The Pros and Cons of Operating a Ghost Kitchen Restaurant | Eater
"A neighborhood restaurant helmed by chef-owner Sarah Wade that maintains a full dinner service with dishes like Ritz fried chicken and crispy Faroe Island salmon skin, while also moonlighting as a production kitchen for a delivery-only mac-and-cheese concept launched during the pandemic. The secondary concept was created to generate revenue and keep staff employed, but tight margins and steep third-party delivery fees have left the operation barely breaking even despite preserving jobs." - Terrence Doyle
