Ghost or dark kitchens can be urban warehouses containing multiple small kitchens leased by a restaurant or restaurant’s subcontractor for delivery only, and orders are often delivered by “third-party aggregators” such as DoorDash, Uber Eats or Grubhub. Sometimes restaurant companies launch a virtual brand as a trial balloon, a time-limited, digital-only test run of a concept under consideration for a future bricks-and-mortar restaurant. A virtual restaurant concept also can be produced in an existing bricks-and-mortar restaurant as an ancillary revenue stream — so, a restaurant within a restaurant. Read more (Washington Post)