Andrew Charles, Cowen restaurants analyst, speaks with Michael Manion, CEO of Kitchen Podular. They discuss the rise of virtual restaurants, trends in service formats and kitchen design elements and reduced overhead through the use of modular ghost kitchens. They also speak about shifts in the restaurant industry due to COVID-19 including building locations closer to the customer, the rise of pick-up and delivery, and benefits of third party marketing partners.
Press play to listen to their conversation.
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