How ghost, dark and virtual kitchens became a staple in Foodservice
IFBTA International Food and Beverage Technology Association
President & CEO
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