I’m talking like Mr. Beast Burger, Neighborhood Wings, and It’s Just Wings; I don’t get how they can operate out of the kitchen of existing restaraunts without impeding or hindering the performance and flow of those kitchens.
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An existing restaurant will only be offering their facilities if they know they have the spare capacity to support the additional use.
So if your have a kitchen that you know it’s slightly larger than is needed for your restaurant (remembering that a lot of restaurant buildings will not have been specified by the current occupier, but by the builder or landlord, so they may have over specced the kitchen to suit a different end user), then having a ghost kitchen operating out of the same space will mean your kitchen is busier, but still well within usable limits.
So that ghost kitchen may be annoying if you are a chef and would rather have more space to utilise, but it is brilliant for the restaurant owner who is paying for a larger facility than is strictly needed and who would like to earn more income from leasing the surplus space to a ghost kitchen.
Ultimately, it all comes down to money – people will accept inconveniences to themselves and their businesses much more easily when they are being paid compensation for it…
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