Long before virtual concepts, restaurants had another way of cracking new segments

In those long-ago days before the pandemic, the term “virtual concept” was as foreign to most U.S. restaurateurs as a selection from “101 Rare Latvian Curses.”

Yet today, operations sporting that label are scrambling the industry’s traditional lines of competition. A burger joint inks a deal with one of the many upstart brands with “wings” in its name, and it’s instantly in the chicken delivery business. A brick-and-mortar operation without a hint of beef on its menu is suddenly slinging a lot of red meat courtesy of MrBeast Burger.

Virtual brands can now provide established operators with a way to snag fans of everything from quesadillas to cookies, grilled-cheese sandwiches and pancakes.

But the dynamic isn’t new, as the inaugural episode of RB’s newest podcast, "Restaurant Rewind," spells out.