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Founded in 2019, Foodhaul partners with notable chefs to create delivery-only dining concepts and licenses them to third-party kitchens. The goal is to help restaurants and hospitality groups "use their existing, underutilized kitchens and labor to generate new revenues," according to a news release.
Ghost kitchens have been on the rise nationally amid the COVID-19 pandemic as demand for delivery and carryout soared and restaurateurs found new ways to continue serving diners.At Four Points by Sheraton, annual revenues have increased by $250,000 without adding any additional expenses, said Victor Ravago, CEO and principal at Bravo Hospitality Group, the hotel's Schiller Park, Illinois-based owner. "Foodhaul has been a great way to add revenues we would not have realized otherwise ... it's a no-brainer," said Ravago. Foodhaul plans to grow its Milwaukee-area footprint once more ghost kitchens sign on as licensees. The company vets potential partner kitchens under a selective screening process. Once signed, the kitchen gets access to official recipes, staff training, ingredients supply chain via US Foods, branded delivery packaging and supplies, and marketing resources.Read the March 8 issue of BizTimes Milwaukee here: