As food delivery has taken off during the pandemic, different platforms are expanding.
December 29, 2020
Jonathan Needell, president and chief investment officer of KIMC, is also among those who think ghost kitchens are here to stay.
“I know a lot of restaurant owners,” Needell tells GlobeSt.com. “These are people that have 100 locations and even more. We’ve done a lot of deals with tenants like that, and we know them really well.”
Other observers believe they may be a flash in the pan. Dan Rowe, founder and CEO of Fransmart, believes that ghost kitchens will likely follow the 80/20 rule. “Eighty percent will fail, and 20 percent will succeed — but only those that enlist a brand with a soul to join their facility,” he writes in Entrepreneur. “There will be too many ghost kitchens — and too many without a reputation backing them — to make it.”
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