to be future-fit.
  • Uwe Lucas will deal with the successful brand-building of virtual delivery brands, so things really get going in the kitchen due to order volume.
  • Speaking of the kitchen: Stephan Leuschner will of course return to provide insights about new concepts and address how lean kitchen processes contribute to a successful operation.

In a nutshell: why not plan your future success right now?

On-Demand - Session 1:
Finding the ideal set-up.

Ghost kitchens became an important part of today’s foodservice and restaurant landscape and are here to stay. But how can you make a success of this new opportunity? Pivoting your existing concept or creating a perfect ghost kitchen set-up from scratch? In this Trend Talk session Marc Dempsey from GlobalData, Joseph Schumaker FCSI from FoodSpace and Stephan Leuschner from RATIONAL address the growth potentials within the Ghost Kitchen market and present what an ideal kitchen set-up could look like and what needs to be considered.

Our Speakers.

Daniel Gantenberg

Managing Director at Enchilada Franchise GmbH

Daniel has been Managing Director at Enchilada Franchise GmbH since January 2020 and is responsible for the Operations and Concept Management departments. At the same time, Daniel Gantenberg has been Managing Director of GastroExperts, a management consultancy for restaurateurs, since 2016. Prior to that, Daniel himself was a partner and managing director of businesses in the Enchilada Group. Daniel studied Information Management at the University of Koblenz-Landau.

Melina Michna

Co-Founder and CEO nourisha.de.

On a mission to make the German food system more convenient, healthy and sustainable, Melina co-founded nourisha, a healthy meal delivery service centered around indulgence, health prevention and longevity. The healthy meal-delivery company made good-for-you, ready-to-eat meals accessible nationwide while offering nutritional guidance to its customers and followers.

Melina studied business administration at DHBW Ravensburg and Columbia University and has a background in the lifestyle und luxury goods industry.

Simele Shange

Co-Founder Jozi Cloud Kitchens

Simele Shange is the Co-Founder and CEO of Jozi Cloud Kitchens, South Africa's biggest ghost kitchen provider. The start-up currently has 2 locations in the heart of Johannesburg and is home to 16 kitchens, taking up over 1000 square meters of retail space, leased out to food entrepreneurs. Simele is also the founder of Jozi Feast, a multi restaurant ordering app that allows consumers to order from any or all their brands, located in their kitchens, currently there are over 20 brands on the Jozi Feast app.

Khalipha Zulu

Co-Founder Jozi Cloud Kitchens

Khalipha has been an investment specialist for over 11 years and holds an MBA from Cambridge. I am an experienced financial professional and I have used this to help build the biggest ghost kitchen facility in South Africa.

Nigel Bell

Executive Chairman and CEO Adande Refrigeration Ltd

After graduating from Birmingham University as an Engineer, Nigel spent 30 years with Shell Chemicals and affiliates in commercial and general management roles running businesses in different parts of the world. Many of these businesses had high technical and intellectual property content. In 2006 began Nigel Chairing and investing in small growth businesses.

He joined Adande in 2008 and worked with the team to drive revenue growth. Nigel is involved in many aspects of the Adande businesses and is leading in strategic areas, including marketing, licensing and new technology commercialisation. Adande is known for its world leading sustainable refrigerated drawers and, more recently, for the newer, breakthrough technology, Aircell, for open display cabinets.

Peter Backman

Food Service & Delivery Consultant

Peter is an expert on the structure and dynamics of the foodservice sector, and its supply chain, in the UK, across Europe, and in other major international regions and countries including the USA and India. He has made a speciality of his involvement in restaurant delivery, dark kitchens and virtual brands. He enlightens senior executives and other people who make significant decisions in the foodservice sector including investors, operators and suppliers to the sector.

Peter is the author of “Restaurants also sell food” – published in London, Toronto and Chicago. He is also a founder and past Chairman of Arena, the UK pan-industry networking organisation that he was instrumental in setting up twenty-five years ago. He is a Fellow of the Institute of Hospitality.

Matthias Schneider

Co-Founder & CEO CloudEatery

Matthias Schneider is a gastro-entrepreneur and passionate gourmet. In the last 20 years he has developed several of his own food brands and advised leading food companies on innovation and digitalization. Matthias has extensive experience in business development, innovation and change management, sales and marketing, and corporate finance, due to his experience as a hospitality specialist for PriceWaterhouseCoopers and Arthur Andersen. He is a founder of several start-ups, mostly in the food and nutrition industry. He is also a speaker at various industry events. Most of all, Matthias is passionate communicator with enthusiastic sales skills and a confident supporter for sustainability and a respectful working culture.

Stephan Leuschner

Segment Director QSR & Ghostkitchens – RATIONAL

RATIONAL’s expert for international foodservice industry and ghost kitchen projects, business consultant and former Executive Chef will share insights how to develop your individual solution to setup optimized kitchens for delivery-only purpose.

Troy Hooper

Founder & CEO Kiwi Restaurant Partners

With over 25 years of hospitality management in luxury and casual dining, Troy brings a breadth of knowledge and diverse experience. He has built new concepts, redesigned and rebranded existing restaurants and hotels, and improved upon well-established venues throughout the U.S.

Carl Orsbourn

Best Selling Author/VP Operations, Kitchen United

Carl is a global retail executive who has worked on disruption from within (BP-owned ampm) and from without (GV-backed startup Kitchen United). At ampm, Carl was responsible for repositioning. At Kitchen United, he established the operating model and led customer success by working closely with restaurant partners.

Meredith Sandland

Board Member, Author, Speaker & Advisor

Meredith has spent a decade navigating changing consumer demands and real estate environments for restaurants. As Chief Development Officer at Taco Bell, Meredith reignited unit growth after the 2008-2009 recession. Over the last three years, Meredith has met with every major restaurant company, food-tech company, real estate company, and VC investor who is exploring the online food revolution.

Massimo Noja De Marco

CEO at Piestro - Founder at Kitchen United - BOD at Miso Robotics

Because of his constant pursuit for innovation in the food industry, Massimo made the Top Ten in the 2020 NRN Power List of Restaurant Leaders. After launching Kitchen United in 2017, he drove all aspects of design innovations of KU Kitchen Centers. As KU “Idea Man” Massimo's goal became to design and deliver a perfect workspace for virtual restaurants. With a keen eye for innovation and technology Massimo sits among others on the board of Miso Robotics.

Thierry ROUSSET

Founder & Senior Franchise Consultant

With over 30 years of experience in Franchising and Foodservice, Thierry has worked at top level positions for some of the largest restaurant franchise networks such as Subway, McDonald's, Burger King, as well as more recently for Spanish restaurant group Avanza Foods as GM for their Dark Kitchen & Virtual Brands division. Thierry is also a "Franchise Expert" and founded QSR Consultant® in 2012 to offer his broad experience to franchisors of all sizes.

Marc Choy

President at Ghost Kitchen Brands

A senior, well rounded development/franchising executive with over 20 years’ international experience. Marc wants to work with brands that are growing and passionate about the impact they have on people’s lives. As a franchise brand executive, he has comprehensive experience in franchising (identifying, qualifying, closing candidates), developing target market strategies, recognizing business opportunities, operations, relationship building, and the understanding of what it takes to lead a team to drive brand growth.

Randy Murphy

OrderB4 - Founder & CEO

Randy has been in technology, multi-unit/brand restaurant operation and delivery logistics for nearly 30 years, and founded the company that developed OrderB4 in mid-2019. OrderB4 is a white-labeled SaaS platform that enables ghost kitchens, virtual restaurant brands and multi-brand operators an all-in-one operations solution. OrderB4 enables Direct to Consumer (D2C) lead generation, multi-brand online ordering, marketplace order integration, order management & internal logistics including KDS, delivery routing, financial payment routing, consumer loyalty, feedback, recovery and remarketing.

Uwe Lucas

Managing and Planning Director Hakuhodo International Germany

Uwe looks back on almost 30 years of experience as a brand and marketing strategist for global blue chip brands. Eight years ago he joined Japanese agency network Hakuhodo and heads its German and European strategy teams. He believes that the agency’s philosophy of sei-katsu-sha – of looking at the whole person rather than just her role as consumer – can help discover new business opportunities in every market. In his speech, he demonstrates how to apply the approach to branding in the ghost kitchen and delivery market.

Charlie Farr

Global Head of Delivery Kitchen and 'Dark Store' Divisions at PKL

Charlie has a broad background of working in real estate and building fast-growing start-up businesses. Since the very start, Charlie has been in the ghost-kitchen space, leading the 'Roobox' concept at Deliveroo, which later became known as 'Deliveroo Editions'. Charlie heads up the Delivery Kitchen and Dark Store division at PKL, helping fast-moving delivery apps and operators open up and scale worldwide.

Francesco Cassera

International Operations Specialist at Kuiri

Francesco is co-founder of Kuiri cloud kitchen and started in January 2021 with the first location, and as of now, they have two cloud kitchens in the city centre of Milan with 5 and 8 kitchens each, with more than 15 active brands. Cassera is part of the business development, international operation and intelligence officer at Kuri.

Michael Jones

Editorial Director, Progressive Content 

Voted 'Editor of The Year' at the CMA's International Content Marketing Association Awards 2020, Michael Jones is Editorial Director for Progressive Content in the UK. An experienced editor and writer, since 2013 he has headed up the content team for Foodservice Consultants Society International (FCSI), including its multi award-winning, quarterly magazine Foodservice Consultant and website. Michael also writes for additional clients in the foodservice sector, including KTCHNrebel.

Benjamin Nothaft

International Key Account Manager Retail RATIONAL AG

Benjamin Nothaft works with retailers and specialists across the globe on implementing modern hot food solutions. Here he will share some of the key success stories but also key factors to implement concepts.

Andrew Twells

Owner of AMT Client Catering Consultancy Ltd

Andy is from the UK and is a multi award winning Chef and Operations Director. He has been working in the catering industry for over 32 years. His career has taken him around the world and given him great insight and opportunities. From industrial bakeries and highstreets brand development, to high net worth Client dining for the richest people in Asia to first in class lounge service, wellness solutions for education and business, large volume events and banqueting, logistic and centralised production solutions. Andy’s diverse experience in operational and project management gives him a creative mindset in the art of the possible for any business.

Mark Dempsey

Consulting Director GlobalData Plc

Mark brings over 20 years of experience in the foodservice, retail and FMCG sectors to GlobalData. Mark joined the GlobalData team in 2017 following five years living in Canada where he was an insights leader for PepsiCo and strategy consulting leader for the NPD group. In his role at GlobalData, Mark brings bold thought-leadership to global partners across the manufacturer, retailer and distributor segments.

Joseph Schumaker

FCSI, Founder and CEO FoodSpace

After graduating with honors from the California Culinary Academy, San Francisco, Joe co-founded Cosmopolitan Catering in Sunnyvale, CA. Joe left Cosmo in 2015 and started FoodSpace where he and his team consult as experts in kitchen design, foodservice management, food business growth strategy and mentorship.

Find out more.

All about Ghost Kitchens: Finding the ideal set-up.

Ghost kitchens were already a strong trend before Covid-19 turned the world upside down. A Trend Talk webinar from Rational debates their place in the foodservice offering of the future.

Ghost kitchen. Fast & flexible. Like your business.

Once you know the rules. You leave the game as the winner. They are shooting up like mushrooms and they are the new stars in the gastronomy sky, known for innovation and flexibility. Ghost Kitchen, Dark Kitchen, Cloud Kitchen.

Inside a Ghost kitchen: “Trends change very quickly”

Food delivery means eating what you want, wherever and whenever you want it. It’s a huge market already, and these days, it’s practically exploding. One fairly cool new resulting development: ghost kitchens.

Dark kitchen – gastronomic revolutionaries

Abandoned parking lots in the shadows of tall bridges, romantic industrial settings, skylines… is this really where the gastronomic revolution is going to happen? Here, among the shipping containers that blend harmoniously into the desolate landscape? Of course!

Ghostly growth: the rise of dark kitchens

The growth of dark or ghost kitchens has accelerated in this challenging year as the delivery-only concept has provided foodservice operators with a different way to trade during the pandemic.

About us.

RATIONAL AG

RATIONAL is the world market and technology leader in the field of hot food preparation for professional kitchens. With their knowledge and experience in the ghost kitchen sector, they support you to create additional business and customer experiences with innovative concepts and solutions.

Our partners.

KTCHNrebel

KTCHNrebel is an international online magazine for professional chefs that want to make a difference. It’s all about ideas, innovations, and trends happening in our loud, messy, fabulous kitchen lives. We profile role models, discuss current issues, and look to the future.

Progressive Content

Progressive Content is a full-service content marketing agency and content technology provider, specialising in B2B. We help clients transform their communications and build stronger relationships with customers and members through intelligent content that makes complex ideas engaging and practically addresses audience challenges.