Craft Burger | CloudKitchens

Restaurateurs are the heart and soul of our industry

We're here to lend our partners a helping hand so they can get back to doing what they love. Here are their stories.

Craft Burger

Shannen T — Owner & chef

Dickey's Barbecue Pit

Laura Dickey — CEO & Dennis Ju — VP of Franchise Development

Craft Burger

Shannen T - Owner & chef

Oh My Gogi

Nathan C — Owner & chef

Coffee Q

Julio A — Owner & chef

Furlough Brothers

Michael Y & Sam K — Owners & chefs


Marco J — Owner & chef

Florentine Legacy

Nick P - Third generation owner

Build a Pizza

Dolores A - Owner & chef

Packin' Bowls

Michael Y & Sam K — Owners & chefs


Michael Z and Danny L - Owners


Michel - Owner

Larry's Late Night Eats

Niko L - Owner & chef

Our restaurant partners



We’re here to help

What is a ghost kitchen?

Ghost kitchens, also known as dark kitchens or virtual kitchens, are commercial kitchens built for food delivery. They’re located within the delivery radius of a high volume of online customers, rather than high foot traffic areas. With ghost kitchens, there’s no physical storefront or dining area, so you only need a few back-of-house staff members to fulfill online orders.

How does a ghost kitchen work?

In a ghost kitchen, your restaurant is focused on delivery rather than dine-in. When eaters order your food online, you’ll prepare it from your ghost kitchen, and hand it off to a fulfillment team to get the order over to the right delivery driver. This gives restaurateurs a low cost, high efficiency model to get the most out of delivery.

Are ghost kitchens profitable?

Yes. Ghost kitchens allow restaurateurs to increase profitability by maintaining the essential elements of a restaurant while cutting costs on labor, overhead, and wasted food while reaching a higher volume of customers ordering online. Plus, you can run multiple virtual brands out of a single ghost kitchen to increase revenue without the extra overhead.

Why are ghost kitchens so popular?

Ghost kitchens are rising in popularity because they’re a lower cost alternative to operating a traditional restaurant. They’re also focused on delivery, which has grown 300% faster than dine-in since 2014. That means restaurateurs are using ghost kitchens to future-proof their business and accelerate growth.

How does a ghost kitchen help your restaurant grow?

Ghost kitchens help restaurateurs grow their business by doing delivery right. The way we dine has changed, and ghost kitchens allow restaurant operators to capture food delivery demand without sacrificing their bottom line. They’re also a great way to expand to new markets without spending time and money on a traditional restaurant buildout. You can easily expand your restaurant brand to different cities across the country such as Los Angeles or New York.

How much do ghost kitchens cost?

The cost of ghost kitchens varies by market, space, and services. Compared to a traditional restaurant, they’re a much lower cost alternative on both upfront capital and ongoing operating costs. You can get started in a ghost kitchen with as little as $30K, instead of $1M+ for brick and mortar buildout.

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