Mobile kitchen pods like the ones created by Reef can operate almost anywhere, but they’re plagued with operational, food safety and health challenges
Joanna Fantozzi
In the post-pandemic era, we now know that restaurants don’t need a storefront to be successful, and since ghost kitchens can operate almost anywhere — from shared commissary kitchens to the back of a Chili’s — they can spread much faster than traditional brick and mortar restaurants. Virtual restaurant operators that use compact mobile pods like Reef Technology can populate even faster by parking their ghost kitchens in parking garages and vacant lots, rapidly expanding the delivery zone of restaurant brands without expanding their real estate.
Just this past year, Reef Technology’s fleet of 5,000-plus traditional ghost kitchens and mobile pods (what the company calls vessels) expanded with the announcement of several m...
This content is available for registered users
Already have an account?
.jpg?width=100&auto=webp&quality=80&disable=upscale "Picture of Joanna Fantozzi")
.jpg?width=400&auto=webp&quality=80&disable=upscale "Joanna Fantozzi")
