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Though ghost kitchens have been thought to have originated in 2015, they gained huge popularity during the pandemic. Once things were allowed to open back up, many of these locations needed to make a decision of staying the course or opening a...
Though ghost kitchens have been thought to have originated in 2015, they gained huge popularity during the pandemic. Once things were allowed to open back up, many of these locations needed to make a decision of staying the course or opening a physical location. In today's episode, Justin Warner talks with Michael Swirla of Ghost Chicken in Toronto, Ontario. They talk about getting into the market as a ghost kitchen, to setting up the first brick-and-mortar location in a competitive district.
For more information, visit their website at ghostchicken.ca
The restaurant industry is filled with hardworking and passionate people. There are so many challenges thrown at restaurateurs, so many lessons learned along the way.
RestoTalk is all about these people. We'll be pulling back the curtains, hearing about the journey, and breaking down their experiences to learn what it takes to run a successful restaurant. Hosted by Justin Warner and with help from TouchBistro, in each episode, we'll be offering some key advice so that you can make sure your restaurant is as successful as possible.