> That to me is nothing new, just a way to kill my local restaurants. At least in the Bay Area the ghost kitchen model seems to be a way for local food entrepr

> That to me is nothing new, just a way to kill my local restaurants. At least in the Bay Area the ghost kitchen model seems to be a way for local food entrepreneurs to try new brands. I know of several brick and mortar restaurants that are operating ghost kitchens out of their storefront, along with “startup” restaurants operating from ghost kitchen commissaries.