_{At ezCater, we want to help restaurants grow a successful catering business. Whether you’re in the early stages of building a business or an industry veteran, let us help you dip into the $64.8 billion catering market. In each episode of “The Catering Feed,” we talk to restaurant industry leaders of thriving brands who share insights and tactics to ramp up your catering business.}

How do you grow your catering business if your brick-and-mortar restaurant isn’t designed for delivery? In this podcast episode, Corey Manicone, Founder and CEO of Zuul, reveals how “ghost kitchens” help restaurant brands streamline their catering and delivery services. Listen to learn how a ghost kitchen could help you expand your business by providing custom space and specialized labor for delivery. 

Episode Takeaways:

• Restaurant kitchens aren’t always designed to support off-premises dining or delivery logistics.
• A well-staffed ghost kitchen helps your brand organize, manage, and optimize labor and logistics for off-premises sales, while minimizing the risks associated with expansion.
• Ghost kitchens allow restaurants to focus on what they do best — provide customers with great food and incredible experiences. 

Corey Manicone is co-founder and CEO of Zuul, a ghost kitchen custom-built for off-premises sales. He has a decade of experience in sales and restaurant delivery.