Several new companies and models have emerged to help restaurants by making food off-site, and even delivering it. Since the pandemic began, many restaurants have pivoted to providing takeout and delivery. It’s a move that shows no signs of diminishing, even as they reopen for dining in one form or another. To accommodate this increased demand, they are depending more and more on various types of off-premises kitchens…
https://www.nytimes.com/2020/09/01/dining/ghost-kitchens-delivery-pandemic.html
