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The rise of the virtual restaurant

By Mike Isaac and David Yaffe-Bellany
New York Times·
8 mins to read

At 9:30 on most weeknights, Ricky Lopez, head chef and owner of Top Round Roast Beef in San Francisco, stacks up dozens of hot beef sandwiches and sides of curly fries to serve hungry diners.

He also breads chicken cutlets for another of his restaurants, Red Ribbon Fried Chicken. He flips beef patties on the grill for a third, TR Burgers and Wings. And he mixes frozen custard for a dessert shop he runs, Ice Cream Custard.

Of Lopez's four

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