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  Photo by Nikki Buchanan    We’ve all noticed the increase in pop-ups and ghost kitchens since COVID-19 put a kink in day-to-day restaurant operations, but here’s a trend that seems to be thriving within the confines of the new normal: the commissary kitchen, cloud kitchen, virtual kitchen, shared-use commercial kitchen… there are a half dozen names for basically the same thing. Shared-use kitchens aren’t a new phenomenon, of course. Caterers and other small food...

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These restaurants-within-restaurants are tailor-made for takeout and delivery – only. And they’re popping up all around the Valley. NOBANA Healthy pan-Asian cuisine is the focus of Wildflower’s ghost concept, which operates out of its North Scottsdale location. Think noodle and broth bowls, wraps and salads. eatnobana.com Ghost Street Asian Taqueria Fusion cuisine reigns supreme at this “virtual restaurant” based out of Ling & Louie’s in Scottsdale. Look for taquito dumplings, Asian nachos and carne asada...

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Photo by Nikki Buchanan    As the pandemic drags on, resourceful chefs and restaurateurs are opening ghost kitchens (delivery-only restaurants) at a clip this year, and Food Network star Guy Fieri, host of Diners, Drive-Ins and Dives, is right there riding the trend. In recent months, the spiky-haired, red Camaro-driving reality TV icon has launched Guy Fieri’s Flavortown Kitchen in 26 states, opening three virtual operations within Bucca di Beppo restaurants here in metro Phoenix...