Wow Bao CEO Geoff Alexander explains benefits of dark-kitchen initiative

dc.contributor.author	Ruggless, Ron	en
dc.date.accessioned	2020-11-07T20:19:14Z	en
dc.date.available	2020-11-07T20:19:14Z	en
dc.date.issued	2020-11-06	en
dc.description.abstract	This article describes how Wow Bao, the fast-casual Asian concept restaurant, got over 100 units in a half year. As the frontier of the dark-kitchen operation, they have considered this concept back in 2019 since their brand has national distribution in order to increase operators' margins and profits. Especially, after the covid, they have great success with college campuses and airports which are asset-light models. The operators of existing restaurants only need a few more assets like packaging and equipment to start a dark kitchen model business.	en
dc.format.mimetype	application/pdf	en
dc.identifier.uri	http://hdl.handle.net/10919/100801	en
dc.identifier.url	https://www.nrn.com/people/wow-bao-ceo-geoff-alexander-explains-benefits-dark-kitchen-initiative	en
dc.language.iso	en_US	en
dc.publisher	Nation's Restaurant News	en
dc.rights	In Copyright (InC)	en
dc.rights.uri	http://rightsstatements.org/vocab/InC/1.0/	en
dc.subject	restaurant	en
dc.subject	Dark Kitchen	en
dc.subject	Wow Bao	en
dc.title	Wow Bao CEO Geoff Alexander explains benefits of dark-kitchen initiative	en
dc.type	Article	en

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