Ghost Kitchens Are the Wave of the Future. Is That Good for Restaurants? | Eater
"A Chicago-based virtual restaurant operating out of a shared-kitchen facility that offers an American take on classic Japanese dishes, centering on katsu sandwiches along with skewers and pancakes. Created in a little over a month by two chefs with fine-dining backgrounds (neither of whom claims Japanese ancestry or extensive travel to Japan), the concept launched via third-party delivery with minimal capital as a way to build a brand and test ideas for a potential future brick-and-mortar; its playful menu extras (a canned Spam and a novelty bag of catnip) reflect a tongue-in-cheek approach to branding." - Kristen Hawley
