The coronavirus outbreak greatly accelerated trends related to ghost kitchens, virtual brands and other off-premise strategies as operators turned to takeout and delivery to withstand the effects of the pandemic. With the emergence of off-premise models, new challengesand opportunities arise.

Technomic’s Ghost Kitchens & Virtual Brands Multi Client Study will uncover market size and forecasted growth; operator benefits and drawbacks; and consumer perceptions. Leverage the study’s expert research and guidance to define strategic opportunities for business growth with emerging ghost kitchens and virtual brands.

Questions you can answer:

• What is the current and forecasted market size for these channels?
• What are the impact and opportunities within the ghost kitchens and virtual brands channel?
• What are operator benefits and drawbacks, best practices for operating in each format and promotion strategies for virtual brands?
• How do consumers perceive these new options for sourcing food and how do you create more confidence for consumers to try a virtual brand?

Scope

Ghost Kitchens
An off-premise production facility with no customer-facing interior when individual consumer orders are prepared

Virtual Brands
Newly developed brands that do not have branded brick-and-mortar locations that are operated in shared kitchen centers as well as incremental branded product lines produced in another restaurant brand’s traditional brand locations