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Renegade Chicken Launches Ghost Kitchen

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TORONTO — SIR Corp’s Renegade Chicken is embracing takeout and delivery services with a new ghost-kitchen concept. In addition to the brand’s pop-up location...

Just Kitchen Launches New Mobile Application

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VANCOUVER – Just Kitchen Holdings Corp, an operator of ghost kitchens, recently launched a new consumer-facing mobile app through which customers can order food...

St-Hubert launches MALGAM La Centrale Bouffe

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LAVAL – Earlier this month, Quebec-based fast-food chain St-Hubert launched MALGAM La Centrale bouffe, a new concept inspired by ghost kitchens that brings together...

Challenges & Opportunities: Real Estate

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The Challenge In March, the phones at Toronto-based CHI Real Estate Group, a hospitality-business broker that helps clients buy and sell restaurants and commercial properties,...

Combi-Ovens are Helping Many Operators Stay Afloat

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The ever-versatile combi-oven is once again stepping up to the plate as restaurateurs adapt to running operations during the pandemic. For several years, the...

Recipe Unlimited Launches Restaurant-Brand Marketplace

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VAUGHAN, ON. — Recipe Unlimited has formally announced the launch of its second multi-branded takeout and delivery-focused concept restaurant, Ultimate Kitchens. The company opened...

Mad Radish Puts a Family of Gourmet Fast-Food Brands Under One...

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OTTAWA — Mad Radish, the healthy fast-food chain founded by David Segal after leaving DAVIDsTEA, was forced to temporarily shutter four of its six...

Where to Go from Here

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The sun is starting to shine, summer is here and the re-opening of restaurants and patios across the country appears to be within reach....

Restaurants Canada Show Wrap-Up

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TORONTO — The 2020 Restaurant Canada Show wrapped up three days of educational sessions, and industry networking opportunities yesterday. The 75th edition of the...

Emerging Restaurant Segments are Mixing Up the Canadian Foodservice Landscape

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The original notion of a restaurant involved the exchange of payment for food set on commercial tables with scant fanfare, but today’s restaurants are...