Restaurant operators have had to embrace doing more with less – but that doesn’t just have to be about providing a smaller menu with a smaller staff and making it all work. Hybrid ghost kitchens have been on the rise in recent months – and they have the potential to help restaurants use their equipment, staff and ingredients to reach a wider audience. While ghost kitchens, or dark kitchens, were initially known for keeping their operations behind the scenes, these up-and-coming hybrid models are more transparent. They might openly operate a side brand out of the same kitchen that services the restaurant or collaborate with complementary restaurant brands to benefit from economies of scale. We’re at a point where consumers simply value good food – whether it comes from a restaurant kitchen, home kitchen or the kitchen of a collection of multiple brands. This year, how can you tap into your tech to ensure you’re making the most of the resources you have available?