Local Restauraneer Launches Ghost Kitchen Options

Article by Julie Brown Patton

Photography by Courtesy of IB3 Hospitality

Originally published in Frisco City Lifestyle

Certified Executive Chef Brett Curtis, owner/proprietor of IB3 Hospitality LLC, will offer his amazing food menus through a new ghost kitchen in Farmers Branch, beginning this month. 

This type of delivery-only restaurant also is called virtual kitchens, shadow kitchens or commissary kitchens. They're cooking facilities specifically established to handle professional food preparation for delivery-only meals; some provide takeout meals or include drive-throughs, but they don't include a storefront or indoor seating. 

Brett says he's working with a company called CloudKitchens, a recent startup that rents turn-key space to businesses that prepare food for delivery. CloudKitchens was launched by a former chief executive of Uber Technologies Inc. Now the company operates in more than two dozen cities. 

CloudKitchens deliveries can be accessed through Uber Eats, Doordash, Postmates, Caviar and ChowNow apps.

Brett plans to offer four of his brands through the ghost kitchen model:

  • Dock Local "East Coast Seafood"
  • Burnt BBQ & Tacos 
  • Cheez Please! "One Twisted Noodle"
  • Frieda's Chicken "Nashville Chicken Shack"

The coronavirus pandemic accelerated the trend toward food delivery via third-party apps, or orders taken by phone or online. However, the food delivery component of dining has noticeably and steadily increased since 2014, according to industry sources. Diners enjoy the convenience and the easy way to support local restaurants. Cloud kitchens apply modified approaches designed to help food travel better, and frequently use packaging that’s been designed to preserve a dish’s freshness during transport. 

The global ghost kitchen market is expected to reach $1 trillion by 2030. 

For updates about Brett's new offerings, visit

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