In the fast-paced world of food service, efficiency and quality are paramount. For restaurant managers and owners, ensuring that hot, fresh foods are prepared quickly
They go by many names: Ghost kitchens, shadow kitchen, cloud kitchen, virtual kitchen, commissary kitchen. But that’s pretty much where the diversity ends. Behind the
Both Technomic and Datassential project a steady rise in convenience store food service sales, driven by consumer demand for fresh, hot food options while refueling