Ghost Kitchen Insights
Michael shares his experience with ghost kitchens, highlighting the operational challenges and high rental costs that make this model less appealing for restaurant operators. He expresses skepticism about the long-term viability of ghost kitchens, suggesting that many may ultimately transition to traditional locations after testing demand. Additionally, he discusses his personal journey of relocating from New York to Ohio and the impact of COVID-19 on his business operations and lifestyle.In this clip
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