Using branding, menu development and under-used equipment and staff to launch virtual restaurant concepts

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 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...

Not a subscriber?

Schedule your live demo with our team today

WARC helps you to plan, create and deliver more effective marketing

  • Prove your case and back-up your idea

  • Get expert guidance on strategic challenges

  • Tackle current and emerging marketing themes

We’re long-term subscribers to WARC and it’s a tool we use extensively. We use it to source case studies and best practice for the purposes of internal training, as well as for putting persuasive cases to clients. In compiling a recent case for long-term, sustained investment in brand, we were able to support key marketing principles with numerous case studies sourced from WARC. It helped bring what could have been a relatively dry deck to life with recognisable brand successes from across a broad number of categories. It’s incredibly efficient to have such a wealth of insight in one place.

Insights Team
Bray Leino

You’re in good company

We work with 80% of Forbes' most valuable brands* and 80% of the world's top top-of-the-class agencies.

* Top 10 brands