The COVID-19 (Coronavirus) pandemic has been especially hard on the restaurant industry, since traffic and seating has been reduced across the country. The use of ghost kitchens may be one way for entrepreneurs to expand their businesses and minimize losses during this difficult time.

Philadelphia entrepreneur Aaron Anderson operates several Original Hot Dog Factory restaurants in Philadelphia. He has partnered with Chef Big Rube, who is known for his immensely popular chicken, to open several ghost kitchen concepts (chicken shack, halal burgers, cheesesteaks, and breakfast bars) through Cloud Kitchens, and a brick and mortar restaurant (steak and shrimp) in Philadelphia. Ghost kitchens like Cloud allow for Anderson to invest in innovation because he can open new food concepts without raising funds for the expenses of a full new restaurant.

“Back in the DC area, ghost concepts are allowing for interesting experiments. Although Foster’s Grill in Vienna is known for its Charburgers, they recently launched a delivery-only ghost concept called Chicken Frenzy from their own restaurant’s kitchen. Chicken Frenzy’s menu includes chicken sandwiches, chicken salads, chicken fingers, and wings, as well as onion rings, plant-based chicken sandwiches, shakes, brownies, and chocolate chip cookies. Some of Chicken Frenzy’s menu items have been added to Foster’s Grill.

On a larger scale, Ghostline DC opened in August in Glover Park. Ghostline DC is a multiple-restaurant professional kitchen (delivery and takeout). Some of the items flowing out of Ghostline DC include ramen, pizza, fried chicken sandwiches, cupcakes, breakfast sandwiches, and pastries.

Hopefully, food entrepreneurs here and throughout the country will continue to find ways to stay in business and possibly even thrive during this pandemic. Don’t be surprised if you see more chicken sandwiches (a recent trend) coming through ghost kitchens in the near future.

-JAY