Exchange Adds First Ghost Kitchen to Restaurant Portfolio
The Peterson Space Force Base Exchange was recently the site of a “first” for the Exchange Services & Food Directorate (SFD), with a ribbon cutting for Ghost Kitchen, which takes its name from a trendy food concept that’s becoming more mainstream.
A ghost kitchen is a single location that serves select menu items from a variety of restaurants. When the Peterson SFB Exchange was looking to fill a previously occupied space, SFD leasing manager Rena Arnold thought of a new company that she had connected with through industry networking: Ghost Kitchen.
“Peterson was an easy choice for the first Ghost Kitchen because the space is in a great location for diners—right across the street from three office buildings,” Arnold said. “The Exchange can now offer quick and convenient access to dining options for those who work in and around those buildings.”
Cutting the ribbon at the Peterson Space Force Base Exchange Ghost Kitchen are, from left: Service Business Manager Terri Hill; Peterson Services Tech Virgie Johnson; Colorado Springs Exchange General Manager Phonda Bishop; Ghost Kitchen Area Representative Stan Conway; Ghost Kitchen Franchisee Nina Wallins; and Ghost Kitchen Vice President of Development Dana Hathaitham.
Colorado Springs Consolidated Exchange General Manager Phonda Bishop and her team cut the ribbon on the new restaurant March 1. The Peterson SFB Exchange Ghost Kitchen features:
- Skinny Butcher – Plant-based chicken sandwiches, chicken nuggets and salads
- MrBeast Burger – Smashed burgers, chicken sandwiches and seasoned crinkle-cut fries
- Wow Bao – Chinese steamed buns with fillings
- Pepe’s Pierogis – Dumplings and salads
- Sam’s Crispy Chicken – Chicken sandwiches, specialty mac and cheese and waffle fries
- Umami Burger – Gourmet burgers and fries
- Ghost Breakfast – Traditional breakfast items
- Cheesecake Factory – Selection of cheesecakes
- Mini Melts – Ice cream treats
- Slush Puppies – Flavored ice drinks
- Coca-Cola and Red Bull – Beverages
Ghost Kitchen’s flexibility makes it a strong option for Exchange locations, providing a varied menu without needing a lot of space. The company’s kitchens are designed around multifunctional equipment, and the menus curated from brands’ top-selling items that do not require any special kitchenware.
“It’s the most efficient kitchen I’ve ever seen,” said Arnold, who has worked in commercial real estate for 25 years, 13 with the Exchange. “It’s state-of-the-art.”
Ghost Kitchen’s company concept also gives the Exchange flexibility to adjust based on sales and customer demand. Ghost Kitchen has licensing for about 50 brands, so if a vendor is not performing well at a particular location, a new brand can easily be swapped in, and the selection of brands can be tailored to a community’s dining preferences.
SFD hopes to add two or three Ghost Kitchen locations this year and about the same number in 2024. Directorate leaders are visiting Exchanges to find the best fit.
“Ghost Kitchen is an exciting and welcome addition to the Exchange portfolio,” said Darryl Porter, SFD senior vice president. “The variety, versatility and efficiency make it a great match to meet the needs of our customer base.”
