Food delivery jumped in popularity during the COVID-19 pandemic. That boom created waves of innovation, including ghost kitchens.

Food delivery boomed in 2020. Metaprop's Safi Aziz explains the three types of ghost kitchens — and which segment his firm wants to pour money into.

Ghost Kitchens Are the Wave of the Future. But Is That a Good Thing? Delivery-only restaurants, which have proliferated during the pandemic, could change the way the industry does business for ...

Ghost kitchens allow restaurants to outsource the making of their takeout and delivery meals, without cannibalizing the stoves, walk-ins and prep areas needed to serve seated diners outdoors or in.

Taco Pete, which has been in business for over 30 years in Compton, is expanding their reach by renting a space inside one of many ghost kitchens facilities throughout the Los Angeles area.

For cloud kitchens — which are technology-led, data-driven entities — good food is key, but it's way more important to be tech savvy.

Some Cleveland restaurant owners have looked to ghost kitchens as a viable option to help stay afloat through the coronavirus pandemic.

As dance floors stood empty, a wide spectrum of dance music transformed bedrooms into clubs, kitchens into discotheques and backyards into glow-stick raves.