Audio is streamed directly from the publisher (media.blubrry.com) as published in their RSS feed. Play Podcasts does not host this file. Rights-holders can request removal through the copyright & takedown page.
Show Notes
The guys explore the mysterious world of ghost kitchens, ponder the value of technological immortality, and complain about delivery fees and surcharges.
Follow Foodiot on Facebook, Instagram, and Twitter for the latest episodes, news, and more.
Sponsors
Foodiot is proud to be sponsored by Hey Grill Hey and the Hey Grill Hey app.
Resources Referenced in this Episode
VIdeos
- The Deceptive World of Ghost Kitchens – Eddie Burback
Sites/Artices
- Ghost Kitchens Might Be the Future of Restaurants – Bon Appétit
- How Covid Accelerated the Rise of Ghost Kitchens – CNBC
- The Pros and Cons of Opening a Ghost Kitchen Restaurant – Eater
- Why Ghost Kitchens Are Not the Future of Restaurants – Grub Street
- As Food Deliveries Boom, So Do Ghost Kitchens – New York Times
- Ghost Kitchens Are Becoming a Very Real Business – Quartz
- Reef
- 0 to 300: How Virtual Concepts Are Blowing Up Overnight – Restaurant Business
- Virtual Dining Concepts
Credits
Hosts: Todd Bulloch, Lloyd Grimm, Denny Munson
Editor: Denny Munson
Publishing/Episode Notes: Lloyd Grimm
Music: Made My Day, Files provided by Gavin Munson/Todd Bulloch and Shiny Heads Productions