A new restaurant model has stealthily emerged in response to the industry’s devastating financial losses from the pandemic: the ghost kitchen, a facility designed solely to prepare meals and deliver them to your doorstep. In this article, Community Columnist Felicia Mo uncovers the reason why you’ll never know where your food really comes from when you order online, as well as the good, bad, and ugly of this new business strategy.
Author: Felicia Mo
Felicia is a freshman planning to major in Economics and possibly Legal Studies. She is interested in the intersection between law and business and hopes to eventually attend law school. Felicia has started to research the stock market lately and is eager to learn more about it on her journey as a columnist. Outside of BRB, she is passionate about creative writing, map-making, and playing Valorant whenever she has time (her friend also recently introduced her to Super Auto Pets).