The Pros and Cons of Operating a Ghost Kitchen Restaurant | Eater
"Founded by Alp Franko, this company operates dozens of digital-only restaurant brands with generic names like Chef Burger and Pizza Mania and franchises them to operators with existing kitchen space. Its model emphasizes maximizing revenue while minimizing overhead by leveraging spare capacity in restaurants or renting dedicated ghost-kitchen spaces; Franko reports double-digit revenue growth and predicts big market expansion even as he resists investing heavily in extra staff or new facilities. The operation is pitched as an easy way for kitchen operators to add multiple virtual concepts without changing core equipment or real estate." - Terrence Doyle
