Virtual kitchens, brands trending as off-premises dining surges

Keith Nunes 2019KANSAS CITY — The food delivery service DoorDash made a splash in late 2019 with the introduction of its first ghost kitchen in Redwood City, Calif. Nearly two years and one pandemic later, restaurant industry investment in off-premises concepts is accelerating and will create new opportunities and pressures for food and beverage product developers.

Research published by the National Restaurant Association (NRA) in 2019 found off-premises dining accounted for 60% of foodservice occasions, and nearly 80% of restaurant operators said developing an off-premises strategy was a priority. Then the COVID-19 pandemic hit, and what was a strategic priority became a

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Virtual vegetarian festival prompts Worcester to declare last week of July ‘Vegan Week’ in city

The final week of July will be known as “Vegan Week” in Worcester as it plans to celebrate the 11th annual New England VegFest.

The virtual vegetarian festival scheduled from July 25 through Aug. 1 will include activities, including some in person, speakers from around the country and will coincide with Worcester Mayor Joseph Petty referring to the celebration as “Vegan Week,” the festival’s promoters said.

New England VegFest is one of the largest and longest-running vegetarian festivals in the country, attracting up to 10,000 attendees and a variety of veg-friendly vendors. Last year’s event was canceled due to COVID-19,

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