Ghost kitchens – some in the restaurant industry fear them, while others embrace them. Euromonitor even projects it could be a $1 trillion business by 2030, but what exactly is a ghost kitchen? And how will the pandemic affect the industry’s trajectory in the future? Join the Food Institute’s Chris Campbell as he talks with Kitchen United chief business officer Atul Sood and Combo Kitchen CEO Hossein Kasmai to fully define the ghost kitchen model, explore demographic shifts affecting the bottom line at ghost kitchens, and what the industry may look like in the years to come.
Hosted By: Chris Campbell
Hossein Kasmai Audio Record: Oct. 20, 2020
Atul Sood Audio Recorded: Nov. 12, 2020
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More About Atul Sood:
Atul Sood is the Chief Business Officer for Kitchen United and is responsible for spearheading strategic partnerships along with administrative and financial management. Prior to his role with Kitchen United, Atul was the Director of Business Development for McDonald’s Global Digital organization, where he was responsible for launching and managing McDonald’s food delivery partnerships. Atul began his career in investment banking and has amongst other roles, founded, grown and sold his own start-up in the sales technology space.
More About Hossein Kasmai:
Hossein Kasmai has extensive experience in the field of franchising. Kasmai founded many franchise concepts of his own including Guard-A-Kid. Founded in 2005, Guard-A-Kid quickly became the industry leader and a very successful franchise in the field of children and family safety.
In only a few months after its initial franchise offering, Guard-A-Kid grew to over 35 franchises and by 2010, Guard-A-Kid expanded to over 150 franchises in 11 countries. Kasmai’s new franchise concept has been ranked among the top 500 franchises for six years in a row and ranked in the top 10 new franchises in 2009.
Founded in 2020 by Franchise Creator CEO Hossein Kasmai, Combo Kitchen is the world’s first ghost kitchen franchise opportunity of its kind. Ghost kitchens, also known as virtual, shadow, or cloud kitchens, are professional food preparation and cooking facilities without dining areas to facilitate to-go orders and deliveries. Without the need to provide dine-in services, restaurateurs can bypass the costly expenses of leasing a storefront, interior construction, furniture and décor, and a staff to serve customers. By reducing overhead and streamlining operations, restaurateurs can focus on the most important aspect of their business: their food.
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