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For many casual chains, growth lies outside the dining room
Nearly every big full-service chain is embracing ghost kitchens, virtual brands and other off-premise channels. Even some historic holdouts have shown signs of cracking.
Technology
After wave of violations, Reef makes some changes
Health and permitting infractions have dogged the fast-growing ghost kitchen company, which says it’s working to improve the problems.
Almost as soon as the New Year’s Eve confetti was swept up, new menu items started shooting out of the pipeline. Restaurants are jumping on consumers’ resolutions to eat healthier with plenty of plant-based options, vegetable-forward items and dishes targeted at special diets. But there’s action on the flavor front too, as sandwiches get hotter and coffee drinks take on sweet spices.