Welbilt ‘Ghost Kitchens’ Help Restaurants Expand During the Pandemic

Delivering meals in less than 30 minutes is a key to customer satisfaction, repeat business and growth

Across the country, tens of thousands of restaurants are now relying on take-out and delivery to continue serving customers and stay in business. Some are even expanding, using Welbilt’s industry-leading brands to equip virtual and “ghost” kitchens, dramatically improving efficiency and delivery speed.

On Thursday, June 4, Welbilt, industry experts, and channel partners will host “Ghost Kitchen Webinar: Breaking the 30-Minute Delivery Barrier,” from 11 a.m.-12:30 p.m. (ET). To register, sign in here.

“Many operators believe they can simply transfer equipment and processes to make the move from dine-in to delivery-only, but they often fall short in meeting the unique customer expectations for delivery,” explains Deb Friar, Field Marketing Manager at Welbilt. “Customer feedback shows that speed and consistency drive satisfaction in delivery but traditional restaurant kitchens have not traditionally been designed for speed.”

“Welbilt has all the industry-leading equipment, including a full line of ventless accelerated cooking ovens, to build a ghost kitchen of any size,” says Todd Boule, Welbilt’s Director of Culinary. “But equipment alone is not enough. Our wifi connectivity solutions and FitKitchen design team help restaurateurs orchestrate the flow of food, beverages, people, processes and equipment to satisfy more customers, reduce labor costs and simply do more with less.”

In the 90-minute webinar, Kitchen United, Concept Services, Uber Eats and Euromonitor International will join Welbilt executives to help investors and restauranteurs understand the opportunity and kick-start their expansion. They will answer questions and discuss the issues that are top of mind for restaurateurs today.

Deb Friar will moderate. Topics and speakers will include:

  • Ghost Kitchen Design and Execution, with Matt Maroni, Director of Kitchen Design, Kitchen United; Eric Oyama, Director of Construction, Kitchen United; and John Johnson, Vice President, Concept Services
  • Data Drives Success, with Mandy Quinn, Head of Foodservice Partnerships, Uber Eats
  • The Rise and Future of Ghost Kitchens, with Michael Schaefer, Global Lead Food & Beverage, Euromonitor
  • Designing for Speed, with Todd Boule, Director of Culinary, and Mike Anderson, Director of FitKitchen, both at Welbilt.

Individuals can register even if they can’t attend the live discussion and receive a link to the recording. (For the best viewing experience, download the Microsoft Teams desktop app to your computer at least 15 minutes before the meeting.)

About the webinar panelists:

Matt Maroni, Director of Kitchen Design at Kitchen United, specializes in menu engineering, menu and restaurant concepting, COGS and PR cost efficiencies and control, F&B control standards, procurement, ghost kitchens and virtual restaurants. Eric Oyama, a Senior Construction Manager, oversees domestic and foreign vendor partnerships and development and construction for Kitchen United’s national roll-out.

John Johnson, VP at Concept Services, has worked in the foodservice industry since age 18 and says there’s no such thing as a typical day.

Mandy Quinn, Head of Foodservice Partnerships for Uber Eats, works with foodservice companies across the U.S. and Canada to drive delivery sales for restaurants.

Michael Schaefer, Head of Beverages & Foodservice Research at Euromonitor International, tracks consumer trends, product innovations and market evolution across the drinks and restaurant industries.

At Welbilt, Inc., Deb Friar serves as Product Lead, Convotherm & Merrychef; Todd Boule is an Executive Chef with a degree in culinary arts and more than 15 years of experience; and Mike Anderson is a food service design and productivity consultant, also known as a “kitchen ninja.”

Welbilt and its channel partners are helping to drive the evolution of traditional seating-focused restaurants, offering a host of solutions that don’t stop at physical components. With over 60 years of experience working with global QSR and casual dining leaders, Welbilt and its channel partners have the knowledge and products to help operators achieve the speed, consistency and flexibility required to outperform in delivery. Michael Keck, President of Concept Services, says he “appreciates our collaborative relationships with the teams at Welbilt and its affiliates. With their insights, we help our customers make insightful equipment decisions to seamlessly launch and operate their ghost kitchen platforms.”

To learn more, visit https://www.welbilt.us/Segments/Ghost-Kitchens.