![Chefs Experiment with Speakeasy Pop-ups, Ghost Kitchens to Keep Sharp, Boost Bottom Lines](https://www.njpen.com/wp-content/uploads/2024/06/Chef-Rich-Cusack-dusts-powdered-sugar-over-beignets-351x185.jpg)
Chefs Experiment with Speakeasy Pop-ups, Ghost Kitchens to Keep Sharp, Boost Bottom Lines
During the COVID-19 pandemic, restaurateurs turned to innovative food service concepts to stay afloat. Now they’re revisiting those approaches to push back against rising costs and stay creatively sharp.