This is a really interesting comparison! And good context. Is the hotel operating multiple restaurants from one kitchen really different (as some comments here

This is a really interesting comparison! And good context. Is the hotel operating multiple restaurants from one kitchen really different (as some comments here seem to imply) because each has its own physical space? In a way that’s more “skin in the game” for a hotel vs a ghost kitchen proliferating brands bounded only by their ability to cook the food. On the other hand, that’s a pretty significant bound.