Ghost kitchens might sound spooky, but these delivery-only culinary concepts — which remove dining rooms and front of house staff from the equation — are a HUGE emerging market in the restaurant industry. Today we chat with Chef Martin Heierling and COO Brad Reynolds of SBE — a hospitality company that traditionally has operated in the hotels, nightlife, and restaurants space. SBE plans to open 250 ghost kitchens globally by end of next year, including inside some of our favorite hotels, providing turn-key culinary concepts for hoteliers and travelers alike.

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What are Ghost Kitchens, and are They the Future of Restaurants?