As the colder months approach and dine-in traffic slows, more restaurants are pivoting toward ghost kitchens, delivery-first strategies, and off-premise service. And fittingly for October, the rise of ghost kitchens isn’t just a spooky coincidence—it’s a strategic shift. While this model unlocks new revenue streams, it also introduces new operational pressures—particularly when it comes to [...] The post How Ghost Kitchens and the Delivery-First Model Are Changing Kitchen Equipment Ne...
