Located in South Loop Chicago, this is the brands first ghost kitchen and will offer a delivery service via their third-party delivery partners.
The ghost kitchen, which has emerged as one of the restaurant industry’s fastest growing trends, enables Red Lobster to evolve its off-premise capabilities, including touchless delivery, and efficiently expand its presence in urban areas in the U.S. and around the world. The delivery-only restaurant model reflects Red Lobster’s investment in innovation and technology to keep up with the rapidly growing consumer demand for food delivery.
“We are thrilled to open our first ghost kitchen in the great city of Chicago. It will enable us to reach new guests who are not currently served by our existing brick-and-mortar restaurants,” said Kim Lopdrup, CEO, Red Lobster. “Off-premise is a huge priority for Red Lobster. We tripled our off-premise sales in the two years before COVID-19 began, and we’ve tripled them again over the last eight months. Opening a ghost kitchen is a natural next step in expanding our off-premise business. It will allow us to reach new customers who want great seafood with a touchless off-premise experience.”
