In this episode, we’ll chat about how [Franklin Junction} identifies new opportunities for CPG and restaurant brands to scale delivery in new markets, how the economics work between various partners, and the technology it leverages to unlock incremental sales.
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A host kitchen effectively optimizes excess kitchen capacity in an existing restaurant for additional food offerings.
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We saw restaurants and their operators become more open-minded about new opportunities for growth, seek opportunities to optimize their capacity, and trust e-commerce as a reliable stream of revnue.
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Nigam, a food-service veteran, cofounded Franklin Junction in 2020. It was one of the first ghost-kitchen startups to tweak the traditional rent-a-kitchen model... The company, instead, matches underused restaurant kitchens, which it calls "host kitchens," with brands looking for rapid expansion through delivery.
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Franklin Junction’s dual partnership capabilities speaks to its evolution as it builds a backbone of restaurant e-commerce and continues to bring the most craveable, emerging restaurant brands to diners worldwide.
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Japanese food conglomerate TGAL has entered a strategic partnership with Franklin Junction, a restaurant e-commerce platform, for international development.
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At Franklin Junction we unlock revenues for existing restaurants without any capital expenditure requirements.
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Bennigan’s On The Fly is considered a "host kitchen" rather than a ghost kitchen, and is managed by Franklin Junction, a company that runs e-commerce platforms for restaurants and does to-go orders and delivery.
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