BSC017: Virtual & Ghost Kitchen How To - Breaking Down Costs

<p>On our seventeenth episode from the Clubhouse app, we listen in on a chat about Virtual &amp; Ghost Kitchen How To. In part 3 of 3 in our series on developing your ghost kitchen concept we break down the number. Learn the barrier to entry investment and the cost of doing business from food labor tech and fees.</p> <p><br></p> <p>Moderators</p> <p>Shawn Walchef - @shawnpwalchef shawn@calibbq.media</p> <p>Kyle Inserra - @kyleinserra inserra@sabre.life</p> <p>Andrew Parr - andrew@bestservedcreative.com @andrewparrao</p> <p>James Baxter - <u>j.baxter@rational-online.com</u><strong> </strong><a href="//rational-online.com">rational-online.com</a></p> <p>Andre Dorsey</p> <p><strong>Links</strong></p> <ul> <li><a href="https://www.foodserviceequipmentjournal.com/the-5-types-of-ghost-kitchen-explained/"><u><strong>Five Types Of Ghost Kitchens Explained<br> </strong></u></a></li> <li><a href="https://www.rational-online.com/en_us/industry/ghost-kitchen/"><u><strong>Rational Online - Ghost Kitchens<br> </strong></u></a></li> <li><a href="https://upserve.com/restaurant-insider/ghost-restaurant/"><u><strong>Upserve - Ghost Restaurants<br> </strong></u></a></li> <li><a href="https://www.prnewswire.com/news-releases/global-online-food-delivery-services-market-report-2021-market-is-expected-to-reach-192-16-billion-in-2025--from-126-91-billion-in-2021---long-term-forecast-to-2030--301285677.html"><u><strong>PRNewsWire<br> </strong></u></a></li> <li><a href="https://www.babylonmicrofarms.com/"><u><strong>Babylon Microfarms&nbsp;<br> </strong></u></a></li> <li><a href="https://www.sensei.ag/"><u><strong>Sensei Ag<br> </strong></u></a></li> <li><a href="https://secretchicago.com/trejos-tacos-chicago/"><u><strong>Trejos Tacos<br> </strong></u></a></li> </ul>