Whether you’re an existing restaurant entrepreneur looking to start your first virtual kitchen or entirely new to the industry – this is your ultimate virtual brand playbook. From an in-depth look at the market to exactly how we build a successful virtual brand.
The rise of takeaway services, deliveries, cook-at-home food boxes and al fresco dining were all common responses to the pandemic, with hospitality venues seeking ways to pivot and, ultimately, survive. Which of the trends from the past two years will continue, and how will venues find ways of rebuilding and remaining competitive?
This report sets out to assess the full extent of the waste problem within the hospitality industry, the implications it has on businesses and the sector as a whole. Given that one of the key generators of food waste is inconsistent order volumes making accurate supply requirements difficult to assess, one solution that can help with these problems is adopting a virtual brand.
