Why ghost kitchens may not be all they’re cut out to be

This week’s RB podcast “A Deeper Dive” features Fransmart CEO Dan Rowe talking about ghost kitchens and franchising.

This podcast is brought to you by the 2021 National Restaurant Association Show:

NRA Show

Ghost kitchens are popular right now. But how long will the trend last?

This week’s episode of the Restaurant Business podcast “A Deeper Dive” features Dan Rowe, the CEO of Fransmart and co-managing partner at The Kitchen Fund, to talk about a number of topics.

Rowe discusses the ghost kitchen trend and provides his thoughts on how well these delivery-focused multi-concept operations will work. But he also dives deep into franchising and what the coming year will look like for the business model. With Fransmart Rowe helped grow brands like Five Guys, Qdoba and The Halal Guys. Kitchen Fund, meanwhile, has invested in concepts like Sweetgreen and Cava.

Subscribe on Apple Podcasts.

Subscribe on Spotify.

Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.


Exclusive Content


Why Wingstop isn't afraid of Popeyes' chicken wings

The Bottom Line: The fast-casual wing chain says its sales improve when another brand pushes the product. Here’s why that might be.


Mendocino Farms masters a meaty Philly cheesesteak sandwich—without the meat

Behind the Menu: The fast casual uses a mushroom-based meat alternative for its Philly Shroomsteak Sandwich, a new menu item targeted to flexitarians, not just vegans.


Pay hike for couriers shakes up food delivery in NYC

Customers are paying more, and couriers are working less. What it all means for restaurants is still unclear, but some fear it could get ugly.


More from our partners