From an experimental concept with only a few locations, ghost kitchens are expanding and serving as a lifeline for operators that continue to face varied traffic, increased costs and labor shortages.
Two micro-markets and 10 dining stations in a food hall setting highlight a foodservice environment designed for the new workplace.
But they’re still in a better position compared to 2020, according to the International Foodservice Manufacturers Association’s Foodservice Leadership Councils.
The new, state-of-the-art 53,000-sq.ft. dining facility at the Travelers headquarters in Connecticut offers 10 dining options in an interactive, sensory food hall environment.
Prepped drop-and-go catering concept provides tailor-made gourmet menus directly to individuals' doors for small gatherings and virtual events.
Engaging external restaurant partners, leveraging technology solutions and making menu offerings more adaptable to flexible work schedules are among the refinements.