Under-used mall and industrial spaces are becoming a hot commodity thanks to the rise of so-called ghost kitchens. These kitchens, also known as virtual eateries, are often set up in spaces that typically go unused such as basements or car park areas. Industrial landlords have also profited as the sites offer easier, more discreet access for delivery drivers to reach the kitchen. Such is the case for restaurants like Leafage and Butcher Block,
owned by food delivery services company Green Summit Group, in New
York. Both eateries are delivery-only and do not have to account for customer seating space in their real estate needs.... RSK: Nice concept here....but what goes around comes around. Just like regular restaurants went to delivery and catering I would bet these so called Ghost Kitchens" will go to patron sit down and walk up eating venues. Ken Notes: This is a great incubator for new ideas and with the commercial kitchens available not a bad idea for the area... | ||
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