Digital/Physical Hybrid Takeout Dining Restaurants Drive the Future
Takeout dining is set to become the new primary way we experience restaurants. Not only have brick and mortar establishments been upping their takeout game, they’ve also been quietly developing their own unique take out only brands.
Ghost kitchens are not a new topic to us here, however, what we’re going to show you today is how restaurants are using their spaces to host ghost and physical restaurants in the same space. Let’s see who’s leading the way.
The New Leaders in Takeout Dining
The h.wood Group
The h.wood Group, the Los Angeles based proprietors of restaurants like Mason and 40 Love, are launching ghost kitchens out of their restaurants across the state. These digital restaurants include Ela Ela (Mediterranean inspired), Mama’s Guy (homemade Italian), Lilah’s (American classic diner fare), and Beautiful Foods (vegan concept). With a focus on quality and portability, these concepts aim to excel.
Brinker, the folks who gave us restaurants like Chili’s and Maggiano’s Little Italy, are trying their hand at the ghost kitchen game with It’s Just Wings. Prepared out of the aforementioned restaurants’ kitchens (with over 1,000 locations), IJW serves bone-in or boneless chicken wings with curly fries. You can also get your hands on decadent fried Oreos. With 11 flavors of wing sauces plus dipping sauces, there’s a fit for every customer.
Florida’s Smokey Bones is launching their own ghost kitchen operation called The Wing Experience. TWE caters to those who crave wings and includes 14 different wing flavors on the menu. Three of these flavors are not currently available at Smokey Bones locations. But which three I wonder…?
The Madera Group
The Madera Group is leveraging their kitchens at Tocaya Organica and Toca Madera to launch Burritos Locos. Described as an “indulgent burrito concept,” Burritos Locos offers a range of burritos from classic, to Nashville-fried chicken. Additionally, they have a Beyond Meat option. Customers have the option to add fries or beer to delivery orders as well. Now that’s a winning idea!
I Wonder Who’s Next?
Certainly, many more restaurants will follow suit in making their physical kitchen shared spaced for ghost kitchen concepts. It’s a great way to supplement the drop in in-person dining without having to add new ingredients and builds. Plus, it’s a great way to expand brand loyalty and innovate at small scale. Can’t wait to see what’s next.