Using branding, menu development and under-used equipment and staff to launch virtual restaurant concepts
Daniel Carpenter, Jennifer Jones, and Amy Shipley
Examines why virtual kitchens are a golden opportunity for foodservice and QSR brands and shares best practices for launching and operating them.
This article is part of the March 2022 WARC Spotlight US series, “For QSR brands, a menu of disruption, digital, and dazzle”. Read more
Last year a Mexican food concept started operating out of the kitchens of a national QSR breakfast chain. The chain’s...
