Food delivery has become a ubiquitous part of our daily lives, forcing restaurant operators to innovate and rethink sales through this channel. In the new era of delivery, concepts such as ghost kitchens and virtual brands have emerged to optimise processes and revolutionise logistics, offering new strategies to maximise profits. Virtual brands allow greater flexibility, enabling more players to enter the foodservice space, experiment, and find groundbreaking solutions that fit their needs.
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Ghost kitchens aim to optimise distribution points in delivery, but virtual brands aim to optimise the physical space of ghost kitchens and maximise its profitability.
The format allows operators to experiment on a variety of solutions that align with the needs of different types of players that wish to launch foodservice products to an online audience.
In the forecast period, we will see more brands entering the delivery space coming from foodservice as well as food-related sectors. Operators will need to strategise to get noticed in an already saturated market filled with promotions.
By having online interactions with customers, virtual brands can seize on information to cater to the specific needs of an audience and have constant feedback on products.
Consumer foodservice is composed of cafés/bars, full-service restaurants, limited-service restaurants, self-service cafeterias and street stalls/kiosks.See All of Our Definitions
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