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S.F. ghost kitchens are reinventing with millions of dollars. Will diners buy it this time? Even after the pandemic ends, restaurant analysts predict that demand for food delivery will only grow FacebookTwitterEmail Chronicle photo illustration by Daymond Gascon from Getty Images elements No one seems to like using the term “ghost kitchen,” but people in the Bay Area restaurant industry are sure talking about them a lot these days. The phrase conjures images of sketchy ventures set up in industrial warehouses and parking lots where who knows who is prepping the dishes for brands that exis...

 (Parcels Project) Alex Chin and Will Thanapisitikul insist they didn’t set out to make a better version of any traditional dumpling. That would have been a little bit hubristic—an insult, perhaps, to generations of Asian grandmas who spent decades honing their craft. Instead, the Berkeley-based chefs imagined their new pop-up, Parcels Project, as a platform for Asian-American dumplings that were a little bit more modern and out of the box.  The results are very, very delicious. They make a soup dumpling that bursts with broth reminiscent of Taiwanese beef noodle soup. Another delicatel...

Lawrence's Fish & Shrimp has partnered with Epic Kitchens to open the brand's first virtual kitchen in Downtown Chicago. Known for its 70 years in business and the best seafood in Chicago, Lawrence's offers a diverse menu selection of seafood ranging from their signature shrimp to their fish and chips, catfish, and oysters. Locals can order Lawrence's through third-party delivery partners including DoorDash, Uber Eats, Grubhub, and Postmates. The delivery-only location serves downtown Chicago, River West, and beyond.

People want their food delivered, so ghost kitchens are rising in popularity and last updated 2021-01-13 16:45:32-05 The way we eat and how we order food has changed due to the pandemic. And one day, your favorite restaurant could be a place you’ve never actually been to. It’s the concept of a ghost kitchen, or virtual kitchen. “It does not have a storefront, and does not have public access,” said Hudson Riehle, Senior VP of Research for the National Restaurant Association. “These are food preparation areas that function like a traditional restaurant kitchen in many w...