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Why ghost kitchens may not be all they’re cut out to be

This week’s RB podcast “A Deeper Dive” features Fransmart CEO Dan Rowe talking about ghost kitchens and franchising. By Jonathan Maze on Dec. 16, 2020

This podcast is brought to you by the 2021 National Restaurant Association Show:

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Ghost kitchens are popular right now. But how long will the trend last?

This week’s episode of the Restaurant Business podcast “A Deeper Dive” features Dan Rowe, the CEO of Fransmart and co-managing partner at The Kitchen Fund, to talk about a number of topics.

Rowe discusses the ghost kitchen trend and provides his thoughts on how well these delivery-focused multi-concept operations will work. But he also dives deep into franchising and what the coming year will look like for the business model. With Fransmart Rowe helped grow brands like Five Guys, Qdoba and The Halal Guys. Kitchen Fund, meanwhile, has invested in concepts like Sweetgreen and Cava.

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A Deeper Dive  franchising  News 
Restaurant Business Editor-in-Chief Jonathan Maze is a longtime industry journalist who writes about restaurant finance, mergers and acquisitions and the economy, with a particular focus on quick-service restaurants.
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