This webinar aired on April 30th, 2020. Click the link below to access the slide deck and webinar video recording.
We’ve gotten lots of questions about our business — off-premise kitchens — over the last few weeks. So we took a short break from our usual best practice content to speak a little bit about what exactly we do and how restaurants can go do it, too.
What we covered:
- Best (and worst) practices for opening at a virtual kitchen
- Assessing your concept’s readiness for an off-premise-only operation
- Operations & logistics in a virtual kitchen
- What comes with the virtual kitchen (besides the kitchen)
The webinar was hosted by SVP of Sales Anthony Green with CMO Joy Lai and Director of Member Success Fia’apia Ewing.
If you have further questions you’d like to see addressed or a topic you’d like to see covered in a future webinar, please reach out to us at firstname.lastname@example.org.