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The Deceptive World of Ghost Kitchens
(www.youtube.com)
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this post was submitted on 31 Oct 2024
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They're shady af, but they also just make sense. Given that real estate is extremely difficult to procure for restaurants just starting up, why wouldn't you form a restauranteur co-op? There's a few "food incubators" (don't know if I love that term, but w/e) near me and it seems to be a win-win for everyone involved.
I think it's a matter of quality control and safety. One kitchen might get it right, but another under cooks the meat and gives a customer food poisoning. Who is liable?
Yeah, that's the main issue that Eddie brings up and it's valid. Definitely need licensing and safety regulations and for Mr. Beast to not be involved. I was speaking purely from an economic perspective.