Ghost Kitchens in their various forms are seemingly on the fast growth track. Domino’s was perhaps the first major player in this space with their smaller footprint, delivery only units. It also includes chain restaurants with extra kitchen space that are preparing unaffiliated, branded food items To-Go and for delivery. How do you attract a viable following to a restaurant brand that only exists virtually? Where is this all going? We’ll, of course, “Ask the Chef” and continue our insightful conversation with Chef Andrew Gruel.

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