Ghost Kitchens Are Really Promising, Young Mes I

There is huge reason to love the delivery market, as opposed to in person. Many of these gost kitchens open up, many shafts move in but it's also true that there's a lot of churn already. And for any single independent chef trying to survive in that context, i think becomes very, very difficult. N theye are prediction that it's mostly restaurant groups, or existing restaurants that will make use of this opportunity.