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 kitchens sat quiet all week since its business centered on Saturday and Sunday brunch, so the new Mexican concept, run out of its kitchens as a virtual offering, lets it capitalize on under-used equipment and staff. The net result has been an increase in revenue.
Virtual kitchens are gaining popularity in the restaurant industry. According...