What Is the Future of Food Delivery After the Pandemic?

"In January 2020 two co‑founders leased a Lower East Side Stanton Street space to build a hybrid professional kitchen that blends elements of ghost kitchens, commissaries, and incubators into a clean, convenient, flexible, affordable, and community‑minded operation. When the pandemic hit, the timing proved fortuitous: the facility offers four private long‑term ghost‑kitchen suites, three by‑the‑hour commissary stations, and two cold‑prep stations, plus an open public front‑of‑house so members can interact with neighbors and customers. The founders emphasize preserving hospitality’s interpersonal side—partnering with established pizzerias to make heritage pies available for Manhattan delivery and enabling front‑of‑house pickups where patrons can meet staff—so the space supports off‑premise commerce without entirely erasing human connection." - Rachel Sugar