What does the ghost kitchen trend mean for restaurants?

Dan Fleischmann, vice president with investment firm Kitchen Fund, joins "A Deeper Dive" to discuss the sudden surge in interest in shared kitchens.

Investors are all over ghost kitchens these days. But is this trend sustainable?

This week’s edition of the Restaurant Business podcast "A Deeper Dive" features Dan Fleischmann, vice president with investment firm Kitchen Fund, who discusses the ghost kitchen trend and its potential impact on the industry.

A lot of money has been invested into ghost kitchens, and seemingly everybody from restaurant operators such as Inspire Brands to grocers and parking lot companies are jumping in. Fleischmann helps sort this out and talks about who stands to lose and who stands to benefit from the emergence of these companies.

Kitchen Fund has invested in a lot of upstart concepts, including chains such as Cava and Sweetgreen. Fleischmann discusses the investment markets as well as what makes Sweetgreen so successful.

Dan Fleischmann

Dan Fleischmann

Please have a listen.

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