How ghost, dark and virtual kitchens became a staple in Foodservice
Hosted by
![rob-grimes rob-grimes](https://ehonline.eu/wp-content/uploads/2021/09/rob-grimes.jpg)
Rob GRIMES
CEO
IFBTA International Food and Beverage Technology Association
The speakers
![aaron-noveshen aaron-noveshen](https://ehonline.eu/wp-content/uploads/2021/09/aaron-noveshen.jpg)
Aaron NOVESHEN
Founder
Starbirdi
![carl-segal carl-segal](https://ehonline.eu/wp-content/uploads/2021/09/carl-segal.jpg)
Carl SEGAL
CPO
Reef Technology
![geoff-alexander geoff-alexander](https://ehonline.eu/wp-content/uploads/2021/09/geoff-alexander.jpg)
Geoff ALEXANDER
President & CEO
Wow Bao
ON THE PROGRAMME
In this session, our speakers define ghost, dark, and virtual kitchens and discuss how brands are using these new opportunities to bolster their bottom line.
Through the lens of both foodservice providers and ghost kitchen experts, you’ll understand which option is right for you and how it can positively impact your brand.
In partnership with