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?
> 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.
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.
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?