I work out of rental kitchens. Few things. #1 the dream of being a professional painter is to have your works in the Louvre, but that doesn't stop you from enj

I work out of rental kitchens. Few things. #1 the dream of being a professional painter is to have your works in the Louvre, but that doesn't stop you from enjoying your small gallery openings at the beginning of your career. You have to start somewhere. #2 Opening your own restaurant is hella expensive and takes fucking forever. It's hard to explain the hell that is building a restaurant, and I don't even live in NY or SF where it's worse. You can get a product launched in a software company for less. The upside to a software company is a whole lot bigger though, so there's a lot less investment in restaurants. And I don't know if you know many chefs, but they tend to not have much money. #3 there are all sorts of kitchens you're not thinking of where the space is rarely utilized, or frequently underutilized. VFW, church, and other social halls. Small food producers. Etc. This is money wasted to the owner. It's a win-win when those places get food trucks and ghost kitchens. #4 a ghost kitchen isn't that dissimilar to owning a food truck. In fact a lot of them come from food trucks who have to operate out of some commissary anyway and want the stability of selling stuff year round. #5 You're still doing most of the things in a ghost kitchen you do in any other restaurant, you just don't have tables. You still have a brand. You still develop a menu. You still manage employees. You still source ingredients. Etc. You just put stuff in a box instead of a plate and don't have a front of house (which, frankly, most chefs suck at anyway) to deal with. The entire food industry is a bad business model for most of the people involved somehow.