Rise of the “Ghost Kitchen” Model

With restaurants across the country closing their doors this spring to dine-in operations due to COVID-19, many have been essentially operating as “ghost kitchens” – facilities that contain the necessary kitchen equipment to facilitate off-site food preparation and cooking solely for on-demand food delivery. A recent Commercial Market Insights Report published by NAR examines how restaurants have pursued this path as a means to manage the demand for delivery services, increase efficiency, and reduce rent and labor costs. Read the full report.
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Source: “Commercial Market Insights“