Will it be easy to pursue ghost kitchens? | Guest comment






Aron Solomon


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Aron Solomon

For those who haven’t heard of ghost kitchens yet, unfortunately they aren’t even remotely related to Halloween, although some of them are undoubtedly spooky. Call them ghost kitchens, call them virtual kitchens, or call them virtual restaurants – whatever you call them, these recent gastronomic incarnations are here to stay.

The term “ghost kitchen” is becoming so popular that it is on Merriam-Webster’s list of “words we observe”. They define “ghost kitchen” as “an establishment that cooks and sells food for delivery to a residence, but which, unlike a restaurant, does not have its own space to eat or collect.”

Ghost kitchens are fast becoming a trillion dollar industry. But while there are some advantages to having ghost kitchens, there are a lot of disadvantages.

Krenar Camili, a lawyer from New Jersey, warns of the legal complications of ghost kitchens. “When multiple restaurants operate from the same ‘ghost kitchen’ and the nature of those kitchens is temporary, it can become increasingly difficult to know who owns what. This could become a legal issue for someone looking to sue a food business that is simply a brand operating out of a ghost kitchen. “

For example, the online gastronomy site Eater has just announced this new Montreal “restaurant”: “Asada fries and Californian burritos are at the center of this new Montreal ghost cuisine. San Francisco Bay Area French Fries Specialist Man vs. Fries, is based on the new virtual restaurant Q-ZN.


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