virtual kitchen


In Chicago, a virtual restaurant tries bricks-and-mortar

Tech Check: Moonbowls, which exists mainly online, is venturing into the physical world to give customers another touchpoint.


TGI Fridays to expand use of virtual brands

The casual-dining chain is deepening its partnership with C3, bringing more of its concepts to more restaurants.

The fast-growing, digital-first restaurant group will also expand its footprint in the UAE.

Called Bodegga, the limited-menu venture is positioned as an upscale alternative to grab-and-go a.m. meals.

The company is restructuring to “focus on current opportunities,” its CEO said.

Post, who has been advising the company since September, will now oversee marketing, operations and culinary innovation.

What started early in the pandemic as a cheap, easy way to sell more wings and burgers is morphing into more-targeted digital menu offerings like melty cheese and loaded potatoes.

The delivery-only concept developed with "MasterChef" contestants will offer gourmet American comfort food starting this week in 20 markets.

The steamed bun concept says it’s the first virtual brand with its own rewards offering, called Bao Bucks.

Its delivery-only concepts are generating the sales equivalent of five restaurants, according to CEO Craig Barber.

  • Page 5