Gohst kitchens just sound like a big corporate version of the usual story where someone without much knowledge decides that they're going to open a restaurant ... and discover that the restaurant business is REALLY HARD.

They seemed to think they cut out a lot of costs, they were mistaken ... and then they partner with delivery companies who jack up the costs.

>Ghost kitchens promised lower costs. The math never worked. Delivery apps charge restaurants up to 30% commission fees5. Ghost kitchen operators add rent plus percentage fees on top. Equipment repairs and maintenance create constant expenses. Marketing costs multiply when you have no storefront presence.

Meanwhile there's no loyalty from customers because what is there to be loyal to? Nobody in the chain here cares about quality ... I get the wrong order or bad food, there's nobody to fix it, and I probably never do it again.

It would be interesting to know what these companies had for a business plan / where they thought the numbers were going to pan out.