The coronavirus pandemic has brought both ghost kitchens and virtual restaurants into the forefront of the general public over the past year, but in the restaurant industry, these concepts have been growing over the last two years. Join Euromonitor International's Global Research Lead for Food and Beverage, Michael Schaefer, as he delves into the difference between ghost kitchens and virtual restaurants, explains how they align with third party delivery players, and looks forward to how the growth of these concepts will change what the industry looks like five years from now.

Introducing Opportunity Minded, a new series from Euromonitor International designed for forward-thinking business leaders like you.  Each episode tackles a strategic approach or topic on corporate agendas.  You’ll hear from our experts who share in

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