Ghost kitchens’ $1 trillion dream is fading
Tech Check: The delivery-only model is unlikely to live up to bold early projections. Some recent developments show where it might be headed.Restaurant Business Exclusive Content
Food
Native Foods taps into Italian beef’s popularity to launch a meatless version
Chef Chris Bertke remakes the Chicago favorite, delivering the sandwich’s flavor and nostalgia to plant-based eaters.
Operations
How upcycling unleashes creativity, and profitability, in the kitchen
More restaurants are finding new and innovative ways to cross-utilize ingredients in their kitchens. Operators say it promotes creativity while lowering food costs. And consumers are increasingly demanding it.
Financing
Subway wants the world to eat a lot more sandwiches
The fast-food sandwich chain wants to add 24,000 international restaurants to catch up with other quick-service brands. But the company is also pushing big changes to grow its U.S. business.