Pretty low quality article. In plenty of countries ghost kitchens are thriving. Yet it provides no US-specific reasons for why they're dying there.

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sltkr 21 hours ago | parent [-]

Don't just sneer. Give some details.

In which countries are ghost kitchens thriving? How do they avoid the failure modes described in this article? Is it possible they are simply behind the curve?

	▲	djmips 14 hours ago \| parent \| next [-]
		Low quality food is eventually going to catch up to you. People have to want to re-order. I think this article does a bad job of explaining why ghost kitchens are failing - to me it sounds more like a scam where they barely made the effort to actually make a good product and tried to make a quick buck - take some of that investor money. The concept, I feel, can work.
	▲	jjani 12 hours ago \| parent \| prev [-]
		> In which countries are ghost kitchens thriving? Much of Asia. > How do they avoid the failure modes described in this article? My suggestion was that this is exactly what a meaningful article on this topic would mention, as clearly the failure modes aren't universal. I'm not the one writing articles about it. > Is it possible they are simply behind the curve? Au contraire, ghost kitchens were already more of a thing here before COVID.