Ghost Kitchens: How The New Cooking Concept Is Giving The Industry A Lifeline | TODAY

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NBC News investigative and consumer correspondent Vicky Nguyen joins TODAY to explain how ghost kitchens, or kitchens without seating areas for costumers, are saving the restaurant industry. Jameel Laboo, co-owner of Wing Champ, shares how he pivoted his business, and Indhira Sturdivant, owner of Indy’s Kitchen, talks about why she launched her business in a ghost kitchen during the pandemic.
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Ghost Kitchens: How The New Cooking Concept Is Giving The Industry A Lifeline | TODAY

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34 COMMENTS

  1. With all tge delivery fees. No thank you. Ill keep eating at the heat lamp chinese take out. 🙂 combo withbdrink for $10. Thank you and please come again.

  2. Scams… should be illegal if I order food from what I ASSUME is a real business. And find out it came from a completely different restaurant kitchen I would be very upset…

  3. You aren't getting a variety of choices. The teriyaki chicken you are buying from one restaurant is exactly the same chicken you think you are buying from a different restaurant. The only difference is the price. One kitchen with many different restaurant names but all serving the same food. I will never use an app to buy my food.

  4. This video is over a year old. Look how foolish all the sheep look wearing their demonic masks of submission. Not required in Texas during this time. Masks only make people more sick. Walking around with a disgusting petri dish on your face.

  5. Over the past year I have ordered food from 4 different ghost kitchens and all of them were awful. When I check their ratings now, all are rated lesst than 2 out of 5. They really need some kind of quality control.

  6. I saw 2 or 3 small trailers parked in a lot and I kept seeing cars pull up to that area and was wondering what that was…figured out that those were delivery drivers picking up orders

  7. How does the health department inspect these places if they are open sometimes when health departments close after hours or when they bring in their own supplies and food in their car?? Im just asking bc I’ve owned multiple actual restaurants

  8. Honestly, within the area I live in, I've ordered food from a number of ghost kitchens and like them. What I've noticed is that those ghost kitchens I ordered from seem to be exclusive to Foodpanda for some reason, allow lesser-known franchises to open new locations here, and are not only hosted in dedicated spaces like those, but some restaurants and food court stalls host ghost kitchens too, likely as a source of additional income and to prevent their kitchens from going to waste. Ghost kitchens appear like normal restaurants at first, until the customer checks the address.

  9. This ghost kitchens is a very bad idea, it just creates traffic nightmares, garbage and destroy neighborhoods, just look at Chicago and currently Oakland, the business model is rotten, it was created by the same creator of Uber, who was by the way kicked out because of the bad work environment, complaints and harassment, he is a genius at creating great "business models" BEFORE the proper regulations even exist for them, these ghost kitchens are backed up by him and Saudi money. And don't believe the lie that a ghost kitchen is a nice cute little place where people is cooking and you can go and pick up your food like at a food court in the mall, no, when you go there you don't see a single human being cooking, just a row of lockers and a few people with paper bags for you, and this after a traffic nightmare of double and triple parking food delivery trucks blocking streets in residential areas, because these ghost kitchens (which are actually a building with a lot of restaurants inside) DO NOT HAVE PARKING LOTS. So do your research into the owners of this company, go to the neighborhoods where ghost kitchens are already operational and see for yourself, in Oakland food delivery trucks will wake you u up at 3 am and some stay there 24 hrs a day, be careful with this lie, by the time people catches up with this is already too late to save their neighborhoods.

  10. Nice concept but can I run this out of my home kitchen as I believe the whole licensing thing is a scam and used to keep small businesses out of the fast food business.

  11. Nothing wrong if the food is great and the kitchen is kept sanitary. If a ghost kitchen is the complete opposite then I hope there is repercussions and they get shut down.

Comments are closed.