October 15, 2021

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Sam Nazarian’s C3 ghost kitchen notion to set up store in motels

2 min read

Impression courtesy of Graduate Accommodations

There is a emptiness in hotel foodservice, and a ghost kitchen is checking in. 

In a new spin on the model, ghost kitchen concept C3 reported very last week it is teaming up with a hotel chain to work supply-focused food halls inside of its properties.

C3 (Making Culinary Communities) will get over foodservice operations in six Graduate Lodges by mid-2021, changing the kitchens to a shared area for up to six brands, including Umami Burger, Krispy Rice and Sam’s Crispy Chicken.

Friends at the boutique hotels will be able to dine in at Graduate Foods Corridor, and the menus will also be offered for delivery to the public by means of third-party applications and eventually a focused C3 application. 

“The partnership between C3 and Graduate will set the precedent for the potential of resort dining,” explained C3 founder Sam Nazarian in a statement. “This setup not only supports and dietary supplements in-space hotel eating and on-web-site catering, it also streamlines the ordering method and extends the hotel’s get to in the regional neighborhood.”

Nazarian is founder and CEO of the SBE hospitality group of places to eat and inns. C3, an arm of SBE founded in 2019, aims to use underutilized place in inns and retail to just take gain of the substantial change toward foods supply. It has a network of far more than 200 digital kitchens as perfectly as food items halls that offer an array of chef-pushed limited-provider manufacturers.

Graduate’s houses are situated in higher education cities, featuring a designed-in pool of youthful prospects who are “deeply connected to app lifestyle,” Nazarian reported. The chain has 28 areas and designs to put C3 in most of them after the preliminary launch this winter season in Berkeley, Calif. Tempe, Ariz. and Richmond, Va.

“This year has introduced the two huge difficulties and alternatives for our sector, and we have taken these times to pause, reassess and evolve our choices in get to ideal serve guests, students and locals,” reported Graduate founder Ben Weprin in a assertion. “With Graduate Foods Hall, we’re delivering some interesting selections and epicurean encounters, but also an incredibly streamlined and practical technique that displays today’s current market.” 

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