Ghost kitchens are facilities where food is made to be delivered directly to the consumer. Unlike a restaurant that does take-away or a shared kitchen where people do catering for delivery, Ghost kitchens are warehouses for different restaurants. In many ways they take advantage of the anonymous nature of brands. They are also benefiting hugely from the pandemic and the increase in food delivery.
There is one problem though; how are they regulated? This article discuss some of the issues. Restaurants are regulated by state or local jurisdictions following as much or as little of the FDA’s Food Code as possible. So it would seem that Ghost kitchens would be regulated the same way. What do you think?