They’re shady af, but they also just make sense. Given that real estate is extremely difficult to procure for restaurants just starting up, why wouldn’t you form a restauranteur co-op? There’s a few “food incubators” (don’t know if I love that term, but w/e) near me and it seems to be a win-win for everyone involved.
The Deceptive World of Ghost Kitchens
Submitted 6 months ago by scrubbles@poptalk.scrubbles.tech to videos@lemmy.world
https://www.youtube.com/watch?v=KkIkymh5Ayg
Comments
sensiblepuffin@lemmy.world 6 months ago
Speculater@lemmy.world 6 months ago
I think it’s a matter of quality control and safety. One kitchen might get it right, but another under cooks the meat and gives a customer food poisoning. Who is liable?
sensiblepuffin@lemmy.world 6 months ago
Yeah, that’s the main issue that Eddie brings up and it’s valid. Definitely need licensing and safety regulations and for Mr. Beast to not be involved. I was speaking purely from an economic perspective.
ParadoxSeahorse@lemmy.world 6 months ago
This guy on the left looks super shady. I wouldn’t trust him to make a chocolate bar, never mind a burger