Why Your Restaurant Should Embrace Virtual Brands and 3rd Party Delivery

In today’s rapidly evolving foodservice landscape, one truth has become increasingly clear: restaurants that are open to, and embrace, change survive, and those that adopt the power of virtual brands and third-party delivery thrive.

The pandemic accelerated the shift toward off-premise dining, but what has become evident post-pandemic is that there has been a shift consumer behavior, and that this change is here to stay. People are not only comfortable with delivery; they prefer it. And yet, many restaurants are still operating with a traditional mindset that limits their ability to evolve and profit.

It’s time to rethink the rules and change the game in your favour.

The Power of Virtual Brands

Virtual brands are digital-only food concepts that operate out of existing restaurant kitchens. They allow restaurant operators to expand their business, without the overhead of opening a second (or third location). These virtual brands often target different cuisine types or dayparts where business is slow, and this is all achieved without changing the core business or investing in costly renovations or marketing campaigns.

Here’s why Virtual Brands are a game-changer

• Low Overhead, High Upside

  
  

  Virtual brands leverage your existing space, staff, and equipment. That means no rent, no new hires, and no buildout costs, just added revenue from new online sales.

• Unlock Idle Day parts

  
  

  Many restaurants experience lulls between meal times or on specific days. A breakfast burrito brand in the morning or a late-night burger brand can monetize those underutilized periods.

• Target New Demographics

  
  

  A modern sushi bowl concept might attract a younger, health-conscious audience, while your core menu appeals to families. Virtual brands let you diversify your customer base without changing your main menu.

The Strategic Role of 3rd Party Delivery

Delivery platforms like Uber Eats, SkipTheDishes, and DoorDash have become essential parts of today’s restaurant revenue model. Despite the margin concerns, smart operators know how to make these platforms work for their business.

Why it matters

• Reach Beyond Your Walls

  
  

  A delivery app can expose your restaurant (and your virtual brands) to thousands of local customers who may never walk past your front door, or even know that you are there.

• Built-In Marketing

  
  

  These platforms often provide top placement for new or trending brands, and with high-quality photos and promo strategies, your visibility, and sales, will skyrocket.

• Convenience Is King

  
  

  Consumers today (especially the Gen-Z generation) demand convenience, and refusing to offer delivery today is like refusing to have a website in 2010.

The Myths Holding Operators Back

Many restaurants resist adopting virtual brands or third-party delivery due to outdated assumptions. Let’s take a few minutes to debunk these:

1. “It will overwhelm my kitchen.”

With smart planning, training and support tools like visual prep guides, streamlined menus, and thoughtful ticket routing, virtual brands can integrate seamlessly into your existing flow. They will actually make your kitchen more productive and run smoother – not ‘put you in the weeds’.

2. “The delivery commissions will kill my margins.”

Delivery is a marketing and distribution channel, not a dine-in replacement. It has been 100% proven that average spend per customer is 30-40% higher on delivery, than if they came for dine-in service. Virtual Brands offset the fee charged by the apps through smart menu pricing and add on services that consumers want to take advantage of.

3. “It’s not my brand.”

That’s the whole point! You can run multiple brands (with multiple revenue streams) under your one roof that serve totally different audiences, different wants, different needs and different day parts, all without diluting your core identity. In most cases, the consumer is not even aware of where their food came from – and don’t even care!

Final Thoughts

Virtual brands and third-party delivery are not just a trend, they are the future of foodservice. Operators who embrace them gain an edge in flexibility, revenue growth, and relevance. Those who resist risk being left behind in an increasingly digital, convenience-driven market.

Whether you’re a family-run diner, a small café, a liquor establishments or a high-volume kitchen, the tools exist to make this shift simple and profitable.

Leave the old rules behind... the new restaurant economy is here — and it’s virtual.

Interested in learning how to get started with virtual brands? Explore EpiCore Virtual Brands’ licensing opportunities and see how we can help your kitchen become more profitable, without changing what makes you great.

www.epicorebrands.ca

About the Author

David Chadwick is the President and Co-Founder of EpiCore Virtual Brands, a virtual QSR restaurant licensing company that is committed to helping restaurants be more successful. David is a 40 year veteran of the restaurant industry who has a passion for ensuring the long term viability of independent restaurants. For more information about EpiCore Brands and how we can help you succeed, please contact us at epicorebrands@gmail.com