Sponsored By

Restaurants We’re Dying to Get Delivered: 12 new virtual brands across the country

Will the launch of new restaurant brands available for delivery only be the industry’s salvation?

Holly Petre, Assistant Digital Editor

July 31, 2020

8 Slides
ela-ela-virtual-brand-ghost-kitchen-roundup.jpg

With restaurant dining rooms still closed or operating under limited capacity, restaurant operators are looking for new ways to generate revenue.

A growing number of operators are creating new virtual restaurant brands, available for delivery only.

For some, it’s a way to utilize their restaurant kitchens and hire back workers, even though dining rooms are hampered by COVID-19 restrictions. Others are turning to ghost kitchen facilities to execute on new virtual brands that they hope will build their off-premise sales.

It was a trend even before the pandemic. With no physical location, virtual brands are easy to launch and require little to no additional labor, equipment or capital investment.

But the pandemic has accelerated the trend, training guests to order food online for delivery, creating what many see as a new opportunity to build on virtual offerings.

Chains like Chili’s and Chuck E. Cheese are using existing kitchens to create new delivery-only virtual brands that include special menu items not available to diners at the restaurants.

Smaller independents are also jumping on this trend, creating virtual brands that exist primarily on third-party marketplaces.

In 2020, hospitality company SBE launched C3, a ghost kitchen company with a goal of opening over 250 kitchen outlets by 2022 hosting a portfolio of new virtual brands. C3 calls its business “phone to table.” Among the brands are Sam’s Crispy Chicken, Krispy Rice and Plant Nation.

The wave of interest in virtual brands has also created a franchising niche, with companies like Virtual Dining Concepts and The Local Culinary offering new concepts to expand.

Virtual Hen, for example, announced franchising earlier this year.

With this new monthly feature, we aim to put the spotlight on this growing category of new restaurant brands that are available for delivery-only and have no brick-and-mortar presence — at least not yet.

Take a look.

Contact Holly at [email protected]

About the Author

Holly Petre

Assistant Digital Editor

Holly Petre is a digital editor for Nation’s Restaurant News as well as the host of NRN’s podcast, Extra Serving, and producer for Informa Restaurant and Food Group’s other three podcasts, One On One by Food Management, Off the Shelf with SN and In the Kitchen with Bret Thorn. Holly holds a Bachelor of Fine Arts with a concentration in Sculpture, fibers and Material Studies and Ceramics from the School of the Art Institute of Chicago. A native New Yorker, Holly enjoys her place on staff as the resident pop-culture expert and millennial with a sassy attitude and great sense of style.

Holly Petre’s work on Nation’s Restaurant News and Restaurant Hospitality often covers marketing and trends, either aimed-at or examined-through the millennial mindset. Holly is responsible for introducing TikTok and Twitch to NRN and RH readers as well as explaining terms like “Karen” to staff and readers alike. She also spends her time on staff trying not to make every headline a pun.

Holly Petre hasn’t spoken at any events or on panels, but she is readily available with a killer shoe wardrobe and several witty quips.

 

Subscribe to Our Newsletters
Get the latest breaking news in the industry, analysis, research, recipes, consumer trends, the latest products and more.

You May Also Like