Technology

Fazoli's taps PAR to open ghost kitchen

Provided

October 26, 2020

Fazoli's Impact Hospitality Group, a Fazoli's franchisee, has opened its first ghost kitchen in Atlanta by partnering with ParTech Inc., a provider of POS software and integrated technical solutions. Specifically, the brand has deployed the Brink POS cloud application to the location inside PREP, an 83,500-square-foot space with multi-functional kitchens, private production spaces and multi-unit restaurant preparation facilities.

"The Brink POS interface is friendly to use, and it facilitates online ordering through different APIs, which is extremely important for adapting to today's changing industry," Mike Lokhandwala, owner of Impact Hospitality Group, said in a company press release. "With sales on the rise, the success of the ghost kitchen facility proves Fazoli's works well in a technology-driven environment, showcasing the brand strength and forward-thinking mindset of both PAR and Fazoli's."

The ghost kitchen underscores Fazoli's commitment to providing its guests with as many options as possible to order comfortably and safely. Fazoli's offers online ordering directly through its website and 11 third-party partners using PAR's Brink POS cloud-based software to integrate with Olo's online ordering platform and Punchh for loyalty members. Olo centralizes delivery and takeout orders from different third-party delivery partners, allowing ghost kitchen employees to easily track all orders using PAR KDS, according to the release.

Having a ghost kitchen facility makes it easier to test new products, like Fazoli's line of deep-fried chicken wings with signature sauces, Lokhandwala said.

"The seamless integration of Brink POS with many different types of third-party software makes it easier for us to offer Fazoli's full menu selection to off-premise guests," he said.

The ghost kitchen space is also Fazoli's first location in a major metropolitan area, allowing the company to reach more guests while minimizing the usual construction and maintenance costs than a dine-in, brick-and-mortar restaurant.

"These times call for restaurant franchisors and franchisees to play an increasingly important role and remain extremely nimble to continuously explore new ideas and strategies to adapt to new norms and keep business moving forward profitable," Lokhandwala said. "Under the leadership of (CEO) Carl Howard, the Fazoli's brand continues to achieve great momentum even in these uncertain times. I am truly excited and privileged to be the one to spearhead the Fazoli's ghost kitchen as we continue to learn and adapt to new norms and baselines."

Impact Hospitality Group is a multi-brand franchisee.

Founded in 1988 in Lexington, Kentucky, Fazoli's owns and operates nearly 220 restaurants in 28 states.