Though ghost kitchens have been thought to have originated in 2015, they gained huge popularity during the pandemic. Once things were allowed to open back up, many of these locations needed to make a decision of staying the course or opening a physical location. In today's episode, Justin Warner talks with Michael Swirla of Ghost Chicken in Toronto, Ontario. They talk about getting into the market as a ghost kitchen, to setting up the first brick-and-mortar location in a competitive district. For more information, visit their website at ghostchicken.ca

Ver todos los episodios