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Ghost Kitchen Brands announces global expansion and rebranding as Ghost Kitchens InternationalGhost Kitchen Brands announces global expansion and rebranding as Ghost Kitchens International

Ghost Kitchen Brands launched a subsidiary called Ghost Kitchen EU, headquartered in Greece, as the company becomes more international

Joanna Fantozzi, Senior Editor

June 21, 2024

2 Min Read
Ghost Kitchens International
Ghost Kitchens International will be expanding in Europe, Canada, and the U.S.GKI

Joanna Fantozzi

Toronto, Canada-based Ghost Kitchen Brands, headed by George Kottas, is expanding internationally and rebranding under the name, Ghost Kitchens International, Nation’s Restaurant News learned exclusively.

As part of this company rebrand, Ghost Kitchens International will spin off a subsidiary called Ghost Kitchen EU, headquartered in Athens, Greece, and headed by Demetrios Mallios. GK EU will be making its debut in Greece with two locations opening shortly and plans to expand to other European countries, including The Netherlands, Sweden, Germany, and more.

Founded in 2015, Ghost Kitchen Brands differentiated itself from the many virtual restaurant companies that exploded in popularity during the pandemic by operating its virtual brands onsite, rather than leasing space to other operators. In 2019, the company began partnering with national chains like Cinnabon and Ben & Jerry’s. Then, in 2021, the company opened its first Walmart location and by 2023, was opening ghost kitchens in Walmart locations across North America.

Under the slogan “all your favorite brands in one order,” Ghost Kitchen Brands, now Ghost Kitchens International, offers customers menus from Nathan’s, Wow Bao, Jamba, Donato’s Pizza, and more. Now, the company is looking to set its sights beyond the North American continent.

Related:How Nimbus is defying the slow decline of ghost kitchens

“[We are expanding internationally] because of the overwhelming interest of investors wanting to partner with us, and because of the staggering number of requests from many brands who want to expand in Europe and other continents,” Kottas said.

This doesn’t mean that the company is hitting pause on U.S. expansion, however. Last year, Ghost Kitchens International launched franchising, and new locations are now opening in Georgia, Illinois, Nevada, Texas, and New York, as well as additional locations in Canada. In the U.S., 30-40 GKI locations are scheduled to open in 2024, with the Dawsonville Ga. Location (which opened earlier in June) utilizing “Adam the Robot” from RichTech Robotics to prepare coffee and beverages for customers. The Rockford, Ill. location will also “employ” Adam the Robot, as well as Wingman, a robotic fryer from Nala Robotics.

“I believe it as much as I did when I started Ghost Kitchen Brands eight years ago and maybe even more now -- the industry is still evolving, but I believe that we are getting closer to where it needs to be,” Kottas said. “I am a strong advocate for automation and robotics, not as a substitute for labor but to assist our staff and empower them to do a better job and provide better hospitality to our guests.”

Related:The ghost kitchen industry is shrinking — here’s why that’s a good thing

Kottas has an ambitious growth plan in place for Ghost Kitchens International. After this year, he plans to 200 units in 2025, and more than 400 in 2026.

Contact Joanna at [email protected]

 

About the Author

Joanna Fantozzi

Senior Editor

Joanna Fantozzi is a Senior Editor for Nation’s Restaurant News and Restaurant Hospitality. She has more than seven years of experience writing about the restaurant and hospitality industry. Her editorial coverage ranges from profiles of independent restaurants around the country to breaking news and insights into some of the biggest brands in food and beverage, including Starbucks, Domino’s, and Papa John’s.  

Joanna holds a bachelor’s degree in English literature and creative writing from The College of New Jersey and a master’s degree in arts and culture journalism from the Craig Newmark Graduate School of Journalism at CUNY. Prior to joining Informa’s Restaurants and Food Group in 2018, she was a freelance food, culture, and lifestyle writer, and has previously held editorial positions at Insider (formerly known as Business Insider) and The Daily Meal. Joanna’s work can also be found in The New York Times, Forbes, Vice, The New York Daily News, and Parents Magazine. 

Her areas of expertise include restaurant industry news, restaurant operator solutions and innovations, and political/cultural issues.

Joanna Fantozzi has been a moderator and event facilitator at both Informa’s MUFSO and Restaurants Rise industry events. 

Joanna Fantozzi’s experience:

Senior Editor, Informa Restaurant & Food Group (August 2021-present)

Associate Editor, Informa Restaurant & Food Group (July 2019-August 2021)

Assistant Editor, Informa Restaurant & Food Group (Oct. 2018-July 2019)

Freelance Food & Lifestyle Reporter (Feb. 2018-Oct. 2018)

Food & Lifestyle Reporter, Insider (June 2017-Feb. 2018)

News Editor, The Daily Meal (Jan. 2014- June 2017)

Staff Reporter, Straus News (Jan. 2013-Dec. 2013)

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